For many years, the U.S. government has advised Americans to limit how much red meat and saturated fat they eat. But the latest version of the federal dietary guidelines takes a different approach.
It now places more value on protein, dairy, and healthy fats. This change has sparked a mix of praise and criticism among health experts.
The new food pyramid still tells people to eat plenty of fruits and vegetables and to avoid added sugar. However, it also encourages people to cook with butter or beef fat (called tallow) and to eat more protein.
Adults are now advised to eat between 1.2 and 1.6 grams of protein per kilogram of body weight. That’s a big jump from the old recommendation of 0.8 grams. This protein can come from both animal sources like red meat and plant-based foods like beans and tofu.
Many nutrition experts agree that it’s good to steer people away from processed foods and added sugars. But some are concerned that promoting more fat in the diet may confuse people.
The guidelines still say that saturated fats should make up no more than 10% of daily calories, so encouraging butter and red meat may send mixed messages. Others say most people in the U.S. already get enough protein and may not need more.
Dr. Darin Detwiler, a food policy expert at Northeastern University, said the idea of focusing on “real food” is a positive change. But he questioned how the government used science to support its new approach.
He pointed out that it’s not clear whether higher protein intake helps the general public. While it might help older adults or people building muscle, not everyone needs more protein.
U.S. officials say the new message is simple: eat real, whole foods. In a letter introducing the new guidelines, USDA Secretary Brooke L. Rollins and HHS Secretary Robert F. Kennedy Jr. wrote that the U.S. faces a health emergency caused by poor diet and chronic disease.
They said Americans need to focus on whole foods—such as protein, dairy, vegetables, fruits, healthy fats, and whole grains—and stay away from highly processed foods with added sugar, salt, and chemicals.
The new guidelines are shorter than before—only 10 pages—and that’s a good thing, said Professor Jing-Ke Weng of Northeastern University. He said it’s easier to follow because it focuses on simple ideas: avoid added sugar and processed foods. He did note, however, that the advice to cook with butter or beef fat is still controversial.
Dr. Detwiler also worried that telling people to eat more red meat and full-fat dairy, without clear advice on how much to eat or who should avoid it, could cause confusion.
Studies show that saturated fat can raise bad cholesterol levels, which increases the risk of heart disease. He believes the new guidance might lead some people to eat more saturated fat than is healthy.
On a more balanced note, dietitian Janice Maras from Northeastern University said the best approach is to focus on food quality, variety, and personal needs. She said people’s protein and dairy needs are different depending on their age and health. It’s more important to teach people how to read food labels and understand what healthy eating looks like overall.
In short, the new guidelines aim to get Americans to eat less processed food and more whole, natural foods.
But some of the changes—like encouraging more protein and fat—may be confusing without clearer explanations. Experts agree on one thing: what works best depends on the person, and nutrition advice should be practical, balanced, and easy to understand.
If you care about nutrition, please read studies about the best time to take vitamins to prevent heart disease, and vitamin D supplements strongly reduce cancer death.
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