Summary of the Dietary Guidelines for Americans
The Dietary Guidelines for Americans (DGAs) have historically been science based nutrition recommendations issued every five years developed by the U.S. Department of Health and Human Services (HHS) and Department of Agriculture (USDA). The overarching goal of the DGA’s are to provide evidence-based recommendations that help the general public meet essential nutrient needs, maintain physiological function, and reduce the risk of chronic disease. The DGAs are not meant to provide individualized recommendations, but can be used by qualified healthcare practitioners to aid in the care of their patients.
The first edition of the DGAs were published in the 1980s, and were a pamphlet style, 10 page guide. The guidelines have evolved over the years to a comprehensive, 160 page document that drives nutrition and food policy across the federal government. The DGAs are used by federal programs such as the National School Lunch Program (NSLP), the military, Women Infants and Children (WIC), Supplemental Nutrition Assistance Program (SNAP), federal labeling efforts, and health professionals. The DGAs are population-based and serve a wide range of Americans with diverse needs from breastfeeding mothers at WIC to older adults in long-term care facilities.
The process of developing and publishing the DGAs has been comprehensive and extensive. The DGAs are informed by a scientific advisory panel, called the Dietary Guideline Advisory Committee (DGAC). The committee's purpose is to review previous editions of the guidelines and emerging science via systematic reviews, food pattern modeling, and general analyses of the most recent nutrition research.
The 2025-2030 Dietary Guidelines for Americans took a different process. The DGAC completed its report as in previous years and released it to the public; however, the current administration and Secretary of HHS disagreed with the focus of its findings and took a different course of action. In the statement entitled “Ensuring a Rigorous, Independent Scientific Foundation for the Dietary Guidelines for Americans, 2025-2030,” the administration rejected recommendations, citing that the use of a “health equity lens” was a central concern. Additionally, supporting a plant-forward dietary pattern and the “deprioritization of animal-sourced proteins” was rejected. As a result, some recommendations from the DGAC report were implemented in the updated guidelines, some partially implemented, and others rejected. Let’s take a closer look at what the new guidelines include.
The 2025-2030 Dietary Guidelines for Americans were released on January 7th, 2026 (DGAs) along with an upside down pyramid-style graphic. The new DGAs are a 10-page document and promote the message of "eating real food.” Major takeaways from the guidelines include:
Prioritize Protein
Recommend 1.2-1.6 of protein per kg of body weight
Previous edition: 0.8 of protein per kg of body weight
Consume Dairy
Full fat with no added sugars.
Goal 3 servings per day (for 2000 calorie dietary pattern)
Consistent serving size goal with the previous edition
Gut Health
Promotes consumption of fermented foods. Advises avoiding highly processed-foods as they can "disrupt the balance.”
Not present in the previous edition
Fruits and Vegetables
Eat a variety, in whole, original form.
Vegetables: 3 servings per day
Fruit: 2 servings per day
Consistent with the previous edition
Incorporate Healthy Fats
Encourages cooking with essential fatty acid rich oils, “such as olive oil, butter, and beef tallow.”
Avoid consuming <10% of caloric intake from saturated fatty acids. Limiting highly processed foods will help meet this goal.
Consistent with percentage of calories goal as the previous edition
Whole Grains
Recommends whole grains rich in fiber.
Advises reducing consumption of highly processed, refined carbohydrates.
2-4 servings per day.
Previous edition: 3 or more oz equivalent of whole grains per day (consistent with stage of life)
Limit Processed Foods, Added Sugars and Refined Carbohydrates
Avoid dyes, artificial flavors, sugar-sweetened beverages, non-nutritive sweeteners
Consistent with the previous edition: Recommended limiting process foods, specifically those high in added sugars, saturated fat, and sodium.
Limit Alcohol
Consume less, removes specific drink guidance
Previous edition: 2 drinks or less in a day for men and 1 drink or less in a day for women
There have been several public critiques to these recommendations including:
Inconsistencies regarding saturated fat: The guidelines continue to advise limiting saturated fat to less than 10% of total calories. This recommendation is consistent with the advice by the Scientific Committee and the previous DGAs; however, it was accompanied with a recommendation to consume whole fat dairy products, butter, and beef tallow. For many individuals, consuming a diet with large amounts of whole-fat dairy, butter, and beef tallow would make it difficult to maintain less than 10% of total calories from saturated fat. The foods can be included as part of a healthy dietary pattern but will require help from a qualified nutrition professional, like a registered dietitian to portion and balance to meet the recommendation.
Ambiguity regarding processed foods: The DGAs emphasize limiting processed foods, but do not provide a clear definition for what constitutes “highly processed food.” The report defines them as any food, beverage, or engineered food-like item that is made primarily from substances extracted from foods (such as refined sugars, refined grains/starches, and refined oils) and/or containing industrially manufactured chemical additives. This definition can create confusion because a food’s degree of processing does not always correlate with its nutritional quality. For example, some minimally processed foods can be nutrient-poor, while some highly processed foods are nutrient-dense.
Factual errors in messaging. The DGAs have some incorrect nutritional information. For example, categorizing olive oil as a good source of essential fatty acids and xylitol as a non-nutritive sweetener. Olive oil is primarily composed of oleic acid, which is a monounsaturated fatty acid (MUFA). MUFA’s are are healthy, however, they are not “essential” because the body can produce them. Xylitol is a sugar alcohol, which provides 2.4 calories per gram. Non-nutrive sweeteners provide zero calories in contrast to nutritive sweeteners, which provide energy in the form of carbohydrates.
Lack of dairy-free recommendations: The guidelines do not offer recommendations for lactose intolerant individuals, or those with a dairy allergy. Around 30 to 50 million Americans are lactose-intolerant, and cannot consume dairy without symptoms of nausea, stomach pain, and cramps. The guidelines do not provide dairy alternatives that provide a comparable nutrition profile to that found in dairy. This could potentially result in many individuals avoiding this group, and therefore the nutrients it provides altogether, leaving them with shortfall nutrients in their diet.
While healthcare professionals have shared their critiques, it is important to note, as many healthcare professionals have also done, that the past and new versions of the DGAs maintain a core set of fundamental similarities. Science consistently shows that a diet rich in whole grains, vegetables, fruits, and high-quality proteins, while limiting added sodium and sugars, has a positive effect on long-term health. The DGAs new emphasis on eating “real foods,” is consistent with the original Dietary Guidelines Committee’s advisory report, and is a message that many practitioners encourage. By focusing on nutrient-dense, whole-food sources while remaining mindful of individual health needs, consumers can navigate these recommendations to build a sustainable and health-promoting lifestyle.
I do not have a problem with the new upside down pyramid, but I will continue to utilize the MyPlate graphic with my clients to aid them in tangible ways to reach these recommendations. The visual creates a meal-based template that is simple to understand and can be taken anywhere with them (in their memory bank). Make half of your plate fresh fruits and vegetables , a quarter of your plate, whole grains or starchy vegetables with edible peels and seeds, and ¼ of your plate with high quality protein, and a serving of dairy - all of these are whole or “real” foods.
Fresh fruits and vegetables
Not highly processed
No added sugars
Nutrient-dense
High in fiber
Whole grains or starchy vegetables with edible peels and seeds
Not highly processed
No added sugars
Nutrient-dense
High in fiber
High-quality protein
¼ plate of animal protein would equate to roughly 25-30g protein, done three times a day would provide 1.2 - 1.6g protein for most individuals
Not highly processed (ex. Ground meat is minimally processed and contains no additives
No added sugars
Nutrient-dense
Prioritizes protein
Dairy
One serving per meal (three times a day)
Not highly processed
No added sugars
nutrient-dense
Notice any similarities here? We can work together to promote healthy lifestyles and lower the rate of chronic disease together, with simple, clear and actionable recommendations. If you have any questions on how these guidelines could be individualized to meet your specific needs, consult a registered dietitian. We would be happy to help at www.letslovefoodagain.com reaching anywhere with internet access or you can find a local RD in your area through www.eatright.org/find-a-nutrition-expert.
Written by Hawley Evilsizer & Caroline Barclay
Sources
https://www.dietaryguidelines.gov/2025-advisory-committee-report
https://nutritionsource.hsph.harvard.edu/2026/01/09/dietary-guidelines-for-americans-2025-2030/ https://jamanetwork.com/journals/jama/fullarticle/2845498?guestAccessKey=3610ae25-61b1-4a66-a7a7-6ca8bf3a32fc&utm_medium=email&utm_source=postup_jn&utm_campaign=article_alert-jama&utm_content=etoc-tfl_&utm_term=031726
