What Is a 'Healthy' Food? The FDA. Wants To Change the Definition.
The Food and Drug Administration unveiled a new proposal this week that would change the criteria for which packaged foods the agency considers "healthy," in an attempt to modernize its approach to nutrition and reduce the burden of diet-related diseases. From a report: Currently, about 5 percent of all packaged foods are labeled "healthy," according to the agency. The definition, which was set in 1994, allows for food manufacturers to add the word "healthy" to their products, as long as the products have limited amounts of total fat, saturated fat, cholesterol and sodium and provide at least 10 percent of the daily value of one or more of the following nutrients: vitamin A, vitamin C, calcium, iron, protein or dietary fiber. (Seafood, game meat and raw fruits and vegetables have slightly different criteria.) In 2016, the F.D.A. updated its guidelines to allow for some foods to contain more total fat and to include some that provide at least 10 percent of the daily value of vitamin D or potassium. Crucially, there is currently no limit on added sugars under the current definition -- an omission that the F.D.A. believes is inconsistent with today's nutrition science. "The old rule was really outdated -- you could create any kind of Frankenstein food that met the nutrient criteria and label it as healthy," said Dr. Dariush Mozaffarian, a cardiologist and professor of nutrition at the Tufts Friedman School of Nutrition Science and Policy in Boston. "This is a major advance." The proposed rule, which the agency announced to coincide with Wednesday's White House Conference on Hunger, Nutrition and Health, introduces a new limit on added sugars -- in general, no more than 2.5 grams per serving, although this can vary depending on the food. It also restricts the amount of sodium to no more than 230 milligrams per serving and provides limits for saturated fat, which can similarly vary depending on the food, the F.D.A. said.
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