IFAI Analysis: Dietary Guidelines for Americans

FAYETTVILLE, AR. – This analysis examines the updated Dietary Guidelines for Americans, jointly released by the U.S. Departments of Health & Human Services (HHS) and Agriculture (USDA)in January 2026.We begin with a brief explanation of the changes these new guidelines have made, comparing them to the 2020 edition. The remainder of the analysis focuses on potential impacts the new guidelines may have on federal nutrition programs serving Indian Country, with special attention to possible changes to the Food Distribution Program on Indian Reservations (FDPIR).
 

Top Line Summary 

• The Dietary Guidelines for Americans have a significant impact in shaping what foods are sourced for key federal nutrition assistance programs serving Tribal citizens.  

• The updated Dietary Guidelines recommend significantly more protein than previous versions and are very critical of sugar and “highly processed” foods  in the American diet.  

• The updates could cause some changes in the food packages offered through package-based nutrition assistance programs such as the Food Distribution Program on Indian Reservations (FDPIR) and the Commodity Supplemental Food Program (CSFP), though other considerations such as cost, shelf-life and suitability for distribution in rural and remote areas may limit changes. We may see participants being able to take home more protein foods, removal or replacement of certain foods considered “ultra processed,” or some adjustment in the types of cooking fats provided.  

• The traditional foods currently offered in FDPIR will probably not be impacted by these changes. 

Analysis: Updated Dietary Guidelines for Americans (DGAs) 

Section 1: New Guidelines, Observations, and Key Changes 

On January 7, 2026, the United States Department of Agriculture (USDA) and the Department of Health and Human Services (HHS) released the Dietary Guidelines for Americans, 2025-2030 (DGAs). The DGAs provide evidence-based recommendations for healthy eating to meet nutrient needs and prevent diet-related diseases.1 They are released every five years and are used to inform health professionals across the country. Critically, they also provide a framework for federal nutrition programs.2 By law, federal nutrition programs are required to use the DGAs in deciding food eligibility, procuring commodities, and distributing food.3 When the DGAs are updated, adjustments to the varieties, amounts, and types of food offered in nutrition assistance programs may be made. For Indian Country, this may mean potential changes to the composition of the food packages provided by the Food Distribution Program on Indian Reservations (FDPIR) and the Commodity Supplemental Food Program (CSFP), among others.  This analysis focuses on potential adjustments to the FDPIR food package, and potential market impacts for producers, especially producers seeking to sell protein foods to institutional markets like USDA Foods.  

Guideline 1: Eat the Right Amount for You 

The first new guideline advises choosing water over sugar-sweetened beverages, adhering to portion sizes, and following calorie recommendations based on age, sex, weight, height, and level of physical activity.4 While these recommendations emphasize individualized nutrition, the DGAs provide limited information on how consumers can determine appropriate portion sizes or calculate daily calories needs. This would include what portions sizes look like, as well as how age, sex, height, weight and level of physical activity affect calories needed, and how to calculate calories needed daily. The previous DGAs focused more on building healthy eating patterns rather than focusing on numbers.5 

Guideline 2: Prioritize Protein Foods at Every Meal 

The second guideline emphasizes prioritizing protein foods at every meal with a particular emphasis on consuming animal-based protein sources (specifically suggesting red meat) as well as plant-based sources. The DGAs recommend preparation methods like baking, roasting, and grilling as alternatives to deep frying and not adding sugars, refined carbohydrates, or chemical additives to protein sources. Finally, the DGAs recommend Americans eat 1.6-1.8 grams of protein per kilogram of body weight.6  

While protein is an essential nutrient and incredibly important, nutrition experts have noted that most Americans consume too much already.7 The protein recommendations are a substantial increase from the previous DGAs, which recommended 0.8g/kg/day, and are more appropriate for a person with elevated protein needs. The previous DGAs also emphasized eating lean meat and plant protein sources, while this edition prefers animal protein sources. 

Guideline 3: Consume Dairy 

The third guideline encourages consumption of dairy and specifically recommends full fat milk and three servings of dairy a day.8 This differs from the previous DGAs, which recommended non-fat milk and nondairy alternatives.9 The new DGAs also shift from recommending cups of milk to servings, without clearly defining what constitutes a serving within the document itself. While previous recommendations, which included the MyPlate visualization of serving sizes, , the lack of explanation within the DGAs may contribute to consumer confusion. Additionally, the new guidance does not include other sources of dairy like yogurt or cheese. 

Guideline 4: Eat Vegetables & Fruits Throughout the Day 

The fourth guideline encourages consumption of fruits and vegetables throughout the day, emphasizing fresh, colorful, whole fruits and vegetables while noting that frozen, canned, or dried options with no or limited sugar are also great options.10 As with dairy, the DGAs shift from cup-based recommendations to servings without clearly defining a serving size. This can be confusing as the serving size of fruits and vegetables changes depending on the type of produce. For example, one serving of raw leafy green vegetables is one and half cups while one serving of bell pepper is one pepper or one cup chopped.11 Meanwhile, one small apple, one large banana, five figs, and half a cup of dried fruit are all equivalent to one cup of fruit.12 

Guideline 5: Incorporate Healthy Fats 

The fifth guideline recommends incorporating healthy fats, prioritizing cooking oils with essential fatty acids, and limiting saturated fat below 10% of daily caloric intake.13 The DGAs list olive oil, butter, and beef tallow as examples of cooking fats. While olive oil is widely recognized as a healthy fat, butter and beef tallow are high in saturated fat and cholesterol and linked to higher risk of cardiovascular disease.14 Better options for cooking oils include canola oil, vegetable oil, or peanut oil.15 The previous DGAs had a focus on healthy, unsaturated fats and suggested more options like fish and plant-based protein.16  

Guideline 6: Focus on Whole Grains 

The sixth guideline encourages consumption of high fiber whole grains, while limiting “consumption of highly processed, refined carbohydrates, such as white bread, ready-to-eat or packaged breakfast options, flour tortillas, and crackers.”17 The recommendation has changed from five and a half ounces of grains a day to two to four servings. The DGAs do not describe what a serving is equal to, and with grains this can be particularly confusing. For example, one slice of bread, half a cup of cooked pasta, five whole wheat crackers, and three cups of popped popcorn are all equivalent to one ounce.18 

Guideline 7: Limit Highly Processed Foods, Added Sugars, & Refined Carbohydrates 

The seventh guideline advises limiting highly processed foods, added sugars, and refined carbohydrates. Specifically, the DGAs advise limiting “highly processed packaged, prepared, ready-to-eat” foods, artificial flavors, dyes, preservatives, and low-calorie non-nutritive sweeteners, and added sugar to less than 10 grams a day.19 The only major change from the previous DGAs is limiting added sugar to 10 grams rather than 10% of total calories. 

Guideline 8: Limit Alcoholic Beverages 

The final guideline is to “Limit alcoholic beverages.” It advises that pregnant people, those struggling with alcohol addiction, and people taking medications that can interact with alcohol avoid alcohol altogether.20 The previous DGAs also recommended drinking less but specified no more than two drinks for men and one for women per day.21 

Section 2: Potential Changes to the FDPIR food package 

Current FDPIR Food Package Structure  
 
Before we discuss potential changes, we begin with a brief review of the way that FDPIR’s food package is developed, a practice that is shaped by law, stakeholder feedback, and the practical logistical realities of storing and moving foods over long distances.  

FDPIR provides a monthly food-package to program participants that is designed to align with the most current DGAs and help households maintain a nutritionally balanced diet. The food is procured by the USDA’s Agricultural Marketing Service (AMS) through its USDA Foods program. USDA buys domestically produced foods for FDPIR and other nutrition assistance programs, then distributes them to the Tribal and State government actors that administer the program. The current FDPIR package includes a wide variety of foods across categories such as fruits and vegetables (fresh, frozen, canned, dried, or juiced), protein foods (both animal- and plant-based, including beef, chicken, fish, pork, beans, and eggs), grains (including pastas, cereals, rice, cornmeal, and flours), and dairy products. Additionally, cooking essentials like butter and vegetable oils are provided, and seasonal and traditional foods are incorporated when available. This package is periodically reviewed by the FDPIR Food Package Review Work Group, which includes participation from the National Association of FDPIR (NAFDPIR), and updated to better meet dietary guidelines and participants’ needs.  

The DGAs greatly influence what goes into the FDPIR food package. By law, these food packages are designed to meet nutrient goals consistent with the DGAs, while also accounting for shelf stability, cost, and distribution logistics. The DGAs guide the USDA and the FDPIR Food Package Review Work Group in deciding which foods are considered eligible commodities, how nutrients are balanced across monthly packages, and how program administrators evaluate the nutritional adequacy of the overall food package.22 Updates to the DGAs, then, can affect both the types of food available in FDPIR (e.g., what USDA procures for the package) and the way food packages are structured (e.g., how many foods of each food category participants are able to select each month, or the “guide rate”). 

Changes to the Food Package? 

Several elements of the new DGAs may affect FDPIR packages, specifically the increased emphasis on prioritizing protein at every meal and greater acceptance of certain animal-based foods, including red meat, cooking fats, and full fat dairy. This emphasis could shift the balance of the protein and dairy offerings in the FDPIR food package at the expense of other food groups like fruits and vegetables. Because of the emphasis on animal-based proteins, traditional food offerings like buffalo and fish may increase, but the packages could possibly have less plant-based proteins like beans. Additionally, the current food package only has butter spray, olive oil, and vegetable oil available. We could see the addition of butter sticks, lard, or other animal-based fats. 

At the same time, the DGA’s strong emphasis on limiting highly processed foods may place additional constraints on packaged items that play a large role in the FDPIR food package due to their affordability, shelf-stability, and suitability for distribution in remote and rural areas. Currently, 38 food items offered in FDPIR come in canned, bottled, or dried form, all forms of processing.23 Many of these foods, while processed, are formulated to provide essential nutrients and meet program needs related to storage, food safety, and consistency. If the USDA chooses to interpret “highly processed” narrowly, it could drastically reduce what is available in FDPIR. However, we do not think that this is likely, although Tribal leaders may wish to clarify this with USDA in Nation-to-Nation consultation.  
 
We find that most FDPIR foods in the current package are likely to remain available. USDA will most likely continue to procure most of the same foods for the package. Changes will most likely be made to the guide rate, however. Participants may be able to take home increased protein foods, for example, while seeing a slight reduction in other food categories. The DGAs recommend greatly limiting sugar, and while there is limited sugar in the package currently, some of the shelf-stable fruit items do have some added sugar. The guide rate could be reduced for these items to compensate for the caloric value of the additional protein products.  

Although we predict most of the package will remain the same, there are a few cases where a food may potentially be removed from the package or swapped out with a version that more closely meets the new DGAs. The dairy milks currently offered in the package all have some reduced fat content, but the new DGAs prefer full fat dairy. It is possible we could see one or more of these products replaced with full fat milk. If foods are to be removed entirely, we think it is most likely that some of the flours and pastas that are not whole grain may be removed, such as the all-purpose white flour or enriched pastas (spaghetti and macaroni). There are whole grain alternatives to these products already in the existing package. However, as previously discussed, alignment with the DGAs is not the sole factor in whether or not a food is placed in the food package. Other factors like cost and shelf-stability as well as national market availability all matter as well, so even a food that does not align 100% with the updated DGAs could remain in the package.  

Operational Costs 

USDA procurement relies on surplus availability, commodity markets, and vendor capacity. Foods emphasized or newly framed as acceptable in the DGAs may not be readily available at the scale required for national distribution. For example, beef tallow is now considered appropriate under the new guidance; it is unclear whether sufficient surplus exists for consistent, cost-effective procurement as a commodity item.  

Foods that align closely with the new DGAs, like higher quality protein sources, animal fats, and products with reduced added sugar, often come at a higher cost. Although USDA’s buying power is considerable, FDPIR does still operate within fixed appropriations. Increased costs per unit might require unacceptable tradeoffs, like reduced variety, smaller quantities, and less frequent inclusion of foods. Therefore, budget constraints may limit the extent to which DGA aligned changes can be implemented without affecting overall package adequacy. This would limit the number of overall changes we see from the DGAs. 

USDA must also consider the logistical ramifications of significant changes to the package, such as limited cold storage, space, warehouse space, and transportation capacity. This may restrict the inclusion of a significantly higher number of perishable or refrigerated items like animal proteins. 

Section 3: Potential Market Impacts—A Wider Market for Protein?  

Beyond their influence on FDPIR, the new DGAs may have broad implications on Indian Country. For one, the changes may influence demand for certain agriculture products, which could affect Tribal producers who supply foods to federal nutrition programs or regional markets. Emphasis on increased protein consumption and greater acceptance of specific animal-based foods may create opportunities for Tribal ranchers. On the other hand, reduced emphasis on plant-based proteins and higher scrutiny of processed foods may limit market opportunities for Tribal producers specializing in these products. Additionally, some producers may face challenges with the scale and consistency requirements of federal procurement and difficulty meeting the evolving nutrient and formulation standards. 

Tribal food systems often emphasize cultural relevance, traditional foods, and community-defined notions of health and well-being. Strict or narrow interpretations of DGA recommendations may limit flexibility to support these priorities, particularly where traditional foods do not fit neatly within the federal dietary categories related to fat content, processing, or nutrient thresholds. The guidelines may also influence which foods are prioritized in Tribal food system development and local food purchasing initiatives. If local Tribal producers do not grow or supply foods considered eligible under the new guidance, they may lose out on market opportunities.  

FDPIR is not the only federal nutrition program that serves Indian Country. The DGAs directly inform nutrition standards for school meal programs, including those operated by Tribal schools and schools serving a large number of Tribal students.24 Changes to protein, dairy, and whole grain may affect menu planning, portion sizes, and procurement options. Schools in rural or remote communities may also face challenges in meeting the updated standards due to limited vendor availability and higher transportation costs.  Elder nutrition programs, which are also influenced by DGA recommendations, may also be affected by these changes and face similar challenges.25  

Several factors may complicate implementation of DGA-informed polices in Indian Country, such as infrastructure limitations, geographic isolation, and capacity constraints. Challenges related to storage, transportation, staffing, and access to suppliers may limit the feasibility of rapidly adopting changes. These challenges underscore the importance of Tribal consultations. Consultation will be critical to ensuring DGA implementation reflects the needs, priorities, and realities of Tribal communities.