Countries in the EU may be becoming more unified in dietary habits.
A 2005 study by the Food and Agriculture Organization found that over a 40-year period, the diet of the countries of the European Union underwent great changes. Not only has the diet of EU nations converged, but it has grown distinct from that of the United States. Moreover, contrary to what might be supposed, the study showed that Northern European countries cut back on saturated fat and sugar, whereas Mediterranean countries increased intake of these foodstuffs.
Northern European Diets
Characterized by high levels of protein in the form of meat and dairy products, supplemented by small accompaniments of starch and vegetables, the diet of Northern European countries such as England, Scotland, Wales, Northern Ireland, Ireland and France tends to be low in whole grains, fruits and vegetables. An English breakfast might consist of bacon, eggs and smoked herring, called kippers. Traditional dishes may focus on steak or fish or cheese. French cuisine is known for its richness, in which most meals are accompanied by wine. According to Diet.com, cardiovascular disease is high in these countries, even in France where the "French Paradox" of high saturated fat intake and low rates of heart disease underplays the fact that while relatively lower than in other countries, the disease is still the top cause of death in France.
Central European & Russian Diets
The countries of Central Europe, namely Poland, Hungary, the Czech Republic and Slovakia, have seen political upheavals that have changed these countries' eating patterns. The fall of Communism in Eastern Europe in 1989 saw changes in consumption patterns with the increase in intake of fruits and vegetables, a decline in the use of butter and high-fat milk and increased use of vegetable oils. Diet.com says that Communist-era foods in the USSR, Poland and Romania were characterized by nutritional deficiencies, in the context of an environment of chronic stress and tension. After communism, cardiovascular disease declined, although rates still lag behind the rest of Europe.
Southern European & Mediterranean Diets
The diet of the countries of Italy, Spain, Portugal, Greece and southern France may be grouped together inasmuch as the foods eaten in these countries are informed by distinct influences. Southern European food, with early influences by Greek culture with the introduction of olives and fish stew, as well as Muslim and Asian influences in the form of spices and sweetmeats, is characterized by meals based on grain products, such as rice, pasta and bread. Southern Europeans eat abundantly of fruits and vegetables and partake sparingly of red meat, chicken and eggs. Fish and red wine are a staple of many meals, which are often accompanied by a siesta. Lifestyle and food choices in this region have resulted in lower incidences of heart disease, stroke, diabetes, high blood pressure and obesity than in other Western nations.
"Fad" European Diets
Numerous weight loss diets have emerged from Europe that have gained popularity in the U.S. and beyond. One of the few diets that are recommended by medical professionals is the Mediterranean diet, which is said to lower cholesterol and fight cardiovascular disease. This diet emphasizes fish rather than red meat, vegetable fats in the form of monounsaturated and polyunsaturated fats, fruits and vegetables and red wine. However, the fat consumption on this diet is high, at 40 percent, and is not amenable to those with wheat allergies. A related diet is the Red Wine Diet, which recommends three glasses of wine daily to be taken along with meals. The procyanidins in the red wine are said to lower cholesterol and high blood pressure. Nonalcoholic sources of these flavonoids, however, are available, and the diet may not be suitable for the sedentary as it could lead to excessive consumption of calories.
Tags: fruits vegetables, cardiovascular disease, European Diets, Northern European, these countries