Senators are fighting back against the rumor that the US government will stop classifying potatoes as vegetables.
Fourteen lawmakers have written to federal agencies that could influence the change, warning it would confuse Americans and cause chaos for supply chains.
It comes amid reports that the 2025 Dietary Guidelines Advisory Committee is “considering changes to food groups”, including a proposal to put starchy vegetables in the same category as grains, which would put them in the same category as bread and rice.
The panel is charged with providing independent, evidence-based advice to the Departments of Agriculture (USDA) and Health and Human Services (HHS) to help inform nutrition recommendations.
The new guidelines will be rolled out next year.
Lawmakers made their case in a letter to government officials, pointing out the many nutritional benefits of eating potatoes, which are packed with potassium and calcium.
But the USDA has insisted that the government is “not considering a change in the classification of potatoes.”
Still, bipartisan senators from Colorado, Idaho, Maine, North Dakota, Oregon, Nebraska, Montana, Michigan and Washington sent their letter Thursday to HHS Secretary Xavier Becerra and USDA head Tom Vilsack, calling for all plans to be abandoned.
She said: ‘The scientific justification behind the claim that potatoes are not vegetables is not strong, and there are documented nutritional benefits of potatoes.’
Potatoes provide crucial nutrients including potassium, calcium, fiber and vitamin B6, and reclassifying them as grains would change public perception of their health value and upend national dietary guidelines on healthy eating habits.
Industry groups told Congress last year that they had heard murmurs about this measure, which is believed to be due to the fact that potatoes are high in carbohydrates and have a higher glycemic index than most vegetables.
However, unlike many grains, yellow potatoes contain more fiber, which slows the spike in blood sugar that occurs after eating sugars.
Possible reclassification has spooked the food industry and lawmakers who represent large populations of farmers whose livelihoods depend on growing and selling their crops.
Senators said the move would deprive the public of essential nutrients. It would require changes to dietary guidelines, which would impact vegetable intake recommendations, and any labeling changes that food companies would have to make could deter consumers.
They added that federal nutrition programs, such as school lunches, could be affected.
They said: ‘Under the National School Breakfast and National School Lunch programmes, schools already struggle to meet vegetable consumption recommendations at a reasonable price, and potatoes are often the most affordable vegetable.’
Potatoes are a very cost-effective food. For example, a 10-pound bag at WalMart would cost about $6. They are also the most eaten vegetable in the country, with each American consuming nearly 50 pounds in 2019. But they are not perfect.
The biggest concern is about the way potatoes are prepared.
Although delicious, frying or pureeing with plenty of butter and salt, these cooking methods add a significant amount of calories, fat and sodium.
Cooking or baking makes more nutritional sense as it maintains the high fiber content that counteracts possible spikes in blood sugar levels and promotes a feeling of fullness, which promotes weight loss.
This is far from the first time that changes in dietary guidelines have led to intense scrutiny. In 2011, the USDA proposed a limit of no more than one cup per week of starchy vegetables, which infuriated the potato industry.
Potatoes are grown in about 30 states, although Idaho is the largest producer. The US potato sector significantly boosts the country’s economy and contributes approximately $100.9 billion in 2021.
Lawmakers said, “It doesn’t make any sense for your departments to reclassify potatoes as grains.
‘We strongly urge you to avoid reclassifying potatoes as grains, or suggesting that grains and potatoes are interchangeable.’