Health Council urges Dutch government to push 60:40 plant-to-animal-based ratio diet
15 Dec 2023 --- The Health Council of the Netherlands has presented an advisory report to the Dutch government recommending policy measures be taken to guide the general population on adopting a plant-based diet. The information has been submitted to the Minister of Agriculture, Nature and Food Quality and the State Secretary of Health, Welfare and Sport, who requested it be researched and drawn up.
“From the total intake of protein through all foods, 50% should come from plant-based foods and 50% from animal-based foods. This is the current policy goal for 2030,” Muriel Schreuder Klaver, the communications advisor of the Health Council of the Netherlands, tells Nutrition Insight. “Currently, the intake of animal-based protein is about 60% and plant-based protein 40%.”
“The report of the Health Council was focused on a further shift of the distribution toward plant-based protein of 60%.”
The Council studied the health benefits of a diet that includes 60% plant-based proteins and 40% animal-based proteins, which is reversed in the present dietary ratio. A higher plant-based diet should result in a 25% reduction of environmental impact from food consumption.
According to the Council, the current Dutch diet contains enough protein, which will not result in a deficiency if a reduction occurs. It recommends monitoring the intake of vitamins A, B2 and B12, calcium, iron (in girls and women of childbearing age) and iodine.
Meat and dairy heavy
The Council examined the health consequences of the protein shift, particularly the 60:40 ratio. The temporary Protein Transition Committee of the Council compiled the report.
“The Health Council of the Netherlands provides scientific advice to substantiate health policy. A healthy diet needs to provide all nutrients in sufficient amounts. This report mainly focused on protein, vitamins and minerals available through animal-based foods, including iron, calcium, vitamin B12 and vitamin B2,” says Schreuder Klaver.
The new plant-to-animal-based ratio will be 60:40, with 50:50 to be reached by 2030.
The advisory report is based on empirical research into the relationship between a more plant-based diet, protein sources and chronic diseases or its risk factors. The committee also assessed the nutritional effect of a shift toward a more plant-based and less animal-based diet through modeling research, focusing on the general population and specific groups.
In the Dutch diet, proteins are primarily derived from meat, meat products, dairy, bread, grains, rice and pasta, with animal-based foods constituting roughly 57% of the diet. The government aims to reach a 50:50 animal-to-plant-based ratio by 2030. The committee foresees no degradation to muscle and bone health due to the protein transition.
A healthy plant-based diet of whole grains, fruits, vegetables, nuts and legumes is associated with a lower risk of cardiovascular disease, type 2 diabetes and cancer.
Evaluation of potential deficiencies
Featured in the committee’s investigation was whether the “protein transition” would result in deficiencies of specific nutrients, how it would affect specific segments of the population and its environmental impact. Nutrition information should target consumers, dietitians and caterers.
“The diet should be more plant-based, with more legumes, nuts, whole grains, and less meat, especially red and processed meat. Dairy and fish intake should be according to the dietary guidelines, but not more than that,” says Schreuder Klaver.
It advises improving the nutritional composition of plant-based meat alternatives and dairy and fish substitutes, explicitly concerning its salt and sugar content. The researchers analyzed the potential effects of the transition on overweight people, children, the elderly, pregnant and lactating women, and those with low protein and energy intakes.
It confirms that it will be challenging for some segments to meet the dietary reference values because of higher dietary reference values or lower food intake. Limited data about the nutritional status of these groups complicates the process of making estimations.
However, the committee “sees no reason to believe that the effects of the protein transition would differ for these groups.” Pregnant women, breastfeeding women and those with low protein and energy intakes due to illness need more attention and should be informed by a dietitian.
The Council recommends giving extra attention to vulnerable health groups such as pregnant women.
Adopting a vegetarian diet with fish included once a week is one way to achieve the 60:40 protein ratio. As long as their diet is sufficient in quantity and variety, vegetarians should not have any deficiencies. More attention is needed for vegetarian diets of children, pregnant and breastfeeding women, and those with low protein and energy intakes.
Nutrition monitoring
The committee further advises monitoring the progress of the protein transition through food consumption and nutritional status research in more diverse population groups than currently considered, including different diets and food cultures.
It further recommends including scientific data on the environmental impact when quantifying future dietary guidelines and informing recommendations on product choices within food groups. The bioavailability of nutrients in plant-based diets and the health effects of meat, fish and dairy substitutes and new alternative protein sources should also be considered.
Based on its research, the Council concludes that a more plant-based diet aligns better with the Dutch dietary guidelines. In addition, it estimates that most Dutch people can adopt a protein transition without suffering nutrient deficiencies. To make the shift possible, the Council recommends policy measures to make it easier for the Dutch population to move to a more plant-based diet.
Animal-based protein sources impact the environment more than plant-based protein sources. Consumption of specific animal-based proteins has been linked to an increased risk of chronic diseases.
By Inga de Jong
