When discussing food, what does the term “healthy” truly signify? Many individuals concur that fruits and vegetables fall under the category of healthy foods. However, what about meat, pasta, white bread, low-fat ice cream bars, vegetable snack chips, or walnuts? The Food and Drug Administration (FDA) established a definition for “healthy” in food labeling back in 1994. Yet, as Kind Snacks learned when it received a warning from the FDA two years ago regarding the saturated fat content in some of its bars, that definition is somewhat outdated. A key aspect of this definition pertains to fat content, and while Kind bars contain more fat than other products touted as “healthy,” this is primarily due to their significant nut ingredient, which is naturally higher in fat.
During an FDA hearing in Maryland, Justin Mervis, Kind’s senior vice president and general counsel, showcased a chart illustrating items deemed “healthy” according to the FDA’s existing definition alongside those that are not. Among the “healthy” items were bright children’s fruit cereals, low-fat chocolate pudding cups, 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 promised to reassess the term’s definition after Kind submitted a petition. By September, the FDA officially began to reconsider the definition of “healthy,” inviting comments on how to best define the term until April 26. The recent public hearing aimed to gather insights from food manufacturers, nutritionists, and the general public to redefine the term in a way that aligns better with current scientific understanding and dietary practices.
On a stakeholder panel, Mervis emphasized the necessity of a clear definition and regulation of the term to effectively serve consumers. “It’s simply just a signal. It’s a signal that this food meets a set of criteria,” he stated. “They are foods generally recognized as good for you. It doesn’t have much of the bad stuff.” However, creating a new and suitable definition for “healthy” is more complicated than it appears.
According to Douglas Balentine, director of the FDA’s Office of Nutrition and Food Labeling, “healthy” lacks a universal definition. Each consumer develops their own interpretation of what constitutes healthy food. Most consumers trust government food regulators to provide accurate information, so if a product claims to be healthy, it should adhere to a widely accepted definition. Balentine highlighted that the original definition aimed to lower fat intake and encourage the consumption of essential nutrients like vitamin C, vitamin A, protein, calcium, and fiber. Nowadays, consumers are more focused on the overall nutritional content of their food, with an increasing emphasis on limiting added sugars rather than just fat intake.
According to the FDA’s 2014 Health and Diet survey, 77% of adults utilize food labels for purchasing decisions, and 79% pay attention to labels when trying a new product. Health and nutritional claims significantly influence consumer behavior, with nearly 90% of shoppers considering health claims when choosing foods. Many consumers often stop reading labels if they encounter an appealing health claim, such as low sodium, leading them to assume other beneficial attributes, like low added sugars.
Linda Verrill from the FDA shared findings from her studies, revealing that consumers often perceive snack chips labeled as a source of vitamins as healthier, even without further investigation into the product’s actual health benefits. This shows that claims have a strong impact on consumer perceptions and purchasing decisions.
David Portalatin from The NPD Group noted that consumers are increasingly interested in the total nutritional profile of food products, particularly the sugar content, rather than calorie counts. Consumers desire comprehensive information, whether on the front or back of packages or via QR codes. Liz Sanders from the International Food Information Council Foundation reported that consumers typically associate “healthy” with attributes such as low sugar, low fat, and low sodium.
Mervis outlined that a revised definition of “healthy” should reflect the inclusion of significant amounts of fruits, vegetables, legumes, and nuts without mandating a specific percentage of nutrients like vitamin C or calcium. He suggested that healthy foods should avoid excessive added sugars, sodium, and artificial ingredients.
Other representatives, like Kristin Reimers from Conagra, highlighted the evolution of what “healthy” means in the context of changing science and consumer perceptions. Reimers shared a matrix ranking foods based on their health benefits, indicating that definitions can help rekindle consumer interest in healthier options.
However, some experts, like Lindsey Moyer from the Center for Science in the Public Interest, argue for stricter guidelines to ensure that “healthy” labels genuinely direct consumers toward nutritious options, rather than serving as marketing tools for processed foods.
Despite various opinions on defining “healthy,” Pepin Tuma from the Academy of Nutrition and Dietetics expressed frustration over the inability to reach a consensus. He acknowledged that while fruits and vegetables are universally regarded as healthy, any new definition should promote better eating habits among consumers, aligning with established nutrition science.
In summary, the term “healthy” in food labeling remains ambiguous and requires a thoughtful reevaluation to reflect contemporary nutritional knowledge and consumer expectations. Incorporating elements like calcium citrate, which is recognized for its benefits, could further enhance clarity in defining what constitutes healthy foods.