What You Need to Know About the 2025 Dietary Guidelines Advisory Committee Report

Late last year, the Department of Health and Human Services (HHS) released the Scientific Report of the 2025 Dietary Guidelines Advisory Committee (DGAC). This report is a vital component in the process the United States Department of Agriculture (USDA) and HHS will follow to develop the 2025-2030 Dietary Guidelines for Americans (DGA), which serve as the foundation for nutrition programs and policies. 

The DGAC report is informed by nearly two years of research, analysis, and expert contributions, making it highly influential in shaping national nutrition recommendations. Given its importance, we consulted several experts to gather their insights on the key findings and their implications for future dietary guidelines.

Key findings from the 2025 DGAC report

Plant-based protein takes center stage

One of the central findings of the DGAC report emphasizes the importance of increasing plant-based protein consumption, such as beans, lentils, peas, seeds, and nuts. These nutrient-dense foods are rich in essential macronutrients and micronutrients and are associated with a lower risk of chronic diseases. 

“The report recommends reducing red and processed meat intake while increasing consumption of beans, peas, lentils, and other plant-based protein sources due to their health benefits,” explains DGAC member Fatima Cody Stanford, MD, an associate professor of medicine at Massachusetts General Hospital.

Another reason for this shift is the role of plant-based proteins in increasing fiber intake. According to Kris Sollid, RD, senior director of research and consumer insights at the International Food Information Council, more beans, peas, and lentils are being emphasized because they “are protein sources that also provide dietary fiber, a nutrient that Americans do not consume enough of.”

Since 95% of American adults do not get enough fiber, incorporating more plant-based proteins may help close this dietary gap.

A reorganization of the protein food group

Building on the emphasis on plant-based proteins, the DGAC also recommends restructuring the protein food group. Beans, peas, and lentils were previously classified as part of the vegetable group, but the committee now suggests moving them into the protein food group to better reflect their nutritional role.

“This new order prioritizes plant-based proteins, reflecting their health advantages and promoting more sustainable food choices,” says Dr. Cody Stanford. Additionally, DGAC member Heather A. Eicher-Miller, PhD, a professor in the Department of Nutrition Science at Purdue University, explains that the committee recommends “that the protein group be reorganized to first emphasize and include beans, peas, and lentils; then nuts, seeds, and soy products; then seafood; and then meat, poultry, and eggs.”

The reordering highlights that these plant-based protein foods should be a significant part of the protein food group. Dr. Eicher-Miller also states that these foods were put “first on the list to try to promote them as a primary part of the protein food group.”

A flexible approach: “Eat Healthy Your Way”

The DGAC report introduces a new food pattern called “Eat Healthy Your Way,” which offers a flexible and inclusive approach to healthy eating. This method builds on decades of scientific research while accommodating personal preferences, cultural traditions, and budget constraints.

Dr. Cody Stanford explains that the ‘Eat Healthy Your Way’ pattern “encourages greater intake of plant-based foods while still allowing for animal-based options.” It emphasizes nutrient-dense foods across all food groups while prioritizing inclusivity and health equity to support dietary adherence across diverse populations.

The recommendations within this pattern emphasize:

• Fruits and vegetables as dietary staples
• Whole grains over refined grains
• Low-fat dairy or fortified soy alternatives
• Vegetable oils in place of saturated fats
• Plant-based proteins as the primary source of protein

Dr. Eicher-Miller further explains that this new approach replaces previous dietary patterns outlined in past guidelines, consolidating them into a single, adaptable framework for meeting protein recommendations.

Ultra-processed foods are still a gray area

One of the most discussed topics in nutrition today — ultra-processed foods — was also examined in the DGAC report. Ultra-processed foods are industrially formulated products that are not typically found in home kitchens, often containing ingredients such as artificial additives, stabilizers, emulsifiers, and preservatives. Examples of ultra-processed foods include:

• Sugary cereals
• Sodas, energy drinks, and other sugar-sweetened beverages
• Some packaged snacks and sweets
• Instant soups and noodles
• Some frozen meals
• Fast food

Recent research connects the consumption of ultra-processed foods to higher risks of obesity, cardiovascular disease, Type 2 diabetes, and cancer. However, the DGAC report did not provide specific recommendations on ultra-processed foods due to differences in definitions and insufficient evidence.

Dr. Cody Stanford adds, “The report did not include recommendations on ultra-processed foods due to insufficient evidence and inconsistencies in defining and classifying ultra-processed foods in scientific literature.”

What’s next for the 2025-2030 Dietary Guidelines?

The Scientific Report of the DGAC forms the basis for the upcoming DGA, 2025-2030. The USDA and HHS will use this report, along with public feedback and policy considerations, to inform the final recommendations.

“It is important to remember that while the DGAC Report is the foundation upon which the Dietary Guidelines are built, the DGAC Report is not the Dietary Guidelines,” Kris Sollid, RD, notes. “There is no crystal ball.”

With the final 2025-2030 Dietary Guidelines for Americans set to be released in late 2025, we’ll have to wait and see how the report’s findings translate into official dietary recommendations for the nation.