Changes may come to the U.S. dietary guidelines, if comments from Health Secretary Robert F. Kennedy Jr. are any indication. He has signaled a shift toward embracing saturated fats, dairy, and certain meats, challenging long-standing low-fat recommendations.
Kennedy’s remarks in July at the National Governors Association described the forthcoming guidelines as “common sense” and urged inclusion of saturated fats, dairy, good meat, and fresh produce. He has labeled guidelines promoting low-fat dairy as “antiquated.”
He has also praised fast-food chains that have switched fryers from vegetable oil to beef tallow, noting beef tallow contains about 50% saturated fat.
Saturated fat and health
Saturated fats are associated with higher risks of heart attack, stroke, and other cardiovascular diseases. For decades, federal guidelines have advised limiting saturated fat intake.
The 2025-2030 Dietary Guidelines for Americans, not yet released, will reflect the work of a respected expert advisory committee that spent two years reviewing evidence.
The current committee recommended limiting saturated fat to less than 10% of daily calories from age 2 onward and replacing it with unsaturated fats, especially polyunsaturated fats from plant sources.
Expert interpretations
Eric Rimm of Harvard cautions that Kennedy’s comments could signal that the departments may diverge from the advisory committee’s guidance for the 2025 guidelines.
A Department of Health and Human Services spokesperson emphasized Kennedy’s commitment to guidelines grounded in rigorous science, positioning the 2025-2030 Guidelines as part of a broader health initiative.
What is saturated fat?
Saturated fats include butter, lard, shortening, and fats found in beef, pork, poultry, full-fat dairy, eggs, and some tropical oils. They are typically solid at room temperature and are common in processed foods.
Polyunsaturated fats, by contrast, are usually liquid and come from vegetable oils (canola, corn, soybean, sunflower), oily fish, nuts, seeds, and soy products.
Dietary sources and intake
Processed foods and fats account for nearly 42% of saturated fat intake in the American diet. Dairy is about 28%, and meat about 22%.
Evidence reviewed by the advisory committee shows that replacing butter with unsaturated plant oils lowers LDL cholesterol, and substituting plant-based proteins for red meat is linked to lower cardiovascular risk. Replacing high-saturated-fat oils with unsaturated oils also reduces LDL cholesterol.
Guidance on reducing saturated fat
Reducing saturated fat intake is considered important for most adults and children, with infants requiring higher-fat diets for growth.
Nutrition experts advise focusing on overall dietary patterns rather than individual nutrients. Emphasize more fruits and vegetables, less processed meat, and smaller portions of red meat.
The committee suggests lowering meat protein in favor of beans, lentils, nuts, seeds, and soy, and using oils high in unsaturated fats instead of those rich in saturated fats.
Dietary recommendations and debates
Olive oil, high in monounsaturated fats, is seen as a healthy alternative to saturated fats. Seed oils high in polyunsaturated fats have faced criticism from some public figures, though scientists have not found evidence of harm.
The committee highlights several well-regarded dietary patterns, including the Mediterranean Diet, the DASH diet, and a hybrid MIND diet, as beneficial options.
Conclusion
Regardless of the final wording, health experts encourage readers to cultivate a personal, informed approach to diet. Consult trusted health professionals and seek guidance rooted in science to determine what a healthy lifestyle looks like for you.
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