The Trump administration has released new federal nutrition guidelines urging Americans to reduce highly processed foods and added sugars—but also surprisingly recommending red meat and full-fat dairy, foods that many nutrition experts have previously advised limiting.
The updated guidance emphasizes protein more heavily than previous editions, presenting a flipped-pyramid visual that places meat, dairy, and healthy fats alongside vegetables and fruits, while fiber-rich whole grains like oats sit at the base.
Reactions from nutritionists and public health advocates were mixed. Cutting sugar and processed foods is widely welcomed, but promoting animal protein and full-fat dairy has raised eyebrows.
“I found the whole thing to be muddled, contradictory, ideological and very retro,” said Marion Nestle, professor emerita of nutrition at New York University.
Health chief Robert F. Kennedy Jr. hailed the guidelines as a potential “revolution” for American diets, linking them to the broader MAHA movement slogan, “Make America Healthy Again,” a phrase also associated with vaccine skepticism. Kennedy has long criticized the American diet and food industry, pointing to a “health emergency” that has fueled chronic diseases, even in children.
Among the recommendations, added sugars are strongly discouraged, with children advised to avoid them until age 10. Sugary beverages are labeled a health risk, while refined carbs like white bread and flour tortillas should be replaced with whole foods such as vegetables and fruits. Federal data shows ultra-processed foods account for more than half of calories consumed by Americans.
While experts applaud discouraging processed foods, Nestle notes that advice on meat and fats is less clear. The guidelines now include red meat as a recommended protein source, a shift from earlier recommendations emphasizing lean meats, plant-based proteins, seafood, and eggs. Peter Lurie, president of the Center for Science in the Public Interest, called the focus on animal protein and full-fat dairy “harmful” and said it undermines science-based dietary advice.
The new guidelines advise Americans to consume 1.2 to 1.6 grams of protein per kilogram of body weight, higher than the previous recommendation of 0.8 grams.
On fats, Kennedy has sought to end the “war” on saturated fats, though daily calories from saturated fats remain capped at 10 percent. While healthy fats from olive oil, avocados, and nuts are promoted, butter and beef tallow are also listed as acceptable options—raising concerns about exceeding recommended limits.
Nestle also criticized the vague guidance on alcohol, noting simply “consume less,” and expressed doubts about how feasible the recommendations are amid rising food costs. Ultimately, she suggests the guidelines’ impact is limited in a broader political and public health context, especially given widespread misinformation on health matters.
“Eating real food is not going to make Americans healthy again in the face of a public health system that is completely dysfunctional at this point,” Nestle said.
In human terms, while these guidelines provide some clear advice—eat more vegetables, fruits, and whole foods—they also leave room for confusion. Families navigating grocery aisles may wonder whether butter or avocado is truly better, or how much red meat is acceptable. The reality is that while official guidance can inform choices, everyday eating is shaped by cost, access, and personal habits—reminding us that good nutrition is as much about practical solutions as it is about policy.
