New Nordic Diet - principles, development and health potential
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1 New Nordic Diet - principles, development and health potential New Nordic food conference November 2012 Arne Astrup Head of Deparment, Professor, Centre director OPUS Department of Nutrition, Exercise and Sports Faculty of Science University of Copenhagen
2 The Diogenes project Multicentre trial in 8 European cities Copenhagen (Astrup A, Larsen TM) Maastricht (van Baak M, Saris W) Berlin (Pfeiffer A) Cambridge (Jebb S) Prague (Kunesova M) Pamplona (Martinez JA) Sofia (Hanjieva S) Heraklion (Kafatos A) The study is registered with number NCT Dias 2
3 Higher protein (23 E%) + Low GI diet ad lib prevent weight re-gain in obese subjects 12 kg Current dietary advice Sted og dato Slide 3 Larsen TM et al. New Engl J Med 2010
4 Results from the Diogenes Spontaneous drop in prevalence of overweight/obesity in household children Dias 4 Papadaki A. et al Pediatrics. 2010
5 Result in Children The HP groups had higher protein intake (20.7±0.7 versus 17.9±0.7 %, P=0.004) than the LP groups at mo 6. GI was reduced 3.5 points with LGI versus HGI (P<0.001). HP resulted in 2.6 cm [95% CI 0.6;4.8] (P=0.007) lower waist circumference than LP and a 0.25 mmol/l (P=0.003) lower LDL cholesterol, compared to LP. LGI vs. HGI reduced CRP (P=0.007). In the supermarket centers, where intervention foods were provided to the participants, protein compliance was higher, and effects more marked (P<0.001). Trap Damsgaard et al. 2012
6 Moreover, the dropout rate was 15% in the Mediterranean group, 22% in the low-carbohydrate group, and only 10% in the low-fat group (P = 0.04). In a study involving Danish subjects, my colleagues and I also observed that there was a significantly higher dropout rate among participants on a Mediterranean diet (28%) than among those on a (real) lowfat diet (16%), after both 6 months and 18 months. Retention is an end point that deserves comment Source: Arne Astrup, M.D., The New England Journal of Medicine 258;20, 13. november 2008 Dias 6
7 The OPUS Center OPUS = Optimal well-being, development and health for Danish children through a healthy New Nordic Diet 5 year project, from January 1 st mio. DKK (~ 13 mio Euro) from the Nordea Foundation + 25 mio DKK from universities and Øresund Food Network Professor Arne Astrup is OPUS Centre Director Collaboration between Arne Astrup and gastronomic entrepreneur Claus Meyer Dias 7
8 Dias 8
9 The OPUS challenge Individual health Planetary health New Nordic Diet Nordic identity Accessibility Dias 9
10 Nordic foods HEALTH New Nordic Diet Food economics Dias 10
11 New Nordic Diet Basic principles and ingredients (1) 1. Danish fruits; apples, pears, plums, quince, cherries etc. 2. More berries; black currants, raspberries, strawberries, blueberries etc. 3. Danish vegetables; leafy vegetables, beets, pumpkins etc. 4. More cabbage all year; pointed cabbage, kale etc. 5. Root vegetables; parsnip, celery, carrots etc. 6. Leguminous fruits; more protein from plants; peas, beans etc. 7. Fresh herbs 8. Potatoes 9. Plants and mushrooms from the wild landscapes; ground elder, stinging nettle etc. Dias 11
12 New Nordic Diet Basic principles and ingredients (2) 10. Wholegrain; especially more oat, rye and barley. 11. Nuts 12. Fish and shellfish; overlooked species 13. Seaweed 14. Meat of a higher quality, but less intake; free ranged animals 15. Game; deer, duck, pheasant etc. 16. Ecology; min. 75 % - cereals, vegetables, milk products etc. 17. Avoid additives Dias 12
13 Dias 13
14 Starters Main courses Desserts Some examples Dias 14
15 Dias 15
16 Some of the questions OPUS aims to answer Do Nordic ingredients hold unrecognized health potential? How can palatability be used to fight lifestyle disease? Can we develop a new Nordic diet concept the New Nordic Diet as the 21 st century s answer to the Mediterranean diet? Can the New Nordic Diet strengthen the health of our planet by encouraging more sustainable food production and less environmental impact? Dias 16
17 Work packages in OPUS Collaboration between: - Faculty of Science, UC - Department of Nutrition, Exercise and Sports - Department of Food Science - Department of Food Economics - National Food Institute, DTU - Meyers Madhus WP 6 Lab work WP 7 Communication Definition and development WP 1 of New Nordic Diet WP 2 Acceptability of New Nordic Diet - Gentofte Hospital - The Danish School of Education WP 5 OPUS School Meal Study Sleep and appetite regulation WP 4 (SLOPUS) RCT SHOP intervention WP 3 (SHOPUS) Dias 17
18 WP1Definition and Development of a New Nordic Diet WP2A User-driven and nutritional acceptability WP2B Sensoric acceptability WP2C Societal acceptability WP6 Core laboratory facilities for clinical biochemistry and appetite hormones WP2E WP2D Development and validation of a dietary assessment method for 8-10 year olds WP2E WP3 Dietary intervention with shop model WP2E Food service and supply chain for WP5 WP4 Acute effects of impaired sleep on energy balance WP7 Dissemination and communication WP3A Effects on substrate metabolism, protein and gene expression in skeletal muscle and adipose tissue in relation to gender and fitness level. WP3B Social and cultural aspects of controlled intervention trials WP3C Nutrigenomics WP3D Food and health economics and environmental sustainability WP5 Free healthy meals in schools - a dietary intervention in Danish schools WP5A Physical activity and life style during WP5 WP5B Dietary intake during WP5 WP5C Learning and behavioral outcomes related to the WP5 intervention WP5D Sociological contributions to the Dias 18 OPUS school meals intervention
19 Food and nutrition part What are the health benefits of the New Nordic Diet? - Associate professor Thomas Meinert Larsen Coffee New Nordic Diet for children OPUS School meal intervention PhD student Rikke Petersen New Nordic Diet; barriers, drivers and acceptance - PhD student Arun Micheelsen New Nordic Diet; from science to daily fare? Communication officer Kristian Levring Madsen Panel discussion [The panel is composed of the speakers]: From NOMA to normal Dias 19
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