The U.S. dietary guidelines may undergo significant changes, as Health Secretary Robert F. Kennedy Jr. advocates for the inclusion of saturated fats in American diets. During a meeting of the National Governors Association in July 2023, Kennedy proposed that new dietary recommendations should prioritize saturated fats, full-fat dairy, and fresh meats. He criticized previous guidelines that favored low-fat dairy options, labeling them as “antiquated.” His remarks coincide with a growing trend among some fast-food chains that have transitioned from vegetable oil to beef tallow for frying, a substance that is approximately 50% saturated fat.
For the past 45 years, the federal dietary guidelines have advised Americans to limit their saturated fat intake, citing its association with increased risks of heart disease, stroke, and other cardiovascular conditions. The Department of Health and Human Services (HHS) and the Agriculture Department typically revise these guidelines every five years, with the next update set for 2025. Traditionally, these updates are informed by an expert advisory committee that examines the latest research and issues recommendations. The current committee published its report nearly a year ago, reinforcing the guideline that individuals should limit saturated fat to less than 10% of their daily caloric intake starting at age two, advocating a shift towards unsaturated fats, especially from plant sources.
Kennedy’s assertions suggest a potential departure from the committee’s recommendations. Eric Rimm, a professor at the Harvard T.H. Chan School of Public Health, expressed concerns about the possible disregard of the expert advice in the upcoming guidelines, stating, “We all are waiting to read it.” HHS press secretary Emily Hilliard confirmed that Kennedy is committed to recommendations grounded in rigorous science, indicating that the 2025-2030 dietary guidelines will reflect a significant commitment from the current administration towards public health.
Understanding Saturated Fats and Their Sources
Saturated fats are predominantly found in animal products like beef, pork, poultry, and full-fat dairy, as well as in tropical oils such as coconut and palm oil. They are typically solid at room temperature and are often added to processed foods. In contrast, polyunsaturated fats, which are generally liquid at room temperature, are abundant in oils like canola, corn, and soybean. According to recent data, processed foods contribute to nearly 42% of the saturated fat consumed in the American diet, followed closely by dairy at 28% and meat at 22%.
The advisory committee’s report from last year examined a variety of studies, including randomized controlled trials and long-term observational studies. Cheryl Anderson, an epidemiologist and committee member, emphasized the clear evidence linking saturated fat consumption to increased levels of LDL cholesterol, commonly known as “bad cholesterol,” which can lead to cardiovascular disease. Dr. Clyde Yancy, chief of cardiology at Northwestern University, explained the consequences of high LDL cholesterol levels, stating, “If you obstruct blood flow to the heart, you have a heart attack. If you obstruct blood flow to the brain, you have a stroke.”
Among the committee’s findings is a cautious stance on dairy products. The report noted that while research on dairy and cardiovascular health is limited, it recommended continuing to promote the consumption of fat-free or low-fat dairy options until further studies are available.
Strategies for Reducing Saturated Fat Intake
Nutrition experts agree that reducing saturated fat consumption is crucial for both adults and children, with the exception of infants who require higher fat intake for growth. Dr. Mark Corkins, chair of the committee on nutrition at the American Academy of Pediatrics, highlighted the early onset of fatty deposits in blood vessels, stating, “You start putting fatty deposits in the lining of your blood vessels in childhood.”
To effectively lower saturated fat intake, experts recommend concentrating on overall dietary patterns rather than individual nutrients. Rimm suggests focusing on increasing the consumption of fruits and vegetables while reducing processed meat intake. He also advocates for smaller portions of red meat and greater reliance on plant-based sources of protein, such as beans, lentils, nuts, and seeds. Additionally, he advises using vegetable oils rich in unsaturated fats instead of butter and tropical oils.
There is a growing debate surrounding the safety of seed oils, which have faced criticism, particularly on social media. Kennedy has expressed concerns about their health effects, claiming that Americans are being “unknowingly poisoned” by these oils. Yet, researchers like Kristina Petersen from Penn State argue that evidence overwhelmingly supports the health benefits of consuming seed oils, which are associated with a reduced risk of cardiovascular disease and Type 2 diabetes.
To promote heart health, Yancy encourages individuals to consider various well-researched dietary patterns, including the Mediterranean Diet, the DASH diet, and a combination known as the MIND diet. As the government prepares to release the new dietary guidelines, Yancy stresses the importance of personal health awareness and seeking advice from trusted healthcare professionals to navigate nutritional choices effectively.
