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Dietary guidelines and patterns of food and nutrient intake in Sweden

Published online by Cambridge University Press:  09 March 2007

Wulf Becker
Wulf Becker*
Affiliation:
National Food Administration, PO Box 622, S-751 26, Uppsala, Sweden
*
Corresponding author: Dr Wulf Becker, fax +46 18 10 58 48, email wube@slv.se
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Abstract

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The Nordic and Swedish Nutrition Recommendations emphasize the balance between macronutrients in the diet. The amount of saturated and total fat should be limited to c. 10 %energy and 30 %energy, respectively, and the amount of total carbohydrates should be 55–60 %energy. Data from the first Swedish national dietary survey in 1989 show that the average diet is too high in fat, especially saturated fat (36–37 %energy and 16 %energy, respectively) while the content of total carbohydrates and dietary fibre is too low. However, parts of the population consume a diet that meets the recommendation for a particular macronutrient. A comparison of subjects with a low or high intake of total fat and saturated fat, dietary fibre or fruit and vegetables show some common trends with respect to the characteristics of a dietary pattern equal or close to the recommendations, e.g. more frequent consumption of fruit and vegetables and a lower consumption of some fat-rich foods, such as spreads, cheese and sausages.

Keywords

Dietary guidelinesDietary patternSweden
Type
Research Article
Information
British Journal of Nutrition , Volume 81 , Issue S1 , June 1999 , pp. S113 - S117
Copyright
Copyright © The Nutrition Society 1999

References

Becker, W (1994) Dietary habits and nutrient intake in Sweden 1989 (in Swedish with English summary). National Food Adminstration, Uppsala.Google Scholar
Becker, W (1995) Relation of dietary factors to food and nutrient intake(in Swedish). SLV Report No. 11. National Food Administration, Uppsala.Google Scholar
Becker, W, Foley, S, Shelley, E & Gibney, M (1999) Energy under-reporting in Swedish and Irish Dietary Surveys: Implications for Food-based Dietary Guidelines. British Journal of Nutrition 81 (suppl.), S127–S131.CrossRefGoogle ScholarPubMed
Sandström, B, Lyhne, N, Pedersen, JI, Aro, A, Thorsdóttir, I & Becker, W (1996) Nordic Nutrition Recommendations 1996. Scandinavian Journal of Nutrition/Näringsforskning 40, 161–165.Google Scholar