Health professionals are considered experts in translating health information to support individuals to make lifestyle choices (1). Packaged supermarket foods vary widely in their health profiles, and it can be difficult for patients to identify appropriate options based on food package labelling and marketing. However, little is known about how health professionals engage with food packaging in the clinical setting to support patients to make choices aligned to their nutritional needs. It is also unclear whether the knowledge and perspectives of health professionals about packaged food labelling and marketing influence how they support patients. This review aimed to synthesise existing research on health professionals’ use of labelling and marketing on food packages in clinical settings, and to investigate whether this use is associated with their knowledge and perspectives on food packaging information. The protocol was published prospectively in the Open Science Framework (https://osf.io/568s3/metadata/osf). Four electronic databases were searched for relevant concepts related to the population of interest (e.g. ‘health professional’, ‘dietitian’) and concepts being investigated (e.g. ‘knowledge’, ‘attitudes’, ‘nutrition label’). Studies that referenced food labels outside the context of health professionals’ usual practice were deemed ineligible, including studies that used food labels as a tool for assessing health or nutrition literacy, as part of a broader nutrition education program, or as part of an intervention rather than assessing health professionals’ usual practice. Eligible original research was included following a two-step selection process of the title/abstract and the full text review. Data relating to study characteristics and the research questions were extracted and synthesised narratively. Six studies, all involving dietitians or nutritionists as participants, were included. Nurses, physicians and health ministry officials also participated in three studies. Three studies focused on understanding the role of food labelling as an educational tool to support patients, two studies focused on health professionals’ knowledge and perception of food labelling and packaging, and one focused on how food packaging impacted procurement in a hospital setting. Studies consistently indicated good food labelling knowledge among dietitians and nutritionists, although perceived knowledge varied across other health professional groups. Research on health professionals’ knowledge and use of food packaging beyond nutrition labelling was limited. Despite food packaging containing a combination of trustworthy, regulated information (2) alongside marketing elements to influence purchasing behaviour (3), evidence suggests that health professionals tend to focus on nutritional information, primarily using food labels as an educational tool to support patients; ignoring marketing elements that can influence patients’ food choices. Future research should explore how health professionals engage with food labelling and packaging in practice and identify needs for resources to support health professionals in patients’ packaged food choices. This research may help inform initiatives to improve nutrition literacy and support patients’ healthier dietary choices.