The release of the 2025-2030 Dietary Guidelines for Americans (DGAs) marks an important moment for the health and nutrition community. The updated guidelines emphasize the importance of eating real, whole and nutrient-dense foods. This guidance carries meaningful implications for consumers, pork producers and the industry as a whole.
What are the Dietary Guidelines?
For more than 40 years, the Dietary Guidelines have provided a framework of guidance on what to eat and drink to meet nutritional needs, promote health and prevent disease. Since 1980, the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Services (HHS) have updated the DGAs every five years. 1
As a registered dietitian and director of human nutrition for NPB, I participated multiple times in the public comment period throughout the DGA process, offering peer-reviewed scientific research to the committee for consideration. As a Checkoff program, NPB is prohibited from influencing government policy or action.
The Dietary Guidelines for Americans serve as the nation’s national nutrition recommendations that directly inform procurement standards in all federal feeding programs including, schools and day-care facilities, military nutrition and federal cafeterias. Federal feeding programs impact 1 in 4 Americans.2,3
A Focus on Whole Foods
The new dietary guidelines place a renewed emphasis on simple, whole food dietary patterns. One of the most visible updates is the shift from the MyPlate graphic back to a pyramid-style format. The updated imagery incorporates minimally processed whole foods, underscores balance and variety across food groups, and encourages consumption of protein, fruits, vegetables and whole grains.
Beyond the visual changes, the DGAs reinforce several key principles that shape how Americans are encouraged to eat. The primary adjustments include:
- Prioritizing high-quality, nutrient-dense protein foods as part of a healthy dietary pattern
- Consuming a variety of protein foods
- Including eggs, poultry, seafood and red meat (such as pork), as well as a variety of plant-sourced protein foods like beans, peas, lentils, legumes, nuts, seeds and soy.
- Eating more protein
- Serving goals: 1.2-1.6 grams of protein per kilogram of body weight per day, adjusting as needed based on individual caloric requirements. This is a 50-100% increase from the previous recommendations of 0.8 grams of protein per kilogram body weight.
- Limiting ultraprocessed foods and added sugars
- Consuming meat with no or limited added sugars, refined carbohydrates or starches, or chemical additives. If preferred, flavor with salt, spices and herbs.
- Increasing recommendations for full-fat dairy and saturated fats*
- In general, saturated fat consumption should not exceed 10% of total daily calories. Significantly limiting highly processed foods will help meet this goal. However, more high-quality research is needed to determine which types of dietary fats best support long-term health.
- Prioritize oils with essential fatty acids (e.g. olive oil, butter, beef tallow) when cooking with or adding fats to meals.
*Note: Individuals with certain chronic conditions may benefit from personalized dietary approaches, including lower-carbohydrate eating patterns. Consumers should work with qualified health care professionals to determine the most appropriate diet based on individual health needs.
What the Dietary Guidelines Mean for Pork and Producers
The updated dietary guidelines recognize the key strengths of pork as a high-quality, nutrient-dense protein that fits well within recommended eating patterns.4 With an increased emphasis on whole foods and protein intake, pork continues to align with guidance that prioritizes nutrient density and variety.
The DGAs recommendation to consume a variety in protein choices further emphasizes pork’s role in a healthy diet as a high-quality animal source protein.
Pork producers are well-positioned to meet demand with pork cuts that support eating patterns outlined in the dietary guidelines. Pork is a carrier food that helps to improve key nutrient intake and adequacy for Americans of all ages and ethnicities.5,6,7 As a “friend to all foods,” pork supports variety on the dish, including plant-forward meal options aligning with the recommendation to “eat a variety of colorful, nutrient-dense vegetables and fruits.”
As mentioned by USDA Secretary Brooke Rollins during the press release, pork is nutrient-dense and an affordable protein for the American people.8
Putting Pork on More Plates
The updated DGAs are creating opportunities for the pork industry to proactively engage with consumers, health professionals and other stakeholders. As protein intake and nutrient density take on greater prominence, pork can help lead conversations around balanced diets, fresh protein options and real food solutions.
Education about pork’s nutritional value, versatility and fit within whole food eating patterns is important for the path ahead. Helping U.S. consumers grow in confidence to prepare nutrient-dense, fresh cut options like loin chops, pork tenderloin and ground pork through simple preparation methods that emphasize pork’s flavor can reinforce its relevance and role across meals and life stages.
New year, new guidelines – the start of 2026 represents renewed opportunity for pork, and we’re renewing our commitment to educate health and nutrition professionals about pork’s role in a healthy diet. We’ll continue to support peer-reviewed academic research, providing professionals with the guidance needed to help consumers adopt real food and the nutritional benefits it offers.
Sources:
1 Previous Editions | Dietary Guidelines for Americans
2 Bridging the Gap: Federal Food Access Programs and Their Impact on Food Insecurity
4 Based on 3-ounce cooked pork composite NDB#: 10093; U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
8 Press Secretary Karoline Leavitt Briefs Members of the Media, Jan. 7, 2026 – The White House
