U.S. food guide revisions don’t differentiate between lean cuts like steaks and roasts, and higher fat processed meats
SAN ANTONIO, Texas — Less meat and more plant-based food could be the basis of a revised food guide in the United States.
The actual guidelines may not be released until the end of the year, but more servings of vegetables, fruit, whole grains, nuts, fish and legumes are expected to dominate.
Moderate intake of alcohol and dairy products, lower consumption of red and processed meat and less sugar and refined grain are also likely.
The dietary guidelines are reviewed every five years, and the red meat sector is concerned because each review has reduced the amount of meat recommended for a healthy diet, said Kristina Butts of the National Cattlemen’s Beef Association’s Washington office.
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These guidelines form policy when developing menus for school breakfast and lunch programs as well as military, seniors and other institutional meal plans, she said during a government policy session at the NCBA convention, which was held in San Antonio Feb. 3-7.
The last review in 2010 identified lean red meat as nutrient dense, which should be included in a healthy diet.
However, that opinion seems to be changing in the most recent review.
The review process starts with an appointed 14 member scientific committee, which evaluates current research and recommends possible changes to the guidelines.
“We worked with the highest quality science we had available to us,” said committee member Wayne Campbell of Purdue University.
The scientific report will be made public at the end of February, and from there a new set of guidelines might be written.
“The guidelines are actually developed not only in conjunction with this report as a scientific foundation but also considering other community, industry, government and other types of input that can now go through as it transitions into a policy document,” Campbell said.
Beef producers are concerned that the nutritional properties of lean red meat and processed products were not distinguished for fat and salt content.
The food guide should be able to distinguish between the nutritional quality of red lean meat and a wiener, annoyed producers told the committee session.
Richard Thorpe of Texas said the committee should not make the same mistake as earlier food guides, when the public was told to consume more carbohydrates.
“The committee owes it to themselves to not make a mistake like they did in the ’80s with the food pyramid that recommended Americans eat a diet high in carbohydrates, which ultimately could be responsible for the obesity in our country today,” he said.
Campbell agreed that red meat is nutrient dense but pointed out the general public may view it differently and still consider beef as high in saturated fat.
“The reality of red meat being a very nutrient dense food source for protein and certain mineral, has been known in the nutritional community over the years,” Campbell said.
“Not everyone views meat the way that you do as minimally processed cuts.”
barbara.duckworth@producer.com
