What does the term “healthy” truly signify in the context of food? While most people concur that fruits and vegetables fall into the healthy category, the status of items like meat, pasta, white bread, low-fat ice cream bars, vegetable snack chips, and walnuts remains ambiguous. The Food and Drug Administration (FDA) initially defined “healthy” for food labels back in 1994. However, this definition has become somewhat outdated, as highlighted by Kind Snacks when they received a warning from the FDA two years ago regarding the saturated fat content in some of their bars. The reason for the higher fat content in Kind bars is primarily due to their nut ingredients, which are naturally higher in fat.
During an FDA hearing in Maryland, Justin Mervis, Kind’s senior vice president and general counsel, showcased a chart illustrating food items deemed “healthy” according to the current FDA definition, juxtaposed with those that are not. Among the items labeled as “healthy” were colorful children’s fruit cereals, low-fat chocolate pudding cups, and frosted toaster pastries, whereas almonds, avocados, and salmon were categorized as non-“healthy.”
The FDA reversed its stance on Kind’s “healthy” claim in May 2016 and committed to reevaluating the definition following a petition from Kind. In September, the FDA officially began reconsidering the term “healthy,” inviting public input until April 26. This week’s hearing aimed to gather insights from manufacturers, nutritionists, and the public on how to redefine the term in a way that better aligns with contemporary science and dietary practices.
Mervis expressed the crucial need for a clearly defined and regulated term to effectively guide consumers. He explained, “It’s simply just a signal that this food meets a set of criteria,” indicating that it represents foods generally recognized as beneficial. However, establishing a new and appropriate definition for “healthy” is more complex than it appears. Douglas Balentine, the director of the FDA’s Office of Nutrition and Food Labeling, noted that “healthy” lacks a universal definition, with consumers holding varying interpretations of what constitutes healthy food.
Balentine remarked that the original definition aimed to reduce fat intake while encouraging the consumption of essential nutrients like vitamin C, vitamin A, protein, calcium, and fiber. Nowadays, consumers are more focused on the overall nutritional profile of the foods they consume. While fat intake may not be a significant concern, issues like added sugars have taken precedence. Balentine emphasized the importance of promoting foods rich in fruits and vegetables, vitamin D, and potassium.
According to the FDA’s 2014 Health and Diet survey, 77% of adults utilize food labels to inform their purchasing decisions, and 79% of consumers pay attention to labels when trying a new product. While these statistics are impressive, health claims on food products are even more impactful. Nearly 90% of consumers consider health claims when deciding which foods to purchase, often stopping their label examination upon encountering a claim that aligns with their health goals. For instance, if a product advertises itself as low in sodium, consumers may not investigate further and might also assume it is low in added sugars.
The influence of claims can lead consumers to believe in them, even when the claims may be misleading. Linda Verrill from the FDA shared findings from studies indicating that consumers often perceive products with health claims as healthier, often without verifying the actual nutritional content. David Portalatin from The NPD Group noted that consumers are increasingly seeking information on product labels, emphasizing a desire for transparency regarding sugar content over calories or fat.
The International Food Information Council Foundation found that consumers associate “healthy” with low sugar, low fat, and low sodium, highlighting the need for the FDA to craft a definition that encourages healthier eating habits. Liz Sanders of the foundation remarked, “There are a lot of expectations around ‘healthy,’” indicating that a well-defined term could create a positive perception surrounding healthy food products.
In discussions about redefining “healthy,” stakeholders from various sectors voiced their perspectives. Mervis from Kind suggested that healthy foods should include significant amounts of fruits, vegetables, legumes, and nuts while avoiding excessive added sugars, sodium, and artificial ingredients. Conagra’s Kristin Reimers noted that the definition has evolved since the introduction of their Healthy Choice brand, which was launched in response to changing consumer perceptions and scientific advancements.
Senior nutritionist Lindsay Moyer argued for stringent guidelines that could help consumers navigate food choices effectively. She presented examples of products that claimed to be healthy but lacked substantial nutritional value, advocating for definitions that prioritize genuine health benefits over marketing tactics.
Ultimately, Pepin Tuma from the Academy of Nutrition and Dietetics acknowledged the challenge of reaching a consensus on the definition of “healthy.” Despite everyone agreeing on the health benefits of fruits and vegetables, he pointed out that a clear framework to guide consumers toward better eating habits is still needed.
In summary, redefining “healthy” is crucial, especially as consumers increasingly seek clarity on nutritional information, including the importance of nutrients like calcium, magnesium, citrate, and vitamin D3 in their diets. The ongoing discussions and re-evaluation by the FDA aim to establish a definition that reflects modern nutritional science and consumer expectations, ensuring that consumers can make informed choices about their food.