Opinion | U.S. can learn from indigenous tribes in setting nutrition policy

The upcoming Dietary Guidelines for Americans 2025-2030, with the help and input of Native Americans like me, could go a long way toward helping indigenous tribes fight diet-related diseases by emphasizing plant-based foods that traditionally sustained indigenous communities.

As a member of the Grand Traverse Band of Ottawa and Chippewa Indians who has worked for years to improve the health status of others throughout Michigan, I would like to recognize Dr. Valarie Jernigan, professor of medicine and director of the Center for Indigenous Health Research and Policy at Oklahoma State University Center for Health Sciences, for serving on the Dietary Guidelines Advisory Committee (DGAC). She is among the experts tasked with researching and recommending the science that will help inform the new Dietary Guidelines for Americans 2025-2030. Notably, Dr. Jernigan is the first Native American to serve on the DGAC.

The DGAC’s report will be released in October and will influence the final Dietary Guidelines’ recommendations for domestic food and nutrition policy that will affect the health of Americans for decades to come.

The current process to update the dietary guidelines has an unprecedented amount of input from Native Americans, including the National Congress of American Indians’ resolution supporting plant-based nutrition in the updating of the dietary guidelines. The National Congress resolution is a key development in what has become a groundswell of support among the Native American community for aligning the dietary guidelines more closely with a traditional indigenous diet.

We ask that the dietary guidelines emphasize plant-based foods that were historically found in our diets. The lost emphasis on these foods has led to high incidents of diet-related diseases, including obesity and type 2 diabetes, a harm that is evidenced today by the glaring health disparities in Indian Country. As a food and nutrition expert trained in helping others improve their diet, I can tell you from personal experience that these health conditions have a very real impact in Native American communities and, conversely, changes in diet act quickly to improve health.

The San Carlos Apache Tribe, Albuquerque Area Indian Health Board, and the All Pueblo Council of Governors have all sent similar testimony in the form of a letter or resolution to the DGAC. These tribes and organizations recognize that many Native Americans historically relied on the Three Sisters: corn, beans, and squash. According to the Michigan Economic Development Corporation, Michigan is the number one producer in the United States of two of the three — beans and squash. So improving these dietary recommendations could also be a boon for Michigan’s economy.

Corn, beans, and squash provide protein, calcium, and other nutrients, but are treated as second-class foods in the Dietary Guidelines for Americans, which keeps an inappropriate emphasis on meat and dairy products. Beans and legumes are rich in protein and minerals, as well as fiber and other healthful nutrients, with essentially no saturated fat or cholesterol. I have seen firsthand the benefits to others of shifting to a plant-based diet, from lowering blood pressure to weight loss and reversal of Type 2 diabetes.

Native American tribes and organizations are calling on the U.S. government to right a historic wrong and markedly upgrade federal food policies. I advocate for dietary guidelines that promote the health and well-being of people with diverse nutritional needs. According to a study published in the American Journal of Clinical Nutrition, 70-90% of people of African, Asian, Hispanic, and Native American descent are lactose intolerant.

Symptoms of lactose intolerance, such as bloating, cramps, diarrhea, and gas, can significantly impact quality of life and contribute to discomfort and distress after consuming dairy products. Repeated exposure to lactose-containing foods despite intolerance can lead to chronic gastrointestinal issues and compromise overall digestive health.

Further, research published in the Journal of the American College of Nutrition suggests that high intake of dairy products may increase the risk of certain chronic diseases, including prostate cancer and ovarian cancer.

The Dietary Guidelines for Americans should emphasize alternative sources of essential nutrients, such as calcium and vitamin D. Fortunately, numerous non-dairy sources of calcium, including leafy greens, tofu, almonds, and fortified plant-based milk alternatives, can adequately meet individuals' nutritional needs without the adverse effects associated with lactose intolerance.

I am hopeful that Dr. Jernigan and her DGAC colleagues will heed my request and that of Native Americans across the continent and recommend improvements to the dietary guidelines that will benefit all Americans.