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

Anne Dahl Lassen*, Lene Møller Christensen, Ellen Trolle

*Corresponding author for this work

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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.
Original languageEnglish
Article number738
JournalNutrients
Volume12
Issue number3
Number of pages19
ISSN2072-6643
DOIs
Publication statusPublished - 2020

Keywords

  • healthy and sustainable diet
  • nutrition
  • food based dietary guidelines
  • nutrient density
  • meat reduction

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