Beef Producers Push Back on Plant-Based Dietary Guidelines as Scientists Suggest Reducing Red Meat Intake
The U.S. beef industry finds itself at odds with dietary experts over proposed changes to American food guidelines.
A team of scientists, currently developing the latest dietary recommendations for the USDA and Department of Health and Human Services, is encouraging Americans to adopt a more plant-forward diet, suggesting a decrease in red meat consumption in favor of beans, peas, and lentils.
This shift aims to address health concerns, particularly cardiovascular risks linked to red meat.
In their draft recommendations, the scientists advocate for a diet that places more emphasis on plant-based proteins, categorizing beans and legumes as primary sources of protein over traditional meat options.
This move, they believe, could help mitigate long-term health risks for the American population.
However, the National Cattlemen’s Beef Association (NCBA) has responded strongly, calling the recommendations “out of touch” and “impractical” for a nation where around 80% of people consume meat regularly.
According to the NCBA, such guidelines could potentially lead to nutritional gaps for many Americans. Their concern stems from past precedents, as a similar recommendation in 1977, which advised against red meat for heart health, eventually led to a significant drop in beef consumption.
This decline impacted the beef industry, paving the way for a rise in chicken’s popularity by the 1990s.
The NCBA argues that while the science community sees benefits in plant-based diets, red meat still provides essential nutrients that they believe are harder to obtain through plant sources alone.
This clash brings to light the balancing act between evolving scientific insights and long-standing dietary habits, as new dietary guidelines may once again reshape American eating patterns and impact the beef industry.
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