Tag Archives: Dietary Guidelines

New Dietary Guidelines: The Good, the Bad, and the Downright Confusing

Today, the Dietary Guidelines Advisory Committee released its report on what Americans should eat. When finalized, the Guidelines will be the basis for all federal programs, including school lunches. And the report is a huge step forward in several ways:

  1. The report singled out vegetarian diets as one of three healthful diet patterns. The other two healthy patterns were the Mediterranean diet and the “Healthy U.S.-style Pattern.” Vegetarian diets reduce the risk of obesity, diabetes, and other health problems and have gained greater prominence in each new edition of the Guidelines.
  2. The report was a rebuke for those who have suggested that saturated (“bad”) fat, common in meat and dairy products, is somehow not a danger. The report emphasized saturated fat’s risks and maintained the previous limit that no more than 10% of calories should come from saturated fat.
  3. The report deleted “lean meat” from its list of favored foods. Its authors were convinced by evidence showing that increased consumption of “lean meat” confers no health benefits.
  4. The report breaks new ground in reporting on food’s relationship to environmental health, which in turn affects human health.

15049-COM Dietary Guideline Chart v2

But for all its good points, the new report has trouble spots:

  1. The report suggested that cholesterol in foods is not a major danger, contrasting with the Institute of Medicine, which found that cholesterol in foods does indeed raise blood cholesterol levels, especially in people whose diets are modest in cholesterol to start with. On this topic, the Dietary Guidelines Advisory Committee did no original research and instead deferred to a 2014 report by the American Heart Association and American College of Cardiology. However, the American Heart Association receives substantial cash payments for certifying food products, including cholesterol-containing food products as “heart healthy,” creating a financial incentive for discounting the relationship between dietary cholesterol and serum cholesterol.

    The Physicians Committee is concerned that exonerating dietary cholesterol will only confuse an already bewildered public. Most people do not differentiate fat from cholesterol, or dietary cholesterol from blood cholesterol. To suggest that cholesterol in foods is not a problem will lead many to imagine that fatty foods or an elevated blood cholesterol level carry no risk—two potentially disastrous notions.

    Accordingly, the Physicians Committee has petitioned the USDA and DHHS to disregard the Dietary Guidelines Advisory Committee’s findings on dietary cholesterol. The reliance on the American Heart Association document does not comply with the spirit of the Federal Advisory Committee Act, which sets standards for bias among federal advisory committees.

  1. The Committee report recommends fish, despite frequent contamination with mercury and PCBs, and despite evidence that vegetarians who avoid fish and shellfish are slimmer and have less risk of diabetes, compared with people who eat fish.
  2. The report continued to recommend dairy products, despite recent evidence that they do not “build strong bones” or protect against fractures.

Even with its flaws, the new Dietary Guidelines report is a major advance.

The Physician Committee’s own recommendations, represented graphically in The Power Plate (www.ThePowerPlate.org), focus on whole grains, vegetables, fruits, and legumes as dietary staples. The Power Plate rests on hundreds of scientific studies showing that plant-based eating habits are associated with lower obesity rates and a reduced risk of heart disease, hypertension, and type 2 diabetes.

Sustainable PowerPlate Twitter 506x253

USDA “Beefing” Up Special Interest Marketing Funds

It's What's for Dinner

Remember the old “Beef. It’s What’s for Dinner” advertisements? Those were sponsored by the beef checkoff program.

Red meat production and sales have declined as the public has become increasingly aware of the link between meat consumption and chronic disease. For consumer health, this is progress. However, the USDA is now proposing a new “checkoff” program to allocate additional funds—potentially totaling $160 million—towards the promotion and marketing of beef in 2015. And since the USDA also issues national dietary recommendations, this creates a clear conflict of interest.

Beef is bad for your health. Physicians, researchers, and medical organizations clearly state the consequences of eating red meat. Harvard University has published numerous studies associating meat consumption with chronic disease. The World Health Organization notes the correlation between meat and colorectal and prostate cancers in its dietary recommendations. The American Heart Association published findings saying that women who had two servings per day of red meat had a 30 percent higher risk of developing coronary heart disease. Physicians Committee researchers found that eating meat is a risk factor for diabetesThe American Institute for Cancer Research recommends reducing and removing red and processed meat, as does the American Cancer Society. Even government officials in the United Kingdom have been clear in their recommendations to British citizens to cut red meat consumption.

However, the USDA has remained ambiguous when discussing red meat. In the 2010 Dietary Guidelines, the USDA recommended reducing saturated fat and cholesterol intake—neglecting to mention that a sirloin steak overloads your arteries with 155 percent of your daily maximum intake of saturated fat and 152 percent of your daily maximum cholesterol.

The USDA is accepting public comments on the proposed checkoff program until Dec. 10. Click here to take action by submitting your comments to the USDA.

Want to know more about the research? Check out this sample of studies from just the past two years linking red meat and chronic disease:

Red and Processed Meats Increase Risk of Bladder Cancer
Red Meat in Childhood Increases Risk for Breast Cancer
Breast Cancer Linked to Eating Red Meat
Iron in Meat Linked to Heart Disease
Even Modest Amounts of Meat Increase Risk for Diabetes
Meat-Eating is a Risk Factor for Developing Diabetes
Red and Processed Meat Endangers Health
Many Ways Meat Causes Colon Cancer
Red and Processed Meat Products Linked to Mortality
Cutting Out Meat Boosts Heart Attack Victims’ Chance of Survival
Red and Processed Meat Linked to Death for Colorectal Cancer Patients
Researchers Discover New Way Meat Causes Heart Disease
More Evidence That Red and Processed Meats Are Deadly

 

2015 Will Be the Year 4 out of 5 Doctors Agree: Plants Over Pills

In January, Physicians Committee doctors and dietitians filled the National Institutes of Health to present our recommendations to the 2015 Dietary Guidelines Advisory Committee. Staring down representatives from the meat and dairy industries, we made a solid case for the inclusion of plant-based diets in the guidelines. And you know what? They listened.

Susan Levin, M.S., R.D., C.S.S.D., presenting her recommendations to the Dietary Guidelines Advisory Committee.

Susan Levin, M.S., R.D., C.S.S.D., presenting her recommendations to the Dietary Guidelines Advisory Committee.

During the advisory committee’s recent meeting, subcommittee members emphasized the importance of reducing meat consumption and switching to plant-based diets for both health and environmental sustainability.

While we still have to wait till Fall 2015 to learn the advisory committee’s final recommendations, doctors around the country are recognizing the importance of plants over pills. In 2013, Kaiser Permanente, one of the nation’s largest nonprofit health plans, sent out a nutritional update to physicians, urging health care providers to recommend a plant-based diet to their patients. Kim Williams, M.D., the next president of the American College of Cardiology, penned a blog for MedPage Today explaining why he went vegan and how recommending a vegan diet has helped his patients.

Individuals have also seen success in seeking out plant-based diets themselves. CNN recently profiled Benji Kurtz, a 37-year-old entrepreneur from Atlanta who lost 100 pounds—while improving his blood pressure and cholesterol levels—by researching and following a plant-based diet. Celebrities like Beyoncé and JLo have tweeted, Instagrammed, and blogged about their meatless meals, providing inspiration to their millions of fans and pushing plant-based diets into the pop culture spotlight.

Going forward, if the dietary guidelines committee resists the influence of meat and dairy lobbyists and follows the recommendations of health care professionals, then more people may see success like Mr. Kurtz or Dr. Williams’ patients. In the meantime, let’s all keep publicizing the science, sharing vegan recipes, and boosting this public shift toward support for vegan diets. Maybe 2015 will be the year that the government, doctors, and celebrities all find one thing they can agree on: Plant-based is best.

2015

Interested in viewing a webcast of the fourth meeting of the 2015 Dietary Guidelines Committee? Click here.

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