When discussing food, what does the term “healthy” truly encompass? Most would agree that fruits and vegetables fall into the healthy category, but what about meat, pasta, white bread, low-fat ice cream bars, vegetable snack chips, or walnuts? In 1994, the Food and Drug Administration (FDA) established a definition for “healthy” to be used on food labels. However, as Kind Snacks discovered two years ago when they received a warning from the FDA about the saturated fat content in some of their bars, this definition may be outdated. A significant aspect of the definition relates to fat content; Kind bars contain higher fat levels compared to other “healthy” products, primarily due to their nut ingredient, which is naturally higher in fat.
At an FDA hearing in Maryland, Justin Mervis, Kind’s senior vice president and general counsel, showcased a chart comparing “healthy” food items—according to the FDA’s existing definition—alongside those that do not meet the criteria. Under the “healthy” category, there were brightly colored children’s fruit cereals, low-fat chocolate pudding cups, and frosted toaster pastries, while the items deemed not “healthy” included almonds, avocados, and salmon.
In May 2016, the FDA reversed its earlier stance on Kind’s “healthy” label and committed to reevaluating the term’s definition following a petition from Kind. By September, the FDA officially began reexamining the definition of “healthy,” inviting public comments on how to best define it until April 26. The agency’s public hearing aimed to gather insights from manufacturers, nutrition experts, and the public to redefine the term in a way that aligns with contemporary science and dietary practices.
Mervis emphasized the need for a clear definition and regulation of the term to better serve consumers. He stated, “It’s simply just a signal. It’s a signal that this food meets a set of criteria. They are foods generally recognized as good for you with minimal undesirable elements.” However, creating a new, suitable definition for “healthy” is more complex than it appears.
Douglas Balentine, director of the FDA’s Office of Nutrition and Food Labeling’s Center for Food Safety and Applied Nutrition, pointed out that “healthy” lacks a universal definition. Every consumer has their own interpretation of what constitutes healthy food, and the public largely relies on government food regulators to provide accurate information. Thus, if a food product claims to be healthy, it should adhere to a widely accepted definition. Balentine noted that the original definition focused on reducing fat intake while encouraging essential nutrients like vitamin C, vitamin A, protein, calcium, and fiber. Today, consumers are more concerned about the overall nutritional profile of their food, with a particular focus on added sugars rather than merely fat or cholesterol content.
According to the FDA’s 2014 Health and Diet survey, 77% of adults utilize food labels to aid their purchasing decisions, as noted by Linda Verrill from the agency’s Center for Food Safety and Applied Nutrition. The same study revealed that 79% of consumers check labels when buying a product for the first time. However, health and nutritional claims are even more influential, with nearly 90% of consumers considering health claims in their food choices. Many shoppers will stop reading a label upon seeing a health claim that aligns with their preferences, such as a product being low in sodium, and may assume other positive attributes, like low added sugars.
Verrill shared findings from studies indicating that health claims can significantly shape consumer perceptions. For instance, in one study, participants favored snack chips labeled as a source of vitamins over those without such claims, regardless of the actual nutritional value. Similarly, even junk food with health-related claims was likely to be perceived as healthier by consumers.
David Portalatin, vice president of food analysis at The NPD Group, noted that consumers now seek comprehensive information about products, focusing more on sugar content than calorie counts. He emphasized that a definition of “healthy” should resonate with consumer understanding, highlighting a desire for more nutritional information, whether on the front or back of packaging or through a scannable QR code.
When asked about what “healthy” means, Liz Sanders from the International Food Information Council Foundation reported that consumers often associate it with low sugar, low fat, low sodium, and overall better choices. Given the trust consumers place in food label terminology, the FDA should carefully construct the definition to foster healthier eating habits.
There are varying interests in redefining “healthy.” Manufacturers wish to use the claim on their products, while nutritionists aim to ensure that products with the label are genuinely beneficial for consumers. Mervis argued that the new definition should encompass foods and nutrients integral to a healthy diet, such as fruits, vegetables, legumes, and nuts, without setting a threshold for specific nutrient percentages, like calcium citrate.
He also suggested that “healthy” foods should limit added sugars, sodium, added fats, no-calorie or low-calorie sweeteners, and artificial colors. Mervis stressed the importance of focusing on the right foods and diets, believing that consumers will naturally gravitate toward healthier choices.
Conagra, which played a role in establishing the original “healthy” definition for its Healthy Choice brand, shared similar sentiments. Kristin Reimers, Conagra’s director of nutrition, noted that consumer perceptions and scientific understanding have evolved, making the term “healthy” less relevant than before. She proposed that a new definition could reinvigorate consumer interest in products bearing the healthy label.
Lindsay Moyer from the Center for Science in the Public Interest advocated for stringent guidelines that would genuinely guide consumers toward healthier food options. She presented examples of misleading labels on less nutritious products that claimed to be healthy.
Pepin Tuma from the Academy of Nutrition and Dietetics highlighted the challenges in reaching consensus on a legal definition for “healthy.” While there is agreement among dietitians that the current definition is outdated and should reflect actual nutritional science, Tuma acknowledged the individual interpretations of “healthy.” Ultimately, any definition should encourage consumers to adopt healthier eating habits.
In conclusion, while the term “healthy” is subjective and varies among consumers, establishing a clear, science-backed definition is crucial. This definition should encourage better dietary choices, such as incorporating calcium citrate, fruits, and vegetables while limiting undesirable ingredients, ultimately helping consumers make informed decisions about their food.