Food-based dietary guidelines are official national recommendations for healthy eating, and more than 100 countries have written them. A new study in the peer-reviewed journal Current Developments in Nutrition finds that health and nutrition professionals often find these guidelines too limited to help people eat in ways that are both healthy and sustainable.
What the survey found
The research, led by ProVeg International and the University of Göttingen, asked professionals about the barriers and opportunities they face when they try to apply national guidelines. Most respondents, 80.5%, said they use their country's food-based dietary guidelines in their work. Even so, 57.6% rated the guidelines as only "somewhat" or "slightly" helpful for promoting healthy and sustainable food choices.
Respondents pointed to specific gaps. They said pulses, plant-based milk alternatives, and nuts and seeds are underrepresented in the official recommendations, with 62.7%, 47.5% and 42.4% of respondents, respectively, raising these concerns. Nearly all respondents, 99.1%, said transparency about how guidelines are developed matters for whether people accept them. Affordability also came up often, and professionals asked for more practical guidance on eating well on a budget.
Why the gap matters for everyday eating
Guidelines shape far more than individual grocery lists. They influence national health programs, nutrition education, school meals, and the menus used in hospitals and other public institutions. When a guideline leaves out affordable, plant-based staples, professionals have less to work with when they counsel patients or plan meals for groups. The study suggests that a guideline has to be scientifically sound and also usable in real kitchens and on real budgets.
The researchers also stress that individuals cannot carry this responsibility alone. Almost two in three respondents, 65.3%, called for policy tools such as tax relief or subsidies to make healthy and sustainable foods cheaper. They also pointed to retailers, restaurants, caterers, and food manufacturers as groups that can make healthier choices the easier option.
Turning guidance into meals
Anna-Lena Klapp, head of research at ProVeg International and lead author of the study, said guidelines "need to work in the real world." The study's findings suggest that policymakers and scientific committees should address the barriers professionals describe and strengthen how guidelines are put into use.
ProVeg UK connects this research to public-sector catering. Its representatives said menus, budgets, kitchen capacity, and ingredient familiarity all affect whether healthier options reach plates. They pointed to the recent announcement of updated School Food Standards in England, which place greater emphasis on fruit and vegetables, fibre-rich foods, pulses, and plant-based alternatives. ProVeg UK also described its work with hospital caterers and school kitchens, which includes menu advice and training. Sophia Millar, co-executive director at ProVeg UK, said guidance "can set an important direction of travel," but it needs practical support to become meals that are nutritious, affordable, and appealing.
What the study does not show
This research captures the views of health and nutrition professionals about guidelines. It does not measure whether changing a guideline would change what people eat or improve their health, and the source material does not provide those outcomes. Readers should treat the findings as evidence about implementation problems, not as proof of how specific foods affect any individual. For personal dietary decisions, a registered dietitian or a physician who knows your health history is the appropriate source of advice.