The National Food Agency's new dietary guidelines, which were to be launched at the beginning of January, are being postponed. The government wants to see more analysis, particularly of red meat and charcuterie products. But not just from a health perspective. Aspects such as food security and food production will also be taken into account in the calculations. The new deadline is the end of April next year.
It's a focus on red meat, but for me, the preparedness perspective is also important, says Rural Affairs Minister Peter Kullgren (KD) to TT.
Food on the table
The National Food Agency's proposal is to reduce the current guideline of a maximum of 500 grams of red meat and charcuterie per week to 350 grams.
Shouldn't we all eat less charcuterie?
When it really comes down to it, food on the table is the absolutely most central thing. Then we must have a food production that works in times of crisis or war, says Kullgren.
Britta Ekman is the head of the unit at the National Food Agency that develops dietary guidelines.
Health is always the starting point for dietary guidelines. Now we will analyze the given assignment and answer the questions the government wants to have clarified, says she.
Problem for public health
Ekman does not want to comment on whether aspects such as production and preparedness should influence dietary guidelines.
When it comes to the formulation of the government's assignment to the National Food Agency, you should turn to the Ministry of Rural Affairs and Infrastructure and ask those questions.
Kullgren says that the health aspect should be "very central" when it comes to dietary guidelines.
But without food on the table, I think there are big problems for public health as well.
Health benefits
Regarding the health aspects of red meat and charcuterie, there has been a long-standing consensus in the research world, according to Mai-Lis Hellénius, doctor and professor at the Karolinska Institute. She mentions, among other things, a lower risk of developing cardiovascular disease, colon cancer, and type 2 diabetes.
This is also one of the guidelines where we are far from the goal.
Hellénius points out that it's not about stopping eating meat altogether. But much less sausage, smoked meat, ham, and minced meat, and more game, fish, and shellfish.
No one wants to hear about bans. But it also makes a difference if you reduce a little.
According to Hellénius, health benefits are already visible with a reduction from 500 grams to 350 grams of red meat and charcuterie per week.
