Americans are about to see a dramatic shift in the way their government advises them to eat. On January 8, 2026, the White House unveiled the Dietary Guidelines for Americans, 2025–2030, marking what officials and experts are calling the most significant reset of federal nutrition policy in decades. Secretary of Agriculture Brooke Rollins, standing before a crowd of reporters, delivered a straightforward message: "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." According to ABC News, Rollins emphasized that this move 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."
The new guidelines represent a sharp break from the 1992 USDA food pyramid, which placed grains as the foundation of a healthy diet. This time, protein, dairy, and healthy fats form the base. The recommendations now call for Americans to consume 1.2 to 1.6 grams of protein per kilogram of body weight per day—up from the previous 0.8 grams. This is not a minor adjustment. As Sigrid Johannes of the National Cattlemen’s Beef Association put it, for some people, "that’s a 100% increase in recommended daily protein intake."
But what exactly does this mean for the average person’s plate? The guidelines urge Americans to prioritize high-quality, nutrient-dense protein foods in every meal. Rollins explained, "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." The message is clear: protein, whether from animals or plants, should be a central part of every meal.
Dairy, long a source of debate in nutrition circles, has gotten a significant boost. For the first time, federal guidance supports dairy at all fat levels—whole milk, cheese, and butter are all on the table. Matt Herrick of the International Dairy Foods Association called it "a significant watershed moment," noting that it reflects how many families currently shop and eat. Gregg Doud, President and CEO of the National Milk Producers Federation, said, "Not all fats are created equal, and because the guidelines acknowledge this, dairy’s benefits are better reflected in this iteration of the guidelines."
The impact is already being felt in the dairy industry. Herrick pointed out that consumer demand for high-protein dairy products is surging, with cottage cheese sales reaching their highest level since the 1980s. "Consumers are looking at labels more than ever and trying to find cleaner, less processed foods. Dairy fits that bill," he explained, adding that most dairy products contain just a handful of ingredients and are naturally high in protein. This trend is driving significant investment: roughly $8 billion has gone into new processing facilities between 2022 and 2025, with another $11 billion expected through 2028 to meet growing demand.
Meat and poultry producers are also celebrating the new guidance. Julie Anna Potts, President and CEO of the Meat Institute, said, "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." Kansas beef producer Marisa Kleysteuber called the guidelines "exciting and refreshing," highlighting the unique ability of cattle to convert grass into nutrient-rich protein. Pork producers, too, are pleased. Rob Brenneman of the National Pork Producers Council said, "America’s pork producers appreciate the 2025 dietary guidelines putting pork front and center on the plate." For Minnesota pork producer and mother Maddie Hokanson, the new emphasis on protein is good news for both the industry and families: "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."
Of course, meat and dairy aren’t the only foods in the spotlight. The guidelines recommend three servings of vegetables and two servings of fruit per day, urging Americans to eat a variety of colorful, nutrient-dense produce in its original form. This includes fresh, frozen, dried, or canned options with no or very limited added sugars. Secretary of Health Robert F. Kennedy Jr. underscored the importance of produce, stating, "Diets rich in vegetables and fruits reduce disease risk more effectively than many drugs." Mollie Van Lieu, vice president of nutrition and health at the International Fresh Produce Association, echoed this sentiment, saying, "Scientific evidence consistently shows that fruits and vegetables should make up the majority of what people eat."
In tandem with these dietary recommendations, Secretary Rollins teased an upcoming USDA rule that aims to make healthy food more accessible—especially for those living in food deserts. "Soon, USDA will finalize our stocking standards," she said, explaining that all 250,000 retailers accepting SNAP benefits will be required to double the types of staple foods they offer. "This means healthier options will be in reach for all American families, regardless of circumstance, at levels never seen before in our country."
The new guidelines also address grains and oils, but with a more cautious tone. Americans are encouraged to "focus on whole grains, while sharply reducing refined carbohydrates." The American Soybean Association (ASA) highlighted the importance of plant-based proteins and healthy fats, including soybean oil, as part of a balanced diet. However, ASA president Scott Metzger voiced concern about what he called "selectively cited studies regarding the health and safety of soybean oil in DGA supporting material." The National Oilseed Processors Association (NOPA) agreed, noting, "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." Still, both groups worry that the administration’s rhetoric may be outpacing the established scientific consensus on the safety of certain vegetable oils.
As Americans begin to digest these sweeping changes, one thing is clear: the new dietary guidelines represent a significant shift toward whole, minimally processed foods, with a renewed focus on protein, dairy, and produce. The changes are already sparking debate and excitement across the food industry, from ranchers and dairy farmers to soybean growers and grocery retailers. Whether these new recommendations will translate into healthier lives for millions of Americans remains to be seen, but for now, the message from Washington is loud and clear—real food is back on the menu.
