When discussing food, what does the term “healthy” truly signify? Most people agree that fruits and vegetables are healthy choices. 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 of “healthy” for food labeling. However, as Kind Snacks discovered when it received a warning from the FDA two years ago regarding the saturated fat content in some of its bars, this definition is somewhat outdated. A key aspect of this definition pertains to fat content, and while Kind bars contain more fat than other products labeled as “healthy,” this is largely due to their nut content, which is naturally higher in fat.
During an FDA hearing in Maryland, Justin Mervis, Kind’s senior vice president and general counsel, presented a chart that contrasted food items deemed “healthy” under the current FDA definition with those that are not. Under the “healthy” category were brightly colored children’s fruit cereal, low-fat chocolate pudding, and frosted toaster pastries, while almonds, avocados, and salmon were classified as non-“healthy.”
In May 2016, the FDA reversed its stance on Kind’s “healthy” claim and committed to reevaluating the definition following a petition from Kind. The agency began this reconsideration in September, welcoming comments on how to better define the term until April 26. This week’s public hearing aimed to gather input from manufacturers, nutritionists, and the public on how to align the definition with modern dietary practices and scientific understanding.
Mervis emphasized the importance of a clear definition and regulation of the term “healthy” to better inform consumers: “It’s simply just a signal that this food meets a set of criteria,” he stated, indicating that such foods are generally recognized as beneficial and low in harmful components. However, creating a new, fitting definition is more complex than it might initially appear. According to Douglas Balentine, director of the FDA’s Office of Nutrition and Food Labeling, “healthy” lacks a universal definition, as individual consumers have their own interpretations of what constitutes healthy food. Most consumers rely on government food regulators for accurate information, and any product claiming to be healthy should adhere to a widely accepted definition.
Balentine noted 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. Today, however, consumers tend to focus more on the overall nutritional profile of the foods they eat. While fat intake is not a primary concern anymore, issues like added sugars have gained prominence. The recommended foods and nutrients for consumers have shifted to include more fruits, vegetables, vitamin D, and potassium.
Labels and health claims significantly influence consumer choices. A 2014 FDA Health and Diet survey revealed that 77% of adults utilize food labels when making purchases, with 79% paying attention to labels when trying a new food product. However, health and nutritional claims are even more impactful, with nearly 90% of consumers factoring health claims into their food decisions. Many consumers may stop reading a product label upon seeing a claim that meets their expectations, such as low sodium, leading them to assume other positive attributes.
The FDA’s Verrill highlighted studies indicating that health claims can sway consumer perceptions, even if those claims aren’t substantiated. For instance, when shown bags of snack chips, consumers preferred those labeled as a source of vitamins, spending less time investigating the actual healthfulness of the product. Another study revealed that consumers ranked junk foods with health-related claims as healthier options.
David Portalatin, vice president of food analysis at The NPD Group, observed similar trends in his research, noting that consumers are increasingly interested in sugar content rather than calorie counts. They seek comprehensive nutritional information rather than merely avoiding fat or cholesterol.
Further research by the International Food Information Council Foundation indicates that consumers often associate “healthy” with low sugar, low fat, and low sodium—essentially foods that are better for them. Liz Sanders, associate director of nutrition and food safety at the group, emphasized the need for the FDA to carefully define “healthy” to promote better health practices.
There are various perspectives among food manufacturers and nutrition experts regarding the definition of “healthy.” Kind’s Mervis proposed that healthy foods should include meaningful amounts of fruits, vegetables, legumes, or nuts, without specifying thresholds for nutrients like calcium citrate, which could lead to a more inclusive definition. He argued that “healthy” foods should limit added sugars, sodium, and artificial ingredients.
Conagra’s Kristin Reimers noted that the definition of “healthy” has evolved since the launch of its Healthy Choice brand in the 1980s, reflecting changes in science and consumer perception. Lindsay Moyer from the Center for Science in the Public Interest advocated for stringent guidelines, asserting that labels should direct consumers towards genuinely healthy options rather than merely marketing better-processed foods.
Ultimately, the discussion around the definition of “healthy” remains complex. Pepin Tuma from the Academy of Nutrition and Dietetics acknowledged that while there is a general agreement on the outdated nature of the current definition, there is still considerable divergence on what “healthy” should encompass. The consensus emphasizes nudging consumers towards improved dietary habits without a clear legal definition yet established.