Diet Quality in the Context of the Nordic Diet

Abstract

Several different dietary patterns exist in different populations around the world. Dietary patterns are clearly influenced by the cultural surroundings, national traditions, availability of foods and climate factors. The perhaps most well-described dietary pattern and one of the most established one is the Mediterranean diet. This dietary pattern represents a diet traditionally mainly eaten by populations living in Southern Europe, e.g. Crete. The Mediterranean diet has been extensively investigated in various populations using different types of study designs. The majority of data suggests improved cardiovascular and metabolic health, including reduced risk of coronary heart disease, metabolic syndrome and type 2 diabetes [1]. More recent reports suggest that high adherence to this diet is also associated with decreased risk of cancer and Alzheimer’s disease. It has been recently concluded that greater adherence to a Mediterranean diet is associated with significantly better health status and that this diet should be encouraged for primary prevention of the most common chronic diseases [1]. The Mediterranean dietary pattern is characterised by relatively high intakes of vegetables, legumes, fruits, cereals, fish, nuts and olive oil; moderate intakes of dairy products (mainly yoghurt and cheese but very little butter) and wine; and low intakes of red meat and saturated fat.