Meat and poultry groups take issue with Dietary Guidelines report
National Chicken Council and Meat Institute comments call out omission of lean poultry and meats as part of a healthy diet.
By Kristin BakkerThe National Chicken Council (NCC) and Meat Institute both issued announcements about their concerns with the Scientific Report released Dec. 11, 2024, by the U.S. Dietary Guidelines Advisory Committee (DGAC), with each group summarizing the input they submitted during the 60-day public comment period.
The DGAC makes recommendations to the U.S. Department of Agriculture and the U.S. Department of Health & Human Services as they work to finalize the 2025 Dietary Guidelines for Americans.
The Scientific Report contains the DGAC’s findings and advice to HHS and USDA and, along with public comments and agency input, serves to inform the two departments as they develop the Dietary Guidelines for Americans, 2025-2030, which is expected to be published in late 2025. The guidelines are updated every five years and form the cornerstone of federal nutrition programs and policies.
Omissions and contradictions
NCC, a nonprofit trade association whose member companies produce and process more than 95% of chicken in the U.S., urged HHS to reject recommendations put forth by DGAC that emphasize plant-based proteins over lean meats like chicken, the council said in its Feb. 11 news release.
NCC said in its comments not only its members but also the health of many people in the U.S. and chicken consumers globally “will be negatively impacted by some of the recommendations put forth by the committee should they be adopted as proposed.”
Among the recommendations to which NCC took issue was the emphasis of eating beans, peas and lentils as an optimal protein source above chicken – as plant and animal sources of protein are not nutritionally equivalent – and the fact that there was no specific mention that lean meat, like chicken, can be part of a healthy dietary pattern.
“We believe these recommendations and omissions are harmful for the health of all Americans, especially those who rely on federal feeding programs – such as the National School Lunch Program (NSLP), Supplemental Nutrition Assistance Program (SNAP) or Special Supplemental Nutrition Program for Women, Infants & Children (WIC) – as the Dietary Guidelines directly impact the items that are considered under these programs,” noted Dr. Ashley Peterson, NCC senior vice president of scientific and regulatory affairs.
“Additionally, the committee provided no scientific fact or justification to support why the protein subgroups need to be reordered to de-emphasize lean meats, like chicken,” Peterson added. “Doing this gives the false appearance that plant proteins are nutritionally superior to chicken. Further, the report makes no mention of poultry as part of a healthy dietary pattern.”
In the comments submitted, NCC pointed to USDA data showing the many health benefits of eating chicken as a high-quality protein, including its protein density, how it provides essential vitamins and minerals such as iron, zinc and vitamin B12 and its ability to help carry intake of nutrients like potassium and of under-consumed food groups like vegetables in the diet.
NCC noted the discrepancy with the recommendations emphasizing flexibility and inclusion to maintain a “healthy equity lens” and to be cognizant of “cultural diets,” but then, in contradiction, emphasizing one protein group over another.
“Combined with its nutritional value, positive health benefits, popularity, versatility, affordability and environmental sustainability, chicken is a pillar of the protein subgroup which should be reflected in the final 2025 Dietary Guidelines for Americans,” Peterson concluded.
The Meat Institute, which represents the people and companies who make the majority of meat for American families, similarly called on USDA and HHS to include meat and poultry as part of a healthy diet and pointed out flaws and contradictions in the 2025 Scientific Report.
“The committee’s Scientific Report contains contradictory and confusing findings,” said Meat Institute president vice president of regulatory and scientific affairs Susan Backus. “Meat and poultry products are nutrient-dense foods that help Americans meet their essential amino acid and nutrient requirements, and yet the report recommends a reduction in red and processed meats. When 95% of Americans eat meat, it is important to provide clear dietary guidance to consumers on how they can include the meat products they love in their diets and also produce a positive, measurable health impact.”
The Meat Institute also took issue with the report’s recommendation to emphasize dietary intakes of beans, peas and lentils while reducing intakes of red and processed meats.
Meat and poultry products provide a convenient, direct and balanced dietary source of all essential amino acids, the organization pointed out, adding that meat, poultry and fish provide more protein per serving than plant-based sources like legumes, cereals, vegetables or nuts. Protein is critical for developing, maintaining and repairing strong muscles, is vital for growth and brain development in children and is essential to prevent muscle loss during aging.
By excluding meat and poultry as part of healthy dietary patterns, the Meat Institute said it is extremely concerned that people will mistakenly perceive meat and poultry products as poor dietary choices, which may lead to a variety of unintended consequences, including nutritional deficiencies in certain sub-populations, such as iron for adolescent females, women ages 20-49 and pregnant individuals. The committee also found that many individuals over one year of age consume below the nutrient intake requirements for dietary protein, dietary fiber, calcium, potassium, magnesium, iron, zinc and more.
Backus reiterated that such dietary modifications have “the potential for unintended consequences for nutrient and energy intakes. Americans need to improve their eating patterns to promote health. Considering dietary choices based on taste and cultural preferences, health and economic status and food availability will be key to improving the dietary habits of Americans. A recommendation to reduce, limit or avoid nutrient-dense products like meat and poultry will have significant unintended nutritional consequences across all life stages.”
The Meat Institute argued that updates to the Dietary Guidance should be clear, consistent practical, affordable and achievable.
“For guidance to be adopted, information must be communicated so it is understandable and easily translatable. Guidance should focus on improving dietary habits within the foods Americans already consume, not the idealistic recommendations that will likely never be implemented because they may not be achievable or may be too confusing or expensive,” Backus concluded.
The Meat Institute’s detailed analysis of the findings can be found in the full comments submitted during the comment period.
