US: New dietary guidelines spark controversy

Jim Wyckoff

Robert F.Kennedy Jr. declared that the decades-long "war on saturated fat is over," and that new dietary guidelines now focus on reducing added sugar and strongly discourage ultra-processed foods. Kennedy blamed decades of corporate influence and previous administrations for promoting highly processed diets that have contributed to the rise in obesity in the United States, while emphasizing that the guidelines were developed with input from organizations such as the American Medical Association and the American Academy of Pediatrics.

"The new guidelines recognize that whole, nutrient-rich foods are the most effective way to improve health and reduce healthcare costs," Kennedy said. "Protein and healthy fats are essential and were unfairly neglected in previous dietary guidelines." She added, "We are ending the war on saturated fat. Today, our government is declaring war on added sugar."

These guidelines do not change the saturated fat limit, but they do encourage the consumption of "healthy fats," which include beef tallow and butter , in addition to olive oil. They also introduce a new inverted food pyramid that emphasizes fruits and vegetables along with protein, dairy, and "healthy fats," replacing the MyPlate graphic that previously provided visual guidelines for the American diet.

U.S. Secretary of Agriculture Brooke Rollins said the new guidelines will be applied broadly across all federal programs, including the review of school meal standards, military and veterans meals, meals in federal prisons, and programsHEAD Start and purchasing rules for the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). Rollins also announced plans to reform the SNAP "purchasing standard," which regulates the range of products offered by more than 250,000 authorized SNAP retailers. She said these changes are especially important for convenience stores, which are the primary food retail outlets in low-income areas.

The guidelines do not define ultra-processed or highly processed foods, but do warn about the presence of salty or sweetened foods, sugary drinks, artificial flavors, petroleum- derived colors , artificial preservatives, and low-calorie non-nutritive sweeteners in foods and beverages.

The updated food pyramid lists a slab of beef, a thick slice of cheese, and a half-gallon of whole milk as foods that should form the basis of the American diet.

The response from health organizations was mixed. The American Heart Association praised the recommendations' emphasis on fruits, vegetables, whole grains, and limiting added sugars and ultra-processed foods, calling it an opportunity to better inform consumers about nutrition science. At the same time, the organization warned that recommendations on salt, red meat, and whole-fat dairy products could unintentionally lead Americans to exceed safe sodium and saturated fat intake levels. The association reiterated its preference for low-fat and fat-free dairy products and urged consumers to prioritize plant-based proteins, seafood, and lean meats until further research determines optimal protein intake.

As usual, school nutrition advocates focused on implementation challenges. The School Nutrition Association acknowledged previously raised concerns that reducing consumption of ultra-processed foods could lead to increased costs, but stated that Congress now has an opportunity to invest in home-cooked meals and more fresh, local produce, pledging to work with the administration to update regulations.

The industry response was swift and generally positive.

Representatives of the meat and poultry industries welcomed the focus on protein. The National Beef Producers Association stated that the new recommendations are "simplified and more understandable for consumers than previous guidelines" and maintain "the science-based recommendations at the core of the Dietary Guidelines for Americans, but make them much more practical for the families, caregivers, school administrators, and health care professionals who make daily decisions about what to feed our children, seniors, and Americans of all ages."

Dairy industry organizations hailed the endorsement of whole-milk products as a victory in the fight for consumer choice and improved nutritional value. Gregg Dowd, president and CEO of the National Milk Producers Federation, stated that these guidelines "promote the consumption of nutrients from dairy products that are essential for human health. Furthermore, not all fats are created equal, and because these guidelines recognize this fact, the health benefits of dairy products are better reflected in this version of the guidelines."