All articles tagged with #dietary guidelines
Kyle Diamantas, formerly FDA deputy for food, becomes acting FDA commissioner after Marty Makary’s resignation, guiding food safety policy and dietary guidelines during an interim leadership phase; his past defense of Abbott’s infant formula and ties to Trump circles are noted, but he’s seen as a non-controversial placeholder while a permanent appointee is sought.
New guidelines from the American Gastroenterological Association urge higher daily fiber intake (38g for men, 25g for women) and shorter bathroom sessions to prevent hemorrhoids and constipation, emphasizing plant-based proteins and fiber-rich foods, staying hydrated, and noting that most hemorrhoids improve with home care; in-office treatments exist for persistent cases.
The new USDA dietary guidelines are vaguer than the previous MyPlate guidance, dropping explicit daily fruit and vegetable targets for children and leaving families without a clear reference on how much produce to serve. Experts caution this could complicate meal planning, even as guidelines still promote fruits/vegetables, dairy, and iron-rich foods with age-specific notes (5–10-year-olds: about 1–2 cups daily). While produce supports brain development and immunity, some critics say the shift emphasizes meat and full-fat dairy over vegetables. The piece also offers practical tips to boost intake, such as involving kids in prep, making produce appealing, and modeling healthy eating.
Stanford Medicine experts say the protein hype is overblown: most adults already meet protein needs, and simply eating more isn’t a universal fix. For some groups, about 1.2–1.6 g/kg may help preserve muscle (notably older adults or those losing weight), but resistance training matters more. The newer guidelines may emphasize protein, yet fiber and plant-based foods remain essential; the myth of incomplete plant proteins is debunked, and timing or post-workout protein is less critical than overall diet.
Most Americans view meat as part of a healthy diet and seek more meat due to a protein-led trend and new dietary guidelines; health experts warn that protein needs are individual and red meat carries risks like saturated fat, inflammation, and links to heart disease and some cancers, urging more plant-based or seafood protein while the meat industry defends its role and shoppers stay budget-conscious.
RFK Jr., the HHS secretary in the piece, urged Dunkin’ and Starbucks to prove their sugary beverages are safe, pointing to a 115-gram iced coffee as potentially unsafe for teens; Massachusetts Gov. Maura Healey playfully defended Dunkin’ online; HHS stressed the move is about transparent, science-based food safety. The episode ties to Kennedy’s broader push to reshape federal nutrition guidance toward “real food,” highlighting a January overhaul favoring protein and healthy fats over grains.
Muscle loss accelerates after age 50 (sarcopenia), and the traditional 0.8 g/kg/day protein RDA may be insufficient for many older adults. New Dietary Guidelines recommend 1.2–1.6 g/kg/day (higher for active individuals and postmenopausal women), with protein distributed across meals (about 15–30 g per meal) and sourced from whole foods. For a 150-pound adult, this could mean roughly 75–100 g of protein daily, potentially up to ~2 g/kg/day for healthier individuals, while those with chronic kidney disease should consult a clinician. Exercise remains essential, as protein plus resistance training yields the best muscle-maintaining results.
The article argues that while added sugars are linked to diabetes, hypertension, and heart disease, naturally occurring sugars in fruit and whole foods come with fiber and nutrients and are not worrisome. Dietary guidelines aim to limit added sugars, especially in drinks, rather than abolish sugar entirely. The piece also cautions against extreme zero-sugar diets and highlights metabolic flexibility—the ability to adapt to different energy sources—as a reason to avoid strict elimination. The takeaway is to keep added sugar on the low side, enjoy fruits and whole grains, limit sugary beverages, and avoid food anxiety or orthorexia while allowing occasional treats at celebrations.
Fiber is essential, but increasing intake too quickly can cause bloating, gas, abdominal pain, and even blockages. Aim for 25–38 grams daily (the typical target range), but only gradually raise intake by about 3–5 grams at a time, giving the body 1–2 weeks to adjust, stay hydrated, and diversify fiber sources to include both insoluble and soluble types.
Dietitians explain that new federal guidelines encourage steady protein every meal, totaling roughly 1.2–1.6 g/kg daily, but most experts still aim for about 0.8 g/kg depending on age, activity, and life stage. The piece covers protein sources (meat, dairy, beans, lentils, tofu, quinoa) and offers practical gram examples for common foods; it also notes that too much protein can crowd out fiber and other nutrients and may pose risks for kidney health and heart disease, so balance and variety are key.
CBS News highlights that ultraprocessed foods are linked to obesity and chronic diseases; FDA former head Kessler and author Michael Pollan discuss evidence that these foods alter metabolism and drive overeating. NIH research shows people on ultraprocessed diets consume about 500 more calories daily; Pollan recommending eating real food, mostly plants, avoiding ingredients a third-grader cannot pronounce, shopping the supermarket perimeter, cooking at home, and advocating policy changes to subsidize healthier calories.
A nutrition expert says most Americans already meet daily protein requirements, and the surge in high-protein products is largely marketing-driven. Excess protein can be stored as fat and may pose risks for those with kidney issues. Favor lean animal and plant protein sources and prioritize fiber-rich foods like fruits, vegetables, and whole grains.
Health Secretary RFK Jr. claimed the keto diet could cure schizophrenia, a statement experts say greatly overstates early research as he campaigns for real-food eating and new dietary guidelines that favor fats and proteins over carbohydrates.
Emily Oster weighs two January HHS moves under RFK Jr.: a controversial overhaul of the childhood vaccine schedule and a streamlined set of dietary guidelines. She argues the vaccine changes lack new safety evidence and risk eroding trust, while the dietary guidelines largely reflect prior data and could improve public understanding if communicated clearly. The piece underscores how trust in public health is fragile, and linking skeptical vaccine messaging with seemingly reasonable dietary guidance creates a difficult messaging environment.
The latest U.S. dietary guidelines raise the recommended daily protein intake by 50% to 100% above prior levels, but most Americans already meet these needs. Experts emphasize choosing high-quality protein sources and maintaining a balanced diet with carbohydrates and fats, while recognizing individual needs based on weight, activity, and health. Food brands are increasingly marketing protein-forward products, which can mislead; consumers should watch for added sugars and additives. Excess protein isn’t risky for healthy people, but could be problematic for kidney or liver disease and may crowd out other nutrients.