To those who reference the Dietary Guidelines for Americans to inform food choices, your heads must be spinning with the newest version.
Over the years, these guidelines on what and how much to eat have been visually depicted as wheels (1980-1992), pyramids (1992-2011), plates (2011-2026) and back to a pyramid, albeit an upside-down one (2026-TBD).
No matter what shape is used for visual messaging, the recommendation to eat foods from all food groups remains the same.
Look to the details to discover what’s really changed. In the latest version, you’ll note recommendations for full-fat dairy, significantly higher protein and acknowledgment of the connection between food and a healthy gut microbiome.
At first glance, grains (whole only) appear minimized because they are visually represented at the tip of the upside-down pyramid. However, the portion recommendations remain the same at two to four portions per day. Pop quiz: What constitutes a portion?
The theme of the guidelines is “Eat Real Food,” and you can find all the details at www.realfood.gov.
The Academy of Nutrition and Dietetics, along with the American Heart Association (professional organizations with expertise in nutrition and heart health) have position statements about the DGAs.
What is agreed on: 1) eat nutrient-dense foods, 2) limit saturated fat to no more than 10% of your caloric intake and 3) limit ultraprocessed foods and added sugars. Though the DGAs have gone a little more extreme in saying avoid ultraprocessed foods and added sugars. In our current food system, is that even possible?
Both professional organizations express concern that beef, tallow and butter are being promoted. It’s not an anti-beef or anti-fat stance, but concern about whether the public will also understand the importance of small portions to stay under 10% of calories from saturated fat. The evidence linking saturated fat intake to an increased risk of heart disease is indisputable. Furthermore, heart disease is the No. 1 killer in the U.S.
Disagreements about the DGAs are inevitable. We are a nation of 342 million people with almost as many unique health needs, personal preferences, lifestyles and access to food.
Despite the best evidence, nutrition is a tough science to study. Few people are willing to join a study that requires them to eat the same thing every day for 20 years to see how it impacts their health.
I suspect most pay little or no attention to the dietary guidelines. We eat what’s convenient and available, what we like and what those around us eat.
The most profound effect is on those required to follow them, such as schools and federally funded senior centers.
There’s no doubt that chronic disease in the U.S. is unnecessarily high. But improving our nation’s health is not as easy as changing the nutrition guidelines. Recommendations will fall flat without an environment that supports the desired choice.
Guess where the most nutritious meals typically come from? Your own kitchen. It’s the perfect place to craft a meal that aligns with your individual or family dietary needs, which may or may not include full-fat dairy and may still include processed foods on occasion.
Nicole Clark is director of La Plata County Extension Office. Reach her at nclark@lpcgov.org.
