The Trump administration’s new dietary guidelines, announced recently, mark a significant shift toward promoting animal protein, especially red meat. This move contrasts with growing recommendations from various governments and organizations advocating for reduced meat consumption for health and environmental reasons.
These guidelines emphasize “prioritize protein at every meal.” The newly designed food pyramid prominently features an image of steak at the top. In a notable twist, the guidelines now encourage the use of beef tallow for cooking, a preference supported by Health and Human Services Secretary Robert F. Kennedy Jr.
In a departure from previous practices, the Trump administration published a scientific “foundation” document that ignored many recommendations from the Dietary Guidelines Advisory Committee, a group of nutrition experts. Notably, many authors of this document had ties to the meat and dairy industries.
This shift has drawn mixed reactions. The meat industry hailed the new guidelines as a significant change in federal nutrition policy. In contrast, health and environmental groups warned that these guidelines could worsen climate impacts and public health.
Scott Faber from the Environmental Working Group pointed out the irony: “Americans already get too much protein. We need to be reminded to include more plant-based proteins.”
These Dietary Guidelines shape how Americans eat and influence approximately $40 billion in government food and nutrition programs. They also guide the $2 trillion food industry on how to market products to consumers.
The debate over red meat and dairy products isn’t new. For decades, experts have pointed to the risks of high fat intake linked to heart disease and certain cancers. More recent discussions also highlight the environmental impact of livestock production. In fact, agriculture contributes about 10% of total U.S. greenhouse gas emissions, with livestock being a significant factor.
Reports from the Intergovernmental Panel on Climate Change have urged reductions in red meat consumption to help mitigate climate change. Currently, the U.S. has one of the highest per capita beef consumptions globally, totaling about 82 pounds per person each year.
Interestingly, past dietary advisory committees have tried to include sustainability in their recommendations. The 2015 committee suggested eating less livestock-based food, but those points were removed before the guidelines were published. The following committees similarly struggled to advocate for more sustainable eating habits.
Leah Kelly, a food and agriculture expert, noted, “Health science increasingly supports plant-rich diets, which are more sustainable.” This echoes calls for prioritizing plant-based proteins like beans and lentils over animal products.
While the new guidelines recommend cutting back on processed foods, some within the agricultural industry view this as contradictory, especially given Kennedy’s admiration for certain fats.
Emily Hilliard from the Department of Health and Human Services claimed there’s significant academic disagreement on saturated fat limits, stating, “Our goal was to base recommendations solely on sound nutritional research.” Yet, critics argue that these guidelines favor the meat industry, especially since some authors benefitted from industry funding.
The guidelines have undoubtedly stirred conversation around nutrition and sustainability in the U.S., highlighting a need for ongoing dialogue about health and environmental impacts associated with food choices. As data continues to emerge, it will be essential to reassess how dietary recommendations align with both public health interests and environmental sustainability.
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