FDA redefines ‘healthy’ food labels for modern nutrition
For the first time in 30 years, the Food and Drug Administration (FDA) has redefined what it means for food to be labelled as “healthy.”
This long-awaited update aligns with modern nutritional science and aims to help consumers make better-informed choices at the grocery store.
With diet-related chronic diseases on the rise, this change is an essential step toward promoting healthier lifestyles for millions of people.
Why the new “Healthy” rule matters
When you walk down the aisles of a grocery store, food labels can be overwhelming and, at times, misleading.
The term “healthy” has often been used as a marketing buzzword, slapped on products that may not align with what experts consider nutritious.
Think about sugary cereals, sweetened yoghurts, or granola bars. These items, despite their “healthy” branding, often contain high levels of sugar, sodium and saturated fats.
The FDA’s new rule aims to change that by ensuring that foods labelled “healthy” are more aligned with current dietary recommendations.
It’s a move that FDA Commissioner Robert Califf calls “critical for the future,” pointing to the role of food as a vehicle for wellness.
This shift not only helps consumers make better choices but also encourages manufacturers to reformulate their products to meet healthier standards.
What’s changing?
Under the new rule, foods must meet specific nutritional criteria to carry the “healthy” label.
1. Inclusion of major food groups: Foods must contain a certain amount of at least one major food group, such as fruits, vegetables, grains, dairy or protein.
This ensures that the food contributes meaningfully to a balanced diet.
2. Limits on added sugars, saturated fats, and sodium: For the first time, the FDA has set strict limits on added sugars, sodium and saturated fat for any product labelled “healthy.”
3. Newly eligible foods: Items like nuts, seeds, salmon, olive oil and even water, which previously didn’t qualify for the “healthy” label, are now included.
4. Exclusions: Foods like sugary cereals, sweetened yoghurts, white bread, and some granola bars will no longer qualify as “healthy” under the new definition.
This change is voluntary for food manufacturers, meaning they are not required to label their products as “healthy.” However, if they choose to use the term, they must adhere to the new guidelines.
A global perspective: How South Africa compares
Interestingly, South Africa has also been working on improving food labelling.
As a signatory to global front-of-pack labelling (FOPL) principles, South Africa emphasizes the importance of consumer education in enhancing understanding and use of food labels.
Interestingly, South Africa is also actively enhancing food labelling practices.
As a signatory to global front-of-pack labelling principles, the country underscores the significance of consumer education in understanding food labels.
This is especially crucial for protecting children from aggressive marketing tactics targeting unhealthy foods.
Non-profit organisations like HEALA advocate for clearer labelling mechanisms to facilitate healthier choices, mirroring the FDA’s approach to utilising labels as a “powerful tool for change,” as noted by Jim Jones, deputy commissioner for Human Foods at the FDA.
Why does this matter for public health?
The FDA’s new rule is a direct response to the alarming rise in diet-related chronic diseases, which are the leading causes of death and disability in the United States, and quite frankly globally according to WHO.
From heart disease and diabetes to obesity and hypertension, poor dietary habits have taken a toll on Americans’ health.
The US also has the lowest life expectancy among large, high-income countries, a statistic that underscores the urgency of this public health crisis.
By setting stricter guidelines for what can be labelled as “healthy,” the FDA hopes to make it easier for consumers to identify foods that support a nutritious diet.
Moreover, this change could lead to a ripple effect. As manufacturers reformulate their products to meet the new “healthy” criteria, the overall food supply could become healthier.
This could have far-reaching benefits, from reducing chronic disease rates to improving life expectancy.
While the new rule is a step in the right direction, it’s not without challenges.
Food labelling is complex and not all consumers will immediately understand or trust the new definitions.
Education will play a vital role in ensuring that people can utilize this labelling system effectively.
Additionally, the program is voluntary and companies have until 2028 to comply with the new criteria.
This long timeline raises questions about how quickly consumers will see the benefits of the updated rule.
There’s also the broader issue of affordability and accessibility.
While the new guidelines promote healthier options like fruits, vegetables and salmon, these foods are often more expensive than processed alternatives.
Addressing these disparities will be crucial to ensuring that everyone can benefit from healthier food options.