Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet
Abstract
:1. Introduction
2. Materials and Methods
2.1. Development of the EAT-Lancet Reference Diet with Danish Foods (Model 1)
2.2. Development of a Danish Adapted Plant-Based Diet (Model 2)
3. Results
3.1. Food Group Contents
3.2. Macronutrient Contents
3.3. Vitamin Contents
3.4. Mineral contents
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Food Groups | Model 1: EAT-Lancet Reference Diet with Danish Foods (g per 10 MJ) 4 | Model 2: Danish Adapted Plant-Based Diet (g per 10 MJ) |
---|---|---|
Bread and cereals | 220 (dry, raw) | 390 (cooked) |
Whole grain content | 220 | 116 |
Potatoes | 47 | 100 |
All vegetables (excl. legumes) | 285 | 300 |
Dark green vegetables | 95 | 100 |
Red and orange vegetables | 95 | 100 |
Other vegetables | 95 | 100 |
All fruits and berries, incl. juice | 189 | 300 |
Dairy foods | 236 | 250 |
Cheese | Included in dairy foods | 20 |
Beef, lamb, pork, cooked 1 | 12 | 15 |
Poultry, cooked 1 | 27 | 30 |
Eggs | 12 | 15 |
Fish, cooked 1 | 27 | 50 |
Legumes, cooked 2 | 178 | 100 |
Nuts, ground nuts and seeds | 48 | 46 |
Vegetable fats | 44 | 25 |
Animal fats | 4 | 4 |
Coffee, tea and water | Not specified | 2000 |
Discretionary foods 3 | Not specified | 157 |
Macronutrients | Model 1: EAT-Lancet Reference Diet with Danish Foods (per 10 MJ) | Model 2: Danish Adapted Plant-Based Diet (per 10 MJ) | Nordic Nutrition Recommendations 2012 3 |
---|---|---|---|
Protein, g | 82 | 92 | |
Carbohydrates, g | 264 | 275 | |
Added, refined sugars, g | 29 | 23 | |
Fat, g | 102 | 89 | |
Saturated fatty acids, g | 23 | 24 | |
n-3 fatty acids, g | 3 | 4 | |
Alcohol, g | 0 | 5 | |
Protein, E% 1 | 14 | 16 | 10-20 (15) |
Carbohydrates, E% 1 | 48 | 51 | 45-60 (52-53) |
Added, refined sugars, E% 1 | 5.0 | 4.0 | ≤10 |
Dietary fibre, g/10 MJ | 43 | 43 | ≥30 |
Fat, E% 1 | 38 | 33 | 25-40 (32-33) |
Saturated fatty acids, E% 1 | 8.6 | 8.8 | ≤10 |
n-3 fatty acids, E% 1 | 1.0 | 1.3 | ≥1 |
Alcohol, E% | 0 | 1.4 2 | <5 |
Vitamins | Model 1: EAT-Lancet Reference Diet with Danish Foods (per 10 MJ) 1 | Model 2: Danish Adapted Plant-Based Diet (per 10 MJ) 1 | Nordic Nutrition Recommendations 2012 2 |
---|---|---|---|
Vitamin A, RE | 751 | 941 | 800 |
Vitamin D, µg | 2.5 | 4.7 | 14 |
Vitamin E, α-TE | 21 | 15 | 9 |
Vitamin B1, mg | 1.9 | 1.7 | 1.2 |
Vitamin B2, mg | 1.5 | 1.8 | 1.4 |
Niacin, NE | 30 | 37 | 16 |
Vitamin B6, mg | 2.5 | 2.2 | 1.3 |
Folate, µg | 672 | 694 | 450 |
Vitamin B12, µg | 2.4 | 5.4 | 2 |
Vitamin C, mg | 153 | 221 | 80 |
Minerals | Model 1: EAT-Lancet Reference Diet with Danish Foods (per 10 MJ) 1 | Model 2: Danish Adapted Plant-Based Diet (per 10 MJ) 1 | Nordic Nutrition Recommendations 2012 2 |
---|---|---|---|
Sodium, mg | 383 | 2355 | ≤2400 3 |
Potassium, g | 3.9 | 4.6 | 3.5 |
Calcium, mg | 684 | 1037 | 1000 |
Magnesium, mg | 584 | 555 | 320 |
Phosphorus, mg | 1787 | 1769 | 800 |
Iron, mg | 18 | 16 | 16 |
Zinc, mg | 11 | 12 | 12 |
Iodine, µg | 85 | 154 | 170 |
Selenium, µg | 35 | 57 | 57 |
Eat More of | Eat Adequate/ Moderate Amounts of | Limit Intake of |
---|---|---|
Vegetables, including dark green and red/orange vegetables | Fish and seafood (choose the most sustainable) | Red meat (particularly beef) and processed meat |
Legumes | Milk (low-fat) and dairy products | Discretionary foods |
Nuts and seeds | Vegetable oils | Salt |
Fruits and berries | Poultry and eggs | Alcohol |
Whole-grain products and potatoes | (Mushrooms) | Ultra-processed foods |
Avoid over-consumption and minimize food waste |
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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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. https://doi.org/10.3390/nu12030738
Lassen AD, Christensen LM, Trolle E. Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet. Nutrients. 2020; 12(3):738. https://doi.org/10.3390/nu12030738
Chicago/Turabian StyleLassen, Anne D., Lene M. Christensen, and Ellen Trolle. 2020. "Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet" Nutrients 12, no. 3: 738. https://doi.org/10.3390/nu12030738