With protein firmly at the center of the plate, the federal government is urging a shift toward whole foods, fewer highly processed products and sharply reduced added sugars to curb diet-related chronic disease.
U.S. Department of Health and Human Services (HHS) Secretary Robert Kennedy Jr. and USDA Secretary Brooke Rollins released the 2025-2030 Dietary Guidelines for Americans on Jan. 7, outlining updated nutrition recommendations that guide federal food programs and policy as part of the administration’s broader Make America Healthy Again agenda.
“These Guidelines return us to the basics,” Kennedy said. “American households must prioritize whole, nutrient-dense foods—protein, dairy, vegetables, fruits, healthy fats, and whole grains—and dramatically reduce highly processed foods. This is how we Make America Healthy Again.”
The release comes as federal agencies point to worsening health indicators. Nearly 90% of U.S. health care spending goes toward treating chronic disease. More than 70% of adults are overweight or obese, and close to one in three adolescents has prediabetes.
Rollins emphasized the connection between nutrition policy and domestic agriculture.
“Farmers and ranchers are at the forefront of the solution, and that means more protein, dairy, vegetables, fruits, healthy fats, and whole grains on American dinner tables,” Rollins said.
Shift towards protein
A central change in the 2025-2030 guidelines is the emphasis on protein. Previous editions of the Dietary Guidelines recommended a dietary allowance of 0.8 grams of protein per kilogram of body weight—roughly 54 grams per day for a 150-pound adult. The new guidance increases that recommendation to a range of 1.2 to 1.6 grams per kilogram of body weight per day, depending on individual needs.
The guidelines encourage protein consumption at every meal and recognize a wide range of sources. Animal-based options listed include eggs, poultry, seafood and red meat, while plant-based sources include beans, peas, lentils, legumes, nuts, seeds and soy. The guidance also advises choosing protein foods with little or no added sugars, refined carbohydrates or chemical additives.
Dairy is treated as a core protein and nutrient source as well. The guidelines support full-fat dairy products with no added sugars and recommend about three servings per day as part of a 2,000-calorie dietary pattern, adjusted for individual calorie needs.
Whole foods over processed
The guidelines call for eating fruits and vegetables throughout the day as a foundation of a healthy diet, emphasizing variety, color and minimal processing. The guidance encourages whole fruits and vegetables in their original form, while noting that frozen, dried or canned options with little or no added sugar or sodium are also acceptable.
For a 2,000-calorie diet, the guidelines recommend about three servings of vegetables and two servings of fruits per day, with limited use of juice and a preference for whole foods to support nutrient intake and overall health.
Recommendations on fats also shift away from earlier low-fat messaging. The guidelines call for most dietary fat to come from whole-food sources, including meats, eggs, seafood, full-fat dairy, nuts, seeds, olives and avocados. When cooking, oils rich in essential fatty acids, such as olive oil, butter and beef tallow, are recommended. While saturated fat intake is still advised to remain below 10% of total daily calories, the guidelines note that reducing highly processed foods helps meet that target.
The document also takes a firmer stance on highly processed foods than previous editions. It advises Americans to avoid packaged or ready-to-eat foods that are high in added sugars, refined carbohydrates and sodium, as well as sugar-sweetened beverages such as soda, fruit drinks and energy drinks. The guidance states that no amount of added sugar or non-nutritive sweeteners is recommended in a healthy diet.
Reactions
Agriculture groups and medical organizations offered varied reactions to the guidelines, particularly around protein, dairy and the treatment of fats and processed foods.
The Meat Institute said the guidelines appropriately prioritize protein and recognize meat and poultry as key sources.
“We are pleased the Dietary Guidelines recommend Americans prioritize protein and that families can get that protein from nutrient-dense meat and poultry,” said Julie Anna Potts, Meat Institute president and CEO. She said the simplified format reinforces meat’s role as a source of high-quality protein, essential vitamins and bioavailable minerals.
The National Cattlemen’s Beef Association (NCBA) also welcomed the guidelines.
“As a mom, I understand the importance of eating nutritious wholesome protein and as a rancher, I see the hard work that goes into providing the best possible food for our communities,” said Kim Brackett, NCBA vice president.
Brackett said the updated guidance helps families better understand beef’s nutritional value, noting it provides protein along with nine essential nutrients, including iron and B vitamins. She added that clinical studies show beef can fit into a balanced, heart-healthy diet and thanked Kennedy and Rollins for emphasizing beef’s role.
Dairy groups also responded favorably. National Milk Producers Federation President and CEO Gregg Doud said the continued recommendation of three daily servings and recognition of benefits at all fat levels reaffirm dairy’s role in meeting nutrient needs.
The American Medical Association (AMA) praised the focus on limiting highly processed foods, sugar-sweetened beverages and excess sodium. AMA President Bobby Mukkamala said the guidance provides practical direction physicians can use with patients.
In contrast, the Physicians Committee for Responsible Medicine criticized the inclusion of meat and dairy, arguing the guidelines should more directly link saturated fat to animal products, while acknowledging the document’s emphasis on fruits, vegetables and limits on alcohol. — Charles Wallace, WLJ contributing editor
