What does the term “healthy” truly mean in relation to food? While many people generally agree that fruits and vegetables fall into the healthy category, questions arise regarding 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 for “healthy” food labeling. However, as Kind Snacks discovered two years ago when they received a warning from the FDA regarding the saturated fat content in some of their bars, this definition may be outdated. A significant aspect of the definition pertains to a product’s fat content; Kind bars, which contain nuts—naturally higher in fat—are classified differently than other “healthy” products.
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 existing FDA definition, alongside those that do not meet this criteria. Surprisingly, items labeled as “healthy” included brightly colored children’s fruit cereal, a low-fat chocolate pudding cup, and frosted toaster pastries, while almonds, avocados, and salmon were categorized as non-“healthy.”
In May 2016, the FDA reversed its stance on Kind’s “healthy” claim and promised to reevaluate the definition in light of a petition from the company. By September, the FDA began a formal reconsideration of the definition, accepting public comments until April 26. This week’s public hearing aimed to gather insights from manufacturers, nutritionists, and the general public to redefine the term in alignment with contemporary science and dietary practices.
Mervis emphasized the importance of a clear and regulated definition of “healthy” for consumer benefit, stating, “It’s simply just a signal. It’s a signal that this food meets a set of criteria considered beneficial.” Although this may seem straightforward, developing an appropriate new definition is significantly more complex than it appears.
Douglas Balentine, director of the FDA’s Office of Nutrition and Food Labeling, noted that “healthy” lacks a universal definition, with every consumer forming their own interpretation of what constitutes healthy food. Most consumers trust government regulators to provide accurate information, leading them to expect that a product labeled as healthy meets a commonly accepted definition. Balentine pointed out that the original definition focused on reducing fat intake and promoting essential nutrients like vitamin C, A, protein, calcium, and fiber; however, consumer interests have shifted to the overall nutritional profile of foods rather than merely fat content.
According to the FDA’s 2014 Health and Diet survey, 77% of adults use food labels to guide their purchases, with 79% paying attention to labels when trying a new product. Health claims carry even more weight, as nearly 90% of consumers consider these claims when deciding which foods to buy. Often, consumers will stop examining a product label if they notice a health claim that aligns with their expectations, leading to assumptions about other positive attributes, such as low added sugars.
The influence of claims on consumer perception is significant. Studies shared by the FDA’s Linda Verrill revealed that consumers often perceive snack chips labeled as sources of vitamins as healthier, spending less time verifying the actual healthiness of the product. Similarly, products with health-related claims, even if they are junk food, are often viewed as healthier options.
David Portalatin from The NPD Group observed that consumers are increasingly discerning and seek clear information on product labels. Today, many consumers prioritize sugar content over calorie counts, indicating a shift toward a holistic view of nutrition. They prefer comprehensive information, whether on the front or back of packaging or through scannable QR codes.
When asked about the meaning of “healthy,” consumers typically associate it with low sugar, low fat, low sodium, and overall better health outcomes, as highlighted by Liz Sanders of the International Food Information Council Foundation. Given the trust consumers place in food labeling terminology, the FDA needs to craft a definition that promotes healthier habits.
Mervis outlined that a new definition of “healthy” should encompass a substantial amount of beneficial foods and nutrients, such as fruits, vegetables, legumes, or nuts, without imposing strict thresholds for specific nutrients. He suggested that “healthy” foods should have minimal added sugars, sodium, unhealthy fats, no-calorie sweeteners, or artificial colors.
Conagra, represented by Kristin Reimers, played a significant role in establishing the original definition of “healthy” for its Healthy Choice brand, which emerged in response to a personal health crisis. Reimers noted that perceptions of “healthy” have evolved, and a new definition could revitalize interest in foods that carry the healthy label.
Lindsay Moyer from the Center for Science in the Public Interest advocated for stringent guidelines, asserting that labels should guide consumers toward genuinely healthy options rather than serving as marketing tools for processed foods.
Yet, is defining “healthy” even necessary? Pepin Tuma from the Academy of Nutrition and Dietetics acknowledged that while dietitians agree the definition is outdated, consensus on a new definition is elusive. Ultimately, the aim should be to encourage better eating habits, even as the varying interpretations of “healthy” complicate the matter.
In summary, as discussions around the definition of “healthy” progress, it is crucial to incorporate modern nutritional science and consumer perceptions, potentially including products like Citracal Plus Magnesium, which consumers may associate with health benefits. The challenge remains to establish a clear, universally understood definition that effectively guides consumers toward healthier dietary choices.