Produce Nutrition News

New Dietary Guidelines Move Food Pyramid Closer to the Farm

Wed, 07 Jan 2026 20:43:24 GMT

The White House delivered a simple but clear message to Americans today: Eat real food.

“We are finally putting real food back at the center of the American diet. Real food that nourishes the body, restores health, fuels energy and builds strength,” says Secretary of Agriculture Brooke Rollins. “This pivot also leans into the abundant, affordable and healthy food supply already available from America’s incredible farmers and ranchers. By making milk, raising cattle and growing wholesome fruits, vegetables and grains, they hold the key to solving our national health crisis.”

In the “most significant reset of federal nutrition policy in decades,” the White House released the Dietary Guidelines for Americans, 2025–2030 . The updated pyramid inverts the 1992 USDA version by prioritizing:

Protein (1.2 to 1.6 grams of protein per kilogram of body weight per day, an increase from 0.8 grams)
Dairy and healthy fats as the foundation
Vegetables (3 servings per day)
Fruits (2 servings per day)

Unlike the old pyramid’s grain-heavy base and processed carbs, new recommendations limit whole grains to 2 to 4 servings per day and added sugars and highly processed oils should be avoided entirely.

Eat More Protein

Rollins says the previous dietary guidelines demonized protein in favor of carbohydrates.

“These guidelines reflect gold standard science by prioritizing high-quality, nutrient-dense protein foods in every meal,” Rollins says. “This includes a variety of animal sources, including eggs, poultry, seafood, and red meat, in addition to plant-sourced protein foods such as beans, peas, lentils, legumes, nuts, seeds and soy.”

To put the new protein recommendations into perspective, Sigrid Johannes, executive director of government affairs for the National Cattlemen’s Beef Association, says for folks who should be consuming 1.6 grams of protein per kilogram of body weight that’s a 100% increase in recommended daily protein intake.

Dairy’s Seat at the Table

Dairy emerged in a strong position under the new dietary guidelines, with federal nutrition guidance supporting dairy at all fat levels for the first time.

“One of the key messages they’re telling consumers is eat dairy and eat dairy at all fat levels — that’s whole milk, cheese and butter,” says Matt Herrick of the International Dairy Foods Association. He calls it “a significant watershed moment,” reflecting how many families currently eat and shop today.

Echoing Herrick’s perspective, National Milk Producers Federation President and CEO Gregg Doud adds by better recognizing both fat and protein, the guidelines give a fuller picture of dairy’s nutritional value.

“Not all fats are created equal, and because the guidelines acknowledge this, dairy’s benefits are better reflected in this iteration of the guidelines,” Doud says.

When it comes to protein, consumer demand is reshaping the category, with cottage cheese at its highest level since the 1980s because of the high-protein trend, Herrick notes.

“Consumers are looking at labels more than ever and trying to find cleaner, less processed foods. Dairy fits that bill. Most products have just a handful of ingredients, and they’re all high in protein. People are turning to protein for growth, energy and overall health, and we’re going to continue to see consumers look to dairy to fulfill their protein and healthy fats needs,” Herrick says.

The processing sector has grown alongside the rising demand for dairy, reflecting both increased production and changing consumer preferences. Roughly $8 billion has been invested in new processing facilities from 2022 to 2025, with another $11 billion expected through 2028.

“We’re going to continue to see investments in processing facilities — new plants, updated lines and more capacity — to meet growing consumer demand for dairy protein and healthy fats,” Herrick notes.

Eat More Meat and Poultry

When it comes to meat and poultry, Julie Anna Potts, Meat Institute President and CEO, says Secretary Rollins and Secretary Kennedy’s leadership have simplified the dietary guidelines making it clear meat is a protein powerhouse.

“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,” Potts says.

Kansas beef producer Marisa Kleysteuber describes the new “commonsense” dietary guidelines as “exciting and refreshing.”

“As beef producers we are blessed to work with a ruminant animal that can utilize Mother Nature’s production of cellulose from rain and sunshine and then convert it to one of the most nutrient rich proteins there is,” she says. “Whether the consumer is desiring an organic, grass fed or corn fed beef product, there are cattlemen and women all over the U.S. who put their heart into raising these cattle to produce a nutritious and delicious product that we have always believed in and now our leaders are standing behind the ranchers and farmers of America.”

Quintessentially American foods such as burgers, steaks, pork chops and Easter hams can remain a staple of American households, and the guidelines go so far as to recommend parents introduce nutrient-dense foods, including meat, early and continue focusing on “nutrient-dense foods such as protein foods” throughout childhood.

“America’s pork producers appreciate the 2025 dietary guidelines putting pork front and center on the plate. They took note of producer concerns and rightly gave pork and other high-protein, nutrient-dense and delicious meats their due when it comes to Americans’ health and dietary habits,” says Rob Brenneman , National Pork Producers Council president-elect and pork producer from Washington, Iowa.

Maddie Hokanson , a Minnesota pork producer and mother of two, says the new dietary guidelines’ strong emphasis on protein is a positive for the pork industry. She believes the new guidelines, paired with pork’s quality nutrition and versatility, bring together the perfect opportunity to increase pork consumption and demand in the U.S.

“As pig farmers, we are proud to produce a meat product that is packed with high-quality protein, while also being nutrient-dense with many essential vitamins and minerals,” Hokanson says. “As a parent to young children, I see both the physical and cognitive benefits of prioritizing protein in the diet at all ages, and I’m excited to see what the short- and long-term effects of this recommendation will be.”

Three Servings of Veggies and Two Servings of Fruit

Dairy and meat weren’t the only items at the top of the new dietary pyramid. Fresh fruits and vegetables were also given top billing.

“Diets rich in vegetables and fruits reduce disease risk more effectively than many drugs,” says Robert F Kennedy Jr., Secretary of Health.

The new dietary guidelines recommend three servings of vegetables and two servings of fruit per day. Like past editions of the dietary guidelines , the new guidelines recommend Americans eat “a variety of colorful, nutrient-dense vegetables and fruits” and advises whole produce items be eaten “in their original form.” Though not explicitly stated, the updated guidelines also call out “frozen, dried, or canned vegetables or fruits with no or very limited added sugars” as good options.

“Today’s dietary guidelines reinforce the critical role fruits and vegetables play in overall health,” says Mollie Van Lieu, International Fresh Produce Association vice president of nutrition and health, in the group’s response. “Scientific evidence consistently shows that fruits and vegetables should make up the majority of what people eat. The Administration’s focus on whole foods is an opportunity to increase fruit and vegetable intake, as they are the most nutrient-dense foods available.”

Rollins Teases Plan to Expand Real Food Retail Accessibility

There was more than the new dietary guidelines announced at the press event. Rollins mentioned upcoming changes at retail she says would increase the accessibility of whole, healthy foods to those in food deserts.

“Soon, USDA will finalize our stocking standards,” she says, explaining retailers that take SNAP benefits are bound by the stocking standards. “Very soon we will be finalizing that rule that will mandate all 250,000 retailers in America to double the type of staple foods they provide for America’s SNAP households. This means healthier options will be in reach for all American families, regardless of circumstance, at levels never seen before in our country.”

Grains and Oilseed Industry Focuses on Positives

In terms of grains, in its guidance USDA recommends Americans “focus on whole grains, while sharply reducing refined carbohydrates.” The National Association of Wheat Growers (NAWG) shared mixed reactions to the changes.

“We appreciate the continued recognition of whole grains as an essential part of Americans’ diets,” said a spokesperson with NAWG in a statement to Farm Journal. “However, we are concerned that some portions of the new guidelines around grains and wheat are unintentionally confusing. Wheat, wheat flour, and foods made from wheat have been nutrient-rich, life-sustaining staples for tens of thousands of years and deserve clear, continued support as a central part of our nation’s diet.”

The American Soybean Association (ASA) focuses on the positives saying it highlights the importance of increased protein consumption, including plant-based proteins, such as soy-based foods. They also emphasize prioritizing healthy fats, including oils rich in essential fatty acids like soybean oil.

ASA says an addendum continues to call into question the process of soybean oil extraction, which it says is scientifically proven to be safe for human health.

“Soybean oil and soy protein play a critical role in the health and nutrition of Americans,” says Scott Metzger, ASA president and Ohio farmer, in a press release. “We remain deeply concerned by the rhetoric and selectively cited studies regarding the health and safety of soybean oil in DGA supporting material.”

Metzger says soybean growers will continue to work with the administration and educate MAHA commission leadership on the health benefits of soy-based foods and soybean oil.

The National Oilseed Processors Association (NOPA) echoed those concern: “Vegetable oils, or “seed oils” as they’re sometimes referred to, are a significant provider of essential fatty acids and remain a safe and cost-effective source of dietary fats in the American diet, as they are globally,” said a NOPA press release. “However, some appendices rely on a narrow evidence base with limited citations, which is concerning given the administration’s rhetoric questioning the safety of certain vegetable oils despite an established scientific consensus.”

NOPA also argues oilseeds support the production of affordable meat, dairy and eggs as meal produced from oilseeds are a key component of livestock diets.

Why Pork is Winning Over Dietitians and Nutritionists Now

Wed, 03 Dec 2025 15:44:52 GMT

Kentucky pork producer Sarah Hawkins felt a little out of her element. Surrounded by Registered Dietitians and healthcare professionals, the question, “Do you see clients or patients?” threw her off for a second. But she quickly responded, “No, but I do feed pigs.” And with that, the ice was broken, and the door was opened for an incredible conversation.

“To be honest, I didn’t really know what to expect at the Food and Nutrition Conference and Expo,” Hawkins says. “I’m a country girl and really doubted what I could bring to the conversation.”

She soon realized she could bring much more to the conversation than she expected.

Hawkins joined National Pork Board’s director nutrition health and wellness initiatives, Emily Krause, for the country’s largest conference for registered dietitians and nutrition professionals. This event drew 8,000 attendees to Nashville, Tenn., for a three-day deep dive into all things nutrition science, food innovation and health.

“People asked a lot of questions,” Hawkins says. “I think the education, or lack thereof, to the common consumer on the preparation of pork was a big one. As a society, we’ve overcooked it for years. As a producer and as an organization, education to consumers is the greatest gift we can give them to introduce or reintroduce them to pork.”

(National Pork Board and the Pork Checkoff)

National Pork Board’s booth focused on pork nutrition and flavor and how well pork pairs with plants.

“We had our nutrition team and nutrition experts staffing our booth, along with pork producers from Tennessee and Kentucky,” Krause says. “That helped us close the gap between farm to fork and create a transparent opportunity for dietitians to ask questions to create a personal connection.”

Pork Perceptions

One of Krause’s key takeaways from the event is that perceptions of pork are changing.

“I have seen a huge leap in the number of people coming up to us and patting themselves on the back because they’ve started talking about pork more,” Krause says. “It reinforces the impact we’re having with this audience.”

For example, she met with many dietitians who don’t personally eat pork for religious or cultural reasons who now feel more confident in recommending pork to their patients and clients.

“That’s a huge credibility win,” Krause says. “It proves the point that even with people who are skeptical because they don’t eat pork, they are realizing how important pork is to many of their audiences.”

One thing that surprised some attendees was how lean pork tenderloin is, as well as many fresh pork cuts, Hawkins says.

Peach-Jalapeño Grilled Pork Tenderloin Salad

(National Pork Board and the Pork Checkoff)

“That’s music to my ears as a producer – that we can hang with the other proteins,” she adds. “There’s so much more to pork. I’m grateful that Emily and folks like her are getting the message out there that pork is sustainable, nutritious, and has a lot to bring to the table as a protein.”

In addition to handouts showing the eight lean cuts of pork, Krause also pointed people to an on-demand webinar with NPB’s Director of Domestic Market Development Neal Hull.

“He actually goes through different cuts that you can purchase at the store and talks about what parts of the hog they come from,” Krause explains. “I think that’s impactful for dietitians because they might know a pork tenderloin or a chop is a lean cut, but what does that look like when you’re actually going to the store? When they understand that, they can better share that with their patients and clients.”

GLP-1s and Sports Performance

One of the things pork has going for it right now is the big conversation around protein.

“Protein is the No. 1 thing you think of when it comes to sports performance,” Krause says. “I’m having conversations with our states as many of them are working with high school and college athletes. We created resources for them to showcase how pork fits into an athlete’s diet. We want to take advantage of the good noise around protein in today’s landscape.”

Krause admits there’s a lot of uncertainty in general around topics like GLP-1s.

“We have a new resource from Pork and Partners , our healthcare professional community, where we’re able to address protein and GLP-1s,” Krause says.

She adds that pork’s vitamins and minerals are an important part of the story and educational effort, too.

“It’s a huge win for us to be able to suggest meals or snacks that people can take with them to help them get pork into their diet to benefit their health or performance as an athlete,” Krause says.

Now Taste What Pork Can Do

During the event, NPB held a culinary tasting for over 75 attendees in partnership with the International Fresh Produce Association to spotlight pork and plant pairings.

(National Pork Board and the Pork Checkoff)

“We had a chef and dietitian who presented for us and explored cultural flavors. Attendees were able to do blind tasting of four different recipes, each with a different pork cut,” Krause says. “From southern style to Thai-inspired dishes, attendees were able to see how well pork as an ingredient is with so many different fruits and vegetables.”

She says it was also helpful to showcase the history and cultural context of each dish, which she believes is special to pork.

“We know that pork is one of the most popular proteins around the world, and I think that is a strong message for us to share,” Krause says. “We see plant pairings in a lot of those dishes – it’s not just pork. This all tied in well with the nutrition research proving that when pork is on the plate, people consume more fruits and vegetables.”

Health nutrition is everywhere you look. That’s why Krause is working hard to bring pork into more of those conversations.

“People just don’t think of pork right away in this space – they think of our friends and other commodities more often,” she says. “But pork has such a strong story to tell from nutrition to affordability to versatility.”

Protein Type Matters: It's Not Just About Having Enough in Your Diet

Mon, 08 Sep 2025 19:27:30 GMT

Consuming the right type of protein after physical training can significantly impact muscle recovery. A study from Texas A&M University’s Department of Kinesiology and Sport Management suggests individuals who follow a plant-based diet may not recover as well as those who consume animal-based protein.

Richard Kreider, a researcher with over 30 years of experience studying creatine and sports nutrition, compared how different protein sources in military-style meals that are ready-to-eat (MREs) affected recovery in members of Texas A&M’s Corps of Cadets after completing the Army Combat Fitness Test, which is a line-up of sprints, drag pulls, weightlifting and other exercises designed to assess combat readiness.

How Does Creatine Fit In?
Creatine is a compound stored in muscle that’s essential for cellular energy production and recovery. Creatine is most abundant in animal-based protein like meat and fish, the article says.

Although the recommended daily intake ranges from 2 to 4 grams, depending on muscle mass and activity level, the article points out most people fall short — especially those following vegetarian or vegan diets. Experts say this, combined with a lack of essential amino acids, can make recovery after intense training difficult for vegetarians and vegans.

In the 2023 MRE meal plan, nine of the 23 options were plant-based and 14 were animal-based menus. Only one featured pork as the primary protein. Because pork is particularly rich in both creatine and essential amino acids, researchers set out to compare recovery outcomes between pork-based and plant-based MREs.

“Our concern was that if we’re expecting our military to perform at their best, and they’re consuming plant-based MREs, we have to make sure those meals provide enough essential amino acids and creatine to meet daily needs,” Kreider says in the article.

Pork for the Win
Members of the Corps of Cadets who consumed pork-based or plant-based protein after completing the Army Combat Fitness Test were tracked throughout the study. During a tightly controlled four-day protocol, participants consumed a pre-exercise meal before completing the fitness test. They then ate standardized MREs — either pork-based or plant-based — three times daily for the next three days.

In addition to monitoring blood and urine biomarkers, researchers evaluated muscle soreness and cognitive performance throughout the recovery period. Cadets repeated the fitness test on the third day to assess recovery outcomes.

“Despite consuming the same amount of protein, the cadets who ate pork-based MREs showed less muscle soreness, reduced nitrogen excretion (a marker of muscle breakdown) and lower levels of inflammation than those who were fed the plant-based protein,” the study says. “Hormonal responses also improved, with better testosterone-to-cortisol ratios observed in the pork group.”

Although each MRE is standardized to contain 45 grams of protein, the plant-based proteins contain 30% to 40% fewer essential amino acids than animal protein and only trace amounts of creatine, the researchers explain.

The study suggests plant-based MREs be fortified with 6 to 10 grams of essential amino acids and 2 to 3 grams of creatine monohydrate to help maintain optimal recovery and performance for military personnel following a vegetarian diet.

“The long-term health implication is that people who have low creatine and low-quality protein in their diet may not be able to recover and may not be able to perform when military tasks are needed,” Kreider says in the article. “It applies to sports, and it even applies to aging. We used to think simply having enough protein is all you need, but the type of protein does matter.”

This study was published in Nutrients and funded by the National Pork Board/USDA as part of a subaward from the U.S. Department of Defense.

Read More: Protein Is Having a Moment, But Pork Has Always Delivered

Emphasizing Nutrition in Medical Education is Welcome and Overdue, Meat Institute Says

Thu, 28 Aug 2025 13:54:30 GMT

The Meat Institute applauded the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Education’s announcement urging leading medical education organizations to provide more comprehensive nutrition education and training.

“Americans trust their doctors for advice, including advice on nutrition,” Meat Institute President and CEO Julie Anna Potts said in a release. “This initiative should make nutrition and medical advice synonymous for the well-being of the patient and the consumer.”

Potts believes this initiative can help counter confusing and misleading information about nutrition, including the vital role of meat and poultry in health dietary patterns.

“Meat and poultry products provide consumers with a convenient, direct and balanced dietary source of all essential amino acids,” the Meat Institute said earlier this year. “Per serving, meat, poultry and fish provide more protein than dairy, eggs, legumes, cereals, vegetables or nuts. Protein is critical for developing, maintaining and repairing strong muscles; is vital for growth and brain development in children; and is essential to prevent muscle loss during aging.”

In February, Meat Institute President Vice President of Regulatory and Scientific Affairs Susan Backus said a modified Healthy U.S.-Style Dietary Pattern risks the potential for unintended consequences for nutrient and energy intakes.

“Americans need to improve their eating patterns to promote health,” Backus pointed out. “Considering dietary choices based on taste and cultural preferences, health and economic status, and food availability will be key to improving the dietary habits of Americans. A recommendation to reduce, limit or avoid nutrient dense products like meat and poultry will have significant unintended nutritional consequences across all life stages.”

Potts said improving nutrition education for medical professionals is “welcome, commonsense and overdue.”

The Science-Backed Nutritional Superpowers of Pork

Tue, 01 Jul 2025 10:59:09 GMT

In an age where greater care and attention is given to our food choices, lean pork stands out for its high-quality, protein-packed content and a positive contributor to overall health. What’s more, pork’s story is even more impressive when you consider its low environmental footprint, unique fit in a range of modern diets and lifestyles, and the fact that it is accessible and affordable. Including pork in one’s diet is a simple and delicious way to eat healthier.

For those of us in the industry, we are keenly aware of pork’s nutritional superpowers. Now, the renewed national focus on the correlation between what Americans eat and how it impacts our overall wellbeing creates a timely opening for our industry to highlight the proven health benefits of eating pork.

When it comes to policy decisions, it is vital that regulators and policymakers follow science on any recommendations regarding the wellbeing of the nation. This is particularly important with continued calls to replace animal proteins in Americans’ diets with plant-based alternatives. These calls are frequently rooted in emotion and not driven by nutritional science. Ongoing debates over the Dietary Guidelines for Americans highlight this struggle between inclusion of authentic protein over plant-based alternatives. While a balanced diet is essential, numerous studies have shown the quality of protein from animal-based sources far exceeds that found in plant-based foods.

Science demonstrates that animal protein provides a complete amino acid profile, including readily absorbable forms of iron and B12, key nutrients that plant-based alternatives lack. Removing animal proteins from our diet would result in a nutritional gap that plant-based foods cannot fill. In fact, current nutritional science supports the critical need for meat in a healthy diet, rather than the reduction of it.

Also in the food policy space, the unveiling of the Make America Healthy Again (MAHA) Commission report in May underscored the need for education and sound science in food policy discussions. The National Pork Producers Council (NPPC) is continuing to make every effort to ensure regulators understand not only the healthfulness of eating pork but also the well-established and safe tools and inputs producers need to raise healthy pigs.

Lean pork is a heart-healthy protein choice that is versatile, flavorful, affordable, and is protein-packed with essential nutrients. Pork is the number one most consumed meat in the world, in part, because it’s nutritious. This is the message we need to continue to spread and push back on nutrition advice that lacks science-backed facts of pork’s health benefits. America’s pork producers will continue to support human health and nutrition policies that ensure the availability of safe, wholesome, and nutritious protein for all Americans — and will do so with science on our side.

Ashley Johnson is the food policy director for NPPC.

Your Next Read: ‘I Never Thought About Pork That Way’: Pork’s New Campaign is Surprising People

It's Time For Transparency and Scientific Integrity in the Dietary Guidelines, Marshall Says

Wed, 02 Apr 2025 19:51:42 GMT

Despite decades of Dietary Guidelines for Americans, Sen. Roger Marshall (R-Kan.) is concerned why “U.S. citizens have only become sicker and more obese, while taxpayer dollars continue to fund this chaotic and broken process,” he said in a release.

Marshall and Rep. Ronny Jackson (R-Texas) have introduced the Dietary Guidelines Reform Act of 2025, legislation that will amend the National Nutrition Monitoring & Related Research Act of 1990 and aims to modernize the development of federal dietary guidelines with up-to-date, evidence-based nutritional information.

“The Dietary Guidelines Reform Act brings much-needed transparency and scientific integrity to the dietary guidelines process, restores public trust, and aims for healthier outcomes by ensuring the recommendations truly serve the American people,” Marshall said in a release.

The Dietary Guidelines for Americans — which inform all federal nutrition programs, including school breakfast and lunch, and provide dietary recommendations used by health professionals — are updated every five years by the departments of Agriculture and Health and Human Services based on recommendations from an advisory committee.

Among its recommendations for the 2025 guidelines, the advisory committee said Americans should reduce and replace red meat with plant-based proteins.

Jackson introduced the House companion version of the bill.

“The Biden administration has weaponized the dietary guidelines to push a partisan agenda instead of sound nutritional science,” Jackson said in a release. “My bill will ensure these dietary guidelines are based on transparent, evidence-based research — not political ideologies — so Americans can trust they are getting real, science-backed recommendations that support their health and well-being.”

The National Pork Producers Council (NPPC) opposes the advisory committee’s recommendation on meat, noting in Capital Update that “[t]here has been no scientific justification for reducing red meat and replacing it with plant-based proteins. The Dietary Guidelines for Americans need to reflect nutrition science and continue to recommend animal-based protein such as red meat as a critical part of the American diet.”

NPPC added that it will work with the Trump administration to ensure the Dietary Guidelines best serve the health and nutrition interests of the American public.

“One of our roles at NPPC is to work on the dietary guidelines and provide feedback to those decision-makers on why pork needs to stay on the plate,” NPPC past president Lori Stevermer said at the National Pork Industry Forum. “I would say, certainly with the discussion on health and the focus on protein in diets, pork fits very well in the guidelines. We’re going to continue to make sure, through that work with the dietary guidelines, that the pork is part of everybody’s plate.”

Your Next Read: Reducing Red Meat in Favor of Plant-Based Proteins Raises Nutritional Concerns

Reducing Red Meat in Favor of Plant-Based Proteins Raises Nutritional Concerns

Mon, 31 Mar 2025 15:49:32 GMT

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.

Follow the Science: NPPC Says Dietary Guidelines Advisory Committee’s Recommendations Do Not

Tue, 11 Feb 2025 15:49:41 GMT

The health of our nation is at risk, says National Pork Producers Council (NPPC) vice president Rob Brenneman, who expressed serious concerns about the 2025 Dietary Guidelines Advisory Committee’s so-called scientific report in comments filed with the U.S. Department of Health and Human Services (HHS).

“While U.S. pork producers are committed to supporting human health and nutrition with safe, wholesome, and nutritious protein – the Dietary Guidelines Advisory Committee’s recommendations do not,” Brenneman said in a release. “The health of our nation is at risk, as these guidelines inform all federal nutrition programs – including those affecting our schoolchildren and the military – and provide recommendations to health professionals. We urge this committee to do the right thing: follow the science.”

The committee’s most egregious “scientific” recommendations include reducing and replacing red meat with plant-based proteins, which would lead to several, significant nutrient gaps and deficiencies, NPPC writes.

This move puts infants , young children, adolescent girls, pregnant and lactating women, and older adults at risk, as they require higher amounts of protein and nutrients that are provided by animal-based proteins, the article says.

“With diet-related diseases on the rise and the continued challenge of food insecurity, science-based nutrition is paramount,” NPPC explains.

NPPC directly addressed the committee in October 2024, prior to releasing its draft report. Later that month, NPPC again criticized the committee’s lack of scientific basis for recommending plant proteins as a replacement for animal proteins.

What’s Next?
The committee’s report will be sent to HHS and USDA, who will write and finalize the Dietary Guidelines. NPPC says it will continue to work with the Trump Administration to ensure the Dietary Guidelines best serve the health and nutrition interests of the American public.

Your Next Read: Why is the Dietary Guidelines Advisory Committee Draft Report a Mixed Bag for Pork Producers?

Most People Think They Eat Healthier Than They Do

Wed, 22 Jun 2022 17:47:31 GMT

You are what you “think” you eat. A new study says that may not be a good thing for most Americans.

According to research presented at the annual meeting of the American Society for Nutrition, people are usually wrong when ranking how well they eat, particularly when they think their diet is healthy.

USDA and University of Central Arkansas researchers looked at data from 9,757 American adults who were asked to complete a food survey and rate their diet on a scale from “poor” to “excellent.”

The researchers wanted to find out whether a single, simple question could be used as a screening tool for nutrition studies — to replace or complement the detailed dietary questionnaires commonly used in nutrition research, the American Society for Nutrition reports. Previous studies have found that self-rated health is a strong predictor of morbidity and mortality, but there is scant research on whether self-rated diet quality is predictive of the actual quality of one’s diet.

Researchers then evaluated participants’ eating habits and graded them (from A to F) based on the Healthy Eating Index which assigns points for eating fruits, vegetables, whole grains and protein. It also gives points for avoiding processed foods, refined grains and sugar and saturated fat.

Results showed that 85% of participants inaccurately rated their own diet, almost all of them by ranking it as healthier than it really was, the American Society for Nutrition reports.

Lead author of the study Jessica Thomson, a research epidemiologist with USDA, said most adults overrate the quality of their diet, sometimes to a substantial degree.

Meanwhile, 71% of participants ranked their diet as good, very good or excellent. However, only 12% of the participants’ diets ranked that highly in terms of “healthy eating.” The study showed 70% of the participants’ diets were given an F, but only 6% of people self-assessed their diet as such.

What’s Missing?

Researchers said the difference between the ideal healthy diet and what people were actually eating was typically a lack of whole grains, greens, legumes, seafood and plant-based protein, and too much sodium and saturated fat.

But what they were getting right was the importance of protein.

Further research could shed light into what factors people consider when asked to assess their diet quality, Thomson said.

“It’s difficult for us to say whether U.S. adults lack an accurate understanding of the components of a healthful versus unhealthful diet or whether adults perceive the healthfulness of their diet as they wish it to be—that is, higher in quality than it actually is,” Thomson said in a release. “Until we have a better understanding of what individuals consider when assessing the healthfulness of their diet, it will be difficult to determine what knowledge and skills are necessary to improve self-assessment or perception of one’s diet quality.”

More from Farm Journal’s PORK:

Kellogg’s Faux Meat Spin-Off Faces ‘Tough Environment’

Red Meat Tariffs Off the Hook as Food Prices Soar