134 physicians have called on the Department of Health and Human Services and the U.S. Department of Agriculture to prioritize beans, peas, and lentils as a protein source in the next Dietary Guidelines for Americans.
In a letter sent on June 24, the doctors — all members of the Physicians Committee for Responsible Medicine (PCRM) — said that promoting legume consumption would help to prevent and reduce chronic disease. In contrast, they claim that red and processed meats are strongly associated with cardiovascular disease, diabetes, and certain cancers.
Furthermore, legumes are whole foods and are rich in fiber, which most Americans are deficient in. Some types are sourced from American farmers, who could benefit from an increase in legume consumption.
“Important and appropriate emphasis”
Recently, the 2025 Dietary Guidelines Advisory Committee recommended that federal nutrition guidelines be modified to move legumes from the Vegetables Food Group to the Protein Food Group. It also suggested that Beans, Peas, and Lentils should be listed as the first protein subgroup, followed by Nuts, Seeds, and Soy Products. Seafood would come third, while Meats, Poultry, and Eggs would be last on the list.
In their letter, the PCRM physicians support these recommendations, noting that the reorganization would “more accurately classify these foods as a major protein source in many Americans’ diets”. They also say the change would educate people on the nutritional value of legumes, while dispelling the myth that plant-based foods are an incomplete source of protein.
“The Dietary Guidelines Advisory Committee’s report put important and appropriate emphasis on beans and other plant-based foods,” said Neal Barnard, MD, FACC, president of the Physicians Committee. “Overwhelming evidence supports the role of these foods in supporting cardiovascular health, promoting a healthy body weight, and reducing the risk of type 2 diabetes, cancer, and other serious conditions. It is vital that the next Dietary Guidelines for Americans prioritize these nutritious sources of protein.”