A team of 22 nutrition scientists has released a pioneering international food guide pyramid that unifies global dietary advice around plant-based foundations, healthier fats and high-quality carbs for human and planetary health.

In a significant step towards bridging divergent national dietary recommendations, an international consortium of nutrition experts has published the first comprehensive International Food Guide Pyramid. Led by Brigham Young University nutritional scientist Karen Della Corte and developed under the International Carbohydrate Quality Consortium, the framework draws on guidelines from Canada, Germany, Australia, China, the Netherlands, the United States and the Nordic countries, alongside evidence from more than 250 scientific publications and the EAT-Lancet Planetary Health Diet.

Published in the peer-reviewed journal Advances in Nutrition, the pyramid presents a plant-forward omnivorous pattern designed to support cardiometabolic health, prevent chronic disease and reduce environmental impacts. It is explicitly adaptable across cultures, local food systems and dietary preferences, including vegetarian and vegan approaches, without requiring the exclusion of animal foods.

Three Core Principles Guide the Pyramid

The researchers distilled their analysis into three guiding principles. First, plant foods must form the foundation of a healthy diet: vegetables, fruits, whole grains and legumes should dominate daily intake. Second, people should choose healthier sources of fat and protein – unsaturated plant oils such as olive and canola over saturated fats like butter or tallow; and plant proteins, poultry, fish and yogurt over red and processed meats. Third, carbohydrate quality takes precedence over quantity. Factors such as fiber content, degree of processing, food structure and glycaemic index matter more than simply counting total grams of carbohydrate.

“Despite what people often hear, there’s actually substantial agreement in nutrition science about the foundations of healthy eating,” Della Corte said. “We wanted to bring those shared principles together and translate an extensive body of scientific evidence into a coherent and practical food guide pyramid.”

The visual structure places vegetables, fruits and whole or low-glycaemic-index grains at the broad base. The middle tiers emphasise plant-based proteins (beans, pulses, nuts, seeds, soy), plant oils and modest amounts of dairy, fish, poultry and eggs. At the narrow top sit foods to be used sparingly: refined grains, red and processed meats, butter, chips, sugary drinks, sweets and excess salt.

Alignment with Planetary Health Goals

The pyramid incorporates quantitative ranges inspired by the EAT-Lancet Commission’s reference diet. Adopting such plant-forward patterns at scale could prevent around 15 million premature deaths annually while lowering greenhouse-gas emissions and other environmental burdens linked to livestock production.

David Jenkins of the University of Toronto, originator of the glycaemic index concept, underscored the dual imperative: “Our diet has to be not only for our own health but also for the health of our planet. Our science base has to be appropriately comprehensive to include that.”

Anette Buyken, professor at Paderborn University in Germany and a co-author, highlighted the special importance of carbohydrate quality for sustainability and metabolic health. “For both health and sustainability reasons, carbohydrate-rich foods should provide a substantial share of our energy, so their quality is particularly important,” she noted. Many populations face rising rates of insulin resistance and type 2 diabetes; prioritising fibre-rich, lower-glycaemic staples can help mitigate these risks.

Practical Differences from Certain National Guidelines

While the international pyramid and many existing guidelines share common ground – discouraging ultra-processed foods, added sugars and refined carbohydrates – they diverge in emphasis from recent US messaging that has elevated red meat and certain animal fats. The new framework keeps animal-source foods in modest portions and consistently prefers plant proteins and unsaturated oils. Red meat is limited to roughly half an ounce (about 15 grams) per day on average, or approximately one weekly serving in many modelled patterns.

Preventive cardiology dietitian Michelle Routhenstein, who was not involved in the work, described the approach as practical for chronic-disease prevention. “The new international food pyramid places greater emphasis on food quality and the importance of building meals around nutrient-dense plant foods, while still allowing room for lean animal proteins such as fish, poultry, eggs and yogurt,” she said.

Putting the Pyramid on the Plate

Della Corte offered concrete, culturally flexible suggestions. Begin meal planning with the plant foods you wish to feature – vegetables, whole or lower-GI grains, beans or lentils. Choose beans, peas, lentils, fish, poultry or yogurt more often than red or processed meats, and avoid making meat the largest component of any plate. Prefer whole-grain bread and high-fibre cereals over refined versions. Cook with canola or olive oil rather than animal fats. Opt for water or unsweetened sparkling water instead of sugary sodas. For snacks, favour nuts, seeds, fruit or vegetables with hummus over ultra-processed options.

“A healthy diet won’t look exactly the same for everyone around the world,” Della Corte emphasised. Traditional staples such as durum pasta, basmati rice, tortillas, rice noodles or bulgur can all fit when they offer favourable fibre and glycaemic profiles. The key is applying the same underlying principles with foods that are locally available, affordable and culturally appropriate.

Broader Implications for Food Systems and Policy

The authors stress that individual knowledge alone is insufficient. Food environments – marketing, pricing, availability and access – must support healthier choices. Buyken called for nutrition policies that address these structural barriers so that recommended foods are not systematically more expensive or harder to obtain than less nutritious alternatives.

In regions still grappling with undernutrition alongside rising overweight and diet-related non-communicable disease, the pyramid’s flexibility offers a useful reference point. It complements rather than replaces national guidelines and can inform education, healthcare counselling and public-health initiatives. 

The framework also accommodates primarily plant-based patterns, making it relevant for populations seeking to reduce animal-product intake for health, ethical or environmental reasons while remaining grounded in the best available evidence.