Next Article in Journal
Exploring the Comparative Efficacy of Metformin and Resveratrol in the Management of Diabetes-Associated Complications: A Systematic Review of Preclinical Studies
Previous Article in Journal
Social and Economic Factors and Malnutrition or the Risk of Malnutrition in the Elderly: A Systematic Review and Meta-Analysis of Observational Studies
Open AccessArticle

Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet

Division of Risk Assessment and Nutrition, National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(3), 738; https://doi.org/10.3390/nu12030738
Received: 2 February 2020 / Revised: 24 February 2020 / Accepted: 25 February 2020 / Published: 11 March 2020
Plant-based diets have been linked to both health benefits and a lower climate impact. However, plant-based diets may represent both healthy and unhealthy dietary practices. The present study aimed to develop a nationally adapted healthy plant-based diet based on the global EAT-Lancet reference diet. Development took place in a series of steps. First, the original EAT-Lancet reference diet was evaluated based on food availability, i.e., using Danish food data (Model 1). Then, the model was further modified to reflect national food based dietary guidelines (FBDG) and characteristics of current consumption pattern, e.g., by including processed food, discretionary foods and beverages in the diet (Model 2). The contents of macronutrients, vitamins and minerals, except for vitamin D and iodine, were found to be sufficient for Model 2, according to the recommended nutrient density to be used for planning diets for groups of individuals aged 6–65 years. In addition, the study gave an insight into the nutrients and foods to be aware of in planning a predominantly plant-based diet, thereby providing directions for future revisions of sustainable FBDGs. These include a stronger emphasis on the intake of legumes, nuts and seeds, fruit and vegetables including dark green vegetables, whole-grain products and vegetable oils as well as lowering meat intake. View Full-Text
Keywords: healthy and sustainable diet; nutrition; food based dietary guidelines; nutrient density; meat reduction healthy and sustainable diet; nutrition; food based dietary guidelines; nutrient density; meat reduction
Show Figures

Figure 1

MDPI and ACS Style

Lassen, A.D.; Christensen, L.M.; Trolle, E. Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet. Nutrients 2020, 12, 738.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop