“Eat real food”: Trump administration’s new dietary guidelines divide opinion

The US Trump administration has released its 2025–2030 Dietary Guidelines for Americans (DGA), nearly doubling daily protein recommendations and explicitly calling on Americans to avoid “highly processed” foods — a notable shift from previous editions. 

The guidelines, unveiled by US Department of Health and Human Services (HHS) Secretary Robert F. Kennedy Jr. and USDA Secretary Brooke Rollins, place protein, dairy, and healthy fats at the top of a reimagined food pyramid, drawing praise from the meat and dairy industry and some medical groups but criticism from public health advocates over the scientific process.

“Our message is clear: Eat real food,” Kennedy says. The guidelines increase recommended daily protein intake from 0.8 grams per kilogram of body weight to 1.2–1.6 grams, equivalent to 81 to 109 grams for a 150-pound person. Full-fat dairy products are now recommended over low-fat alternatives, with three daily servings suggested for a 2,000-calorie diet.

The guidelines align with consumer trends, with Innova Market Insights reporting that 42% of consumers globally say protein is their most important ingredient. The recommendation to avoid highly processed foods connects with ongoing federal efforts to define ultra-processed foods. The guidelines serve as the foundation for federal feeding programs through 2030.

“Artificial” foods targeted

For the first time, the guidelines explicitly advise Americans to “avoid highly processed packaged, prepared, ready-to-eat, or other foods that are salty or sweet,” and limit products containing “artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.” 

The guidance states that “no amount of added sugars or non-nutritive sweeteners is recommended or considered part of a healthy or nutritious diet.”

The administration frames the reset as addressing a national health crisis, noting nearly 90% of US healthcare spending goes toward treating chronic diseases linked to diet.

Food scientists seek clarity

The Institute of Food Technologists (IFT) says the simplified language represents a notable improvement, but warns that consistent interpretation will require additional clarification.

“As the guidelines move from policy to practice, additional detail and clarification will be important to ensure consistent interpretation and effective implementation across federal and state nutrition programs,” IFT says. 

The organization notes that while some recommendations provide clear direction with specific amounts, others “rely upon terminology that does not yet have consensus definitions or uses directional language without the specificity needed for consistent application.”

IFT says it looks forward to continued engagement with HHS, FDA, and USDA, “particularly [on] further clarification on the definition and use of terms such as ‘highly processed.’” The organization has previously called for science-based definitions focused on nutritional quality rather than degree of processing.

Dairy and meat industries celebrate

The meat industry has welcomed the guidelines’ near-doubling of recommended protein intake. The National Cattlemen’s Beef Association (NCBA) praised the document’s focus on whole foods and its specific mention of red meat as a healthy protein source.

Kim Brackett, NCBA vice president, says: “Beef provides high amounts of protein plus nine other essential nutrients like iron and B vitamins, and gold-standard clinical studies have consistently shown that it is easy to incorporate beef into a balanced, heart-healthy diet.”Meat and dairy associations have praised the guidelines but some health groups are concerned that plant-based proteins are not sufficiently promoted by the HHS.

The Meat Institute also expressed support. “Robust scientific evidence demonstrates that meat is a rich source of high-quality protein, essential vitamins, and highly bioavailable minerals that support human health throughout the lifespan,” says Julie Anna Potts, president and CEO of the Meat Institute.

The International Dairy Foods Association (IDFA) welcomed the guidelines’ “clear and powerful message.” Michael Dykes, president and CEO of IDFA, says: “Recommending the consumption of whole and full-fat dairy products such as whole milk, yogurt, cheese, and other dairy products is an important victory for consumer choice and public health.”

Dykes cautioned, however, that the guidelines’ reference to “highly processed foods” could create confusion. “Many nutritious, safe, and essential foods — including milk, yogurt, and cheese — undergo processing to ensure quality, safety, and accessibility,” he says. 

“Establishing dietary guidance around an undefined or inconsistently applied term risks discouraging consumption of nutrient-rich foods that are vital to public health.”

Public health groups divided

The American Medical Association (AMA) praised the guidelines. “We applaud the administration’s new Dietary Guidelines for spotlighting the highly processed foods, sugar-sweetened beverages, and excess sodium that fuel heart disease, diabetes, obesity, and other chronic illnesses,” says AMA president Dr. Bobby Mukkamala. 

“The guidelines affirm that food is medicine and offer clear direction patients and physicians can use to improve health.”

The American Heart Association (AHA) commends the emphasis on vegetables, fruits, and whole grains while limiting added sugars and highly processed foods. But the organization raises concerns that “recommendations regarding salt seasoning and red meat consumption could inadvertently lead consumers to exceed recommended limits for sodium and saturated fat.” 

The AHA urged consumers to “prioritize plant-based proteins, seafood, and lean meats and to limit high-fat animal products including red meat, butter, lard, and tallow.”

The Center for Science in the Public Interest (CSPI) was more critical. “While the meat and dairy industries may be excited about the new food pyramid, the American public should not be,” says CSPI president Dr. Peter G. Lurie. “The guidance on protein and fats in this DGA is, at best, confusing, and, at worst, harmful to the one in four Americans who are directly impacted by the DGA through federal nutrition programs.”

CSPI says the guidelines reject more than half of the Advisory Committee’s recommendations and accuses the agencies of consulting “a separate group of nutrition scientists, many with ties to the meat and dairy industries.”