The U.S. Food and Drug Administration (FDA) has revised the requirements to claim that a food product is “healthy”. The FDA office of Nutrition and Food Labeling announced the revision, the first in three decades, at a briefing on December 19th. The new requirements will allow foods including eggs to qualify as “healthy” on labels in accordance with the 2025 Dietary Guidelines for Americans. The foods must meet limits for added sugars, saturated fat and sodium. Foods should have no added unapproved ingredients to qualify for the “healthy” claim that will encompass vegetables, fruit, whole grains, seafood, eggs, pulses and nuts.
The new definition of “healthy” will allow the egg industry to claim this status, an opportunity to be promoted by the American Egg Board.
The AEB issued a statement confirming the extensive literature supporting the 
nutritional value of eggs with balanced amino acid content and a source choline especially beneficial for infants, toddler and pregnant and lactating women”. Eggs are a unique contributor of dietary lutein, especially required by middle aged and elderly consumers to support prolonged integrity of vision.