New federal dietary guidelines released this week call for a major shift toward whole foods and higher protein intake, while urging people to cut back on highly processed foods and added sugars.

The 2025–2030 Dietary Guidelines were issued by health and agriculture authorities under the Trump administration and are intended to guide public nutrition programs and food policy. Officials said the recommendations reflect growing concern about diet-related chronic diseases and rising healthcare costs.

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“My message is clear: Eat real food,” Health Secretary Robert F. Kennedy Jr. said while unveiling the guidelines.

The updated advice emphasizes fresh vegetables, fruits, whole grains and dairy products as the foundation of a healthy diet. A new visual guide replaces the traditional food pyramid with an inverted design that places protein, dairy, healthy fats, fruits and vegetables at the top, and whole grains at the bottom.

For the first time, the guidelines explicitly warn against “highly processed” foods and refined carbohydrates, including packaged, ready-to-eat items high in salt or sugar such as chips, cookies and candy. These products, often referred to as ultra processed foods, dominate modern diets worldwide and have been linked to obesity, diabetes and other non-communicable diseases.

On fats, the guidelines maintain the long-standing recommendation that saturated fat should account for no more than 10% of daily calorie intake. However, they advise choosing whole-food sources of saturated fat, such as meat, whole-fat dairy and avocados, and note that options like butter or beef tallow can be included in moderation.

The document also calls for a significant increase in protein intake, raising the recommended range from minimum levels designed to prevent deficiency to amounts considered more supportive of metabolic health. Officials said higher protein consumption could help displace refined carbohydrates in the diet.

Some nutrition and medical experts welcomed the emphasis on whole foods and reduced reliance on processed carbohydrates, describing it as a positive step in addressing diet-related illness. Others cautioned that the guidelines place too much emphasis on animal-based protein and dairy, arguing that plant-based protein sources should feature more prominently.

The guidelines also take a firmer stance on sugar, stating that no amount of added sugar or non-nutritive sweeteners should be considered part of a healthy diet. They recommend limiting added sugar to no more than 10 grams per meal.

Alcohol guidance was also revised. Instead of setting specific daily limits, the new recommendations advise consuming less alcohol for better health, while avoiding it entirely during pregnancy, recovery from alcohol dependence, or when intake cannot be controlled.

Although the guidelines are designed to inform public programs and institutional food standards, experts note that adoption often lags behind advice, particularly as processed foods remain cheaper, more accessible and heavily marketed worldwide.