The professional nutrition community is abuzz over the newly released version of the US Dietary Guidelines for Americans (DGA) by the Department of Health and Human Services. This updated edition features literal and figurative flips and turns but is there enough science behind this newest iteration?

DGA has been around since 1980 and historically reviewed and revised every 5 years, taking the latest scientific evidence under consideration. The 2025 to 2030 DGA release brought with it a new, very abridged tone meant for consumers, leaving many medical experts concerned that important information may not be transmitted effectively. Making nutritional recommendations to benefit all Americans is no small task, which is why the inclusion of large amounts of science is important.

According to the official statement from the Academy of Nutrition and Dietetics, there is cause for apprehension: “While many recommendations align with longstanding nutrition science, other elements raise significant concerns.”

Here is what a formally trained dietitian with more 20 years of experience wants you to know.

1. The Pyramid Is a Hard-to-Read Relic from the Past

In 2011, the DGA replaced the classic food pyramid with an image called MyPlate, a graphic that clinicians felt was more practical for the public to understand and apply. Reverting to (an inverted) food pyramid means bringing back a hard-to-follow image filled with a jumble of foods. The new flipped pyramid now emphasizes meat, fish, poultry, eggs and full-fat dairy products across the top along with fruits and vegetables. As the pyramid narrows, fats from avocado, oils, butter and nuts are represented towards the middle and finally, whole grains are placed at the bottom.

2. The “Real Food” Language Needs Explanation

The big, bold letters above the inverted pyramid, “Real Food," lack enough specificity to be helpful. Yes whole, minimally processed foods with minimal amounts of added sugars should ideally make up much of the diet. But this doesn’t mean certain foods—such as frozen, dried foods and yes, even processed foods which can be part of a healthy diet—are bad or fake.

3. A Callout to Gut Health Is Positive

A highlight of these guidelines is their nod to gut health, pointing towards the recommended consumption of more vegetables and fermented foods: “A healthy diet supports a well-balanced microbiome and healthy digestion. Highly processed foods can disrupt this balance, while vegetables, fruits, fermented foods (e.g., sauerkraut, kimchi, kefir, miso), and high-fiber foods support a diverse microbiome, which may be beneficial for health.” This is notably one of the only references in the guidelines to increasing dietary fiber, which is historically a huge area of weakness in the American diet with Americans continuously eating less than half the recommended amount.

4. The New Fat Guidelines Need Fine Tuning

The new guidelines on fats are confusing. Previous guidelines recommended the consumption of oils from plant sources such as corn, canola and olive oils as well as healthy fats from foods like nuts, seeds, seafood, olives and avocado. The new DGA indicates to focus on “incorporating healthy fats” from some of the same sources, while simultaneously pointing Americans towards eating foods famously high in unhealthy, cholesterol-raising, saturated fat including butter and beef tallow. Luckily, the longstanding recommendations for avocado, nuts, seeds and olive oil remain intact, but the way the information is presented could lead Americans suffering from or at risk for cardiovascular disease to consume more fats that could negatively impact their health. The new emphasis on full-fat dairy foods also risks an increase in saturated fat intake, leading to a strong statement from the American Heart Association: “While the guidelines highlight whole-fat dairy, the Heart Association encourages consumption of low-fat and fat-free dairy products, which can be beneficial to heart health.”

5. The New Protein Guidelines May Be More than People Need

The DGA has increased its recommended daily amount of protein for all. While the previous recommendation of 0.8 grams of protein per kilogram body weight may have been due for modification, the new callout for 1.2 to 1.6 grams per kilogram may be more than many people need. And since these protein guidelines neglect to emphasize plant-based protein from sources like beans, seeds and lentils, aiming for this goal may lead Americans to eat more foods high in saturated fat.

6. New Sodium Guidelines Downplay Its Negative Effects

Older editions of the DGA continually emphasized the need for sodium reduction and provided guidance on where sodium was in the food supply as well as ways to cut back.

The new guidelines downplay the need for sodium reduction, highlighting only “highly processed foods that are high in sodium should be avoided” and even suggest salting some foods to make them more palatable. There is much more emphasis on decreasing the intake of added sugars—but both salt and sugar require attention. Excessive amounts of sodium in the American diet continues to pose risk for chronic illness.

7. The Revised Alcohol Guidelines Don’t Provide Enough Guidance

Previous alcohol guidelines recommended women consume one drink or less per day and men consume two drinks or less per day. They’re replaced with a nonspecific recommendation: “Consume less alcohol for better overall health,” and to avoid if pregnant, take contraindicated medications or have a history of substance abuse. Research has shown that men and women metabolize alcohol differently. More education on alcohol use is warranted to help those who choose to consume alcohol do so responsibly.

Reliable Resources to Consult for More Nutritional Guidance

A statement from the Center for Science in the Public Interest (CSPI) may say it best: “These new Dietary Guidelines should have been based on high-quality scientific evidence, not trends, industry interests, or shifting cultural ‘wellness’ narratives.” Seeking guidance from a registered dietitian nutritionist in an outpatient setting or digital platforms, such as Academy of Nutrition and Dietetics, Center for Science in the Public Interest and International Food Information Council, remains a reliable way help Americans make the best choices for themselves and their families.