A new federal definition for “healthy” foods can help consumers make nutritious choices at the grocery store, though few foods on the typical American shopping list meet that standard, according to research from Washington State University.
The study, published in Current Developments in Nutrition, analyzed more than 3,000 commonly consumed foods and beverages and found that items meeting the Food and Drug Administration’s (FDA) updated definition had a significantly higher nutrient density than those that did not.
The results confirm the accuracy of a new FDA rule for “healthy” food claims, first created in 2024 and finalized last year. Under the new rule, food and beverages can be marketed as healthy if they contain a minimum serving from a food group recommended in the 2020–25 Dietary Guidelines for Americans, such as fruits, vegetables, and whole grains, and have limited sodium, saturated fat, and added sugars.
“The new standard focuses on dietary recommendations instead of detailed nutrient information, which makes it easier for consumers to identify foods they should prioritize in their diet,” said lead study author Kayla Hooker, a researcher in the Department of Nutrition and Exercise Physiology at the WSU Elson S. Floyd College of Medicine.
A new symbol could make it even easier to find nutritious options on the shelves. The FDA is currently developing a logo that manufacturers can use to indicate that a product meets the healthy food standard, similar to the USDA’s organic seal.
The next challenge is increasing the availability of healthy options. Only 14% of foods and beverages included in the study qualified as healthy under the new standard. While the sample doesn’t capture all healthy food options, it uses data from the National Health and Nutrition Examination Survey (NHANES), a nationally representative survey of what Americans eat.
High sodium and saturated fat, often added during food processing and cooking, were the most common disqualifiers. The new rule makes an exception for some nutrient-dense foods that have naturally high fat content, such as nuts and seeds.
The updated rule may encourage manufacturers to reformulate their products or processing methods to meet the new standard, notes senior author Pablo Monsivais, a Nutrition and Exercise Physiology professor. Revised food labeling requirements have successfully spurred healthier formulations in multiple countries.
Beyond availability, cost is a key factor in food choices. The researchers also compared the price of qualifying and nonqualifying items and found that qualifying items had a lower median cost per serving, but higher cost per calorie. It’s cheaper to meet your daily energy needs with calorie-rich, nutrient-poor foods, Monsivais explained.
“Americans are not eating enough healthy foods, and the reasons why are complex — access, affordability, food insecurity, and the challenges of navigating nutrition labels all play a role,” he said. “Our hope is this change improves access to affordable, healthy foods that support better health outcomes.”
In addition to Hooker and Monsivais, the study included co-author Namrata Sanjeevi, an assistant professor in the Department of Nutrition and Exercise Physiology. The research was supported by WSU faculty start-up funding and was conducted as part of Hooker’s thesis research in the Master of Science in Nutrition and Exercise Physiology program.
