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

Anne D Lassen,Ellen Trolle,Lene M Christensen

doi:10.3390/nu12030738

Abstract

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.

Highlights

The concept of a sustainable healthy diet is high on the global political agenda [1,2,3]
Model 1 corresponds to the reference diet as defined by the EAT-Lancet Commission, but with Danish food data and adjusted to a total energy intake level of 10 MJ (Step 1 and Step 2); and Model 2 further modified to be consistent with the Danish food-based dietary guidelines (FBDG) and to a certain degree the Danish food preferences (Step 3 to Step 6)
The macronutrient content of the diet as well as the contents of vitamins and minerals, except for vitamin D and iodine, were found to be adequate according to the Nordic Nutrition Recommendations (the NNR) recommended nutrient density used for planning diets for groups of individuals aged 6–65 years

Summary

Introduction

The concept of a sustainable healthy diet is high on the global political agenda [1,2,3]. The Food and Agriculture Organization (FAO) and World Health Organization (WHO) define sustainable healthy diets as “dietary patterns that promote all dimensions of individuals’ health and wellbeing, have low environmental pressure and impact; are accessible, affordable, safe and equitable; and are culturally acceptable [3]”. This is reflected in the United Nations’ 17 Sustainable Development Goals (SDGs), where one of the goals, SDG2, focuses on eliminating hunger and malnutrition and improving the sustainability of food systems [4,5]. The term plant-based diet encompasses a wide variety of dietary patterns which contain lower amounts of animal-source foods, such as meat, and higher amounts of plant-source foods [11]

Methods

Discussion

Conclusion