RFK Jr. urges Americans to eat more meat, upsetting the food pyramid
Nutrition guidelines released Wednesday by Health and Human Services Secretary Robert F. Kennedy, Jr. and the USDA emphasize “real food” that is high in saturated fat, a departure from decades of evidence on healthful diets.
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On Wednesday, Health and Human Services Secretary Robert F. Kennedy, Jr. and the U.S. Department of Agriculture New official guidance issued Which effectively inverts the food pyramid. Recommendations encourage Americans to eat “real food” and consume more saturated fat-rich foods such as red meat and full-fat dairy.
The Dietary Guidelines inform U.S. nutrition policy, shaping dozens of federal food programs, including meals for the military and school lunches. In a statement, the American Academy of Pediatrics praised the guidance focused on whole foods for children. “We applaud the inclusion of (the guidelines) to the Academy’s evidence-based policy related to breastfeeding, introduction of solid foods, avoidance of caffeine, and limits on added sugars,” AAP President Andrew Racine said.
Yet the inclusion of red meat and animal fats in the new guidelines runs counter to decades-old recommendations and scientific evidence that had instructed people to eat less saturated fats and more unsaturated fats, such as those found in olive oil. However, in one section, the guidance recommends that no more than 10 percent of a person’s calories should come from saturated fat and states that “limiting highly processed foods will help meet this goal.”
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These changes reflect Kennedy’s stated dislike of ultraprocessed foods, which play an increasingly large role in the average American’s diet. He has focused much of his anger on seed oils in particular, arguing that they should be replaced with animal fats. But experts say seed oils are generally safe when used properly and that encouraging Americans to eat more saturated, animal-derived fats could pose a serious risk to heart health.
“There is no evidence to suggest to me that increasing the amount of saturated fat in the diet would have any benefit,” says Alice Lichtenstein, senior scientist at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University.
It is not clear what evidence the new guidelines are based on. Kennedy and Agriculture Secretary Brooke Rollins are expected to hold a press conference about the guidelines on Thursday. scientific American Both HHS and USDA have been contacted for comment.
Humans need fat for basic cellular and biological functions in the body – fats, or lipids, are needed to form cellular membranes, absorb hormones and vitamins, and regulate body temperature. “People shouldn’t be afraid of fat, but they should keep in mind that it’s better to get it from plants than animals,” says Lichtenstein. “The bulk of the current evidence suggests this.” The fats we eat generally fall into two main categories of saturated and unsaturated. The primary difference is the arrangement of their fatty acids – the chains of hydrogen and carbon molecules.
In saturated fats, which are commonly found in meat, cheese, and butter, the carbon molecules in the chain are linked by single carbon bonds and contain so many hydrogen atoms that the chain lies flat. This structure allows the chains to align together and pack tightly, which is why saturated fats – such as those present in butter and tallow (animal fat) – generally remain solid at room temperature.
On the other hand, unsaturated fatty acid chains have double carbon bonds that cause them to bend and twist, so these fats mostly remain liquid at room temperature. These include monounsaturated fats (such as avocado and olive oil), polyunsaturated fats (such as sunflower oil) and trans fats (such as chemically processed vegetable oils that are often used in processed foods).
The arrangement and length of fatty acid chains also affect how our body processes fat. Unsaturated fatty acid chains become incorporated into different parts of cells, such as cell membranes, to help them function properly. Saturated fatty acid chains usually accumulate in adipose tissue.
“Biology isn’t black or white, but the type of fatty acid tells you a lot about where it will go and how your body will use it,” says Martha Belluri, a food science researcher and professor at Ohio State University.
Most foods naturally contain both saturated and unsaturated fats. Lichtenstein says it’s the total amount consumed that matters for health. In general, animal fats, including meat and dairy fats, have a higher proportion of saturated fatty acids.
many studies And randomized clinical trials Comparing diets high in saturated fat and diets high in unsaturated fat showed that the former increased levels of low-density lipoprotein (LDL), a type of cholesterol, which at high levels can lead to stroke or heart attack. Recent research also shows that saturated fat is linked to Increased risk of insulin resistanceIt’s a precursor to type 2 diabetes and obesity-related heart disease, Belluri says.
Leading medical societies provide their own guidance on dietary fat intake. American Heart Association recommended Less than 6 percent of total calories should come from saturated fat. In a 2,000-calorie diet, have about 13 grams or less of saturated fat per day — the equivalent of about two tablespoons of salted butter or a quarter-pound fast-food cheeseburger.
Experts have historically reevaluated and changed nutrition recommendations based on new, high-quality evidence. For example, the U.S. Food and Drug Administration changed guidance regarding trans fats after earlier research found that these fats raise LDL cholesterol to levels comparable to saturated fats while lowering “good” cholesterol. Lichtenstein says recommendations are not made without a comprehensive review of the literature. “It’s the cumulative evidence that’s really important,” she adds. On Wednesday, Kennedy offered no strong new evidence with the new dietary guidance.
Editor’s note: This is a breaking news story and may be updated later.
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