A new rule in the United States is changing how foods can be labeled as “healthy.” The rule was created by the U.S. Food and Drug Administration to help people choose more nutritious foods when they shop for groceries. However, new research shows that only a small number of common foods actually meet this new standard.
Researchers at Washington State University conducted the study. Scientists examined more than 3,000 foods and drinks that people in the United States commonly eat. Their goal was to see which items would qualify as “healthy” under the government’s updated definition. The findings were published in the journal Current Developments in Nutrition. Researchers discovered that foods meeting the new standard usually contained more important nutrients compared with foods that did not qualify, such as higher levels of vitamins, minerals, and fiber, which are essential for maintaining overall health.
The updated rule about healthy food labels was first introduced in 2024 and later finalized by the U.S. Food and Drug Administration. The new definition is based on national nutrition advice from the Dietary Guidelines for Americans 2020–2025. Under the new rule, foods must include ingredients from recommended food groups such as fruits, vegetables, whole grains, dairy products, or protein sources. At the same time, they must also contain only limited amounts of sodium, saturated fat, and added sugars.
The researchers say this approach is easier for consumers to understand. Instead of focusing on complicated nutrition numbers, the rule highlights foods that are part of a balanced diet. The lead author of the study, Kayla Hooker, explained that the new system helps shoppers quickly identify foods they should eat more often. She works in the Department of Nutrition and Exercise Physiology at the Elson S. Floyd College of Medicine at Washington State University.
Another idea being developed could make healthy foods even easier to find. The U.S. Food and Drug Administration is working on a special symbol that companies could place on food packages. This label would show that a product meets the government’s healthy food standard. The symbol would work in a similar way to the well-known organic seal used by the U.S. Department of Agriculture. Such a logo could help shoppers quickly recognize healthier options while browsing store shelves.
Even though the rule may help consumers, the study also found an important challenge. Only about 14 percent of the foods and drinks examined in the research met the new definition of healthy. To conduct their analysis, the scientists used data from the National Health and Nutrition Examination Survey. A large national survey tracks what Americans eat and drink. Researchers often use it for nutrition studies. Many foods did not meet the new “healthy” standard. They had too much sodium or saturated fat. These are often added during processing or cooking to improve taste or shelf life.
However, some foods are exceptions. Nuts and seeds have more fat but are still nutritious. They can still be labeled healthy. Researchers say the new rule may also affect food companies. Manufacturers might change how they make or process foods so their products can qualify for the healthy label. The study’s senior author, Pablo Monsivais, said similar changes have happened in other countries when governments updated food labeling rules.
In some cases, companies changed their recipes. They reduced unhealthy ingredients to meet the new standards. Cost also affects food choices. Researchers compared prices of foods that met the healthy standard and those that did not. They found that healthier foods often cost less per serving. However, they were usually pricier when measured by calories. This means people can get more energy for less money by buying high-calorie foods that are low in nutrients. As a result, many families with limited budgets may rely more on less nutritious options.
Monsivais explained that Americans still do not eat enough healthy foods, and the reasons are complicated. Problems such as food insecurity, limited access to healthy options, and confusing nutrition labels all affect what people choose to eat. The researchers hope the updated food labeling rule will eventually help improve access to nutritious foods and encourage better eating habits. Other scientists who worked on the research include Namrata Sanjeevi, an assistant professor in the Department of Nutrition and Exercise Physiology.
The research was supported by funding from Washington State University and was part of Hooker’s master’s degree research in the Nutrition and Exercise Physiology program. In the long term, experts hope clearer food labels and healthier product choices will make it easier for people to build diets that support better health.
