The federal Dietary Guidelines Advisory Committee has recommended a reduction in red and processed meat consumption as part of its 2025 Scientific Report, a move that has sparked debate among nutrition experts and food producers.
These guidelines, updated every five years, serve as a foundation for federal nutrition programs and policies, including school lunches and public health initiatives. The committee’s report, which emphasizes health equity and sustainable dietary practices, is intended to function as a guide for the U.S. Department of Health and Human Services and Department of Agriculture. The 2025 report has drawn specific attention to its advice to limit red meat intake despite ongoing discussions about its nutritional value.