New U.S. Dietary Guidelines Spark Outrage Over Red Meat and Beef Tallow Push
The latest Dietary Guidelines for Americans (2025-2030) have sparked debate among health experts. The new recommendations place a strong emphasis on protein-rich foods, including red meat and beef tallow. Critics argue that the guidelines may have been shaped by industry influence rather than transparent scientific evidence.
The updated food pyramid now features 'Protein, Dairy & Healthy Fats' at its peak, with an image of raw beef included. The guidelines highlight the role of protein—1.2 to 1.6 grams per kilogram of body weight daily—for metabolic health, satiety, and maintaining lean muscle. They also acknowledge the benefits of low-carb diets for conditions like obesity and type-2 diabetes, while prioritising whole, minimally processed foods over refined carbohydrates.
Yet, the document does not provide the scientific studies or detailed reasoning behind these changes. This lack of transparency contradicts earlier advice from the National Academies of Science, Engineering and Medicine, which called for clearer links between guidelines and evidence.
Health organisations have raised concerns about the focus on red meat. The American Heart Association advises limiting saturated fat to no more than 6% of daily calories, while the World Health Organization warns that processed red meat carries extra risks due to high salt levels and potential carcinogens. The American Cancer Society further recommends opting for poultry, fish, or plant-based proteins over red meat most of the time.
While the guidelines mention the importance of essential fatty acids, they promote beef tallow—a high-saturated-fat option—alongside healthier alternatives like olive oil. Some food policy experts suspect the beef and dairy industries may have played a role in shaping these recommendations.
The 2025-2030 Dietary Guidelines now highlight red meat and beef tallow without fully explaining the science behind the shift. Health groups continue to warn about the risks of excessive red meat consumption, particularly for heart disease and cancer. The absence of detailed evidence in the guidelines leaves questions about their development process unanswered.
