Dietary guidelines are evidence-based recommendations developed by health authorities to guide what and how people should eat to maintain good health and reduce the risk of disease.
When a country updates these dietary guidelines, it reveals how it interprets the latest science on food, health and disease — and how that science informs everyday eating for the population.
The United States has recently updated its dietary guidelines, fuelling debate over everything from ultra-processed foods to animal protein. It’s also reverted to the seemingly outdated pyramid model (we switched to a plate a while back) but with a novel twist: it’s been inverted. The changes have attracted widespread attention — and not all of it positive.
While it is tempting to dismiss this as just another policy refresh, dietary guidelines are far more than academic documents. They shape school cafeteria food, hospital menus and public health campaigns.
As the Australian Dietary Guidelines are currently being reviewed by policy makers and nutrition scientists, it is worth unpacking what has shifted in the US, what the evidence says, and whether there are implications here at home.
The Dietary Guidelines for Americans — the good, the bad and the ugly
Some elements of the updated guidance reflect long-standing nutrition science. There is an emphasis on vegetables, fruit, nuts, seeds, proteins, and, to a lesser extent, whole grains and legumes, which align strongly with large cohort studies and intervention trials linking these patterns to lower rates of cardiovascular disease, type 2 diabetes, and certain cancers. There is also clearer messaging around limiting added sugars, sodium and saturated fats, areas where the evidence base is both robust and consistent.
The more contentious elements centre on the growing scrutiny of ultra-processed foods. While observational evidence links high intake of ultra-processed products to poorer health outcomes, critics argue that the category is too broad and that not all processed foods are nutritionally equivalent. A fortified wholegrain breakfast cereal and a confectionery product undergo processing, yet their nutritional profiles and health implications differ widely. So, it’s unhelpful to put all processed foods into the same basket.
Further, certain recommendations may overreach the available evidence. The stronger emphasis on higher protein intakes is a case in point. While increased protein can support muscle maintenance and weight management in specific groups, such as athletes, older adults, or people actively trying to lose weight, most people in developed countries already meet their protein needs. Elevating protein as a dietary priority risks crowding out other important components of healthy eating, particularly fibre-rich foods such as whole grains, legumes and vegetables, which are consistently linked to long-term health. Selective emphasis and mixed signals risk making already complex nutrition advice even harder for the public to interpret.
Another troubling feature is the downplay of whole grains and legumes that are widely promoted in the Australian Dietary Guidelines — they are at the bottom of the inverted pyramid. These foods have long been cornerstones of healthy eating patterns because they provide fibre, plant protein and a raft of nutrients.
A large body of research consistently links higher intakes of whole grains and legumes with lower risk of heart disease, type 2 diabetes and certain cancers. Whole grains and legumes also play a critical role in supporting gut health, improving satiety and helping people reach fibre targets, which many populations already struggle to achieve. From a public health perspective, any dietary guidance that appears to undermine the importance of these foods warrants careful scrutiny, particularly given the extensive and well-established evidence supporting their health benefits.
What do the Australian Dietary Guidelines suggest?
The Australian Dietary Guidelines are underpinned by a significant body of scientific evidence. In developing the current guidelines (last updated in 2013), researchers reviewed more than 55,000 peer-reviewed studies examining the links between diet and health outcomes. This extensive evidence base provides the foundation for recommendations designed to support a healthy weight and reduce the risk of chronic diseases.
At their core, the guidelines promote a dietary pattern centred on whole and minimally processed foods, particularly plant-based foods. Vegetables, fruit, whole grains, legumes, nuts, and seeds form the backbone of the recommended eating pattern, complemented by lean protein sources (both animal and plant) and dairy (mostly reduced-fat) or suitable plant alternatives. This emphasis reflects decades of research showing that diets rich in plant foods are consistently associated with better health outcomes. Rather than focusing on individual nutrients or strict rules, the Australian approach encourages variety, balance, and an overall pattern of eating that prioritises nourishing foods while limiting discretionary foods high in added sugars, saturated fat and salt.
What’s next for the Australian Dietary Guidelines?
The updated Australian Dietary Guidelines are scheduled for release later this year. While the core principles of the 2013 guidelines are unlikely to change noticeably, the review process is examining new evidence across several priority areas, including dietary patterns, protein-rich and plant foods, ultra-processed foods and nutrition needs across different stages of life. Some nutrition experts expect more explicit guidance on the level of food processing rather than focusing solely on nutrients such as saturated fat, salt, and added sugar.
Another anticipated shift is the potential integration of sustainability considerations into dietary guidance. Many modern nutrition policies internationally are beginning to recognise the relationships among diet, environmental impact, and food systems. As part of the review, sustainability has been explored as a consideration alongside human health, with discussions about diets that are not only nutritious but also accessible, affordable and environmentally responsible. This would be a sensible inclusion given the recent focus on how food production affects the environment and how this relates to diet quality.
Finally, the updated guidelines may place even greater emphasis on whole dietary patterns and plant-forward eating. This approach reflects the growing consensus in nutrition science that overall eating patterns — including a greater intake of vegetables, fruit, whole grains, legumes and nuts — play a leading role in reducing chronic disease risk.
While the finer details of national dietary guidelines inevitably evolve as new research emerges, the broader fundamentals of healthy eating remain particularly consistent. Diets built around vegetables, fruit, whole grains, legumes, nuts and other minimally processed foods continue to offer the strongest protection against chronic disease. As Australia prepares to release its updated dietary guidelines, the goal should not be to chase nutrition trends or react to overseas policy shifts, but to translate the best available evidence into clear, practical advice for the population.
Joel Feren
Accredited Practising Dietitian and Accredited Nutritionist
Known as The Nutrition Guy, Joel Feren is an Accredited Practising Dietitian and Accredited Nutritionist with a background in biomedical sciences. His speciality area is men’s health. Joel works alongside the media and some of the biggest food brands in the industry and is helping to shape the current food landscape and nutrition conversation.
