The federal government’s next iteration of the Dietary Guidelines for Americans is poised to be unlike any other. Under the leadership of Health and Human Services Secretary Robert F. Kennedy Jr., officials say the guidelines will be drastically condensed — possibly just four to six pages from 130 — and will place new emphasis on whole foods, fresh meat, saturated fat and a stronger critique of ultra-processed foods.
Emily Hilliard, press secretary for the Department of Health and Human Services, did not offer input on what exactly will be in the guidelines in an interview with NPR. She referenced the MAHA strategy report and assured that the new guidelines will “align with science, data, and health recommendations.”
Prof. Martha Field, nutrition, explained how the Scientific Advisory Committee collects data and evidence from the USDA and HHS, and works for about a year in between each five-year cycle. Normally, their report would have been released a year ago, but this wasn’t the case this time.
In terms of what people can expect to see, Field said. “No one knows, I think. I don’t think we have any idea, and that’s very unorthodox.”
She emphasized her concerns that the “MAHA movement plans to disregard much of the work done by the committee,” adding this is “unfortunate because it’s very evidence-based.”
Kennedy has not hidden his disdain for the most recent guidelines issued in 2020, during President Trump’s first term, referring to the document as “incomprehensible” and “Biden guidelines.” His “Make America Healthy Again” framework includes initiatives such as removing petroleum-based food dyes, reforming SNAP with the USDA and investigating the cause of autism, according to the MAHA website.
He also states how the upcoming ones will exhibit a strong focus on “whole foods, healthy foods, and local foods,” according to reporting in NPR.
In terms of its impacts on the nutrition program at Cornell, Field doesn’t think it will lead to any significant changes.
“We have a very science-based program, and a long history of our faculty being on the dietary guidelines Scientific Committee. We focus a lot on the evidence, so I don’t think it will affect our curriculum,” Field said.
Since their debut in 1980, the Dietary Guidelines have served as the federal benchmark for nutrition advice, informing initiatives like school lunch programs and military rations. Traditionally, they recommended limiting saturated fat to under 10 percent of total calorie intake, and emphasized whole grains, lean protein and plant-based foods.
The updates, however, are expected to address modifications to these suggestions, particularly regarding saturated fat and ultra-processed foods. There is growing evidence linking the intake of ultra-processed foods with obesity and chronic disease. However, the definition of an “ultra-processed food” is hotly debated by the food industry, and Field agrees that without clear terminology, it is difficult to offer clear advice.
In regards to potential recommendations to increase the intake of saturated fats, this could spark debate among professionals in the nutrition industry. Field explained that although things can change, and have in the past, other fundamentals within nutrition generally remain consistent.
“The updates might lean away from some of the things where we have really good, reasonable evidence,” she said.
As the nation awaits the official release later this winter, professionals in the field are watching closely to see how the final document interprets the current evidence. Key questions regarding how scientific findings will be synthesized in the guidelines remain unanswered. Regardless of the outcome, their impact will ultimately depend on how effectively they balance accessibility with the rigor of contemporary nutrition science.
