What Defines a Healthy Food? The FDA’s Updated Criteria Explained
What Defines a Healthy Food? The FDA’s Updated Criteria Explained
A New Era for “Healthy” Food Labeling
For decades, the term “healthy” on food packaging was guided by criteria established in the 1990s. These guidelines primarily focused on individual nutrients, emphasizing limits on total fat, saturated fat, cholesterol, and sodium, while requiring minimum amounts of specific beneficial nutrients, such as vitamin A, vitamin C, calcium, iron, protein, and fiber.
However, nutrition science has evolved, revealing that the type of fat consumed is more significant than the total amount, and that dietary cholesterol has a lesser impact on blood cholesterol levels than previously thought. Recognizing these advancements, the FDA has updated its definition of “healthy” to reflect current dietary recommendations and scientific understanding.
The Original Definition: A Nutrient-Centric Approach
Under the original guidelines, for a food to be labeled as “healthy,” it had to:
Be low in total fat, saturated fat, cholesterol, and sodium.
Provide at least 10% of the Daily Value (DV) for one or more of the following nutrients: vitamin A, vitamin C, calcium, iron, protein, or fiber.
This approach led to some paradoxical situations. For instance, foods like sugary cereals fortified with vitamins could be labeled as “healthy,” while nutrient-dense options like nuts, seeds, and avocados were excluded due to their fat content.
The Updated Definition: Emphasizing Whole Foods and Dietary Patterns
The FDA’s updated criteria shift the focus from individual nutrients to overall dietary patterns and food groups. To qualify for the “healthy” label under the new definition, a food must:
1. Contain a meaningful amount of food from at least one of the recommended food groups, such as:
Vegetables
Fruits
Whole grains
Dairy
Protein foods
2. Not exceed specific limits for certain nutrients, namely:
Saturated fat
Sodium
Added sugars
These changes align with the Dietary Guidelines for Americans, which advocate for a balanced intake of nutrient-dense foods and moderation of components that can contribute to chronic diseases when consumed in excess.
Foods That Now Qualify as “Healthy”
With the updated definition, several nutrient-rich foods previously excluded can now bear the “healthy” label:
Nuts and seeds: Despite their fat content, they are rich in unsaturated fats, protein, and fiber.
Avocados: High in monounsaturated fats and various essential nutrients.
Salmon and other fatty fish: Excellent sources of omega-3 fatty acids.
Olive oil: A staple of the Mediterranean diet, known for its heart health benefits.
Eggs: A complete protein source with essential vitamins and minerals.
These inclusions reflect a more nuanced understanding of how whole foods contribute to health beyond their individual nutrient profiles.
Foods That No Longer Qualify
Conversely, some foods that met the old criteria are now excluded due to high levels of added sugars, saturated fats, or sodium:
Sugary cereals: Even if fortified, their high sugar content disqualifies them.
Sweetened yogurts: Added sugars can outweigh the benefits of probiotics and calcium.
White bread: Lacks whole grains and often contains added sugars.
This shift aims to prevent misleading health claims on products that may not support overall dietary health.
What This Means for Consumers
The updated “healthy” label serves as a more reliable guide for consumers seeking nutritious options. By emphasizing whole food groups and limiting nutrients that can increase health risk when consumed in excess, the label now better represents foods that contribute to a balanced diet.
However, it’s essential to remember that the “healthy” label is voluntary. Not all nutritious foods will carry this label, so consumers should continue to read Nutrition Facts labels and ingredient lists to make informed choices.
Implementation Timeline
Manufacturers can begin using the updated “healthy” claim starting April 28, 2025. They are required to comply with the new definition by February 25, 2028.
Learn More
For more detailed information, visit the FDA’s official page on the updated “healthy” claim: Use of the Term Healthy on Food Labeling
By understanding these changes, you can make more informed choices that align with current nutrition science and support your overall health.
Note: This rule was initially scheduled to take effect as of February 25, 2025, with an effective compliance date of February 25, 2028. With the change of the administration on January 20, 2025, the effective date was delayed until April 28, 2025. There was no change to this rule, except for the effective date, and compliance remains due by February 25, 2028. If you see conflicting dates, this may be the reason.
Federal Register: Original Ruling: Food Labeling: Nutrient Content Claims; Definition of Term “Healthy” 12/27/2024; Updated Ruling: Food Labeling: Nutrient Content Claims; Definition of Term “Healthy” 2/25/2025
