For the first time since the regulation of the use of the term “healthy” on food labeling was developed in the early 1990s, the US Food and Drug Administration (FDA) has updated the criteria required to make the claim.
Slapping “healthy” on a food product’s label remains voluntary on the part of the manufacturers, but in order to do so, they’ll have to ensure that their products meet the updated criteria by February 2028.
How has the definition changed?
The original definition of “healthy” put limits on how much saturated fat, sodium, total fat, and dietary cholesterol could be in a product in order for it to be claimed as healthy. Foods were also required to contain a minimum amount of specific individual nutrients, including vitamins A and C, iron, and protein.
While the newer definition still consists of limits on saturated fat and sodium, it’s now been updated to include limits on added sugars and the removal of a limit on total fat.
As for the minimum requirements, the focus is no longer on specific nutrients and instead on the inclusion of specific food groups and sub-groups: vegetables, fruit, dairy, protein, and whole grains. This, the FDA says, “better reflects the overall nutrient content of a food rather than focusing on one individual beneficial nutrient in isolation.”
Why is the change happening now?
The reasoning behind the updated definition comes down to two key factors: one, to bring it in line with current nutrition science; and two, that diet-related diseases are now considered to be the leading cause of disease and disability in the US.
As an example of the first point, the dietary recommendations for total fat and dietary cholesterol have changed since the original definition was developed; while there used to be specific limits on those two groups, newer research has shifted focus to limiting saturated fats and added sugars instead.
On the second factor, the FDA said in a statement announcing the update that a significant proportion of the US population are consuming more than the current dietary recommendations for multiple food groups.
For example, 77 percent of people are exceeding recommended amounts of saturated fat and 90 percent of people are eating too much sodium – both are associated with increased risk of cardiovascular disease.
It’s hoped that updating the criteria for “healthy” will give people the most accurate and up-to-date information in order to make informed decisions about their eating habits, with the knock-on effect of reducing disease.
“It’s critical for the future of our country that food be a vehicle for wellness. Improving access to nutrition information is an important public health effort the FDA can undertake to help people build healthy eating patterns,” said FDA Commissioner Dr Robert M. Califf in the agency’s statement.
“It is vital that we focus on the key drivers to combat chronic disease, like healthy eating. Now, people will be able to look for the ‘healthy’ claim to help them find foundational, nutritious foods for themselves and their families.”
The content of this article is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of qualified health providers with questions you may have regarding medical conditions.
