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In a significant move to improve public health, the U.S. Food and Drug Administration (FDA) announced Thursday that it has updated its definition of “healthy” foods. The change, the first in 30 years, aims to make it easier for consumers to make informed food choices, reduce diet-related chronic diseases, and ensure food labels align with the latest dietary guidelines.
The updated rule will require packaged foods to meet stricter nutritional criteria in order to use the “healthy” label. Products will need to contain a certain amount of food from essential groups like fruits, vegetables, grains, dairy, and protein. In addition, the rule introduces limits for added sugars, sodium, and saturated fat levels, which vary depending on the type of product.
Under the new guidelines, foods such as sugary cereals, highly sweetened yogurts, white bread, and certain granola bars will no longer be able to bear the “healthy” label. In contrast, nutrient-dense options like avocados, olive oil, salmon, eggs, and certain trail mixes will be eligible for the designation. For the first time, even water can be labeled as “healthy,” the FDA confirmed.
FDA Commissioner Robert Califf emphasized the importance of the update, stating, “It’s critical for the future of the country that food be a vehicle for wellness. Improving access to nutrition information is an important public health effort the FDA can undertake to help people build healthy eating patterns.”
This overhaul aims to address alarming trends in American diets. The FDA pointed out that more than 75% of Americans consume insufficient amounts of vegetables, fruit, and dairy. Additionally, nearly 80% exceed the recommended limits for saturated fats, over 60% go beyond the safe threshold for added sugars, and around 90% exceed sodium intake guidelines. These dietary patterns contribute to a surge in chronic conditions like heart disease and diabetes.
The rule, which will take effect within two months, gives food manufacturers until February 2028 to comply. A specific “healthy” label is still under development by the agency. Under the old definition, around 15% of products qualified for the healthy designation, but only 5% actually made the claim.
Dr. Dariush Mozaffarian, director of the Food is Medicine Institute at Tufts University, praised the update, calling it “a huge improvement” over the outdated guidance, which was based on research that is now more than 40 years old. “This update acknowledges the significant advancements in nutrition science and aligns with current dietary guidelines,” he said.
Despite the positive reception from health experts, the new rule has faced some criticism from the food industry. The Consumer Brands Association, a trade group representing the sector, warned that the new criteria could exclude some packaged foods that have undergone years of innovation to provide healthier options. Sarah Gallo, an official for the group, expressed concerns that the rule might not be fully supported by clear scientific evidence and could have unintended economic consequences.
Nonetheless, the FDA maintains that the updated criteria are based on solid scientific data that could help reduce diet-related chronic diseases and improve public health outcomes. By helping consumers make more informed decisions at the grocery store, the FDA hopes the changes will play a key role in tackling the growing burden of preventable diseases in the U.S.
