The Dietary Guidelines provide healthy recommendations to the public to promote overall health and wellness. The 1st “Dietary Guidelines for Americans,” were released in 1980 by USDA and the U.S. Department of Health and Human Services. The initial guidelines focused on avoiding sugar and high fat foods. However, the early days of the guidelines left much up to interpretation.
The guidelines have been updated every 5 years since 1980 by the Dietary Guidelines Advisory Committee and are based on the latest scientific research.
- In 1995 we had the food guide pyramid that focused on 5 food groups with grains as the foundation.
- The USDA implemented MyPlate to replace the food pyramid in 2011 in an effort to simplify dietary recommendations and encourage consumers to make more balanced food choices.
- In 2020 we had the “MyPlate Plan” which was aimed to help Americans identify foods that fit their lifestyles and life stages. Foods high in nutrients was the main focus with the intention of weeding out those foods with minimal amounts of nutrition.
The 2025 Dietary Guidelines Advisory Committee released their scientific report with the 2025-2030 proposed guidelines. The Dietary guidelines should be finalized and released later in 2025.
The first big change in guidelines reflects a push for more plant-based foods. This includes consuming more beans, peas and lentils while reducing the intake of red and processed meats.
- Research links consumption of plant-based proteins are rich in fiber and lower in saturated fats with beneficial health outcomes and reduced risk of chronic disease.
- Conversely, the higher the intake of saturated fats associated with red and processed meats is linked to negative health consequences.
- Evidence shows swapping out red meat for plant-based proteins can lower the risk of cardiovascular disease symptoms.
- Back in the day, beans, peas and lentils were a subgroup linked to vegetables. The new report suggests moving these foods to the protein food group to support more plant-based protein consumption.
The second proposed change emphasizes the importance of individual needs and cultural differences when it comes defining a “healthy” diet.
- The proposed name of the newly proposed dietary pattern — Eat Healthy Your Way — recognizes that healthy eating and nutrition-related chronic health conditions vary among individuals and between sociodemographic groups.
- For example, the prevalence of obesity, hypertension, and Type 2 diabetes is higher among lower-income families.
- It is believed that better adherence and support of the dietary guidelines can be promoted when foods are more aligned with cultural practices and preferences.
The new dietary recommendations emphasize:
- Fruits and vegetables as dietary staples
- Whole grains over refined grains
- Low-fat dairy or fortified soy alternatives
- Vegetable oils in place of saturated fats
- Plant-based proteins as the primary source of protein
This new approach replaces previous dietary patterns outlined in past guidelines, consolidating them into a single, adaptable framework for meeting protein recommendations.
Ultra-processed foods were also discussed by the Dietary Guidelines Advisory Committee. Ultra-processed foods are considered “industrially formulated products” that are not typically found in home kitchens, often containing ingredients such as artificial additives, stabilizers, emulsifiers, and preservatives.
Examples of some ultra-processed foods include:
- Sodas, energy drinks, and other sugar-sweetened beverages
- Some packaged snacks, sweets, and sugary cereals
- Instant soups and noodles, some frozen meals, and some fast foods
Recent research connects the consumption of ultra-processed foods to higher risks of obesity, cardiovascular disease, Type 2 diabetes, and cancer. However, the DGAC report did not provide specific recommendations on ultra-processed foods due to differences in definitions and insufficient evidence.
With the new dietary recommendations forthcoming soon, there are multiple ways to enjoy healthy foods within the proposed guidelines.
These Black Bean Burgers are a tasty and healthy meal packed with protein and fiber. Made with black beans, quinoa, and simple seasonings, they’re easy to cook and full of flavor. Enjoy them with your favorite toppings for a quick and satisfying lunch or dinner.
This light Cold Zucchini Soup is a lovely starter or a light lunch with a cool salad. It can be made up to three days ahead and refrigerated in an airtight container. Make it vegetarian by using vegetable broth instead of chicken broth
This healthy Kale, White Bean, and Tomato Salad will keep you satisfied for hours. Protein-packed cannellini beans and high-fiber kale make a delicious salad combination that is filling enough for lunch or dinner.
Buffalo Roasted Cauliflower is easy to make and tastes even better when it is topped with silky smooth cashew cream. These dairy free vegetarian tacos pack some heat and will keep taco-lovers coming back for more.
Stay tuned for the final version of the 2025-2030 Dietary Guidelines. In the meantime, consider increasing plant-based foods, while still allowing for animal-based options. It is important to emphasize nutrient dense foods across all food groups while supporting individual food preferences.
