This week in health news from Scott LaFee of the Sanford Burnham Prebys research institute
Last fall, the Food and Drug Administration published new guidelines about which foods could be labeled “healthy.” Some of the criteria: They needed to contain a certain amount of nutritious ingredients, such as fruits and vegetables, and have little added sugar, salt or saturated fat.
Not surprisingly, the makers of packaged foods, such as cereal and pasta, are complaining loudly, at least indirectly arguing that the criteria are impossible to achieve.Even advocates of better food nutrition acknowledge a certain reality: “Hardly anything would qualify, so of course food manufacturers don’t like the idea,” Marion Nestle, an emeritus professor of nutrition and public health at New York University, said.
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