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

This is a Preprint and has not been peer reviewed. This is version 1 of this Preprint. You must log in to post a comment. There are no comments or no comments have been made public for this article. This is a Preprint and has not been peer reviewed. This is version 1 of this Preprint. Add a Comment You must log in to post a comment. Comments There are no comments or no comments have been made public for this article. 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. https://doi.org/10.32942/X2D94Z Medicine and Health Sciences red meat, beef, poultry, nutrient adequacy, dietary patterns, staple foods, food based dietary guidelines, Dietary Guidelines for Americans Published: 2026-01-09 18:31 Last Updated: 2026-01-09 18:31 CC BY Attribution 4.0 International Conflict of interest statement: This research was funded by the Beef Checkoff. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results. S.H.M., A.M.C. and D.E.F. are currently employed by the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff, as the Executive Director of Nutrition Science, Health & Wellness, the Director of Nutrition Research & Education, and the Senior Director, Market Research, respectively. M.V.E. is a research consultant and has been paid by NCBA, a contractor to the Beef Checkoff, for work related to this manuscript. M.K.Y. is a nutrition consultant and has been paid by NCBA, a contractor to the Beef Checkoff, for work related to this manuscript. Data and Code Availability Statement: Data reviewed in the publication was primarily derived from public domain resources, see reference list and citations, available via PubMed. Data with source noted as the Beef Checkoff are available on request from the corresponding author. Language: English