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.
