The New Dietary Guidelines for Americans committee just adjourned, but not without making a game-changing discovery. The real question is, will the findings make it past the executive summary and into the official federal guidelines?
Every five years, the U.S. government updates its Dietary Guidelines for Americans, a 421-page roadmap to choosing the right foods for promoting health and preventing chronic disease. For better or worse, these guidelines shape school lunch programs and food assistance policies, and are intended to serve as a barometer for the current state of nutrition science.
Dr. Christopher Gardner, a leading nutrition scientist and Stanford professor, was one of 20 experts tasked with crafting the 2025 recommendations, a process that took almost two years. His core message? Swapping red meat for legumes isn’t just about reducing saturated fat—it’s about gaining fiber, a crucial nutrient sorely missing from most American diets. Plus, prioritizing plant-based proteins has a bigger overall health impact than simply choosing leaner cuts of meat.
The committee scrutinized hundreds of studies before determining that eating patterns which include plenty of legumes, vegetables and whole grains consistently deliver the best health outcomes.
But while the science is clear, the challenge lies in implementation. Americans still overconsume refined grains and protein while falling short on fiber, fruits and veggies. Fixing this isn’t just about individual choices—it requires an overhaul of our food system, from what farmers grow to how food is processed and distributed.
I talked with the charismatic researcher about his role in this highly influential process. Gardner describes the committee selection process as very robust. Despite their efforts, industry influence was hard to escape. “The Potato Council, Coffee Association, Soy Industry—even the Bottled Water Association—all had nominees. Then there was this one reporter who went after the soy industry for nominating a ‘prominent vegan.’ I thought it was hilarious, even if it was meant as an insult,” he said, laughing.
Once the committee wrapped up its report, it went straight to the departments of Agriculture and Health and Human Services. From there, things get murky. While the committee puts in the hard work, Gardner explained that final decisions rest with the secretaries of these departments, who can—and often do—ignore key recommendations.
Cases in point: in 2015, environmental considerations were rejected, and in 2020, efforts to tighten sugar limits didn’t make the cut. With the election adding uncertainty, Gardner admitted it’s anyone’s guess what will happen this time around.
Ultra-processed foods were another hot topic. Although they’re frequently called out in the media as health villains, Gardner explained the data doesn’t yet back up sweeping guidelines. “There’s just not enough robust research,” he said, noting that older studies didn’t account for modern ultra-processed foods and their many additives, making it difficult to draw firm conclusions.
Despite these hurdles, the committee did make some exciting headway—especially when it came to debunking long-held protein myths. For decades, dietary guidelines focused on isolated nutrients like saturated fat or fiber. This time, the committee took a broader view, examining food swaps—like replacing meat with plant-based options such as beans, peas and lentils.
“And they were trying to tie it to the question, would you still get all the vitamins and minerals you need? And so, one of the things they found was you could have less red meat, and more beans, peas and lentils, and still get all the vitamins and minerals that you need.”
In fact, swapping meat for beans, peas and lentils led to consistently better outcomes—lower saturated fat and higher fiber intake—compared to simply trading fatty meat for lean meat. The reason is simple: lean meat has no fiber, but beans, peas and lentils pack plenty. When it came to heart health, plant-based proteins outperformed red meat across the board.
Gardner shares a fun twist: much of the research uses the term “legumes,” but since that word doesn’t resonate with most Americans, the committee decided to stick with plain old “beans, peas and lentils” in its public messaging.
But the real game-changer? Gardner was visibly delighted to share what he called “the hummus on the carrot”: These findings made it into the highly influential 10-page executive summary, a first for plant-based protein sources. Historically, when listing protein-rich foods, meat and chicken were always front and center, with beans, peas and lentils tacked on at the end. This time, the committee recommended flipping that order, placing plant-based proteins first. “This would be huge,” Gardner said, visibly excited. “It’s a small but powerful step toward helping people rethink what ‘protein’ really means.”
While it may take time for such recommendations to be fully embraced, this bold inclusion marks a crucial step forward in promoting a healthier, more plant-forward way of eating.
Elizabeth Borelli is a certified plant-based nutrition expert, professional life coach, yoga teacher and author of the upcoming book Tastes Like La Dolce Vita. Learn more at ElizabethBorelli.com.
