Official dietary guidelines in Denmark, Sweden and Germany have one thing in common – they recommend that we eat less meat. However, it is important to distinguish between less and none. While the headlines often focus on restriction, a thorough review of the dietary guidelines shows that pork still has a natural and legitimate place to play in a nutritionally balanced diet.

A closer look at the quantity recommendations by various countries makes it clear that pork still has a role to play.

What do the dietary guidelines say about meat?

Denmark and Sweden’s recommendation is to limit the intake of red meat to a maximum of 350 grams per week in cooked form. This corresponds to around 400–500 grams before cooking and allows for several weekly meals consisting of lean pork, e.g. chops. minced meat or tenderloin.  

Germany has the most restrictive approach, with a recommendation for no more than  300 grams meat and sausages per week regardless of whether the meat is red or white.  This means that while pork can continue to be enjoyed, there must be a clear priority between the type of meat and quantities.

In both Denmark and Sweden, the recommendation is to limit the intake of red meat to a maximum of 350 grams per week in cooked form. This corresponds to around 400–500 grams before cooking and allows for several weekly meals of lean pork, e.g. chops, minced meat or tenderloin.

Germany has the most restrictive approach. Here, a total maximum intake of 300 grams of meat and sausage per week is recommended, regardless of whether it is red or white. This means that pork can still be included, but clear priorities must be set in terms of the type and amount of meat.

The table below sets out the various recommendations. Denmark and Sweden are aligned while Germany has a more overall limit, but without a specific distinction between, for example, pork and beef:

Pork categorised as red, but not as problematic

In all three countries, pork is categorised as red meat, along with beef and lamb. But it is important to note that none of the countries makes a negative distinction between pork and beef. On the contrary, pork is often mentioned as part of a varied diet, particularly when lean and unprocessed. Processed products such as bacon and sausages are recommended in limited amounts in all three countries, but lean cuts of pork fit well into the framework of the dietary guidelines.

Nutritional value and other factors

As pork is a good source of a number of essential nutrients, i.e. protein, vitamin B12, iron and zinc, it therefore makes a significant contribution to the overall quality of the diet. Many lean cuts are also relatively low in fat and easy to fit into a diet that meets modern health requirements.

Danish pork production leads the way when it comes to climate-friendly improvements, feed optimisation and animal welfare – factors that are not necessarily reflected in the dietary guidelines, but are of increasing importance in terms of consumer choice and attitude.

The dietary guidelines in Denmark, Sweden and Germany all recommend limiting the amount of red and processed meat, but they do not recommend excluding meat from the diet. And in Denmark and Sweden, there is clearly a role for pork if you stay within the 350 grams of cooked meat per week. It’s not a question of either-or, but about balance and quality.

Source: Fødevarestyrelsen, Deutsche Gesellschaft für Ernährung, Livsmedelverket