When discussing food, what does the term “healthy” actually signify? Many people universally recognize fruits and vegetables as healthy options. But 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” food labeling back in 1994. However, as Kind Snacks discovered when it received a warning from the FDA two years ago regarding the saturated fat content in several of its bars, this definition is now somewhat outdated. A key aspect of the definition pertains to the fat content of products. Although Kind bars contain more fat than other “healthy” items due to their nut-based ingredients, which are naturally higher in fat, this does not necessarily reflect their healthfulness.
At an FDA hearing in Maryland, Justin Mervis, Kind’s senior vice president and general counsel, presented a chart illustrating items considered “healthy” according to the current FDA standards, alongside those that are not. Examples of “healthy” foods included brightly colored children’s fruit cereal, low-fat chocolate pudding, and frosted toaster pastries, while items deemed not “healthy” included almonds, avocados, and salmon.
In May 2016, the FDA reversed its stance on Kind’s “healthy” claim and committed to reevaluating the term’s definition following a petition from Kind. In September, the agency officially initiated a review of the “healthy” definition, inviting public comments until April 26. The recent public hearing aimed to gather insights from manufacturers, nutritionists, and the public on how to redefine the term in a way that aligns with contemporary science and dietary trends.
During a panel discussion, Mervis emphasized the importance of having a clear and regulated definition to best serve consumers. “It’s essentially a signal that this food meets certain criteria,” he stated. “These are foods generally recognized as beneficial for health, with minimal harmful components.” While this seems straightforward, developing a new, suitable definition is more complex than it appears.
Douglas Balentine, director of the FDA’s Office of Nutrition, noted that “healthy” is not a universally defined term. Each consumer has their own interpretation of what constitutes healthy food. Most consumers rely on governmental food regulators to provide accurate information, and if a product claims to be healthy, it should adhere to a commonly accepted definition. “Healthy” should ideally assist consumers in making informed food choices, according to Balentine.
The original definition aimed to reduce fat consumption and encourage the intake of important nutrients such as vitamin C, vitamin A, protein, calcium, and fiber. However, today’s consumers are increasingly focused on the overall nutritional profile of the foods they choose. While fat intake is less of a concern, factors like added sugars have become more significant. Balentine noted a shift towards emphasizing the consumption of fruits, vegetables, vitamin D, and potassium.
Labels and health claims significantly influence consumers’ purchasing decisions. The FDA’s 2014 Health and Diet survey indicated that 77% of adults consider food labels when making purchases, with 79% paying attention to labels when trying a new product. However, health claims are even more impactful: almost 90% of consumers utilize health claims to decide which foods to purchase. Many will stop reading a label if they see an appealing health claim, such as low sodium, often assuming other positive attributes, like low added sugars.
Claims can shape consumer beliefs, even if those beliefs are unfounded. Verrill from the FDA shared findings from studies indicating that consumers often perceive products with health claims as healthier, regardless of the actual nutritional content. For instance, consumers tend to choose snack chips featuring a vitamin source claim without investigating further. Similarly, products with health-related claims, even if they are junk food, are often rated as healthier.
David Portalatin, vice president of food analysis at The NPD Group, noted a similar trend in consumer behavior. Consumers now prioritize information about sugar content over calorie counts. They are less concerned about avoiding fat or cholesterol, seeking a holistic understanding of food nutrition. “More information is better,” he stated, emphasizing the consumer demand for accessible information regarding food products.
When the International Food Information Council Foundation asked consumers about their interpretation of “healthy,” responses included low sugar, low fat, low sodium, and overall better nutritional quality. Given that consumers trust food labeling terminology, the FDA should draft a definition that promotes healthier eating habits, according to Liz Sanders, the group’s associate director of nutrition and food safety. “Expectations surrounding ‘healthy’ can create a beneficial perception of the product.”
Manufacturers and nutrition experts have their own priorities in redefining “healthy.” Producers wish to use the claim on their products, while nutritionists want to ensure that these products are genuinely beneficial. Mervis presented his vision for a new definition, arguing that healthy foods should include meaningful amounts of nutritious components, such as fruits, vegetables, legumes, or nuts, without needing to meet specific nutrient thresholds. He advocated for limiting added sugars, sodium, unhealthy fats, non-caloric sweeteners, and artificial colors in healthy foods.
Conagra, which was involved in establishing the original “healthy” definition for its Healthy Choice brand, echoed this sentiment. Kristin Reimers, the company’s director of nutrition, highlighted how consumer perceptions and scientific understanding have evolved, indicating that the term “healthy” no longer holds the same meaning as it once did. She suggested that a new definition could restore excitement and consumer interest in healthy food products.
Lindsay Moyer, senior nutritionist at the Center for Science in the Public Interest, proposed the strictest guidelines, arguing that labels should genuinely guide consumers towards healthier options. She displayed examples of processed foods that misleadingly claimed to be healthy, emphasizing that a healthy label should not be a marketing tactic for marginally better options.
The question remains: is it even worthwhile to define “healthy”? Pepin Tuma, senior director of government and regulatory affairs for the Academy of Nutrition and Dietetics, noted the consensus among dietitians that the current definition is outdated and should reflect current nutritional science. Nonetheless, “healthy” means different things to different people. While there’s agreement on the healthfulness of fruits and vegetables, which are not subject to labeling, any new definition should encourage healthier eating habits. Tuma lamented the frustration of not reaching a consensus, stating, “We don’t have a clear answer.” Ultimately, a new definition should help consumers make informed dietary choices, promoting better nutrition and health outcomes.