- The new Dietary Guidelines focus on cutting processed foods, but leave out important details.
- Protein gets more attention than fiber, though many Americans aren’t eating enough fiber.
- Experts are concerned over the focus on eating more meat and saturated fat, which could be hard on your heart.
On January 7, the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA) unveiled a document many of us have been waiting for: the Dietary Guidelines for Americans (DGAs) for 2025 to 2030. The new slate of DGAs is a brief, nine-page report that describes itself as “the most significant reset of federal nutrition policy in our nation’s history.”
According to United States Secretary of Health and Human Services Robert F. Kennedy Jr. and United States Secretary of Agriculture Brooke L. Rollins, who cosigned the document, the HHS and USDA “are realigning our food system to support American farmers, ranchers and companies who grow and produce real food.”
As the first page states, more than 70% of American adults are overweight or obese, and many are debilitated by chronic disease. In their opening letter at the beginning of the guidelines, Kennedy and Rollins note that they want the new DGAs, which focus on avoiding processed foods and eating more protein, to help more Americans reach a healthier weight and avoid chronic diseases related to nutrition.
But our staff dietitians and other nutritional health specialists have concerns that this brief may not be the best way forward.
“The 2025-2030 Dietary Guidelines for Americans feels more like a summary than a comprehensive set of guidelines,” notes nutrition editor Madeline Peck, RDN, CDN. “My first impression was that it is incredibly short compared to the 2020-2025 edition, which was a 150-plus page document full of evidence-based recommendations and information.”
While the HHS and USDA have also shared supplementary documents, including their Scientific Foundation for the Dietary Guidelines for Americans, the primary document lacks some crucial context to help readers make informed decisions about their eating habits.
What else did our experts notice? Here are a few key takeaways:
The Focus Is on “Real Food”
The guidelines strongly recommend against processed foods due to their sodium, sugar and food dye content. While eating excessive added sugar and sodium can be hard on your health—particularly your heart and blood sugar—we’re less worried about foods’ food dye content.
Still, if you can swap out your usual packet of chips for a bowl of popcorn—a whole grain, mind you—or a handful of your favorite mixed nuts every once in a while, you may find yourself feeling more satisfied after your snack. Plus, when you make your own snacks, like our Lime & Parmesan Popcorn or Snickerdoodle Popcorn, you can control the amount of sodium and sugar so that it’s just right for your needs.
Fiber Is Taking a Backseat
In these new guidelines, fiber is taking a backseat to protein. (Fiber is only mentioned twice in the document, while protein is mentioned 17 times.)
“The word ‘fiber’ is only used twice in the entire document, and no specific intake recommendations are given for any age group,” says Jessica Ball, MS, R.D. “Nourishing and accessible high-fiber foods like beans and legumes were also largely omitted. I think this is harmful because over 90% of Americans don’t eat enough fiber, and it’s crucially important for digestive, heart and overall health. With conditions like colon cancer and cardiovascular disease becoming more prominent, fiber should be more emphasized—not less.”
We have plenty of high-fiber recipes that can help you add more fiber to your day, including high-fiber, high-protein options like our Teriyaki Chicken Salad or Loaded Chickpea-Stuffed Sweet Potatoes.
Alcohol Gets a New Warning
The DGAs are correct to recommend drinking less, but once again, may not offer enough context. Peck, for one, was disappointed that there was no mention of the long-term impact alcohol consumption can have on health.
“Alcohol has been classified as a group 1 carcinogen by the International Agency for Research on Cancer for decades,” she says. “The risks of drinking alcohol do not just apply to those who have an alcohol use disorder; even moderate drinking habits come with risk.”
While previous versions of the Dietary Guidelines for Americans have included guidance on what constitutes moderate drinking—basically, how many drinks per week are typical—these guidelines don’t offer specific guidance. Instead, they focus mostly on the risk of drinking alcohol for pregnant people and those who may be at risk for alcoholism. Still, recent research has tied alcohol to higher dementia risk and multiple kinds of cancer.
The Food Pyramid Is Back
Remember the old school food pyramid? It just got a refresh. The New Pyramid is flipped on its head and has a base made of two equal sections: protein, dairy and healthy fats on one side and vegetables and fruits on the other. Whole grains make up a smaller portion at the tip of the inverted pyramid.
It’s not just our dietitians who hope that Americans take the DGAs with, well, fewer grains of salt. The American Heart Association (AHA) quickly fired off a press release, which notes: “We see an important opportunity to educate consumers about the scientific basis for certain recommendations. 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.”
The AHA also highlights the fact that it still encourages the consumption of low-fat and fat-free dairy products instead of the whole-fat versions that the new DGAs tout.
Our Expert Take
While these new DGAs make some good points—we definitely want you to eat your fruits and veggies!—they also lack helpful context that can help you make the best choices in your kitchen or grocery store. “The new guidelines are rife with misinformation, and the information that is accurate lacks essential context,” says Peck.
While “real food” can be a solid foundation for a healthy diet, we recommend you seek guidance from a health care professional before you make major changes to your diet. A registered dietitian can help you get started on the right foot, and a trusted medical professional may be able to help you if you’re worried about eating for a specific medical condition.
