Cracking the Code: Can Eggs Legally Be Called Healthy in 2025?

October 17, 2025 •

3 min read

On December 19, 2024, the FDA finalized an update to its 'healthy' food labeling rule, a change long anticipated by nutrition experts and consumers alike. This new regulation marks a significant shift in how the government defines a healthy food, moving away from outdated nutrient limits and embracing a more modern, holistic view of diet.

Quick Summary

The FDA's 2025 final rule now officially includes eggs as a food that can bear the "healthy" claim on packaging, reflecting current nutritional science and modern dietary recommendations that focus on overall eating patterns.

Key Points

FDA Rule Update: In December 2024, the FDA finalized new regulations for the voluntary "healthy" food label, officially allowing eggs to qualify under specific conditions.
Scientific Shift: The reclassification reflects modern nutritional science, which shows that dietary cholesterol has less impact on blood cholesterol for most people than saturated fat.
Nutrient-Dense Food: The new rule focuses on overall healthy eating patterns and recognizes eggs as a nutrient-dense protein source rich in choline, vitamin D, and antioxidants.
Moderation is Key: While eggs are healthy for most, consumption in moderation is recommended, particularly for individuals with certain pre-existing heart conditions or diabetes.
Cooking Matters: To maximize benefits, prepare eggs using heart-healthy cooking methods like poaching or boiling and avoid pairing them with high-saturated-fat foods like bacon and butter.
Whole Egg Benefits: The yolk is packed with essential nutrients, so consuming the whole egg provides the most complete nutritional profile, rather than just the whites.

The FDA's New 'Healthy' Definition and Its Impact on Eggs

Historically, eggs faced scrutiny due to their cholesterol content, leading to concerns about their impact on blood cholesterol and heart health. The FDA's original 'healthy' labeling rules, established in 1994, reflected this by setting limits on total fat, saturated fat, cholesterol, and sodium, which prevented whole eggs from qualifying for the label.

However, a significant change occurred on December 19, 2024, when the FDA finalized a new rule to redefine "healthy" based on current nutritional science. This updated definition, with a mandatory compliance date of February 25, 2028, focuses on healthy eating patterns and nutrient-dense foods recommended by the Dietary Guidelines for Americans. Under these new criteria, single-ingredient foods like eggs, due to their nutrient profile and contribution to a healthy diet, now automatically qualify for the "healthy" claim. This allows manufacturers to label eggs as healthy and provides clearer guidance for consumers.

The Scientific Shift: From Dietary Cholesterol to Saturated Fat

The scientific understanding of dietary cholesterol has evolved. Research indicates that for most healthy individuals, dietary cholesterol has a minimal effect on blood cholesterol levels compared to saturated and trans fats. Health experts now recognize that saturated fats, often found in foods consumed with eggs, pose a greater risk to heart health. A large egg contains only about 1.5 grams of saturated fat. The new FDA rule reflects this by removing the cholesterol restriction and focusing on limiting saturated fat, sodium, and added sugars. This shift encourages a focus on overall diet quality rather than single nutrients.

Beyond 'Healthy': The Core Nutritional Value of Eggs

Eggs are a nutritionally rich food, providing about 6 grams of high-quality protein per large egg, along with essential vitamins and minerals.

Key nutrients include:

Choline: Important for brain health, the nervous system, and cell function. The 2020 Dietary Guidelines recommend eggs for specific populations, including infants and pregnant women, because of their choline content.
Vitamin D: Eggs are one of the few natural food sources of this vitamin, essential for bone health, immunity, and cell growth.
Selenium: A trace mineral vital for reproductive health and thyroid function.
Lutein and Zeaxanthin: Antioxidants found in the yolk that support eye health.

Comparing the Old and New FDA 'Healthy' Standards


Feature	Old FDA "Healthy" Rule (1994)	New FDA "Healthy" Rule (2025)
Focus	Limits on individual nutrients (Total fat, Saturated fat, Cholesterol, Sodium)	Emphasizes healthy eating patterns and nutrient-dense food groups
Saturated Fat Limit	Restricted total fat and saturated fat	Specific limits on saturated fat and added sugars
Cholesterol Limit	Strict limits, making eggs ineligible for the claim	No cholesterol limit, aligning with new dietary understanding
Added Sugars Limit	No specific added sugars limit	Includes specific limits for added sugars
Eggs Qualification	Did not qualify due to cholesterol content	Automatically qualifies as a foundational protein food

How to Enjoy Eggs as Part of a Healthy Diet

To incorporate eggs into a healthy diet:

Consider moderation: Most healthy individuals can safely consume up to one egg daily. Those with certain health conditions should consult their doctor.
Choose healthy cooking methods: Poach, boil, or scramble with a small amount of heart-healthy oil.
Pair wisely: Combine eggs with vegetables, whole grains, or lean proteins instead of high-saturated-fat foods like bacon.
Eat the whole egg: The yolk contains most of the nutrients, offering a complete nutritional profile.
Practice food safety: Cook eggs thoroughly and store them properly to prevent contamination.

Conclusion: The Final Verdict on Eggs

The FDA's updated definition, finalized in December 2024, means eggs can now legally be called healthy. This change aligns with modern nutritional science, which recognizes eggs as a nutrient-dense food that supports a balanced diet. While this rule provides official validation, it also highlights a broader shift toward understanding healthy eating through overall dietary patterns rather than focusing on single components. When prepared healthily, eggs are a nutritious addition to most people's diets.

For more information on the updated "healthy" claim criteria, refer to the official FDA documentation.

Frequently Asked Questions

Yes. Under the old FDA rules established in 1994, eggs did not qualify for the "healthy" claim due to their cholesterol content. The regulations at the time focused on limiting single nutrients, including cholesterol.

The new rule, finalized in December 2024, updates the "healthy" claim to align with modern nutritional science and the Dietary Guidelines for Americans. It focuses on healthy eating patterns and allows nutrient-dense foods, like eggs, to automatically qualify while limiting saturated fat, sodium, and added sugars.

Modern research found that dietary cholesterol has a minimal impact on blood cholesterol levels for most people. Instead, saturated and trans fats are now understood to be the primary dietary concerns for heart health.

For most healthy individuals, eggs are a nutritious food that can be part of a healthy diet. However, people with certain conditions, such as heart disease or diabetes, should discuss appropriate egg intake with their healthcare provider.

The healthiest ways to cook eggs involve minimal added fats, or using heart-healthy fats. Opt for poaching, boiling, or scrambling with a small amount of olive oil instead of butter.

The egg yolk contains the majority of the egg's essential nutrients, including choline, Vitamin D, and antioxidants like lutein. While the whites are high in protein, eating the whole egg provides the most comprehensive nutritional value.

For most healthy adults, eating up to one egg per day is generally considered safe. Some guidelines for those with existing heart conditions suggest limiting intake to seven eggs per week or less.