Icelandic Directorate of Health releases new dietary guidelines after ten years

In a significant update, the Icelandic Directorate of Health has released new dietary guidelines for the first time in ten years. This revision includes substantial changes to the recommendations for vitamins and minerals, as well as a new definition of sugar. The guidelines, based on the latest Nordic nutritional recommendations, reflect recent scientific literature and consider the specific cultural dietary practices of each Nordic country.

Jóhanna Eyrún Torfadóttir, a nutrition project manager at the Directorate, explains that these guidelines are primarily designed to assist health professionals in meal planning for groups and for educational purposes. Public recommendations will be shared later, following consultations with stakeholders.

Key changes include a revision of recommended daily allowances (RDAs) for certain nutrients, notably an increase in the RDAs for vitamins such as E, B6, folate, and minerals like calcium and zinc. Despite these increases, there is no need for supplementation, as the values are deemed sufficient for the majority of the population to meet their dietary requirements.

Another important change regards sugar consumption. Previously, the focus was primarily on reducing added sugars, but the new guidelines also recommend limiting natural sugars found in honey, syrups, juices, and fruit concentrates. This aligns Iceland’s guidelines with those of the World Health Organization.

The recommendations are based on extensive research from hundreds of studies, evaluated by a group of experts who contextualize the findings within broader dietary limits. Overall, the guidelines advocate for a varied and balanced diet rich in plant-based foods, reducing consumption of red and processed meats while encouraging fish, low-fat dairy, and whole grains.