From The November 2000 Issue of Nutrition Science News

Which Health Claim Should The FDA Approve Next?

by Stephanie Gailing, C.N.

In September, FDA authorized the 12th health claim for food labels when it issued a claim for the cholesterol-lowering effect of plant stanols and sterols generally added to salad dressings, spreads and snack bars. Historically, the 1990 Nutrition Labeling and Education Act ushered in the ability to use health claims on food labels. Since then, such claims have been regarded as an excellent vehicle for increasing consumers' nutrition education and allowing them to make better- informed choices. Plus, health claims are a boon to companies that manufacture the product or ingredient. Which health claim FDA will approve next remains a significant question for both businesses and consumers.

"We hope the next approved claim would be for omega-3 essential fatty acids (to reduce cardiovascular disease risk). We, along with other groups, have sent information to FDA for review. We are very hopeful that they will look favorably on the omega-3 scientific evidence and approve it as a health claim. Additionally, a substantial submission has been sent to FDA on health claims for antioxidants, notably vitamins C and E, and their role in reducing the risk of certain types of cancer."

Annette Dickinson, Ph.D.
Vice President, Scientific & Regulatory Affairs
Council for Responsible Nutrition
Washington, D.C.

"Since health-claim labeling should have a meaningful, positive effect on the health status of consumers, we think there is sufficient quality data to allow claims for both antioxidant vitamins and omega-3 long-chain polyunsaturated fatty acids (PUFAs). There is overwhelming evidence demonstrating that intake of antioxidant vitamins exerts positive effects on cardiovascular health and cancer.

Additionally, if FDA had the intention of defining a 'gold standard' for health claims, they would do well to allow the claim proposed for omega-3 long-chain polyunsaturated fatty acids to promote cardiovascular health. Since there has been an astounding amount of positive data to support this claim, and omega-3 PUFAs are found in food but not consumed in sufficient quantity, an omega-3 health claim would educate the American public to select foods that would help to rectify an unhealthy imbalance due to their dietary choices."

Herb Woolf, Ph.D.
Technology Manager, Food Industry
BASF Corporation
Mt. Olive, N.J.

"I think the most important health claim that FDA could approve would be for products that come from organically grown crops and are processed organically. When crops are grown in this manner, it promotes health all around—health of the soil, plants, people, animals and the environment. Plenty of scientific data backs the claim that organic food promotes health on these different levels.

"Certainly the better flavor of organic produce has a health benefit in and of itself, in that it promotes the consumption of fruits and vegetables by people, especially kids, who usually avoid these foods. For these reasons, FDA should consider allowing food-label health claims for organics."

Dina Izzo
Store/Produce Manager
New Leaf Community Market
Boulder Creek, Calif.

"I would like to see fda approve a health claim for the use of fish oils to reduce the risk of coronary heart disease and inflammation. Fish oils containing omega-3 fatty acids are found primarily in cold-water fish such as salmon, mackerel, herring, cod and tuna. They can also be taken in the form of dietary supplements such as cod liver oil and fish oil supplements.

Omega-3 fatty acids have clinically demonstrated a broad spectrum of positive health benefits. For example, there is a significant body of scientific data that clearly supports the positive effect of omega-3 fatty acids on lowering blood pressure, increasing immune response and reducing serum lipid levels. It also decreases platelet aggregation, thereby reducing the risk of a heart attack or stroke. Omega-3 fatty acids also produce specific compounds resulting in an anti-inflammatory effect within the blood vessels."

Phillip W. Harvey, Ph.D., F.A.C.N.
Director of Science and Quality Assurance
National Nutritional Foods Association
Newport Beach, Calif.