Experts recommend limiting processed foods, saturated fats, and prioritizing varied diets rich in whole grains and older vegetable varieties to mitigate health risks. These recommendations stem from research linking certain dietary patterns to increased risks of dementia, colon cancer, cardiovascular diseases, and type 2 diabetes.

Morten Hostrup, Associate Professor of Human Physiology, advises against refined carbohydrates and snacks with artificial additives. He highlights that refined carbohydrates cause significant blood sugar fluctuations, leading to increased hunger. He also avoids non-organic foods due to concerns about potentially harmful substances and their interactions.

Steen Hasselbalch, Chief Physician in Dementia Diseases and Neurology, focuses on avoiding ultra-processed foods and those high in saturated fatty acids. He emphasizes the importance of a balanced diet and exercise in preventing dementia and cardiovascular disease. He also chooses foods with a focus on calorie content.

Per Bendix Jeppesen, Associate Professor researching diabetes and hormonal diseases, prioritizes older varieties of kale, white cabbage, carrots, and beets. Research suggests these older varieties have a better nutritional value and a more beneficial impact on type 2 diabetes patients compared to newer varieties. These vegetables may also contribute to weight loss by requiring more energy for digestion, leading the body to utilize fat reserves.