The upcoming updates to the U.S. Dietary Guidelines are sparking significant debate. A new draft proposal recommends reducing the consumption of red meat and starchy vegetables like potatoes, encouraging Americans to consume more plant-based foods such as beans, peas, and lentils instead.
This shift is motivated by the growing concern over diet-related health issues, as many Americans exceed the recommended intake of meat and processed foods, leading to chronic diseases.
The National Cattlemen’s Beef Association, for example, strongly opposes the suggestion, arguing that replacing meat with plant-based proteins could lead to nutrient deficiencies.
Similarly, groups representing potato growers are concerned that limiting potato consumption may confuse consumers, given the widespread shortage of vegetable intake across the population.
These guidelines have a far-reaching influence, affecting everything from food labels to meal plans in schools and hospitals. They reflect growing scientific consensus that plant-based diets can reduce health risks
The final recommendations will be released by the U.S. Department of Health and Human Services and the Department of Agriculture by the end of 2025, but public comments and debates will likely shape the final outcome
They reflect growing scientific consensus that plant-based diets can reduce health risks, but they also face intense lobbying from industries that may see these recommendations as a threat to their market.