Meat’s Role as a Staple Food and the Opportunity to Improve Dietary Patterns in America

Shalene McNeill, Mary Van Elswyk, Mary K Young, Amy M Cifelli, David E Friedlander

Many Americans choose to eat meat, with beef and poultry being their top protein choices. The best available evidence indicates that most Americans consume meat in amounts at, or near, levels modeled in the 2020 Dietary Guidelines for Americans. There is an opportunity, however, for many Americans to improve how they consume meat, including selecting leaner cuts and using healthful preparation and cooking methods. Despite economic pressures, environmental attention, and public health messages promoting reduced meat consumption, meat remains a staple food in the American diet. Meat is a nutrient-dense food, and its nutrient profile complements other nutrient-rich food groups when included in balanced meals. For Americans who choose meat, especially vulnerable population subgroups, meat helps close nutritional gaps and is a foundational food that supports improved nutrient adequacy which can lead to improved health outcomes. The widespread U.S. consumer preference for meat coupled with its nutrient advantages offers an opportunity to enhance overall diet quality in America. Meat-containing meals can serve as vehicles for improving nutrition through increased intake of under-consumed food groups and nutrients, which, in turn, can help support healthier dietary patterns and ultimately, the improved health of Americans.