A diet hailing from Scandinavian shores is trending. But is it worthy of the buzz?
Food for thought
With the exception, perhaps, of Brand Beckham, few things have the staying power of the Mediterranean diet. It draws heavily upon fruit and veg, whole grains and legumes (lentils, beans and the like), is among the most studied in the world and consistently comes out top in round-ups of the world’s best diets – most recently in 2021. Only now another way of eating is threatening to steal its crown.
The Nordic diet, you won’t be surprised to learn, is based on traditional foods from Norway, Denmark, Sweden, Finland, Greenland and Iceland. You can expect a high intake of fruits, native berries, root vegetables, whole grains, nuts and oily fish – and hardly any saturated fats. What sets it apart from its Mediterranean cousin is its focus on rapeseed oil (as opposed to olive), which is high in both polyunsaturated and monounsaturated fats, helping to maintain your cholesterol levels.
As for the evidence behind the Nordic diet, it’s stacking up. In 2018, the World Health Organization found the diet to reduce the risk of heart disease, diabetes and some cancers due to its low-sugar, low-salt, low-fat and high-fibre content. A 2017 review* also showed that the diet can reduce LDL (‘bad’ cholesterol) levels and blood pressure, improve glucose and insulin sensitivity and positively affect inflammation. That said, this review was based on four studies; some used a small sample or people with metabolic syndrome (a cluster of conditions).
More recently, a 2021 study published in the Journal Of Clinical Nutrition showed that those who followed a healthy Nordic diet had better cholesterol levels and inflammatory markers.
Health benefits aside, one of the main draws of the Nordic diet is also one of its drawbacks. Locally sourced, seasonal foods are wholeh
