USDA announces historic changes to nutrition standards for school meals in the United States

The U.S. Department of Agriculture has announced significant changes to the nutrition standards for school meals. One of the most notable changes is the introduction of limits on added sugars in school meals, which is a historic first. Starting July 1, 2025, there will be specific limits on the amount of added sugars allowed in various food items served at schools.

Under the new rules, breakfast cereals will be limited to a maximum of 6 grams of added sugars per dry ounce, while yogurt may contain no more than 2 grams of added sugars per ounce. Flavored milk served at schools will be limited to no more than 10 grams of added sugars per 8 fluid ounces. Additionally, a second rule will be implemented on July 1, 2027, requiring that added sugars be less than 10% of calories across the week in school lunch and breakfast programs.

The decision to impose limits on added sugars stems from concerns raised by parents and teachers regarding excessive amounts of added sugars in some school foods. The USDA emphasized that research shows added sugars are commonly found in typical school breakfast items. According to the Centers for Disease Control and Prevention, children under the age of 2 should not consume any added sugars.

For individuals aged 2 and above, added sugars should constitute less than 10% of their daily calories. Overconsumption of added sugars, commonly found in processed foods and sugar-sweetened beverages, has been linked to obesity, type 2 diabetes, tooth decay, and heart disease.

Gradual Reduction of Sodium

In addition to the limits on added sugars, the USDA also announced a gradual reduction in sodium levels in school meals. Starting on July 1, 2027, school lunches will see a 15% reduction from current limits, while sodium in breakfast meals will see a 10% reduction.

The USDA has allowed the current sodium standards to remain for the next three years to provide schools, manufacturers, and the general public with time to adapt. This decision was made in response to public comments indicating that it takes about three years for manufacturers to reformulate products to meet new standards. Furthermore, efforts are underway to improve dietary behaviors among the U.S. population, with other federal agencies supporting initiatives to lower sodium consumption.

Excessive sodium intake, primarily from processed foods, can lead to increased blood pressure and elevate the risk of heart disease and stroke, according to the CDC.