High consumption of red meat has been linked to an increased risk of heart disease, type 2 diabetes, and certain cancers, and its production significantly contributes to climate change and environmental degradation. This has led some nutrition researchers to express concern over its inclusion in the latest federal Dietary Guidelines for Americans (DGAs) and its prominent position in the accompanying food pyramid. Walter Willett, a professor of epidemiology and nutrition at Harvard T.H. Chan School of Public Health, voiced his criticism in a January 14 article in the Washington Post.
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Willett argued that the endorsement of red meat and full-fat dairy in the DGAs is “simply wrong and dangerous to the health of Americans.” He recommended consulting the scientific report from the DGAs’ advisory committee, which included three faculty members from Harvard Chan School. This report, which was rejected by the administration, underscored the importance of plant proteins over animal proteins.
Willett highlighted that there is substantial evidence indicating that plant protein sources result in better health outcomes compared to red meat. He also pointed out that the DGAs’ suggestion to consume three daily servings of dairy is unnecessary for good health. Both red meat and full-fat dairy contain high levels of saturated fat and are “extremely” low in essential fatty acids; their production also contributes significantly to greenhouse gas emissions, pollution, and deforestation.
As co-chairman of the EAT-Lancet Commission on healthy, sustainable, and just food systems, Willett is an advocate for a Planetary Health Diet, which prioritizes minimally processed plant foods. He noted that this dietary pattern offers flexibility and does not necessitate completely eliminating meat and dairy from one’s diet. However, he recommends limiting intake to one weekly serving of red meat and one daily serving of milk, cheese, or yogurt.