This article provides general nutrition information based on current federal dietary guidance and published research. It does not constitute medical advice. Consult a registered dietitian or healthcare provider for personalized nutrition recommendations.
Key Takeaways
- The 2025-2030 Dietary Guidelines for Americans, released January 7, 2026, represent the biggest shift in federal nutrition policy in decades — replacing MyPlate with an inverted food pyramid and putting protein and whole foods at the top.
- Evidence-based nutrition means recommendations backed by systematic reviews, randomized controlled trials, and large population studies — not social media trends or single headlines.
- Protein targets increased to 1.2-1.6 grams per kilogram of body weight daily, with emphasis on high-quality sources at every meal.
- Added sugar limits dropped to under 6% of daily calories (previously 10%), and the guidelines now explicitly recommend avoiding highly processed foods.
- Cooking at home more often is directly linked to better diet quality and lower ultra-processed food intake across all age groups, according to peer-reviewed research.
- Budget-friendly family meals that align with these guidelines don’t require expensive specialty ingredients — beans, eggs, frozen vegetables, and whole grains are affordable staples that check every box.
- Age-specific needs vary significantly across a household, from toddlers building taste preferences to older adults needing more protein for muscle maintenance.
Introduction
Something big landed on January 7, 2026. The USDA and HHS dropped the 2025-2030 Dietary Guidelines for Americans. And for the first time in over a decade, the way we picture healthy eating changed. MyPlate is out. A flipped food pyramid is in.
But forget the graphic for a second. These guidelines hit home for every family trying to figure out what good food looks like on a Tuesday night — kids are hungry, soccer starts in 30 minutes, and the fridge is half-empty.
I’ve spent years turning nutrition science into real kitchen advice. Here’s what I can tell you: this update matters. Not because it scraps what we knew. Most core ideas stayed put. It matters because it gets sharper on protein, added sugar, and junk food — in ways that change how you shop, cook, and feed your crew.
This guide covers what changed, what the science backs up, and how to make it all work without a degree in nutrition or a fancy food budget.
What Evidence-Based Nutrition Actually Means
You see “evidence-based” on everything now. Supplement brands use it. Wellness gurus use it. Even fast food chains throw it around. So what does it really mean when we’re talking about food?
The Evidence Hierarchy
Not all studies carry the same weight. Here’s the pecking order, top to bottom:
Systematic reviews and meta-analyses sit at the top. These pull together results from dozens — or even hundreds — of studies. They look for patterns that hold up across groups, time spans, and methods. When 40 trials all show that cutting sodium lowers blood pressure? That’s strong evidence.
Randomized controlled trials (RCTs) come next. People are split into groups at random, given different diets, and tracked over time. They’re the gold standard for single studies, but they’re costly and hard to run long-term. People don’t stay in labs forever.
Cohort studies follow large groups for years — sometimes decades. The Nurses’ Health Study has tracked over 120,000 women since 1976. These studies can’t prove cause and effect on their own. But they reveal strong links.
Observational studies take a snapshot of what people eat and how healthy they are at one point in time. Good for sparking ideas. Not so good for firm answers.
At the bottom? Case reports, expert takes, and — sorry to say — most of what you’ll find on social media.
How Dietary Guidelines Get Made
Here’s how the Dietary Guidelines get made. Every five years, HHS and USDA pick a panel of nutrition experts — the Dietary Guidelines Advisory Committee (DGAC). The 2025 panel had 20 members. They spent over two years digging through the data using three methods: data analysis, systematic reviews, and food pattern modeling.
Their work went into the Scientific Report of the 2025 DGAC. That report was published, opened for public comment, and then used by HHS and USDA to write the final guidelines.
Is this process perfect? No. As Stanford Medicine noted, the final document sometimes parts ways with what the panel advised. But it’s still the most open, structured process we have for turning science into public guidance.
What “Evidence-Based” Doesn’t Mean
One thing to clarify: evidence-based doesn’t mean “case closed.” Nutrition science keeps moving. The 2025-2030 update shifted on saturated fat, protein targets, and added sugars. That’s the system doing its job — updating advice as new data comes in.
And it doesn’t mean “same rules for everyone.” These are broad guidelines for the whole country. Your age, how active you are, your health history, your genes, and your food culture all shape what works best for you. The guidelines give you the frame. Your life fills in the picture.
What Changed in the 2025-2030 Dietary Guidelines
This edition is being called the biggest shake-up in federal nutrition policy in decades. Here’s what changed, what held, and why your family should care.
The Inverted Food Pyramid
The biggest visual shift? MyPlate — the split-plate graphic from 2011 — is gone. In its place: an inverted food pyramid. Protein, dairy, healthy fats, veggies, and fruits fill the wide top. Whole grains sit at the narrow base.
Not everyone loves it. Dietitian Jessica Corwin, MPH, RDN, has noted that the old pyramid was retired because people found it hard to use. Others say the protein focus is long overdue.
For your family? The message is simple: build meals around protein and produce first. Grains play a backup role, not the lead.
Protein Got a Major Upgrade
The old target was 0.8 grams of protein per kilogram of body weight daily. The new guidelines raised that to 1.2-1.6 grams per kilogram. That’s a 50-100% jump.
And it’s not just about eating more protein at dinner. The advice is to spread it across every meal. The sources they name: eggs, poultry, fish, red meat, beans, lentils, nuts, and soy. They also say to skip deep-frying and go with baked, broiled, roasted, stir-fried, or grilled methods instead.
What does that look like for a family of four? Eggs or Greek yogurt at breakfast — not just cereal. A handful of nuts in a lunch box. Chicken thighs or lentil soup at dinner. Protein doesn’t have to cost a lot. It just needs to show up at every meal.
Added Sugars: Stricter Than Ever
The sugar cap dropped. Hard. From 10% of daily calories to under 6%. On a 2,000-calorie diet, that’s about 30 grams — roughly seven teaspoons. One can of regular soda has about 39 grams. So a single soda blows the whole day’s limit.
But here’s the bigger story: for the first time, the guidelines say to avoid highly processed foods, fake flavors, dyes, and preservatives outright. Past editions focused on nutrients. This one names the types of food to skip.
Saturated Fat: A Complicated Picture
Past editions said keep saturated fat under 10% of daily calories. The new guidelines loosen that a bit — they’re more relaxed about fat from whole foods like full-fat yogurt, butter, and meat. The caution now centers on processed fat sources.
This is where it gets tricky. The Harvard T.H. Chan School of Public Health flagged some gaps between what the expert panel found and what the final guidelines say. The science on saturated fat is still being sorted out.
What Stayed the Same
Not everything changed. The guidelines still recommend:
- Eating a variety of vegetables, fruits, and whole grains daily
- Choosing nutrient-dense foods over empty calories
- Limiting sodium to 2,300 mg per day for adults
- Drinking less alcohol (the guidance now simply says “consume less”)
- Staying hydrated with water and unsweetened beverages
- Adapting dietary patterns to cultural preferences and individual needs
Core Evidence-Based Nutrition Recommendations for Families
Time to get specific. These are the evidence-based nutrition tips that matter most when you’re feeding a house full of people at different life stages.
Protein: The New Priority
The push for more protein isn’t a fad. Decades of research link good protein intake to muscle health, feeling full longer, steady blood sugar, and aging well. Here’s what the numbers look like for each family member:
- Adults: 1.2-1.6 g per kg of body weight daily (a 150-lb person needs roughly 82-109 grams)
- Children (4-13): 0.95 g per kg daily
- Teens: 0.85-1.0 g per kg daily, more for athletes
- Older adults (65+): 1.2-1.6 g per kg, with emphasis on leucine-rich sources for muscle preservation
Best sources include eggs, poultry, fish, lean red meat, beans, lentils, Greek yogurt, cottage cheese, tofu, tempeh, nuts, and seeds. Mixing animal and plant sources across the day gives you the broadest nutrient profile.
Fruits and Vegetables: Still the Foundation
The targets: 1.5-2.5 cups of fruit and 2-4 cups of veggies daily, based on age and calorie needs. Fresh, frozen, canned (in water or juice — not syrup), and dried all count.
Here’s something most people don’t know: frozen veggies are often just as good as fresh. Sometimes better. They’re picked ripe and flash-frozen, which locks in vitamins. A bag of frozen broccoli beats that fresh bunch that’s been wilting in your fridge for a week.
Whole Grains: Important, But No Longer the Star
The new pyramid says it all: grains moved to the bottom. They’re still part of the plan (aim for half your grains as whole grains), but they’re not the star anymore. Brown rice, oats, quinoa, whole wheat bread, barley — all good picks. Just not the main event.
Dairy and Calcium
Full-fat dairy is back on the table. Past editions pushed low-fat or fat-free. The 2025-2030 guidelines say full-fat milk, yogurt, and cheese are fine choices. If you skip dairy, fortified soy works too.
Added Sugars: Under 6%
This is where most families will need to do the most work. Added sugars hide in places you wouldn’t expect — flavored yogurt, granola bars, pasta sauce, bread, salad dressing. Learning to read labels is now a must.
Quick math: 4 grams of sugar = one teaspoon. The new limit of about 30 grams a day (on a 2,000-calorie diet) means you’re checking the back of the box, not the front. Labels are your best tool here.
Sodium: Still 2,300 mg or Less
Most Americans eat about 3,400 mg of sodium a day. The bulk of it comes from packaged and restaurant food — not your salt shaker. Cooking at home puts you in charge of how much salt goes in. That’s one more reason the research keeps pointing back to home cooking.
From Guidelines to Kitchen: Practical Family Application
This is where most nutrition advice falls flat. The science is clear, but your kitchen is messy, your week is packed, and your kids have strong feelings about broccoli. So how do you make it work?
The Weekly Meal Framework
Don’t plan every meal from scratch. Use a framework. Give each night a theme:
- Monday: Beans and grains (lentil soup, black bean tacos, chickpea stir-fry)
- Tuesday: Sheet pan protein and vegetables (chicken thighs with roasted broccoli, salmon with asparagus)
- Wednesday: Eggs for dinner (frittata, shakshuka, egg fried rice with vegetables)
- Thursday: Slow cooker or one-pot (chili, stew, curry)
- Friday: Homemade “takeout” (stir-fry, homemade pizza with whole wheat crust, burrito bowls)
- Weekend: Batch cook and try something new
You’re not locked in. The point is to kill the “what’s for dinner?” panic that sends families straight to the drive-through or the frozen pizza aisle.
Budget-Friendly Strategies
Eating well doesn’t have to drain your wallet. USDA data shows a healthy diet can run about $2.50-$3.50 per person per meal if you’re smart about it:
- Buy protein in bulk. Bone-in chicken thighs, whole chickens, dried beans, eggs, canned tuna — these give you the most protein per dollar.
- Stock up on frozen veggies. Just as healthy as fresh, they last for months, and nothing goes to waste.
- Get whole grains in big bags. Brown rice, oats, and dried lentils cost pennies per serving when you buy larger sizes.
- Cook once, eat twice. Make double batches. Use the rest for lunch or a second dinner later in the week.
- Eat what’s in season. Produce that’s in season costs less. Plan your veggie lineup around what’s cheap right now.
Involving Kids in the Kitchen
Research backs this up: kids who help make meals eat better. It’s a nutrition win and a life skill rolled into one.
Age-based kitchen tasks that actually work:
- Toddlers (2-3): Washing produce, tearing lettuce, stirring cold ingredients
- Preschoolers (4-5): Measuring ingredients, spreading, mashing avocado or bananas
- School-age (6-9): Peeling, grating cheese, reading recipes aloud, setting the table
- Tweens (10-12): Chopping with supervision, following recipes, using the stove with guidance
- Teens (13+): Planning and preparing full meals independently
Don’t aim for a cooking show. A kid who’s proud of the salad they put together will eat it. A kid who had no say? Good luck.
Age-Specific Nutrition Across the Family
One household, multiple nutrition needs. Here’s what the evidence says about each age group.
Toddlers and Preschoolers (1-5 years)
This is when taste buds are being shaped. Studies show kids may need 10-15 tries of a new food before they accept it. That “picky eating” phase? It’s normal. Keep offering.
What matters most at this age:
- Iron-rich foods (meat, beans, fortified cereals) — iron gaps are the most common issue in young kids
- Full-fat dairy for brain growth
- Very limited added sugars (the rules are even tighter than for adults — zero added sugar before age 2, and the 2025-2030 guidelines keep that in place)
- Lots of textures and flavors to try
School-Age Children (6-12 years)
Kids this age start making their own food calls — at school, at a friend’s house, at the vending machine. The habits you’ve built at home matter now more than ever. Focus on:
- Enough protein for growth (about 19-34 grams daily, depending on age)
- Calcium and vitamin D for strong bones (1,000-1,300 mg calcium daily)
- Fiber from fruits, veggies, and whole grains
- Fewer sugary drinks — they’re the single biggest source of added sugar in kids’ diets
Teenagers (13-18 years)
Teens need more calories and nutrients than any other age group. And yet, they tend to have the worst diet quality. The data is blunt: teens eat more ultra-processed food than anyone else.
What works with teenagers:
- Keep protein-rich snacks around (hard-boiled eggs, nuts, cheese, yogurt)
- Make healthy choices the easy choices — stock the kitchen for grab-and-go
- Teach them to cook. Teens who can make their own food eat better
- Skip the food shaming. Talk about energy, focus, and how food makes them feel
Adults (19-64 years)
For most adults, the 2025-2030 guidelines translate to:
- Hitting the 1.2-1.6 g/kg protein target, especially if you’re active
- Getting 25-35 grams of fiber daily (most adults get about 15 grams)
- Keeping added sugars under 6% of calories
- Eating a diverse range of vegetables (aim for variety in color — that correlates with variety in nutrients)
- Maintaining awareness of sodium, especially from packaged foods
Older Adults (65+)
After 65, protein is a big deal. Muscle loss (sarcopenia) starts as early as your 30s, but it picks up speed after 65. The evidence points to higher protein intake — 1.2-1.6 g/kg, maybe more — spread across the day, not piled onto dinner.
Also worth watching:
- Vitamin B12 — your body absorbs less as you age, so fortified foods or a supplement may help
- Vitamin D and calcium for bone strength
- Staying hydrated — the urge to drink drops with age, but the need doesn’t
- Fiber for gut health
Common Nutrition Myths vs. What the Evidence Actually Shows
Nutrition myths are everywhere. A 2025 review found that just 2% of nutrition content on TikTok was fully correct. Two percent. Here are the myths that won’t die — and what the data says.
Myth: Carbs Make You Fat
What the data shows: Carbs don’t make you fat. Extra calories do — no matter where they come from. Fruits, veggies, beans, lentils, and whole grains are loaded with nutrients. The 2025-2030 guidelines still include them. The real shift? Pick whole, fiber-rich carbs. Skip the refined, ultra-processed ones.
Myth: You Need Expensive Supplements for Adequate Nutrition
What the data shows: If you eat a varied diet, food covers most of your needs. The DGAC’s review found no solid proof that daily multivitamins prevent chronic disease in people who eat well. There are real exceptions — vitamin D if you don’t get much sun, B12 for older adults and plant-based eaters, iron in pregnancy, folate for women who may become pregnant. But the supplement industry’s $60 billion in yearly sales? That’s driven by marketing, not by evidence.
Myth: Frozen Produce Is Less Nutritious Than Fresh
What the data shows: Frozen fruits and veggies are picked ripe and flash-frozen, locking in vitamins. A 2017 study found that frozen produce matched — and in some cases beat — fresh produce stored for normal retail periods. Frozen costs less, lasts longer, and cuts food waste. It’s one of the smartest budget moves you can make.
Myth: All Processed Food Is Bad
What the data shows: “Processed” and “ultra-processed” aren’t the same thing. Canned beans, frozen veggies, whole grain bread, plain yogurt — all processed, all healthy. What the 2025-2030 guidelines target is highly processed food: stuff loaded with added sugars, fake colors, dyes, and chemical additives. Bakery bread and a packaged snack cake are both “processed.” They are not the same.
Myth: High-Protein Diets Damage Your Kidneys
What the data shows: For healthy adults with normal kidneys, eating 1.2-2.0 g/kg of protein shows no signs of kidney damage in the research. This concern only applies to people who already have kidney disease — they may need to limit protein under a doctor’s care. The 2025-2030 protein increase was based on the advisory panel’s review of exactly this question.
Myth: You Need a Detox Cleanse to “Reset” Your Body
What the data shows: Your liver, kidneys, lungs, and skin detox your body around the clock. No juice cleanse needed. No peer-reviewed study has shown that store-bought detox products do the job better than your organs already do. In fact, harsh detox plans can cause fatigue, nutrient gaps, and messed-up eating patterns. The best “detox”? Eat well, day after day. That’s the guidelines in a nutshell.
Building Sustainable Home Cooking Habits
Here’s where the rubber meets the road. You can memorize every dietary guideline ever published, but if cooking at home feels like a burden, none of it sticks.
What the Research Says About Cooking Frequency
The research here is clear and steady. A 2020 study in Public Health Nutrition (University of Michigan) found that people who cook at home more often score higher on the Healthy Eating Index. Across income levels and backgrounds. Period.
It’s the same story for kids. A study of over 6,000 U.S. children found that when families cooked dinner seven nights a week, kids ate 6.3% fewer calories from ultra-processed foods than kids in homes cooking just 0-2 nights. That gap held across income groups.
And a 2017 population study in adults found the same pattern: more home-cooked meals meant better diet quality and lower odds of being overweight.
The takeaway is simple. Cook more, eat better. And the biggest thing keeping families from cooking more often isn’t skill or time. It’s friction.
Reducing Kitchen Friction
The families I’ve worked with who cook most consistently share a few habits:
- They keep a stocked pantry. Canned beans, diced tomatoes, pasta, rice, olive oil, frozen vegetables, eggs, and a basic spice collection. When you always have the building blocks, “there’s nothing to eat” stops being true.
- They batch-prep ingredients, not full meals. Washing and chopping vegetables on Sunday. Cooking a big pot of grains. Hard-boiling a dozen eggs. These prepped components become mix-and-match building blocks throughout the week.
- They keep their kitchen manageable. A kitchen that takes 30 minutes to clean after cooking discourages cooking. One that takes 10 minutes encourages it. Simple routines — wiping surfaces between steps, cleaning as you go, keeping tools organized — make a real difference.
Protecting Your Cooking Surfaces
Here’s something people skip over: keeping your cooking surfaces clean. When you cook more, your stovetop gets hit with more oil, more sauce, more spills. That grime piles up fast and turns cleanup into its own chore.
For households with gas ranges, a stovetop protector can cut cleanup time significantly. Stove Shield makes custom-fit protectors designed specifically for gas stovetops — they sit beneath the grates and catch spills before they bake onto the surface. At 0.5-0.6mm thick (which is two to four times thicker than most alternatives), they’re durable enough for daily use. They ship flat rather than rolled, come with a 365-day product warranty, all for just $79.99. For an OvenShield option, they also make oven liners that catch drips from roasting — a common cooking method when you’re preparing whole-food meals regularly.
Cleaning is simple: wipe down on the stovetop or hand wash at the sink. Never put it in the dishwasher or soak it, and dry immediately to maintain shape. When you need to access the protector, just let the grates cool first.
The point isn’t the product — it’s the principle. When cleanup is quick and painless, families cook more often. And when families cook more often, their diet quality improves. Remove the friction, and the healthy habits follow.
Making It Sustainable Long-Term
Let’s be real: you’re not going to cook every meal from scratch, seven nights a week, forever. You don’t have to.
The data shows that five or more home-cooked dinners a week is where the real gains kick in. That still leaves two nights for takeout, eating out, or pizza from the freezer. No guilt needed. Steady beats perfect every time.
Evaluating Nutrition Claims: A Family Guide
New guidelines always bring a wave of hot takes, product pitches, and TikTok nutrition “experts.” Here’s how to sort the signal from the noise.
Red Flags in Nutrition Claims
Be skeptical of any claim that:
- Promises fast results. “Lose 20 pounds in 2 weeks” is a sales pitch, not science.
- Cuts out a whole food group. Carbs, fats, dairy, grains — removing an entire category is rarely backed by evidence (unless a doctor says otherwise for a specific condition).
- Leans on one study. A single paper doesn’t undo decades of research. Look for claims based on reviews of many studies.
- Uses loaded words instead of numbers. “Toxic,” “poison,” “miracle,” “cure” — those aren’t science terms. They’re selling tools.
- Comes from someone selling a product. That doesn’t mean they’re wrong. But it means you should check their claims somewhere else too.
Where to Find Trustworthy Nutrition Information
Not all sources are created equal. Here’s a tiered approach:
Highest reliability:
- USDA Dietary Guidelines (dietaryguidelines.gov)
- NIH Office of Dietary Supplements (ods.od.nih.gov)
- CDC Nutrition resources
- Peer-reviewed journals (American Journal of Clinical Nutrition, BMJ, JAMA)
High reliability:
- Harvard T.H. Chan School of Public Health — The Nutrition Source
- Mayo Clinic nutrition resources
- Academy of Nutrition and Dietetics (eatright.org)
- Registered Dietitians with published research
Use with caution:
- Health and wellness websites (check if claims are sourced)
- News articles about nutrition (read beyond the headline)
- Social media — including credentialed professionals who may oversimplify for engagement
Community forums can be gold for day-to-day tips. Subreddits like r/EatCheapAndHealthy and r/MealPrepSunday are full of people figuring out how to eat well on a budget. Real people, real kitchens, real math. Just keep in mind: what works for one person isn’t clinical proof. Use these spots for ideas and meal plans, not medical guidance.
Teaching Kids to Think Critically About Food Claims
Start this with kids early. When they see a cereal ad that says “part of a balanced breakfast,” ask them what “balanced” means. When a friend at school says carbs are bad, point out that beans and candy are both carbs — but they’re not the same thing.
Try asking together:
- “Who said this, and are they trying to sell us something?”
- “Does this sound too good to be real?”
- “What would our doctor say about this?”
You’re not raising a tiny nutrition expert. You’re building the habit of asking “says who?” — and that skill goes way beyond food.
Conclusion
The 2025-2030 Dietary Guidelines give families the clearest roadmap yet. Protein at every meal. Sugar under 6%. Real food first, processed food last. A flipped pyramid that puts the good stuff on top.
But words on paper don’t change how people eat. Families do.
The research says the same thing over and over: cook at home more. Get everyone involved. Set up your kitchen so the healthy choice is the easy choice. You don’t need to be a chef. You don’t need a big budget. You need a stocked pantry, a loose plan for the week, and the will to make “good enough” meals on repeat rather than perfect meals once in a while.
Start with one thing this week. Swap that sugary cereal for eggs and fruit. Chop veggies on Sunday. Let your kid pick what you cook on Wednesday. One change. This week. Build from there.
The evidence is clear: small, steady shifts in how your family eats lead to real health gains over time. That’s not a trend. That’s decades of science.
Sources
- USDA & HHS — 2025-2030 Dietary Guidelines for Americans – Primary source for all guideline recommendations and the inverted food pyramid framework
- Harvard T.H. Chan School of Public Health — Dietary Guidelines 2025-2030 Analysis – Expert analysis of added sugar progress, protein emphasis, and saturated fat contradictions
- Stanford Medicine — What the 2025-2030 Dietary Guidelines Get Right and Where They Fall Short – Academic evaluation of where guidelines align with and diverge from DGAC evidence
- Scientific Report of the 2025 Dietary Guidelines Advisory Committee – The full scientific evidence review underpinning the guidelines
- Wolfson & Leung (2020) — Cooking at Home and Healthy Eating Index, Public Health Nutrition – University of Michigan study linking home cooking frequency to diet quality
- Tucker et al. (2023) — Cooking Frequency and Ultra-Processed Food Consumption in Children, PMC – Nationally representative study of 6,000+ children showing cooking frequency reduces UPF intake
- Mills et al. (2017) — Home Cooking Frequency and Health Benefits, International Journal of Behavioral Nutrition – Population-based cohort study on home cooking and obesity outcomes
- HHS Fact Sheet — Trump Administration Resets U.S. Nutrition Policy – Official government press release on the 2025-2030 policy reset
- CACFP — 2025-2030 Dietary Guidelines Key Recommendations Summary – Practical summary of key guideline recommendations including protein targets
- Reddit: r/EatCheapAndHealthy – Community source for budget-friendly strategies aligned with dietary guidelines
About the Author
Ben Karlovich is an expert in the stove niche and has spent his career creating products and accessories that enhance household kitchen stoves. In 2016 he launched stovedecals.com (Stove Decals brand) and was the first to create and offer replacement stove decals across thousands of stove models. In 2022 he created stoveshield.com (Stove Shield brand) focused on stove top protectors, a patented knob panel protector, and other useful stove accessories fitted for your exact stove model. This niche expertise helps bring a unique blend of creativity and innovation to every article post.
Disclaimer: This article is for informational and educational purposes only and should not be relied upon as the sole basis for purchasing decisions. Product specifications, pricing, and availability are subject to change – contact the relevant manufacturer or retailer for the most current information. Stove Shield is not affiliated with and receives no compensation from any brands mentioned in this article.