An expert has highlighted the differences between the Dietary Guidelines for Americans (2025-2030) and the National Lipid Association's (NLA) nutrition recommendations regarding dietary fats for at-risk patients. In an interview for the NLA’s 2026 Fall Clinical Lipid Update, Carol F. Kirkpatrick, PhD, MPH, RDN, FNLA, director of the Idaho State University Wellness Center and clinical associate professor in the Kasiska Division of Health Sciences, discussed these differences.
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Kirkpatrick stated that while both the NLA and the guidelines emphasize a diet rich in whole grains, fruits, vegetables, and healthful proteins with a focus on plant-based options, a key point of contention is the recommendation to use butter or beef tallow in cooking. She noted that although the guidelines mention olive oil for essential fatty acids, it is not the optimal source; other plant-based oils are preferred.
This distinction is particularly significant for individuals with dyslipidemia, cardiometabolic health issues, or established atherosclerotic cardiovascular disease (ASCVD). The NLA advocates for the use of plant-based oils instead of butter or beef tallow. Kirkpatrick referenced studies indicating that butter raises low-density lipoprotein (LDL) cholesterol more than both beef tallow and plant-based oils, with beef tallow also increasing LDL levels to a lesser extent than butter. The NLA does not endorse beef tallow due to the association of higher LDL cholesterol levels with atherosclerosis and ASCVD.