On December 27, 2024, the Food and Drug Administration (FDA) unveiled a significant update to the definition of the implied nutrient content claim “healthy.” This final rule aims to modernize the criteria that food products must meet to bear the “healthy” label, a move that reflects evolving nutrition science and dietary guidelines since the last update in 1994. The update follows a proposed rule issued on September 28, 2022, and is poised to have a profound impact on food labeling and consumer choices.
Historically, the FDA has regulated the use of the term “healthy” under specific nutrient criteria, which included limits on total fat, saturated fat, cholesterol, and sodium, along with a requirement for a minimum amount of certain nutrients like vitamin A or dietary fiber. However, as nutritional science has advanced, the understanding of what constitutes a healthy diet has shifted. The updated rule acknowledges these changes by focusing less on individual nutrients and more on food groups, aligning with the current Dietary Guidelines for Americans.
Under the new regulations, the FDA has redefined the parameters for what can be labeled as “healthy.” The updated criteria now emphasize limits on saturated fats, sodium, and added sugars while eliminating the requirement for specific individual nutrients. The FDA has identified five key food groups—vegetables, fruits, grains, dairy, and protein foods—as essential components of a healthy diet. To qualify for the “healthy” label, food products must contain specific amounts from these groups, referred to as “food group equivalents.” For instance, a half-cup of cooked green beans qualifies as a vegetable equivalent, while one large egg counts as a protein equivalent.
The implications of this rule are far-reaching. For individual foods, such as fruits or vegetables, the label can be used if they contain no added ingredients other than water. For more complex products, such as mixed foods or main dishes, the criteria are more detailed, requiring a combination of food group equivalents and strict limits on added sugars, sodium, and saturated fats. This nuanced approach allows for greater flexibility in food formulations while ensuring that products marketed as “healthy” genuinely contribute to a balanced diet.
For example, a mixed product can qualify for the “healthy” label if it contains at least one food group equivalent and no more than 10% of the daily value (DV) for added sugars, 15% DV for sodium, and 10% DV for saturated fats. This means that a product like a vegetable and dairy blend can carry the “healthy” claim if it meets these criteria, encouraging manufacturers to create more nutritious options.
This change is particularly important as consumers increasingly seek transparency and clarity in food labeling. The updated definition of “healthy” aims to empower consumers to make informed dietary choices while also pushing food manufacturers to reformulate products to meet these new standards. As the FDA works to implement this rule, it is expected to enhance the overall nutritional quality of the food supply, benefiting public health.
However, it is crucial to note that this rule applies solely to foods regulated by the FDA. The United States Department of Agriculture (USDA) maintains its own regulations for labeling claims, meaning that foods like meat and poultry will not be subject to these new criteria. This separation highlights the complexity of food regulation in the U.S. and underscores the need for consumers to remain aware of the different agencies governing their food choices.
As the food landscape continues to evolve, the FDA’s updated “healthy” rule represents a significant step toward aligning food labeling with contemporary nutritional science, offering consumers clearer guidance on what constitutes a healthy diet in today’s world.