A sample week: Nordic diet

Based on foods traditional to the Nordic countries: whole-grain rye, oats and barley, root vegetables, cabbage, berries, apples and pears, fish, beans and canola (rapeseed) oil, with low-fat dairy. Red and processed meat, sweets and salt are limited.

Not medical advice. A sample week for ideas, not a meal plan made for you. Portions are as written in each recipe and are not matched to your calorie needs. If you have a health condition, food allergies, are pregnant or take medicines (especially for diabetes or blood pressure), check with your doctor or a registered dietitian before changing how you eat.

The week

Meals with a link have a full recipe below. The others are simple meals you can put together without one.

Day	Breakfast	Lunch	Dinner	Snack
Day 1	Oatmeal with blueberries and low-fat milk	Salmon salad with yogurt dressing on rye crispbread	Braised cod with leeks, carrots and potatoes	An apple and a few hazelnuts
Day 2	Greek yogurt with warm berry sauce and a slice of rye toast	Roasted beet soup with a dollop of yogurt and rye bread	Chicken and barley stew with vegetables	Rye crispbread with low-fat cheese and cucumber
Day 3	Poached eggs and salmon over spinach with rye toast	Bean, barley and spinach soup	Dijon baked salmon with dill potatoes and red cabbage	A pear and a small handful of almonds
Day 4	Rye toast with low-fat cottage cheese, cucumber and radish	Country lentil soup with rye bread	Curried salmon patties with a cabbage and carrot slaw	A bowl of mixed berries
Day 5	Oat porridge cooked with milk, topped with grated apple and cinnamon	Apple, walnut and greens salad with canned herring or salmon	Crispy baked cod with roasted beets and boiled potatoes	Plain low-fat yogurt with blueberries
Day 6	Open-faced rye sandwich with a sliced boiled egg and tomato	Turkey and vegetable soup with rye crispbread	Pan-seared fish with wilted kale and pearl barley	Carrot sticks and a few walnuts
Day 7	Muesli with oats and seeds, low-fat milk and lingonberry or cranberry	Fennel-carrot slaw with canned sardines on rye bread	Roast chicken cooked in canola oil, with roasted beets in orange sauce and boiled potatoes	An apple

Tips

Use canola oil as your everyday cooking oil; it is the US name for rapeseed oil.
Swap white bread for whole-grain rye bread or rye crispbread.
Eat fish two or three times a week; canned salmon, herring and sardines are easy options.
Frozen blueberries and lingonberry jam are easy ways to add Nordic berries.

What studies found

Observed. Across 13 cohorts of 930,153 people, the highest adherence went with a 22% lower death rate. Jalilpiran 2022, Crit Rev Food Sci Nutr

See what it means for your longevity score

The recipes (16)

Public-domain recipes from U.S. government agencies, reproduced with their credit lines. No endorsement by these agencies is implied.

Alaska Salmon Salad

Serves 6 · Recipe from NHLBI (NIH) (Honoring the Gift of Heart Health Manual for American Indians and Native Alaskans) · Original recipe

Ingredients

1 fillet (14 oz) salmon
⅓ C chopped green onion
⅓ C chopped celery
⅓ C nonfat plain yogurt
1 Tbsp lemon juice
Ground black pepper, to taste

Steps

Bake fresh, unsalted salmon (until it flakes easily with a fork in the thickest part). Flake, place in a bowl, and chill.
After salmon has chilled, stir in the remaining ingredients.
Season with black pepper to taste.
Serve as a side dish or salad, or spread on pilot bread or unsalted crackers.

Per serving: Calories: 105Fat: 4 gSodium: 47 mg

Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services.

Braised Cod With Leeks

Serves 4 · Recipe from NHLBI (NIH) (Deliciously Healthy Dinners) · Original recipe

Ingredients

1 Tbsp butter
2 C leeks, split lengthwise, sliced thin, and rinsed well
3 medium carrots, rinsed, peeled, and cut into thin sticks
4 new (red) potatoes, rinsed and sliced into ½-inch thick circles
2 C low-sodium chicken broth
2 Tbsp fresh parsley, rinsed, dried, and chopped (or 2 tsp dried)
12 oz cod fillets, cut into 4 portions (3 oz each)
½ tsp salt
¼ tsp ground black pepper

Steps

Heat butter in a large sauté pan. Add leeks and carrots, and cook gently for 3–5 minutes, stirring often, until the vegetables begin to soften.
Add potatoes, chicken broth, parsley, and salt and pepper, and bring to a boil over high heat. Reduce heat and simmer gently until the vegetables are just tender, about 10–12 minutes.
Add cod fillets, and cover with a tight-fitting lid. Continue cooking over low heat for an additional 5 minutes or until the fish is white and flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F).
Serve each cod fillet with 1½ cups broth and vegetables.

Per serving: Calories: 158Protein: 17 gCarbs: 13 gFibre: 3 gFat: 4 gSodium: 437 mg

Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services.

Greek Yogurt with Warm Berry Sauce

Serves 4 · Recipe from VA (VHA Nutrition and Food Services) · Original recipe

Ingredients

2 cups frozen berries (unsweetened)
1 tablespoon lime juice
2 cups plain Greek yogurt (2% fat)

Steps

Combine the frozen berries and lime juice in a small saucepan.
Bring the mixture to a boil over medium-high heat.
Reduce heat to medium-low to maintain a gentle simmer.
Cook until a sauce forms and thickens, about 10-12 minutes.
Divide the yogurt into four serving bowls.
Top each serving of yogurt with a quarter of the sauce (about ⅓ cup).
Serve immediately, or chill before serving.

Per serving: Calories: 130Protein: 12.5 gCarbs: 13 gFibre: 3 gFat: 3 gSodium: 40 mg

Source: U.S. Department of Veterans Affairs, Veterans Health Administration Nutrition and Food Services.

Roasted Beet Borscht

Serves 8 · Recipe from VA (VHA Nutrition and Food Services) · Original recipe

Ingredients

1 pound beets (about 2-3 medium beets), cut into 1-inch chunks
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
3 tablespoons olive oil, divided
2 large carrots, chopped (about 2 cups)
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced (about 1 teaspoon)
½ teaspoon dried thyme
6 cups (48 ounces) low-sodium vegetable broth
2 tablespoons red wine vinegar
1 tablespoon sugar or honey
2 tablespoons chopped fresh dill (about ½ ounce)
½ cup plain nonfat Greek yogurt
1 medium tart-flavored apple (e.g. Granny Smith), cored and finely chopped (about 1 cup)

Steps

Preheat the oven to 400°F.
On a baking sheet, toss the beets with 2 tablespoons of the oil, ¼ teaspoon of the salt, and ¼ teaspoon of the black pepper. Roast until tender, about 30-40 minutes.
Meanwhile, heat a large pot over medium heat. Add the remaining 1 tablespoon of oil and heat until shimmering.
Add the carrots, onion, the remaining ¼ teaspoon salt, and the remaining ¼ teaspoon black pepper. Cook, stirring occasionally, until beginning to soften, about 10 minutes.
Add the garlic and thyme. Cook until fragrant, about 1 minute.
Add the broth and bring to a boil over high heat, then reduce the heat to maintain a simmer.
Cook until the carrots are tender, about 15-20 minutes.
Transfer the beets to a blender, along with the carrots, onion, and enough broth to fill the blender about halfway.
Remove the plastic piece from the center of the blender lid and place a towel over the hole. Blend until smooth, about 2-3 minutes.
Return the pureed mixture to the pot and stir in the vinegar and sugar or honey. Reheat over the stovetop if needed.
In a small mixing bowl, stir together the yogurt and dill.
Serve warm or chill before serving, topping each serving with 1 tablespoon of the yogurt-dill mixture and 2 tablespoons of the chopped apple.

Per serving: Calories: 165Protein: 6 gCarbs: 21.5 gFibre: 3.5 gFat: 7.5 gSodium: 350 mg

Source: U.S. Department of Veterans Affairs, Veterans Health Administration Nutrition and Food Services.

One-Pot Chicken Barley Stew

Serves 4 · Recipe from VA (VHA Nutrition and Food Services) · Original recipe

Ingredients

1 tablespoon olive oil
1 large onion, diced (about 1½ cups)
3-4 cloves garlic, minced (about 2 teaspoons)
¼ teaspoon ground thyme
¼ teaspoon black pepper
¼ teaspoon salt
6 cups (48 ounces) low-sodium chicken or vegetable broth
1 cup uncooked quick-cooking barley
1 (10-ounce) package frozen mixed vegetables (e.g. green beans, carrots, corn, peas)
2 cups diced cooked chicken breast

Steps

Heat a large pot or Dutch oven over medium heat.
Add the oil and heat until shimmering.
Add the onion. Cook, stirring often, until softened, about 3-5 minutes.
Add the garlic, thyme, black pepper, and salt. Cook until fragrant, about 30-60 seconds.
Add the broth and barley.
Bring to a boil, then reduce the heat to maintain a simmer.
Cook until the barley is tender, about 5 minutes.
Add the mixed vegetables and cooked chicken.
Cook until warmed through, about 4-6 minutes.
Serve warm.

Per serving: Calories: 385Protein: 32 gCarbs: 49 gFibre: 12 gFat: 7 gSodium: 180 mg

Source: U.S. Department of Veterans Affairs, Veterans Health Administration Nutrition and Food Services.

Slow Cooker-Poached Eggs and Salmon

Serves 2 · Recipe from VA (VHA Nutrition and Food Services) · Original recipe

Ingredients

Water
Nonstick cooking spray
2 eggs
2 tablespoons chopped fresh chives, divided
2 (4-ounce) salmon fillets
4 cups fresh spinach (about 4 ounces, or 1 cup frozen spinach)
1 tablespoon unsalted butter, melted, divided
2 teaspoons lemon juice, divided
2 pinches (about ⅛ teaspoon) salt, divided
2 pinches (about ⅛ teaspoon) ground black pepper, divided

Steps

Fill a medium saucepan about halfway full with water and bring to a boil.
Meanwhile, coat the inside of two oven-safe ramekins or other small dishes with nonstick cooking spray. Crack an egg into each dish and top each with 1 tablespoon of the chives.
Set the egg dishes in the bottom of a slow cooker, then add the salmon fillets on either side.
Pour the boiling water into the slow cooker until it comes about halfway up the sides of the egg dishes – be careful not to get any water in the egg cups.
Cover the slow cooker with the lid and cook on high for 1 hour. Check for doneness and, if needed, cook for an additional 10-15 minutes.
Use oven mitts to carefully remove the egg dishes. Then lift the salmon out with a slotted spatula or spoon. Set aside.
Add the spinach to the slow cooker and stir into the water until wilted, about 3-4 minutes. Drain or lift out of the slow cooker with tongs and divide between two plates.
Add ½ tablespoon of the melted butter to each portion of spinach. Toss to combine. Top each portion with one of the salmon fillets.
Use a butter knife to loosen the eggs from the dishes and place each on top of the salmon.
Sprinkle each plate with 1 teaspoon of the lemon juice, 1 pinch of the salt, and 1 pinch of the black pepper. Serve warm.

Per serving: Calories: 280Protein: 29.5 gCarbs: 3 gFibre: 1.5 gFat: 17.5 gSodium: 305 mg

Source: U.S. Department of Veterans Affairs, Veterans Health Administration Nutrition and Food Services.

Bean and Barley Soup

Serves 4 · Recipe from VA (VHA Nutrition and Food Services) · Original recipe

Ingredients

1 teaspoon oil
½ cup diced carrots
½ cup diced celery
1 cup diced onion
1 clove garlic, minced (½ teaspoon)
4 cups (32 ounces) no-salt-added chicken or vegetable broth
1 (15.5-ounce) can no-salt-added great northern beans, drained and rinsed
1 (14.5-ounce) can no-salt-added diced tomatoes
½ cup barley, uncooked
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
1 (10-ounce) package frozen chopped spinach, thawed

Steps

Heat a large saucepan (pot) over medium heat.
Add the oil and heat until shimmering.
Add the onion, celery, carrots, and garlic.
Sauté until the vegetables are soft, about 4-5 minutes.
Stir in the broth, beans, diced tomatoes and their liquid, barley, oregano, thyme, and crushed red pepper flakes.
Bring to a simmer and cover, stirring occasionally. Allow barley to cook and flavors to blend for about 20 minutes.
Stir in the spinach.
Continue to simmer until fully cooked, about 5 minutes.
Serve warm.

Per serving: Calories: 230Protein: 13 gCarbs: 42 gFibre: 12.5 gFat: 2.5 gSodium: 220 mg

Source: U.S. Department of Veterans Affairs, Veterans Health Administration Nutrition and Food Services.

Baked Salmon Dijon

Serves 6 · Recipe from NHLBI (NIH) (Deliciously Healthy Dinners) · Original recipe

Ingredients

1 C fat-free sour cream
2 tsp dried dill
3 Tbsp scallions (green onions), rinsed and finely chopped
2 Tbsp Dijon mustard
2 Tbsp lemon juice
1½ lb salmon fillet, cut into 6 portions (4 oz each)
½ tsp garlic powder
½ tsp ground black pepper
Cooking spray

Steps

Preheat oven to 400 °F.
Whisk sour cream, dill, scallions, mustard, and lemon juice in a small bowl to blend.
Lightly coat baking sheet with cooking spray.
Place salmon, skin side down, on the prepared baking sheet. Sprinkle with garlic powder and pepper, then spread with sauce.
Bake salmon fillets until each is opaque in the center and flakes easily with a fork in the thickest part, about 20 minutes (to a minimum internal temperature of 145 °F).
Serve immediately.

Per serving: Calories: 196Protein: 27 gCarbs: 5 gFibre: 0 gFat: 7 gSodium: 229 mg

Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services.

Country Lentil Soup

Serves 4 · Recipe from VA (VHA Nutrition and Food Services) · Original recipe

Ingredients

1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
4 celery stalks, chopped (about 1 cup)
2 medium carrots, chopped (about 1 cup)
2-4 cloves garlic, minced (about 2 teaspoons)
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon ground black pepper
4 cups (32 ounces) low-sodium vegetable broth
1 cup water
1 cup uncooked brown lentils, picked through to remove any stones and rinsed
1 (14.5-ounce) can no-salt-added crushed tomatoes
4 tablespoons (¼ cup) chopped fresh parsley, divided

Steps

Warm a large saucepan or pot over medium-high heat.
Add the oil and heat until shimmering.
Add the onion, celery, carrots, and garlic. Cook until softened, about 5-8 minutes.
Add the oregano, thyme, and black pepper. Sauté until fragrant, about 1 minute.
Add the broth, water, lentils, and tomatoes with their juice.
Bring to a boil over high heat, then reduce the heat to maintain a simmer.
Cover the pot with a lid and cook until the lentils are tender, about 20-30 minutes.
Divide the soup between four serving bowls and top each with 1 tablespoon of the parsley.
Serve warm.

Per serving: Calories: 120Protein: 4 gCarbs: 17 gFibre: 4 gFat: 3.5 gSodium: 185 mg

Source: U.S. Department of Veterans Affairs, Veterans Health Administration Nutrition and Food Services.

Curried Salmon Patties

Serves 1 · Recipe from VA (VHA Nutrition and Food Services) · Original recipe

Ingredients

Nonstick cooking spray
1 teaspoon olive oil
⅓ cup grated onion (about ½ medium onion)
2 teaspoons curry powder
⅛ teaspoon ground black pepper
1 (5-ounce) can salmon in water, bones and skin removed if included, drained (can substitute two 2.5-ounce pouches or one 5-ounce pouch)
3 tablespoons uncooked quick (1-minute) oats
1 tablespoon olive oil mayonnaise
1 tablespoon lemon or lime juice (about ¼ medium lemon or ½ lime)

Steps

Preheat the oven to 375°F.
Line a baking sheet with parchment paper or aluminum foil. Coat with nonstick cooking spray, then set aside.
Heat a medium skillet or sauté pan over medium heat. Add the oil and heat until shimmering.
Add the onion and cook until lightly browned, about 3-5 minutes, stirring often.
Add the curry powder and black pepper. Cook until fragrant, about 1-2 minutes, then transfer to a medium mixing bowl.
Add the salmon, oats, mayonnaise, and lemon or lime juice to the bowl and stir to combine.
Divide the mixture into three portions (⅓ cup each). Shape into patties about ½-inch-thick, then place on the prepared baking sheet.
Spray the patties with nonstick cooking spray, then bake until lightly browned, about 12‐15 minutes. Serve warm.

Per serving: Calories: 350Protein: 37 gCarbs: 17 gFibre: 2.5 gFat: 13 gSodium: 535 mg

Source: U.S. Department of Veterans Affairs, Veterans Health Administration Nutrition and Food Services.

Autumn Salad

Serves 6 · Recipe from NHLBI (NIH) (Deliciously Healthy Dinners) · Original recipe

Ingredients

1 Granny Smith apple, rinsed and sliced thinly (with skin)
2 Tbsp lemon juice
1 bag mixed lettuce greens (or your favorite lettuce) (about 5 C), rinsed
½ C dried cranberries
¼ C walnuts, chopped
¼ C unsalted sunflower seeds
⅓ C low-fat raspberry vinaigrette dressing

Steps

Sprinkle lemon juice on the apple slices.
Mix the lettuce, cranberries, apple, walnuts, and sunflower seeds in a bowl.
Toss with raspberry vinaigrette dressing, to lightly cover the salad, and serve.

Per serving: Calories: 138Protein: 3 gCarbs: 19 gFibre: 3 gFat: 7 gSodium: 41 mg

Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services.

Crispy Baked Cod

Serves 4 · Recipe from VA (VHA Nutrition and Food Services) · Original recipe

Ingredients

Nonstick cooking spray
4 (4-ounce) cod fillets
1 egg
3 tablespoons cornmeal
3 tablespoons whole wheat flour
1 tablespoon grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon dried dill
½ teaspoon ground black pepper

Steps

Preheat the oven to 375°F. Spray a baking sheet with nonstick cooking spray or line with parchment paper and set aside.
Pat the cod dry with paper towels.
Crack the egg into a shallow dish and beat lightly with a fork. Set aside.
In another shallow dish, combine the cornmeal, flour, parmesan, garlic powder, paprika, dill, and black pepper. Set aside.
One fillet at a time, dip the cod in the beaten egg and then dip in the cornmeal mixture, covering both sides. Shake off any excess coating and lay the breaded cod on the prepared baking sheet.
Bake until the cod flakes easily with a fork and is golden-brown (minimal internal temperature of 145°F), about 10-15 minutes.
Serve right away.

Per serving: Calories: 145Protein: 19.5 gCarbs: 11.5 gFibre: 1 gFat: 2 gSodium: 635 mg

Source: U.S. Department of Veterans Affairs, Veterans Health Administration Nutrition and Food Services.

Homemade Turkey Soup

Serves 16 · Recipe from NHLBI (NIH) (Stay Young At Heart) · Original recipe

Ingredients

1 turkey carcass—it should have some meat (at least 2 C) remaining
2 medium onions
3 stalks of celery
1 tsp dried thyme
½ tsp dried rosemary
½ tsp dried sage
1 tsp dried basil
½ tsp dried marjoram
½ tsp dried tarragon
½ tsp salt
Ground black pepper, to taste
½ lb Italian pastina or other small pasta

Steps

Place turkey carcass in a large 6-quart pot. Cover with water, at least ¾ full.
Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot as well.
Simmer, covered, for about 2 ½ hours.
Remove carcass from pot. Cool soup in the refrigerator (hint: divide soup into smaller, shallower containers for quicker cooling).
While soup is cooling, remove remaining meat from turkey carcass. Discard bones and cut meat into bite-sized pieces.
After soup has cooled, skim off fat from top. Return soup to pot.
Add turkey meat to skimmed soup, along with herbs and spices.
Bring to a boil and add pastina. Continue cooking on low boil for about 20 minutes, until pastina is done. Serve at once or refrigerate for later reheating.

Per serving: Calories: 226Fat: 5 gSodium: 217 mg

Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services.

Lemony Pan-Seared Fish with Wilted Kale

Serves 1 · Recipe from VA (VHA Nutrition and Food Services) · Original recipe

Ingredients

1 lemon
1 (4-to 6-ounce) fish fillet (e.g. flounder, whiting, tilapia, salmon, tuna)
¼ teaspoon salt-free seasoning blend
1½ teaspoons chopped fresh dill (or ½ teaspoon dried)
1 tablespoon olive oil, divided
2 cups chopped or shredded kale, stems removed

Steps

Cut the lemon in half lengthwise. Juice one of the halves into a small bowl. Cut the other half into four wedges. Set the lemon juice and lemon wedges aside.
On a clean plate or other surface (e.g. cutting board), pat the fish dry with paper towels, then season it evenly on both sides with the seasoning blend and chopped dill.
Preheat a nonstick skillet over medium-high heat.
Add ½ tablespoon of the oil to the pan.
Add the fish and cook on the first side until browned, about 2-4 minutes.
Turn the fish over and heat until cooked through and flakes easily with a fork, about 4-6 minutes.
Transfer the fish to a clean plate and cover with foil.
Add the remaining ½ tablespoon of oil to the pan.
Add the kale and cook until wilted, about 2-4 minutes.
Add the lemon juice and stir to combine.
Transfer the kale to the plate with the fish and serve warm, squeezing on additional lemon juice as desired.

Per serving: Calories: 325Protein: 28 gCarbs: 23 gFibre: 4.5 gFat: 15 gSodium: 140 mg

Source: U.S. Department of Veterans Affairs, Veterans Health Administration Nutrition and Food Services.

Fennel-Carrot Slaw

Serves 2 · Recipe from VA (VHA Nutrition and Food Services) · Original recipe

Ingredients

1 medium fennel bulb, cored and thinly sliced (about 1 cup)
1 medium carrot, shredded (about ½ cup)
1 tablespoon chopped fresh parsley
2 tablespoons white vinegar
1 tablespoon Dijon or brown mustard
1 teaspoon extra-virgin olive oil
1 pinch salt
1 pinch ground black pepper

Steps

In a medium mixing bowl, whisk together the vinegar, mustard, oil, salt, and black pepper.
Add fennel, carrot, and parsley. Toss to combine.
(Optional) Chill for 1 hour for best flavor.
Serve cold.

Per serving: Calories: 85Protein: 2 gCarbs: 14 gFibre: 5 gFat: 3 gSodium: 150 mg

Source: U.S. Department of Veterans Affairs, Veterans Health Administration Nutrition and Food Services.

Roasted Beets with Orange Sauce

Serves 4 · Recipe from NHLBI (NIH) (Deliciously Healthy Dinners) · Original recipe

Ingredients

1½ lb small beets, leaves trimmed, each peeled and cut into four chunks
1 tsp olive oil
1 orange, rinsed (for peel and juice)
½ tsp anise seeds (optional)

Steps

Preheat oven to 450 °F. Cover a baking sheet with aluminum foil for easy cleanup.
In a medium bowl, toss the beets with the olive oil until well coated.
Spread beets on baking sheet in a single layer.
Bake 30–40 minutes. When done, beets should be easily pierced with a sharp knife.
While beets bake, grate the zest from the orange. Place in a small bowl. Cut the orange in half. Squeeze the juice (about ½ cup) into the bowl with the orange zest. (Use a large spoon to press the inside of the orange to extract more juice.) Add anise seeds (optional). Set aside.
When the beets are tender, return them to the tossing bowl. Pour the juice mixture over the beets. Mix well to coat, and serve.

Per serving: Calories: 59Protein: 2 gCarbs: 12 gFibre: 4 gFat: 0 gSodium: 88 mg

Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services.

More recipes and guides

How this diet is defined here: Healthy Nordic diet (NORDIET) as defined in Adamsson et al. 2011, J Intern Med (https://pubmed.ncbi.nlm.nih.gov/20964740/), consistent with the Nordic diet scores pooled in the site's evidence (Jalilpiran 2022)

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