The new American food pyramid: what has changed and what are the differences compared to the Dutch dietary guidelines?

In my previous blog post, I wrote about the criticism voiced by two Dutch health gurus regarding the new Food Pyramid (Schijf van Vijf) from the Netherlands Nutrition Centre.

These new dietary guidelines reminded me that new dietary guidelines have also been published in the United States, under the name 'New Food Pyramid'.

There was criticism of that on as well, partly because it was under the responsibility of the new Secretary of Health, Robert Kennedy Junior, who is known for some controversial views.

It seemed interesting to me to explain this American food pyramid in more detail as well, not only because it is so different from the previous dietary guidelines, but also because it deviates considerably from our Dutch dietary guidelines.

New American Food Pyramid: 3 food levels and 7 major changes

The updated American food pyramid reflects a major shift in how healthy eating is defined in the United States. Rather than focusing on calorie balance or food groups in equal portions, the new model emphasizes food quality, nutrient density, and minimally processed ingredients.

At the center of these changes is a redesigned, inverted pyramid that prioritizes protein, dairy, vegetables, and healthy fats. The guidelines significantly increase recommended protein intake, move away from low-fat dairy advice, and place stricter limits on added sugars and ultra-processed foods.

Grains now play a smaller role, with an emphasis on whole grains instead of refined carbohydrates, while fruits and vegetables continue to be encouraged in whole form. Together, these updates aim to simplify dietary guidance and better support long-term metabolic, muscle, and overall health.

Food pyramid levels

The food pyramid is now divided into 3 levels:

Level 1 (highest priority): proteins, full-fat dairy, and traditional fats.
Level 2 (medium priority): whole fruits and vegetables.
Level 3 (lowest priority): whole grains.

Excluded elements: added sugars, white flours, and ultra-processed products are no longer part of the structure, as they are considered harmful rather than optional.

This new inverted pyramid model represents a paradigm shift toward metabolic health, moving carbohydrates away from the foundation of the diet and prioritizing nutrient density and satiety instead.

What changed in the food pyramid?

The most notable changes in the new food pyramid include:

1. A new visual framework

The new food pyramid is intentionally inverted to reflect updated dietary priorities. Foods recommended in larger amounts are now displayed at the top of the pyramid, while foods to be eaten more sparingly appear at the narrow base.

Protein, dairy, and vegetables occupy the widest portion at the top, signaling that these foods should make up the majority of daily intake. Grains, which previously formed the foundation of older models, have been moved to the smallest section at the bottom, reflecting a reduced emphasis on carbohydrate-heavy diets.

2. Increased amount of protein

One of the most notable changes is the increase in recommended protein intake. The new guidelines advise 1.2–1.6 grams of protein per kilogram of body weight per day, compared with the previous recommendation of 0.8 grams.

The guidelines adopt a source-neutral approach, encouraging both animal-based proteins, such as red meat, eggs, poultry, and seafood, and plant-based sources like beans and lentils. A “protein first” approach is recommended at meals to support satiety, muscle maintenance, and metabolic health.

4. Inclusion of full-fat dairy and traditional oils

The 2025–2030 guidelines move away from decades of low-fat messaging. Full-fat dairy products, including whole milk and full-fat cheese, are now endorsed, with a recommendation of up to three servings per day.

Traditional fats such as butter and beef tallow are included as acceptable fat sources, while the guidance discourages reliance on highly processed seed oils. Despite these changes, the guidelines maintain an overall limit of no more than 10% of total daily calories from saturated fat.

5. Limiting added sugars and ultra-processed foods

The new guidelines take a firm stance on added sugars and ultra-processed foods. Added sugar is limited to no more than 10 grams per meal, and the guidance states that no amount of added sugar is considered part of a healthy diet, particularly for children.

There is a strong emphasis on avoiding packaged, ready-to-eat snacks, petroleum-based artificial dyes, and non-nutritive sweeteners. The focus is on whole, minimally processed foods prepared at home whenever possible.

6. Reducing grains

Grain recommendations now prioritize quality over quantity. Refined carbohydrates such as white bread and flour tortillas are discouraged, while 2 to 4 daily servings of fiber-rich whole grains are recommended.

7. Maintaining fruits and vegetables

Vegetables and fruits remain central to the diet, with a daily goal of three servings of vegetables and two servings of fruit. Whole forms, such as fresh or frozen produce, are preferred over juices.

8. Fermented foods

The guidelines also introduce greater attention to gut health, highlighting the role of fermented foods in supporting the microbiome.

What changed from the old food pyramid?

The table below highlights the key differences between the previous food pyramid and the new inverted food pyramid, showing how dietary priorities have shifted toward whole foods, higher protein intake, and fewer processed ingredients.

aspect	old food pyramid	new food pyramid (2025-2030)
visual model	Upright pyramid or plate divided into equal food groups	Inverted pyramid highlighting food priority by volume
overall focus	Balance of food groups and calorie control	Food quality, nutrient density, and “real food”
protein intake	About 0.8 g per kg of body weight per day	Increased to 1.2–1.6 g per kg of body weight per day
protein sources	Lean meats emphasized, limited red meat	Animal and plant proteins equally encouraged
meal structure	No specific order of food intake	“Protein first” approach encouraged at meals
dairy recommendations	Low-fat or skim dairy preferred	Full-fat dairy encouraged, up to 3 servings per day
fat guidance	Low-fat diet promoted, fats limited	Traditional fats allowed; processed seed oils discouraged
saturated fat	Strict limitation emphasized	Still limited to 10% of daily calories
added sugars	Allowed in moderation within daily limits	Limited to 10 g per meal; no amount considered healthy for children
ultra-processed foods	Not clearly restricted	Strongly discouraged, including packaged snacks and artificial dyes
grain role	Grains formed the base of the diet	Grains reduced to the smallest portion
grain type	Refined grains commonly included	Only whole grains encouraged (2–4 servings daily)
fruits and vegetables	Encouraged, including juices	Emphasis on whole fruits and vegetables over juices
gut health focus	Not specifically addressed	Includes fermented foods to support the microbiome

Overall, the new food pyramid moves away from calorie-focused balance and toward a simpler approach that prioritizes food quality, nutrient density, and long-term health.

What are the differences between the New American food pyramid and the new Dutch 'Schijf van Vijf' which were both published in 2026

The New American Food Pyramid (part of the 2025–2030 Dietary Guidelines for Americans, released January 2026) and the updated Dutch Schijf van Vijf (Wheel of Five, released April 2026) represent two national dietary guides published in the same year, but they differ significantly in philosophy, visual format, emphasis on animal vs. plant foods, and integration of sustainability.

Visual format and structure

US New Food Pyramid: This is an inverted (upside-down) pyramid. The wide top/base emphasizes protein, dairy, vegetables & fruits, and healthy fats as the foundation of every meal. Whole grains sit at the narrow bottom (smaller role). It revives the old pyramid concept but flips it to prioritize nutrient-dense animal and whole foods over carbs. Images often highlight steak, cheese, full-fat milk, butter, and veggies at the prominent top.

Dutch Schijf van Vijf: This remains a circular "wheel" divided into five sections (drinks; vegetables & fruit; breads/grains/potatoes; legumes/nuts/fish/eggs/meat/dairy alternatives; oils & fats). It is unchanged in basic layout but with updated quantities and stronger emphasis on plants and sustainability.

The US guide uses a hierarchical pyramid (flipped for emphasis), while the Dutch uses a balanced wheel for daily variety across groups.

Core dietary emphasis and food priorities

US: Strongly prioritizes high-quality protein at every meal (animal sources like red meat, poultry, eggs, seafood, plus plant options) and full-fat dairy. It encourages healthy fats (including butter, beef tallow, olive oil, avocados, nuts) and whole foods while dramatically reducing highly processed foods, added sugars, and refined carbs.
Saturated fat limits remain (~10% of calories), but the tone is more permissive toward animal fats and red meat. Whole grains are recommended (2–4 servings) but de-emphasized visually.
Fruits and vegetables are prominent but paired with proteins/fats.

Dutch: Emphasizes plant-forward eating with more vegetables (at least 250g/day), fruit (2 servings), legumes (up to 250g/week), and nuts.
It cuts meat significantly (300g/week total, with only 100g red/processed meat) and halves cheese (to 20g/day).
It promotes whole grains, potatoes, fish (once/week, preferably fatty), eggs, and dairy alternatives, while limiting salt, saturated fat, and sugar.
Sustainability and food safety are explicitly integrated.

Key contrast: The US guide elevates animal proteins, full-fat dairy, and fats (a "pro-real food, less processed" reset with more meat/dairy tolerance).
The Dutch guide shifts toward plants, sharply reducing red meat and cheese for health + planetary reasons.

Sustainability and broader goals

US: Focuses primarily on human health ("eat real food," combat chronic disease, nutrient density). It supports American farmers/ranchers but does not heavily integrate environmental sustainability as a core pillar.

Dutch: Explicitly balances health, sustainability, and food safety. It encourages plant-based choices, quality labels (e.g., organic, MSC for fish), seasonal/local produce, and lower environmental impact (e.g., less meat for the planet).

Other notable differences

Processing and limits: both discourage ultra-processed foods, added sugars, and excess salt. The US is more explicit on avoiding artificial additives and non-nutritive sweeteners in some contexts; the Dutch integrates safety (e.g., contaminants).

Flexibility: US gives protein targets (e.g., 1.2–1.6g/kg body weight) and serving goals for a 2,000-calorie pattern. Dutch tailors by age/gender/preferences (including vegetarian/vegan options) with weekly quantities.

Cultural/policy tone: The US version reflects a "reset" prioritizing whole/animal foods and critiquing prior low-fat/anti-meat eras. The Dutch builds incrementally on prior versions with stronger plant and eco-shifts.

In summary, the American pyramid promotes a protein- and fat-forward, animal-inclusive "real food" model with an inverted visual hierarchy, while the Dutch Schijf van 5 advances a more plant-centric, lower-meat, sustainability-focused balanced plate. These reflect differing national priorities: the US on nutrient density and anti-processed reset, the Netherlands on planetary health and gradual transition to plants. For personalized advice, consult a dietitian, as individual needs vary.

Summary

The New American Food Pyramid (January 2026) is compared with the updated Dutch Schijf van Vijf (April 2026), highlighting their contrasting dietary philosophies.
The American guidelines introduce an inverted pyramid with three levels:
Level 1 (top, largest portion) prioritizes proteins (1.2–1.6 g/kg body weight), full-fat dairy (up to 3 servings), and traditional fats like butter and beef tallow.
Level 2 covers whole fruits and vegetables.
Level 3 (smallest) limits whole grains to 2–4 servings daily.
Key shifts from previous US advice include moving away from low-fat messaging, strongly restricting added sugars (≤10g/meal), ultra-processed foods, and refined carbs, while promoting a “protein first” approach and nutrient density for metabolic and muscle health. Saturated fat remains capped at 10% of calories.
In contrast, the Dutch Schijf van Vijf retains its circular wheel format but adopts a plant-forward stance: higher vegetable intake (≥250g/day), limited meat (300g/week, only 100g red/processed), reduced cheese (20g/day), and strong integration of sustainability, food safety, and environmental impact.
The US model emphasizes animal-inclusive “real foods,” nutrient density, and a reset from past low-fat/anti-meat guidance, while the Dutch version promotes gradual plant-based transition and planetary health. Both discourage ultra-processed foods but differ markedly in protein sources, dairy, grains, and broader goals.