A new study looked at what Americans eat and discovered that some recommended diets contain hidden risks of forced labor in food production. Researchers compared five different eating patterns—including current American diets and healthy eating guidelines—and found that certain recommended diets actually have higher risks of supporting unfair labor practices than others. The good news? A plant-based planetary health diet had the lowest risk. The study shows that when we think about healthy eating, we also need to consider whether workers growing our food are treated fairly.

The Quick Take

  • What they studied: Whether different eating patterns recommended by health experts in the USA support forced labor in food production
  • Who participated: The study analyzed national food consumption data from Americans and compared it against information about forced labor risks in different food commodities
  • Key finding: Mediterranean-style and traditional US-recommended diets had the highest forced labor risks, while a plant-based planetary health diet had the lowest risk, with differences mainly coming from fruit, dairy, and red meat consumption
  • What it means for you: The foods you eat may indirectly support unfair labor practices, but choosing more plant-based options and being mindful of where your food comes from could help reduce this risk

The Research Details

Researchers combined two types of information: what Americans actually eat (from national surveys) and data about forced labor risks in different food products. They then looked at five different eating patterns—what people currently eat, three diets recommended by US health organizations, and one plant-based diet recommended by environmental experts. By matching these eating patterns with forced labor risk information, they could calculate which diets had the highest and lowest risks of supporting unfair labor practices in food production.

This approach is like creating a report card for different diets, not just on how healthy they are, but also on their social impact. The researchers looked at where forced labor is most common in food production and then traced which diets included the most of those at-risk foods.

The study is important because most nutrition research focuses only on whether food is healthy for people and the planet, but ignores the human cost—whether the people growing and producing that food are treated fairly and paid properly.

This research matters because it shows that healthy eating recommendations might have unintended consequences for workers. By understanding which foods carry higher forced labor risks, people can make more informed choices that support both their health and fair treatment of workers. It also challenges health organizations to think more broadly about what ‘healthy’ really means.

This study was published in Nature Food, a respected scientific journal. The researchers used nationally representative data about American eating habits, which means it reflects real food consumption patterns. However, the study doesn’t specify exact sample sizes for all analyses, and forced labor risk data can be complex and sometimes incomplete. The findings should be seen as pointing to important patterns rather than definitive proof.

What the Results Show

The study found that Mediterranean-style diets and traditional US-recommended diets had the highest forced labor risks embedded in them. The plant-based planetary health diet had the lowest risk. The biggest differences between diets came from how much fruit, dairy products, and red meat people ate.

Protein foods (like meat, fish, beans, and dairy) were responsible for nearly half of the forced labor risk in most eating patterns. This suggests that where we get our protein from matters a lot when thinking about fair labor practices.

The current American diet—what people actually eat now—fell somewhere in the middle for forced labor risk. This means that following some of the recommended healthy eating patterns might actually increase the risk of supporting unfair labor, even though those patterns are supposed to be healthier.

The research reveals an important trade-off: some diets that are good for human health and the environment may have higher risks of supporting forced labor in their production.

The study found that fruit consumption was a major driver of forced labor risk in several diets. This is important because fruits are generally considered very healthy, but they may come from farms with higher forced labor risks. Dairy products also contributed significantly to the risk in recommended diets. The vegetarian diet pattern had a different risk profile, with protein foods accounting for a smaller portion of overall forced labor risk.

Most previous research on sustainable diets has focused on two things: whether the diet is healthy for people and whether it’s sustainable for the planet. This study adds a third important dimension—social sustainability and fair labor practices. While other researchers have studied forced labor in agriculture, this appears to be one of the first studies to directly compare forced labor risks across different recommended eating patterns. It suggests that the conversation about healthy eating needs to expand beyond just nutrition and environmental science.

The study doesn’t provide specific details about sample sizes for all analyses. Forced labor data can be incomplete or difficult to measure accurately, so the risk estimates may not capture all instances of unfair labor. The research looks at patterns in the USA, so results may not apply to other countries with different food systems. Additionally, forced labor risk doesn’t mean forced labor definitely exists—it’s a measure of vulnerability and risk factors. The study also doesn’t account for individual food brands or sourcing practices, which can vary significantly.

The Bottom Line

Consider eating more plant-based foods and fewer animal products, particularly red meat and dairy, as these appear to carry higher forced labor risks (moderate confidence). When possible, look for food certifications that indicate fair labor practices. Support local and transparent food sources when available. Be aware that ‘healthy’ eating recommendations may need to consider worker welfare alongside nutrition (moderate confidence based on this research).

Everyone who eats should care about this research, but it’s especially relevant for people who want to make ethical food choices, those interested in sustainable living, and people who follow recommended healthy eating patterns. Health professionals and policymakers should pay attention because it suggests that dietary guidelines may need updating to consider social impacts. People in developing countries where forced labor is more common in agriculture may be particularly affected.

This isn’t about seeing personal health benefits—it’s about making choices that support fair labor practices. Changes in your food choices can immediately reduce your personal connection to forced labor risks, though broader changes in the food system will take years or decades to fully implement.

Want to Apply This Research?

  • Track your daily protein sources and note whether they come from plant-based options (beans, lentils, nuts) versus animal products (meat, dairy). Aim to increase plant-based protein percentage week over week.
  • Replace one animal-based protein meal per week with a plant-based alternative. Start by trying one meatless Monday or replacing one dairy serving with a plant-based option daily.
  • Weekly check-in: count how many meals included plant-based proteins versus animal products. Monthly review: assess whether you’re gradually shifting toward more plant-based eating and note any changes in how you feel. Track any certifications or fair-trade labels you notice on foods you purchase.

This research highlights important social and ethical considerations in food production but should not replace personalized nutrition advice from a healthcare provider or registered dietitian. Individual dietary choices should consider your personal health needs, allergies, and medical conditions alongside ethical considerations. Forced labor risk is a measure of vulnerability in food systems—it does not mean all foods in a category involve forced labor. If you have specific health conditions or dietary restrictions, consult with a healthcare professional before making significant dietary changes. This study provides important context for food choices but is one piece of a larger conversation about sustainable and ethical eating.