Meat Industry Pushes Back as U.S. Considers New Dietary Guidelines to Limit Red Meat
A heated debate has emerged over proposed U.S. dietary guidelines suggesting Americans reduce red meat in favor of more plant-based foods like beans and lentils.
The recommendation, advocated by a committee of scientists advising the government, aims to lower the consumption of red meat, which nutrition experts argue is linked to health risks such as heart disease due to its saturated fats and cholesterol.
The meat industry, however, contends that cutting red meat ignores its nutritional benefits.
According to Shalene McNeill, executive director of nutrition science at the National Cattlemen’s Beef Association, “It’s baffling that we are trying to get Americans to cut out red meat when the evidence indicates nutrient deficiencies and chronic disease are increasing as red meat consumption declines.”
McNeill emphasized that red meat provides essential nutrients such as potassium, iron, and choline that are difficult to replace in plant-based diets.
The proposed guidelines, updated every five years, play a significant role in shaping public health initiatives, school meal plans, and even food industry practices across the U.S. Although current guidelines already suggest reducing saturated fats, they don’t explicitly limit red meat intake.
The committee’s draft goes further, recommending an emphasis on plant-based proteins, fish, and nuts over red meat. However, the draft has yet to undergo public feedback and governmental review, with final guidelines expected in 2025.
The potential change has ignited a strong reaction from the meat industry, which argues that red meat is an irreplaceable source of high-quality nutrients.
While scientific studies on the impact of red meat consumption show mixed results, many health experts support the proposed guidelines, citing long-term benefits for heart health and overall wellness.
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