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Dietary guidelines and patterns of intake in Denmark

Published online by Cambridge University Press:  09 March 2007

Jóhanna Haraldsdóttir
Jóhanna Haraldsdóttir*
Affiliation:
Research Department of Human Nutrition, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg, Copenhagen, Denmark
*
*Corresponding author: Dr Jóhanna Haraldsdóttir, fax +45 35 28 24 69, email [email protected]
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Abstract

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Food-based dietary guidelines in Denmark have usually been expressed in simple terms only and need to be elaborated. Quantitative recommendations on fruit and vegetable intake were issued in 1998, recommending 600 g/d (potatoes not included). This paper is based on a national dietary survey in 1995 (n = 3098, age range 1–80 years) supplemented with data from a simple frequency survey in 1995 (n = 1007, age range 15–80 years) and from the first national survey in 1985 (n = 2242, age range 15–80 years). Only data on adults are included in this paper. Fat intake, saturated fat in particular, is too high (median intake 37 %energy and 16 %energy, respectively). Main fat sources are separated fats (butter, margarine, oil, etc.: 40 %), meat (18 %), and dairy products (21 %). Total fat intake decreased from 1985 to 1995 but fatty acid composition did not improve. Dietary fibre intake is from 18 to 22 g/d (women and men, respectively) with 62 % from cereals, 24 % from vegetables and 12 % from fruit. Mean intake of vegetables and potatoes was from 200 to 250 g/d (women and men, respectively). Mean intake of fruit and vegetables (potatoes not included) was 277 g/d, or less than half of the new recommendation (600 g/d). Only 15 % of participants in the frequency survey reported consuming both fruit and vegetables every day, and only 28 % reported to do so almost every day. In conclusion, dietary intake in Denmark is characterized by a high intake of saturated fat and total fat, and by a relatively low intake of fruit and vegetables.

Keywords

Food-based dietary guidelinesDenmark
Type
Research Article
Information
British Journal of Nutrition , Volume 81 , Issue S1 , June 1999 , pp. S43 - S48
Copyright
Copyright © The Nutrition Society 1999

References

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