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fullscreen Minister of Rural Affairs Peter Kullgren (KD) wants the Swedish Food Agency to do an “in-depth analysis” when it comes to meat and cured meats. Photo: Anders Wiklund/TT
There will be no new dietary advice at the turn of the year. The government was dissatisfied with the Swedish Food Agency’s advice on reduced consumption of meat and charcuterie.
In terms of research, however, the picture is clear:
– From a health perspective, we need to cut down, above all, on cured meats, says Mai-Lis Hellénius, doctor and professor at Karolinska Institutet.
The Swedish Food Agency’s new dietary advice, which was to be launched at the beginning of January, has been postponed. The government wants to see more analysis, especially of red meat and cured meats. But not only from a health point of view. Aspects such as food availability and food production must also be included in the calculations. The new deadline is the end of April next year.
– There is a focus on the red meat, but the preparedness perspective is also important to me, says Rural Affairs Minister Peter Kullgren (KD) to TT.
Food on the table
The Swedish Food Agency’s proposal is that the current advice of a maximum of 500 grams of red meat and charcuterie per week be lowered to 350 grams.
Shouldn’t we all be eating less charcuterie?
– When it really comes down to it, food on the table is by far the most central. Then we must have food production that works in times of crisis or, ultimately, war, says Kullgren.
Britta Ekman is head of the unit at the Swedish Food Agency that produces the dietary advice.
– Health is always the starting point for dietary advice. Now we must analyze the assignment now given and answer the questions the government wishes to be elucidated, she says.
Problems for public health
Ekman does not want to comment on whether things like production and preparedness should affect dietary advice.
– When it comes to the design of the government’s assignment to the Swedish Food Agency, you can 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 advice.
– 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 long been a consensus in the scientific world, according to Mai-Lis Hellénius, doctor and professor at Karolinska Institutet. She mentions, among other things, a lower risk of developing cardiovascular disease, colon cancer and type 2 diabetes.
– This is also one of the councils where we are far from the goal.
Hellénius points out that it is not about stopping eating meat altogether. But much less sausage, smoked meat, ham and minced meat and more game, fish and shellfish.
– Nobody wants to hear about bans. But it also makes a difference if you cut back a little.
According to Hellénius, health benefits can already be seen with a reduction of 500 grams to 350 grams of red meat and cured meats per week.