The US Department of Health and Human Services and the US Department of Agriculture released the Dietary Guidelines for Americans, 2025 to 2030, which federal officials describe as the most significant restructuring of national nutrition policy in decades. The guidelines establish whole, nutrient-dense foods—rather than pharmaceuticals—as the foundation of health and reintroduce the food pyramid as an educational tool.
The policy revision arrives amid stark public health indicators: nearly 90% of health care spending is directed toward treating chronic disease, much of which is linked to diet and lifestyle. More than 70% of American adults are classified as patients with overweight or obesity, and nearly 1 in 3 adolescents has prediabetes. Federal officials noted that diet-driven chronic disease now disqualifies many young Americans from military service, which affects national readiness.
"These Guidelines return us to the basics. American households must prioritize whole, nutrient-dense foods—protein, dairy, vegetables, fruits, healthy fats, and whole grains—and dramatically reduce highly processed foods. This is how we Make America Healthy Again," stated Robert F. Kennedy Jr, Department of Health and Human Services (HHS) Secretary.
"At long last, we are realigning our food system to support American farmers, ranchers, and companies that grow and produce real food. Farmers and ranchers are at the forefront of the solution," Brooke Rollins, Department of Agriculture (USDA) Secretary, added.
Macronutrient and Food Group Recommendations
The Dietary Guidelines for Americans (DGA) introduce several notable departures from previous editions. Full-fat dairy is now recommended over reduced-fat varieties, provided products contain no added sugars, with a target of 3 servings daily. Protein prioritization at every meal is a central tenet; specifically, the guidance recommends 1.2 to 1.6 grams of protein per kilogram of body weight daily from both animal (eggs, poultry, seafood, red meat) and plant sources (beans, peas, lentils, legumes, nuts, seeds, soy).
The guidelines also emphasize healthy fats sourced from whole foods. Olive oil is recommended as the primary cooking fat, while butter or beef tallow are listed as acceptable alternatives. Saturated fat consumption should not exceed 10% of total daily calories. The guidelines call for sharp reductions in refined carbohydrates—including white bread, packaged breakfast options, flour tortillas, and crackers—while recommending 2 to 4 daily servings of fiber-rich whole grains.
Three vegetable and 2 fruit servings—preferably whole forms—should be consumed throughout the day. Frozen, dried, or canned varieties with no or very limited added sugars are acceptable, and 100% fruit or vegetable juice should be consumed in limited portions or diluted with water.
Limits on Sugars, Sodium, Additives, and Alcohol
The DGA establish specific thresholds for several ingredients. No amount of added sugars or non-nutritive sweeteners is considered part of a healthy diet, and added sugar intake should not exceed 10 grams per meal. Added sugars appear on ingredient labels under numerous names such as high-fructose corn syrup, agave syrup, dextrose, sucrose, and fruit juice concentrate, while non-nutritive sweeteners include aspartame, sucralose, saccharin, xylitol, and acesulfame K.
Sodium intake for adults and adolescents aged 14 and above should remain below 2,300 mg daily, with lower limits for pediatric populations: less than 1,200 mg for ages 1 to 3, less than 1,500 mg for ages 4 to 8, and less than 1,800 mg for ages 9 to 13. Highly active individuals may benefit from increased sodium intake to offset sweat losses.
Foods containing artificial flavors, petroleum-based dyes, and artificial preservatives should be limited. Sodas, fruit drinks, energy drinks, and other sugar-sweetened beverages should be avoided, but water and unsweetened beverages are recommended for hydration. Alcohol consumption should be limited. Pregnant women, anyone recovering from alcohol use disorder or who are unable to control their intake, and those taking medications that interact with alcohol should avoid it completely.
Gut Health and Food Preparation
A new focus on gut health appears in this edition. Specifically, the DGA notes that the microbiome contains trillions of bacteria that support healthy digestion. Highly processed foods can disrupt this microbial balance, while vegetables; fruits; fermented foods such as sauerkraut, kimchi, kefir, and miso; and high-fiber foods support beneficial microbiome diversity.
The guidelines recommend that deep-fried cooking methods be replaced with baking, broiling, roasting, stir-frying, or grilling. Meats should be consumed without added sugars, refined carbohydrates, or chemical additives. Salt, spices, and herbs are suggested for flavoring.
Life Stage Recommendations
Infants and Early Childhood
Exclusive breastfeeding is recommended for approximately 6 months and continuation for 2 years or beyond is mutually desired. All breastfed infants and those consuming less than 32 ounces of formula daily should receive 400 IU of vitamin D supplementation starting shortly after birth. Infants at high risk for peanut allergy due to severe eczema or egg allergy should be evaluated for early peanut introduction at 4 to 6 months, while those with mild to moderate eczema should introduce peanut-containing foods at around 6 months. Transition from formula to whole milk is recommended at 12 months. Added sugars should be avoided through early childhood.
Middle Childhood (5 to 10 Years)
Full-fat dairy products are emphasized to help meet energy needs and support brain development. Caffeinated beverages should be avoided, and cooking meals should be incorporated as a regular part of household routines.
Adolescence (11 to 18 Years)
This rapid growth period brings increased needs for energy, protein, calcium, and iron—particularly for girls due to menstruation. Adequate calcium and vitamin D are vital for achieving peak bone mass. Sugary drinks and energy drinks should be limited significantly. Adolescents are encouraged to participate in food shopping and cooking to develop lifelong healthy eating habits.
Pregnancy and Lactation
During pregnancy, iron, folate, and iodine are identified as top priorities. The DGA recommend consuming iron-rich meats, folate-rich greens and legumes, choline-rich eggs, calcium-rich dairy, and low-mercury omega-3–rich seafood such as salmon, sardines, and trout. Prenatal vitamin supplementation is advised. For lactating women, increased energy and nutrient needs require consumption of vitamin B12–rich protein sources, omega-3–rich seafood, folate-rich legumes, and vitamin A–rich vegetables.
Older Adults
Caloric needs may decrease while requirements for protein, vitamin B12, vitamin D, and calcium remain equal or increase. Fortified foods or supplements may be needed when dietary intake or absorption is insufficient.
Chronic Disease Considerations
Dietary adherence can help prevent onset or slow progression of chronic disease, particularly cardiovascular disease, obesity, and type 2 diabetes. Notably, the DGA acknowledge that people with certain chronic diseases may experience improved health outcomes when following a lower carbohydrate diet—a significant inclusion in federal nutrition guidance that reflects evolving clinical evidence.
Vegetarian and Vegan Dietary Patterns
The guidelines address plant-based dietary patterns with explicit caution regarding nutrient adequacy. Vegetarian diets often fall short in vitamins D and E, choline, and iron, while vegan diets demonstrate broader shortfalls with vitamins A, D, E, B6, and B12; riboflavin; niacin; choline; calcium; iron; magnesium; phosphorus; potassium; zinc; and protein.
Those who follow these dietary patterns should prioritize targeted supplementation, diversify plant protein sources for amino acid balance, and enhance mineral bioavailability through food preparation techniques. Periodic monitoring of nutrient status is advised, particularly for iron, vitamin B12, vitamin D, calcium, and iodine. Highly processed vegan or vegetarian foods that contain added fats, sugars, and salt should be significantly limited.
Sources: USDA press release and Guidelines