Development of healthy and sustainable food-based dietary guidelines for the Netherlands. Issue 13 (2nd July 2019)

• Record Type: Journal Article
• Authors: Brink, Elizabeth; van Rossum, Caroline; Postma-Smeets, Astrid; Stafleu, Annette; Wolvers, Danielle; van Dooren, Corné; Toxopeus, Ido; Buurma-Rethans, Elly; Geurts, Marjolein; Ocké, Marga
• Is Part Of: Public health nutrition. Volume 22:Issue 13(2019)
• Page Start: 2419
• Page End: 2435
• Publication Date: 2019-07-02
• Subjects: Healthy dietary pattern, -- Environmentally sustainable diet, -- Dietary guidelines, -- Diet optimisation model, -- Wheel of Five; Nutrition -- Periodicals; Nutrition policy -- Periodicals; Public health -- Periodicals; 613.2
• DOI: 10.1017/S1368980019001435
• Languages: English
• ISSNs: 1368-9800

Abstract

Abstract: Objective: To derive healthy and sustainable food-based dietary guidelines (FBDG) for different target groups in the Netherlands and describe the process. Design: Optimised dietary patterns for children, adolescents, adults and the elderly were calculated using an optimisation model. Foods high in saturated and trans -fatty acids, salt and sugar, and low in dietary fibre, were excluded. The dietary patterns resembled the current food consumption as closely as possible, while simultaneously meeting recommendations for food groups, nutrients, maximum limits for foods with a high environmental impact, and within 85 % of the energy requirement. Recommended daily amounts of food groups were based on the optimised dietary patterns and expert judgement. Setting: The Netherlands. Participants: FBDG were derived for Dutch people with different ages, genders, activity levels and food preferences. Results: For most target groups the optimisation model provided dietary patterns that complied with all requirements. For some food groups, the optimised amounts varied largely between target groups. For consistent messages to consumers, the optimised dietary patterns were adjusted to uniform recommendations per target group. Recommendations were visualised in the Wheel of Five. The advice is to eat the recommended amounts of foods according to the Wheel of Five and limit consumption of other foods. Conclusions: Based on an optimisation model, scientific evidence, information on dietary patterns and expert knowledge, we derived FBDG for different target groups. The Wheel of Five is a key food-counselling model that can help Dutch consumers to make their diets healthier and more environmentally sustainable.