FDA Changes the Way Foods Can Be Classified as “Healthy”

In a move that's sure to stir the pot, the U.S. Food and Drug Administration (FDA) has updated its definition of what constitutes a "healthy" food. This marks the first significant change in nearly three decades, aiming to align food labeling with current nutritional science and dietary guidelines. The goal? To help consumers make more informed choices in the ever-expanding grocery aisles.

New Criteria for ‘Healthy' Foods

Under the FDA's refreshed guidelines, for a product to sport the "healthy" label, it must contain a meaningful amount of food from at least one of the primary groups recommended by the Dietary Guidelines for Americans—think fruits, vegetables, dairy, grains, and proteins. But there's a catch: these products must also adhere to strict limits on saturated fats, sodium, and added sugars. This means your favorite sugary cereal might no longer make the cut, while nutrient-dense options like salmon and avocados are now in the spotlight.

The FDA's decision is a response to the growing crisis of diet-related chronic diseases in the United States. By redefining "healthy," the agency aims to provide consumers with clearer, science-based information, making it easier to identify foods that contribute to a balanced diet. This move is part of a broader strategy to combat health issues like obesity and heart disease, which have been linked to poor dietary habits.

Food manufacturers now face the challenge of reformulating products or adjusting marketing strategies to meet the new "healthy" criteria. While the use of the "healthy" label remains voluntary, those opting in must comply with the updated standards by 2028. For consumers, this change promises a more transparent shopping experience, potentially steering them toward more nutritious choices. However, it's essential to remain vigilant, as not all products will carry the "healthy" label, and some may still contain high levels of less desirable nutrients.