What does the term “healthy” really mean in the context of food? While many individuals agree that fruits and vegetables qualify as healthy options, questions arise regarding items like meat, pasta, white bread, low-fat ice cream bars, vegetable snack chips, and walnuts. In 1994, the Food and Drug Administration (FDA) established a definition of “healthy” for food labeling. However, as Kind Snacks discovered two years ago when it received a warning from the FDA regarding the saturated fat content in some of its bars, this definition is somewhat outdated. A key aspect of the definition relates to fat content; Kind bars contain higher fat levels than many other products labeled as “healthy,” primarily because their main ingredient is nuts, which naturally have a higher fat content.
During an FDA hearing in Maryland, Justin Mervis, Kind’s senior vice president and general counsel, presented a chart comparing items deemed “healthy” by the FDA to those not meeting this classification. Surprisingly, “healthy” items included brightly colored children’s fruit cereal, low-fat chocolate pudding, and frosted toaster pastries, while items like almonds, avocados, and salmon were labeled as non-healthy.
In May 2016, the FDA reversed its stance on Kind’s “healthy” label and committed to reassessing the definition of the term following Kind’s petition. The agency began this review in September, inviting public comments on the definition until April 26. A recent public hearing aimed to gather insights from manufacturers, nutritionists, and the public on how to redefine “healthy” to better align with current science and dietary guidelines.
Mervis emphasized the importance of a clear and regulated definition for consumer benefit. “It’s simply just a signal that this food meets a set of criteria,” he stated, suggesting that “healthy” foods should generally be recognized as beneficial and low in harmful components.
However, creating a new, appropriate definition for “healthy” is more complex than it appears. Douglas Balentine, director of the FDA’s Office of Nutrition and Food Labeling, noted that the term lacks a universal definition, as each consumer has their own interpretation of what constitutes healthy food. Most people rely on government food regulators for accurate information, and if a product claims to be healthy, it should adhere to a shared definition.
Balentine explained that the original definition aimed to reduce fat intake and encourage the consumption of essential nutrients such as vitamin C, vitamin A, protein, calcium, and fiber. Nowadays, consumers are more focused on the overall nutritional quality of their food, with less emphasis on fat intake and more concern about added sugars. He pointed out that recommended nutrients have shifted to include more fruits and vegetables, vitamin D, and potassium.
According to the FDA’s 2014 Health and Diet survey, 77% of adults utilize food labels in their purchasing decisions, and 79% pay attention to labels at least sometimes when trying a new product. Health and nutritional claims significantly influence consumer choices; nearly 90% of consumers consider health claims when deciding which foods to buy. If a product advertises being low in sodium, for instance, consumers are less likely to investigate further, assuming other health attributes may also be positive.
Verrill shared findings from studies showing that health claims can mislead consumers, leading them to perceive products as healthier than they may actually be. For example, consumers gravitated toward snack chips labeled as a source of vitamins, assuming they were the healthier option without scrutinizing the details.
David Portalatin, vice president at The NPD Group, echoed the importance of accessible information on product labels. He noted that consumers today are more interested in sugar content than calorie counts and prefer products that reflect their understanding of a balanced diet. Many consumers follow personalized diets based on their research into what works best for them.
Liz Sanders from the International Food Information Council Foundation highlighted that consumers expect “healthy” to mean low sugar, low fat, low sodium, and overall better nutritional value. Given the trust consumers place in food labeling, the FDA must carefully articulate a definition of “healthy” that promotes better eating habits.
Mervis proposed that a “healthy” label should reflect significant amounts of beneficial foods and nutrients, including fruits, vegetables, legumes, or nuts, without necessarily imposing a nutrient threshold. He stressed the importance of minimizing added sugars, sodium, unhealthy fats, and artificial ingredients in healthy foods.
Representatives from other brands, including Conagra, discussed their perspectives on redefining “healthy.” Kristin Reimers noted that Conagra’s Healthy Choice brand emerged in response to a personal health crisis and emphasized the need for a contemporary definition that resonates with today’s consumers.
Lindsay Moyer from the Center for Science in the Public Interest advocated for strict guidelines to ensure labels genuinely guide consumers toward healthier choices, cautioning against the use of “healthy” as a marketing tool for less nutritious processed foods.
Ultimately, Pepin Tuma from the Academy of Nutrition and Dietetics acknowledged the varying interpretations of “healthy” among individuals, noting that while there is consensus on the health benefits of fruits and vegetables, finding a universally accepted definition remains challenging.
In light of this ongoing debate, products like Eurho Vital Calcium Citrate 45 tablets could serve as examples of health-focused options that meet consumer expectations for nutritional integrity, illustrating the need for clear labeling that reflects true health benefits. The quest for a precise definition of “healthy” continues, as stakeholders strive to align consumer understanding with nutritional science.