Transcript
Dr. Sanjay Gupta (0:03)
Hey there. Welcome to Paging Dr. Gupta. Thank you so much for joining us. I'm delighted you're here. This is my favorite time of the week because I get to hear directly from you, hopefully answer your questions and provide you some answers that can improve your life in big ways, in small ways, always important ways. Sophia is back with us. What do we have first?
Sophia (0:25)
Hey, Sanjay. So we've been reading about the new dietary guidelines, and a lot of us remember that famous food pyramid from health class. Well, there's been an update to that. So I'd really like to hear what your biggest takeaways are from these new guidelines. What should we know?
Dr. Sanjay Gupta (0:41)
Yeah, lots of questions about these dietary guidelines. First of all, I should point out that the guidelines are updated every five years. So this was no surprise to get these new guidelines. There's lots of headlines here, a couple takeaways and some nuance that I think is really important. And, and we'll get into it right after the break. The new dietary guidelines for 2025-2030 have dropped. Let me tell you what I sort of took away from this. First of all, we should be eating more whole foods. We should be eating more real foods. That has been guidance that's been out there for decades. We know this. We're not always the best at this, but we know this. And there's a real promotion of these types of foods in these new dietary guidelines as well. Also this idea that we really need to limit our consumption of ultra processed foods. I know this isn't always easy because these ultra processed foods are so available, they're so accessible, they're oftentimes so cheap. But we know that they are bad for us. They are strongly linked to chronic diseases. And, you know, keep in mind that in the last set of dietary guidelines, ultra processed foods were not even mentioned. Gives you an idea of just how quickly our food landscape has been changing. You may wonder, what are ultra processed foods? Sometimes this can be hard to define, but the way that I think about it is that these are foods that you probably couldn't possibly make in your own kitchen. They contain ingredients that you're not going to find in your local grocery store. So look at these labels this year. If you're seeing ingredients that you can't pronounce or you don't know what it is, those are probably ultra processed foods. Again, we've known for some time that we should eliminate or at least avoid greatly reduce our consumption of that. But this is the year to make it happen. Our kids, incidentally, are eating More and more ultra processed foods. According to a recent study, about 2/3 of an average American kid's diet is comprised of ultra processed foods. These dietary guidelines strongly recommend limiting that. There's also a focus on sugar. And instead of thinking about sugar or added sugar on a daily basis, start thinking about this on a per meal basis, meaning no more than 10 grams of added sugar per meal. You don't want to be thinking about avoiding sugar during the day and then suddenly having a glucose spike at night followed by an insulin spike at night. Instead, think about limiting your added sugar throughout the day. Again, no more than 10 grams of added sugar per meal. Protein recommendations have gone up. This is making a lot of news. The new recommendations with regard to protein is specifically 1.2 to 1.6 grams of protein per kilogram of body weight. Doing the math, that basically means 80 to about 110 grams of protein per day for a 150 pound person. That's significantly higher than what it was in the past. 13 to 56 grams of protein per day is what the last set of dietary guidelines recommended. There's all sorts of different ways you can get protein. Animal sources, including eggs and poultry and seafood and plant based sources as well. Beans, peas, lentils, legumes, nuts, seeds and soy. It's a lot of protein to try and get into your body in a particular day. You may remember on a recent episode of Chasing Life, I spoke to Dr. Tim Spector, a genetic epidemiologist. He agrees that protein is important to our diet, but there was another nutrient that he did not want us to ignore.
