Читать книгу Textbook of Lifestyle Medicine - Labros S. Sidossis - Страница 124

The Nordic diet, also called the Baltic Sea diet, has been recently developed as a healthy dietary pattern. It is based on the principles of the traditional, plant‐based Mediterranean diet using foods locally available in the Nordic regions of Scandinavian countries, such as Denmark, Finland, Norway, Sweden, and Iceland. This pattern is characterized by high consumption of fruits (e.g., berries, apples, and pears), vegetables (e.g., root vegetables, cabbage, potatoes, carrots), wild mushrooms, pulses (e.g., beans, peas), nuts, whole‐grain foods (e.g., rye, barley, oats), rapeseed (canola) oil, oily fish (e.g., mackerel, salmon, herring), shellfish, and seaweed, while emphasis is given to low‐fat choices of meat (such as poultry and game), low‐fat dairy, salt restriction, and avoidance of sugar‐sweetened products (Figure 6.2).