Teresa Fung, professor of nutrition, department co-chair, and director of the didactic program in dietetics for the Department of Nutrition, recently published an article on the 2025 Dietary Guidelines for Americans (DGAs) in The New Lede.
As Fung writes, “while many of the DGAs directives are science-backed and evidence-based, others are not.” Although Fung agrees with emphasizing produce, minimizing highly processed foods, limiting saturated fat/incorporating healthy fats, and not neglecting whole grains, she contends that the new DGAs overemphasize the intake of animal products and protein consumption.
Another key takeaway from Fung’s article revolves around plant-based protein. According to her, “anytime you switch chicken or hamburgers for beans, peas or lentils, you get a punch of protein along with much-needed nutrients you otherwise wouldn’t have, such as folate and fiber (which Americans generally do need to consume more of, given our low intake of produce). Plus, more and more research demonstrates the environmental and climate benefits of eating plant-based foods in place of meat — particularly red meat.”