kostkvalitet

Kostkvalitet is a term used in nutrition research and public health to describe how closely a person’s eating pattern aligns with dietary recommendations that promote health and prevent disease. It encompasses the overall quality of the diet rather than single nutrients, and it reflects how well the diet provides necessary nutrients while limiting harmful components.

A high kostkvalitet typically includes frequent consumption of fruits, vegetables, whole grains, lean proteins, and healthy fats, along with limited added sugars, saturated fats, sodium, and highly processed foods. The concept is often described through principles such as adequacy, balance, variety, and moderation. Diet quality is commonly assessed at both individual and population levels using diet quality indices, such as the Healthy Eating Index, Nordic- or country-specific indexes, and data from dietary assessments like 24-hour recalls or food frequency questionnaires.

Health relevance: Several studies associate higher kostkvalitet with lower risk of cardiovascular disease, type 2 diabetes, obesity, and some cancers, as well as reduced all-cause mortality. Associations can vary by age, sex, socioeconomic status, and physical activity, and context matters when interpreting results.

Determinants: Kostkvalitet is influenced by income, education, cultural food practices, food environment, access to healthy foods, cooking skills, and nutrition knowledge. Regional dietary traditions and policy environments also shape acceptable and feasible dietary patterns.

Improvement: Public health efforts aim to improve kostkvalitet by increasing access to healthy foods, providing nutrition education, promoting home cooking, and creating healthier options in schools and workplaces, while reducing the marketing and availability of ultra-processed foods.