In the Scientific Report of the 2025 Dietary Guidelines Advisory Committee, the committee emphasizes shifting dietary patterns to reduce red and processed meat consumption while increasing the intake of plant-based proteins.
“The scientific report’s recommendations to reduce red meat like fresh lean pork in favor of plant-based proteins raises nutritional concerns when examined through the lens of nutritional science, practicality and their broader impact on Americans,” Kristen Hicks-Roof, National Pork Board’s director of human nutrition, said in comments submitted to the committee.
Her comments address the nutritional advantages of lean pork, the impracticality of plant-based protein equivalents and pork as a culturally relevant and sustainable food choice.
Protein Quality Matters
Hicks-Roof says there are numerous protein sources available for Americans to consume daily, but the impact of these choices on healthy eating patterns across life stages is shaped by several critical factors, including the digestibility of the protein, its nutrient density and the bioavailability of essential nutrients.
“The inclusion of a variety of protein sources, like beans, peas, lentils and lean meats, is essential for creating healthy, nutrient-dense eating patterns across life stages,” she writes. “However, it is critical to recognize that these protein sources are not interchangeable on a one-to-one basis due to differences in their protein quality, nutrient density and bioavailability.”
Lean pork provides high-quality protein with fewer calories in a way that plant-based proteins cannot match on a gram-for-gram basis—just 5.5 calories per gram of protein, compared to 12.9 for lentils and 18.5 for garbanzo beans. It’s also a top source of bioavailable iron, zinc, and B12, making it more nutrient-dense than plant-based alternatives.
Plant-Based Protein Equivalents are Impractical
“The reordering of protein subgroups in the Healthy U.S.-Style Dietary Pattern, which places beans, peas and lentils above meats, including fresh lean pork, lacks a clear scientific basis and fails to reflect the nuanced role of lean meats in meeting nutritional needs,” Hicks-Roof points out.
To match the high-quality protein in 100 grams (~3.5oz cooked) of pork, you’d need 722 grams (~3.5 cups cooked) of lentils or 612 grams (~3.5 cups cooked) of garbanzo beans—an unrealistic amount, she adds.
“Pork delivers essential nutrients efficiently, making it a more practical and affordable choice, especially for lower income families,” Hicks-Roof says.
A Culturally Relevant and Sustainable Food Choice
Pork eaters have higher intakes of potassium, zinc and B vitamins. Lean, fresh pork intake daily is linked to 2.5M more children and 5.7M more adults meeting potassium intake goals, supporting diet quality while pairing well with fruits and vegetables.
“Pork, as part of the protein category, can help Americans achieve greater adherence to recommendations for nutrient adequacy,” Hicks-Roof says. “This approach not only supports individual nutrient goals but also aligns with broader public health objectives to reduce chronic disease risk through balanced, culturally inclusive dietary patterns. Furthermore, as one of the most widely consumed proteins globally, pork aligns with the report’s health equity goals by accommodating cultural preferences and traditions in the diverse U.S. population.”
She says it is important to recognize the unique contributions of various protein sources without presenting them as interchangeable.
“Lean meats, beans, peas and lentils each provide critical nutrients that contribute to healthy eating patterns,” Hicks-Roof writes. “Rather than replacing or de-emphasizing one over the other, the guidelines could highlight their complementary roles, enabling individuals to build nutritionally adequate and culturally relevant diets that support health across life stages.”
What’s Next?
The public comment period for the 2025-2030 Dietary Guidelines for Americans (Guidelines) closed on Feb. 10. The Department of Health and Human Services (HHS) and USDA are currently conducting a line-by-line review of the Scientific Report of the 2025 Dietary Guidelines Advisory Committee—released in 2024 by the prior administration—and are committed to releasing the final Guidelines ahead of its statutory deadline of December 31. Moving forward beyond 2025, HHS and USDA are looking to make holistic process improvements to ensure transparency and minimize conflicts of interest.
Editor’s Note: The National Pork Board is a USDA commodity and research program and is prohibited from influencing government policy or action.
