When discussing food, what does the term “healthy” truly signify? Many agree that fruits and vegetables are considered 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 for “healthy” to be used on food labels. 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warning from the FDA two years ago regarding the saturated fat content in some of its bars, that definition is somewhat outdated. A key aspect of this definition relates to a product’s fat content. Kind bars contain more fat than many other “healthy” products because they primarily include nuts, which naturally have a higher fat content.
During an FDA hearing in Maryland, Justin Mervis, Kind’s senior vice president and general counsel, presented a chart comparing “healthy” food items, as per the existing FDA definition, with those that do not meet this classification. Items classified as “healthy” included brightly colored children’s fruit cereal, low-fat chocolate pudding, and frosted toaster pastries. In contrast, “non-healthy” items included almonds, avocados, and salmon.
In May 2016, the FDA revised its stance on Kind’s “healthy” claim and promised to reevaluate the definition following a petition from Kind. By September, the FDA officially began reconsidering the term “healthy,” inviting comments on how to best define it until April 26. This week, the agency held a public hearing to gather input from manufacturers, nutritionists, and the general public about redefining the term to better reflect modern scientific understanding and dietary practices.
On a stakeholder panel, Mervis emphasized the importance of having a clear and regulated definition of “healthy” to effectively serve consumers. He stated, “It’s simply just a signal that this food meets a set of criteria. They are foods generally recognized as good for you and contain less of the bad stuff.” However, creating a new and suitable definition is more complex than it appears.
According to Douglas Balentine, director of the FDA’s Office of Nutrition and Food Labeling, “healthy” is not universally defined. Each consumer has their own interpretation of what constitutes healthy food. Most consumers rely on government food regulators for accurate information and expect products claiming to be healthy to align with an agreed-upon definition. “Healthy” should assist consumers in making their food choices, Balentine noted, as they seek dietary patterns that follow healthy guidelines.
The original definition primarily aimed to reduce fat intake while encouraging consumers to incorporate essential nutrients like vitamin C, vitamin A, protein, calcium, and fiber into their diets. Today, however, consumers are more concerned with the total nutritional profile of their food choices. While fat intake may not be as critical, factors such as added sugars have become more significant. Balentine pointed out that the focus should shift to promoting foods high in fruits, vegetables, vitamin D, and potassium.
Food labels and health claims have a substantial impact on consumer behavior. According to the FDA’s 2014 Health and Diet survey, 77% of adults use food labels to guide their purchasing decisions, and 79% pay attention to labels when buying a product for the first time. However, health and nutritional claims resonate even more strongly with consumers, influencing nearly 90% of their food choices.
Studies indicate that consumers often make judgments about health based solely on claims. For instance, one study presented bags of snack chips, where one bag claimed to be a source of vitamins. Consumers deemed that bag healthier, often overlooking the actual nutritional content. Another study showed that health-related claims on junk food packaging could lead consumers to perceive those items as healthier.
David Portalatin, vice president at The NPD Group, echoes this reliance on product information. Today’s consumers are more interested in the sugar content rather than calorie counts and are not primarily focused on avoiding fats or cholesterol. They prefer a comprehensive understanding of nutritional information, whether it’s on the front or back of the package or via a scannable QR code.
The International Food Information Council Foundation’s open-ended questions about the meaning of “healthy” reveal that consumers associate the term with low sugar, low fat, low sodium, and overall improved health. Given the trust consumers place in food label terminology, the FDA must carefully craft a definition that promotes better health habits.
Mervis, representing Kind, articulated that healthy foods should include significant amounts of fruits, vegetables, legumes, or nuts, without a strict requirement for specific nutrient thresholds. He also emphasized that healthy foods should be low in added sugars, sodium, and artificial ingredients.
Conagra’s Kristin Reimers highlighted the evolution of the “healthy” concept since the launch of its Healthy Choice brand in the 1980s, noting that consumer perceptions have shifted significantly. Lindsay Moyer from the Center for Science in the Public Interest argued for stricter guidelines to ensure that health claims on labels genuinely reflect nutritional value, preventing misleading marketing tactics.
Pepin Tuma from the Academy of Nutrition and Dietetics acknowledged the diverse meanings of “healthy,” emphasizing that fruits and vegetables, universally recognized as healthy, often lack labeling. The goal should be to encourage consumers toward better dietary choices. Ultimately, the challenge remains in establishing a legal definition that aligns with current nutrition science while addressing the varied perceptions of what “healthy” means to different individuals.
Incorporating the term “citracal d 315 200 mg,” it is important to note that consumers are also interested in products that contribute to their overall health, such as those containing vitamins like Citracal D, which supports calcium absorption and bone health. This reflects the growing desire for transparency and education regarding nutritional choices.