Setting the right course in nutrition, breaking old habits, and bringing more colour to the plate are at the heart of Natascha Reuter’s work. She has been a dietitian at the Emile Mayrisch Hospital Centre for six years.
Eating is something we all do every day, often without much thought. Yet, despite being such a routine activity, it can have a major impact, both positive and negative, on our health. As a dietitian, Reuter helps patients adjust their eating habits in a healthier direction.
Her interest in nutrition began during secondary school and deepened during her studies in Belgium, where she also made changes to her own habits. However, she stressed that healthy eating should not be restrictive.
Many people, she said, see nutrition as something rigid or associated with dieting and fear being told to give up certain foods. In reality, Reuter said, her approach focuses on increasing variety and helping people integrate a wider range of foods into their daily lives.
According to Reuter, balance is key. She encourages people to explore new foods rather than relying solely on what they grew up eating. A healthy diet does not require large amounts of animal products, she explained, but can benefit from a greater focus on plant-based foods, including fruits, vegetables, and legumes.
One of her main pieces of advice is to become more confident in the kitchen and take the time to try new things.
In her role at the hospital, Reuter and her colleagues primarily support patients who require tailored diets. These include individuals weakened by cancer, those managing diabetes, or patients recovering from gastrointestinal surgery.
There is also a growing number of patients dealing with overweight and obesity. In such cases, long-term follow-up is essential. At the obesity clinic, patients are often prepared months in advance of weight-loss surgery and continue to be monitored afterwards, as the procedure has lifelong implications, Reuter said.
However, Reuter emphasised that nutrition is not only a form of treatment, but that it can also be a powerful tool for prevention. Conditions such as high blood pressure, obesity, diabetes and even certain cancers can be influenced by diet.
She pointed to a recent French study suggesting that up to 40% of cancer cases could be prevented through healthier lifestyles. While diet is not the only factor, it plays a significant role.
Maintaining muscle mass through both nutrition and physical activity is also crucial for long-term health, according to Reuter. She added that diet is not only about losing weight, but also about prevention.
Obesity remains a growing concern. In Luxembourg, around 40% of men and 24% of women are considered overweight, and the trend is increasing. Reuter noted that this is part of a broader pattern observed in many Western countries.
Changes in lifestyle and food availability are key factors. Supermarkets offer more processed products, and food is accessible at any time of day. Reuter said that this contrasts with previous generations, who relied more on seasonal or home-grown food.
She stressed the importance of moderation and gradual change. While some patients are highly motivated to transform their habits quickly, she warned that overly drastic changes can become unhealthy, leading to under-eating, excessive exercise, or increased stress.
However, the causes of overweight are complex, Reuter added. She said that, beyond diet, modern lifestyles, which are characterised by stress, lack of time, and sedentary work, also play a significant role.
Early habits matter, making it important to develop healthy behaviours from a young age, according to Reuter.
Reuter also cautioned against relying too heavily on so-called ‘miracle solutions’ such as Ozempic weight-loss injections. These treatments must be closely monitored by a doctor and cannot replace long-term lifestyle changes, she said.
One step in the right direction, she said, has been the introduction of the Nutri-Score system, which classifies foods from A to E based on their nutritional value. While it provides a useful quick guide, Reuter explained that it is not without limitations and should not be seen as an absolute measure.
She also noted that companies can choose whether or not to display the Nutri-Score on their products. However, it can be particularly useful when comparing similar items, as information such as ingredient lists and nutritional values is not always easy to understand or to assess quickly while shopping, she said.
Reuter also highlighted that fibre intake is often underestimated. She explained that fibre, mainly found in plant-based foods such as fruit, vegetables, whole grains, nuts, and seeds, is frequently overlooked, despite its growing importance.
While much attention is given to protein, weight loss, and muscle building, research increasingly points to the key role of fibre, particularly for gut health, she said.
In recent years, the importance of a healthy gut microbiome has become clearer, with studies showing that it influences far more than just digestion and satiety, according to Reuter. An imbalance is often observed in people with various health conditions, while a healthy gut is considered an important factor in prevention, she said.
At the same time, she pointed to the persistence of common nutrition myths. Misinformation is widespread, particularly online and through television, and studies are often misinterpreted, according to Reuter. As a result, she said, some people believe they should completely avoid sugar, red meat, or carbohydrates, while others tend to overconsume certain nutrients such as protein.
For this reason, Reuter emphasised the importance of the food pyramid, which is regularly updated to reflect evolving knowledge, changing consumption patterns and what people may need more, or find harder to implement, in their diets.
Ideally, she recommends structuring meals so that half the plate is made up of vegetables, one quarter of quality carbohydrates such as whole grains, and one quarter of protein. In addition to meat, protein can also come from fish, eggs, or dairy products, as well as plant-based sources such as soy products and legumes.
Luxembourg’s food pyramid and further nutritional guidance are available on this website, developed in cooperation with several ministries.
