The latest U.S. Dietary Guidelines were issued Wednesday, crafted by government officials who want to “Make America Healthy Again.”
Several of the recommendations, jointly released by the U.S. Departments of Agriculture and Health and Human Services, are on the right track. It’s smart to build a diet around whole, nutrient-dense foods like vegetables, fruits, healthy fats, whole grains, dairy products and protein sources. And it’s a good idea to cut back on highly processed foods with artificial colors and flavors, chemical additives and excess sugar and sodium.
Also encouraging is the increased attention to the importance of fiber and gut health.
But the emphasis on red meat and full-fat dairy foods as high-quality protein sources is not the right nutrition path for all eaters. Plus, it doesn’t jive with the concurrent recommendation to limit saturated fat to 10% of calories and reduce sodium. Ditto with the advice to eat “healthy fats.” While olive oil is a smart choice, the recommendation to use butter and beef tallow—both high in saturated fats—is misguided.
“We see an important opportunity to educate consumers about the scientific basis for certain recommendations,” said the American Heart Association in a statement on its website. “For example, we are concerned that recommendations regarding salt seasoning and red meat consumption could inadvertently lead consumers to exceed recommended limits for sodium and saturated fats, which are primary drivers of cardiovascular disease. While the guidelines highlight whole-fat dairy, the Heart Association encourages consumption of low-fat and fat-free dairy products, which can be beneficial to heart health.”
Although “prioritizing high-quality protein” is in sync with consumers’ current health goals, there’s the question of affordability. Not everyone can serve red meat or seafood at every meal or choose it as an entrée in a restaurant, as HHS Secretary Robert F. Kennedy Jr. suggests. The guidelines do include plant proteins, such as lentils, nuts and beans, but they are represented in a very tiny section of the “Eat Real Food” graphic, designed to guide Americans’ diets. The protein section is overwhelmingly illustrated with meat, poultry, eggs and fish.
The 2025-2030 guidelines turn the former food pyramid upside down, emphasizing meat and dairy over grains.
Grains are also marginally represented in the 2025-2030 guidelines, with daily servings cut to two to four from the previous six to 11. And while it’s admirable to prioritize whole grains over refined carbs like white bread, sugary breakfast cereals and processed crackers, why are flour tortillas a no-no?
“What do you eat if you’re Hispanic,” questioned Mindy Hermann, a New York-based registered dietitian who worked on previous USDA recommendations. “It’s not easy to find whole grain corn tortillas or wheat tortillas.”
Aside from Mexican cuisine, Hermann pointed out that the new guidelines pretty much disregard other global culinary traditions. “There are no cultural adaptations,” she said. And most Asian and many Mediterranean dishes are inherently grain-and-vegetable based with small amounts of meat, chicken or seafood—not the larger portions of animal protein illustrated in the inverted pyramid.
The recommendation to “eat vegetables and fruits throughout the day” is a solid one, as is “eating whole vegetables and fruits in their original form.” So it makes no sense that the USDA graphic shows a can of green beans and frozen peas as examples—both of which have added sodium. And the potato is kind of hidden behind the fruit. Potatoes are the most popular vegetable in the U.S. and French fries one of the most popular menu items.
If Americans put the guidelines into practice when dining out, it’s good news for steakhouses and burger chains—providing customers don’t order French fries cooked in canola oil and other seed oils, which most restaurants are still using and RKF Jr. is against. But there’s not enough beef tallow to go around for all those fryers and the jury is still out on the ill effects of seed oils.
Plus, GLP-1 users are going to want smaller portions and less animal protein. A big plate of steak can disrupt their digestive systems, said Hermann.
“With the recommendation to eat three servings of dairy a day, there’s an opportunity for restaurants in this area,” she said. Cheese and milk are good sources of protein and can add a lot of flavor and variety to both the food and beverage sides of the menu. It may also be an opportunity to market the guidelines and educate guests, Hermann added.
But will consumers care about the government’s recommendations when they’re out enjoying a restaurant meal? Maybe at breakfast or lunch. But many diners leave nutrition guidelines at home when they go out with family or friends for a nice dinner.
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