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Toward a New Definition of “Healthy” Food: Issues and Challenges

Dietary Guidelines for Americans (DGA) have become increasingly food-based guidelines. The Healthy United States–Style Eating Pattern features fruits, vegetables, whole grains, and low-fat dairy, with limits placed on added sugar, sodium, and saturated fat. Recent measures of nutrient density have f...

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Autores principales: Siu, Kimberly, Drewnowski, Adam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Nutrition 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10183973/
https://www.ncbi.nlm.nih.gov/pubmed/37197022
http://dx.doi.org/10.1016/j.cdnut.2023.100080
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author Siu, Kimberly
Drewnowski, Adam
author_facet Siu, Kimberly
Drewnowski, Adam
author_sort Siu, Kimberly
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description Dietary Guidelines for Americans (DGA) have become increasingly food-based guidelines. The Healthy United States–Style Eating Pattern features fruits, vegetables, whole grains, and low-fat dairy, with limits placed on added sugar, sodium, and saturated fat. Recent measures of nutrient density have followed suit, incorporating both nutrients and food groups. Most recently, the United States Food and Drug Administration (FDA) has proposed to redefine the concept of a “healthy” food for regulatory purposes. To qualify as healthy, foods will need to contain specific minimum amounts of fruits, vegetables, dairy, and whole grains, with limits placed on added sugar, sodium, and saturated fat. The present concern was that the proposed criteria, formulated by the FDA per Reference Amount Customarily Consumed, were so stringent that few foods would pass. We applied the proposed FDA criteria to foods in the USDA Food and Nutrient Database for Dietary Studies (FNDDS 2017–2018). The criteria were met by 58% of fruits, 35% of vegetables, 8% of milk and dairy products, and 4% of grain products. Many foods commonly considered to be healthy by consumers and the USDA alike did not pass the proposed FDA criteria. Federal agencies seem to define healthy in different ways. Our findings have implications for the formulation of regulatory and public health policies. We recommend that nutrition scientists be involved in the development of federal regulations and policies that affect American consumers and the food industry.
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spelling pubmed-101839732023-05-16 Toward a New Definition of “Healthy” Food: Issues and Challenges Siu, Kimberly Drewnowski, Adam Curr Dev Nutr Perspectives Dietary Guidelines for Americans (DGA) have become increasingly food-based guidelines. The Healthy United States–Style Eating Pattern features fruits, vegetables, whole grains, and low-fat dairy, with limits placed on added sugar, sodium, and saturated fat. Recent measures of nutrient density have followed suit, incorporating both nutrients and food groups. Most recently, the United States Food and Drug Administration (FDA) has proposed to redefine the concept of a “healthy” food for regulatory purposes. To qualify as healthy, foods will need to contain specific minimum amounts of fruits, vegetables, dairy, and whole grains, with limits placed on added sugar, sodium, and saturated fat. The present concern was that the proposed criteria, formulated by the FDA per Reference Amount Customarily Consumed, were so stringent that few foods would pass. We applied the proposed FDA criteria to foods in the USDA Food and Nutrient Database for Dietary Studies (FNDDS 2017–2018). The criteria were met by 58% of fruits, 35% of vegetables, 8% of milk and dairy products, and 4% of grain products. Many foods commonly considered to be healthy by consumers and the USDA alike did not pass the proposed FDA criteria. Federal agencies seem to define healthy in different ways. Our findings have implications for the formulation of regulatory and public health policies. We recommend that nutrition scientists be involved in the development of federal regulations and policies that affect American consumers and the food industry. American Society for Nutrition 2023-04-19 /pmc/articles/PMC10183973/ /pubmed/37197022 http://dx.doi.org/10.1016/j.cdnut.2023.100080 Text en © 2023 The Authors https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Perspectives
Siu, Kimberly
Drewnowski, Adam
Toward a New Definition of “Healthy” Food: Issues and Challenges
title Toward a New Definition of “Healthy” Food: Issues and Challenges
title_full Toward a New Definition of “Healthy” Food: Issues and Challenges
title_fullStr Toward a New Definition of “Healthy” Food: Issues and Challenges
title_full_unstemmed Toward a New Definition of “Healthy” Food: Issues and Challenges
title_short Toward a New Definition of “Healthy” Food: Issues and Challenges
title_sort toward a new definition of “healthy” food: issues and challenges
topic Perspectives
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10183973/
https://www.ncbi.nlm.nih.gov/pubmed/37197022
http://dx.doi.org/10.1016/j.cdnut.2023.100080
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