When discussing food, what does the term “healthy” truly signify? Many people agree that fruits and vegetables are healthy options. However, what about meat, pasta, a slice of white bread, low-fat ice cream bars, vegetable snack chips, or walnuts? In 1994, the Food and Drug Administration (FDA) established a definition of “healthy” for food labeling purposes. Yet, as Kind Snacks discovered when they received a warning from the FDA two years ago due to the saturated fat content in some of their bars, this definition is somewhat outdated. A key aspect of this definition relates to fat content; although Kind bars contain more fat than other “healthy” products, this is primarily due to their nut content, which is naturally higher in fat.
During an FDA hearing in Maryland, Justin Mervis, Kind’s senior vice president and general counsel, presented a chart comparing “healthy” food items, according to the current FDA definition, with those that are not. Items categorized as “healthy” included colorful children’s fruit cereal, low-fat chocolate pudding, and frosted toaster pastries, while items deemed non-“healthy” included almonds, avocados, and salmon.
In May 2016, the FDA reversed its decision on Kind’s “healthy” label and committed to reevaluating the definition following a petition from Kind. By September, the FDA officially began reconsidering how to define “healthy,” with public comments accepted until April 26. The recent public hearing aimed to gather insights from manufacturers, nutritionists, and the public on how to redefine the term to better align with contemporary science and dietary practices.
On a stakeholder panel, Mervis emphasized the importance of having a clear and regulated definition to adequately serve consumers. “It’s simply a signal. It indicates that this food meets specific criteria,” he stated. “These are foods generally recognized as beneficial for you, with minimal negative components.” While this may seem straightforward, creating an appropriate new definition is more complex than it appears.
According to Douglas Balentine, director of the FDA’s Office of Nutrition and Food Labeling, “healthy” lacks a universal definition. Each consumer has their own interpretation of what constitutes healthy food. Many consumers rely on government food regulators for accurate information, and if a product claims to be healthy, it should adhere to a widely accepted definition. Balentine noted that the initial definition aimed to reduce fat intake while promoting essential nutrients such as vitamin C, vitamin A, protein, calcium, and fiber. Nowadays, consumers focus more on the overall nutritional value of the foods they consume, with an increasing emphasis on added sugars rather than simply fat intake.
The FDA’s 2014 Health and Diet survey revealed that 77% of adults use food labels to guide their purchasing decisions, and 79% pay attention to labels when buying a product for the first time. However, health and nutritional claims are even more persuasive; nearly 90% of consumers consider health claims when deciding which foods to purchase. Many consumers will stop reading a product label if they see a health claim that aligns with their preferences, such as low sodium, which can lead to assumptions about other positive health attributes, like low added sugars.
Research shared by FDA’s Verrill demonstrated that health claims can influence consumer perceptions significantly. In one study, participants selected snack chips with a front label claim of being a source of vitamins, often deeming them healthier without further investigation. Another study indicated that consumers ranked junk food with health-related claims as healthier options.
David Portalatin, vice president of food analysis at The NPD Group, noted that consumers are increasingly interested in information regarding sugar content rather than calorie counts. They seek a comprehensive understanding of nutritional value. Consumers today prefer to follow personalized dietary regimens, relying on their research to determine what is best for them. “More information is better,” he stated, advocating for transparency on product packaging, whether on the front, back, or via QR codes.
When the International Food Information Council Foundation posed open-ended questions about what “healthy” signifies, consumers responded with attributes like low sugar, low fat, low sodium, and overall health benefits, according to Liz Sanders, the group’s associate director of nutrition and food safety. Given the trust consumers place in food label terminology, she stressed the importance of the FDA crafting a definition that promotes healthier eating habits.
The quest to redefine “healthy” involves various stakeholders, with manufacturers eager to make health claims on their products and nutritionists wanting to ensure that such claims reflect actual health benefits. Mervis, from Kind, suggested that a new definition should emphasize the inclusion of nutrient-rich foods like fruits, vegetables, legumes, and nuts, without imposing strict thresholds for specific nutrients. He also proposed that “healthy” foods should limit added sugars, sodium, added fats, low-calorie sweeteners, and artificial colors.
Conagra, a brand represented at the forum, played a significant role in forming the original definition of “healthy” for its Healthy Choice line, launched in the 1980s. Kristin Reimers, the director of nutrition at Conagra, acknowledged that as science and consumer perspectives have evolved, the meaning of “healthy” has changed. “A definition of ‘healthy’ can revitalize consumer interest in such products,” she argued.
Lindsay Moyer, a senior nutritionist at the Center for Science in the Public Interest, advocated for stringent guidelines, emphasizing that labels should guide consumers toward genuinely healthy foods rather than serve as marketing tools for marginally healthier processed items.
Yet, is there even value in defining “healthy”? Pepin Tuma, senior director of government and regulatory affairs for the Academy of Nutrition and Dietetics, shared that while many dietitians agree that the current definition is outdated, varying personal interpretations complicate consensus. Tuma noted that the universally accepted healthy foods—fruits and vegetables—are not subject to labeling, leading to frustration in defining “healthy.” “Where does that leave us? We don’t have an answer. I know that’s unnerving,” he admitted, highlighting the challenge in establishing a legal definition that upholds nutritional principles.
In conclusion, as we strive to redefine “healthy,” it is essential to consider contemporary dietary trends, scientific advancements, and the need for clear, informative labeling that guides consumers toward better choices, potentially including crucial nutrients like citrate D3 in the conversation about what constitutes a healthy diet.