Red Meat on the Chopping Block: New Dietary Guidelines Spark Debate

As Americans prepare for an update to national dietary guidelines, a key recommendation is stirring debate: a call to cut back on red meat.

The Dietary Guidelines Advisory Committee, a group of 20 nutrition experts, is pushing for a plant-heavy diet, with draft guidelines set to be finalized by year-end and formal guidelines expected in 2025.

Shalene McNeill of the National Cattlemen’s Beef Association argues this shift is puzzling, noting that red meat is a vital source of nutrients like potassium, iron, and choline.

“Evidence indicates that nutrient deficiencies and chronic diseases are on the rise as red meat consumption falls,” McNeill shared, pushing back against the suggestion that alternatives like beans and lentils can fully replace red meat’s nutrition.

Health research, however, has shown potential risks linked to high red meat consumption. The American Heart Association, for instance, warns that saturated fats in red meat can elevate LDL cholesterol, raising the likelihood of heart disease.

Studies also associate excessive red meat with risks like diabetes and colorectal cancer. However, Florida-based heart surgeon Dr. Philip Ovadia counters that carbohydrates, not red meat, are to blame, advocating for a low-carb diet to combat insulin resistance and inflammation, which he sees as heart disease culprits.

As in previous years, the final guidelines may not fully reflect the advisory committee’s recommendations. When the report reaches the U.S. Department of Health and Human Services and the USDA, the agencies will open a public comment period before finalizing the guidelines.

Interested in the debate on red meat’s role in a healthy diet? Visit our homepage for balanced insights and updates on meat’s nutritional benefits.