In this review, the authors provide an interesting perspective on how the 2005 Food Guide Pyramid was developed. The authors suggest that because diet quality is probably one of the most important modifiable risk factors for chronic diseases such as cardiovascular disease and type 2 diabetes, it is crucial that the most visible source of nutrition advice in the United States (and probably the world) be based on sound scientific evidence. The authors present several examples that the most recent US food pyramid may not be based on the scientific evidence available. For instance, the new food pyramid still emphasizes the consumption of starch, red meat, and dairy products. The evidence suggests, however, that consumption of whole grains, plant oils, and proteins such as fish, poultry, nuts and legumes; abundant consumption of fruits and vegetables; and minimal consumption of refined grains, sugar-containing beverages, and red meat are associated with a low risk of chronic disease. The authors conclude that not only should the 2005 Food Guide Pyramid be rebuilt, the process by which its recommendations are made should also be rethought.
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