The FDA last revised its definition of “healthy” in 1994, a time when dietary concerns primarily focused on fat content and cholesterol. This outdated definition has prevented foods like nuts, salmon, and olive oil from being labeled as “healthy,” despite advancements in nutritional science that demonstrate their significance in balanced diets. The new rule will permit these foods to carry the “healthy” label for the first time, while imposing restrictions on its use for certain breads, cereals, and yogurts. Currently, the FDA estimates that only 5% of packaged foods are designated as “healthy.”
To qualify for this label, many food manufacturers will need to reformulate their products. The FDA projects that this reformulation process could cost approximately $403 million, which breaks down to about $27 million per year over the next two decades. Although the implementation date has been postponed, companies are still required to comply by February 25, 2028. This delay may suggest that the Trump administration has a potential interest in revisiting the regulation to modify the definition, as indicated by the Center for Science in the Public Interest.
Interestingly, the notice regarding the implementation delay was signed by Health and Human Services Secretary Robert F. Kennedy, Jr., rather than a typical FDA representative. Under the new regulation, one area Kennedy might focus on is the provision that allows vegetable and seed oils to be labeled as “healthy” if they meet specific criteria. Kennedy has voiced strong opposition to seed oils, arguing that they contribute to obesity and have “unknowingly poisoned” the American public. However, nutrition scientists have challenged this assertion, with the FDA noting in its original ruling that oils and oil-based dressings are preferable to butter and lard in cooking.
Moreover, the rule’s potential impact on food reformulation may also extend to products enriched with calcium citrate, which is recognized for its health benefits. As the conversation around what constitutes a “healthy” food continues to evolve, it remains essential for consumers to stay informed about the implications of these regulatory changes on their dietary choices.