The fact that diet can affect an individual’s health is well recognized by health care providers around the world. People who have access to proper nutrition are more likely to have strong immune systems, safer pregnancies and childbirth, lower risk of diabetes and cardiovascular disease, and live longer.
The reasons for this are myriad, complex, and not yet well understood. Some research has shown that a diet rich in added sugars, saturated and trans fats, and excess sodium can induce Chronic inflamation — an underlying risk factor in the development of heart disease, type 2 diabetespoor gut health and other chronic diseases.
Likewise, the American Heart Association recently made dietary and lifestyle recommendations that included a diet rich in fruits, vegetables, whole grains, legumes, low-fat dairy products, and lean animal or plant-based protein to support cardiovascular health.
Experts believe this diet promotes good health through its potential to reduce harmful risk factors for cardiovascular disease, including inflammation, high levels of cholesterolhigh and bad blood pressure to sleep.
The World Health Organization (WHO) also links nutritional status with immune health.
Furthermore, research also shows that carotenoids — antioxidants found naturally in some vegetables and fruits — in the diet can improve blood metabolites in people with liver disease.
Decades of scientific findings support the integral role of diet in health managementthat should not be underestimated.
According to 2020-2025 Dietary Guidelines for AmericansThe core of a healthy diet relies on a high intake of a variety of nutrient-dense foods and beverages, including:
- fruit
- vegetables
- whole grains
- low-fat and fat-free dairy
- lean protein
- healthy fats and oils.
Intake of added sugar, salt, saturated fat, and alcohol should be limited for good health.
Some subsistence allowance that can bring health benefits include Mediterranean dietDietary Approaches to Stop Hypertension (PINCH), and the United States Department of Agriculture (USDA) Healthy Eating MyPlate Getting closer.
“food as medicine” is a practice based on the knowledge that food and diet play an important role in the prevention and management of disease.
There is no single definition of “food as medicine,” but it generally refers to prioritizing food and diet in an individual’s health plan, with the goal of preventing, reducing symptoms, or reversing a disease state.
It focuses on increasing consumption of a variety of minimally processed, plant-based, whole foods and limiting intake of highly processed foods high in added sugar, oil, and salt.
Foods that are claimed by proponents to have medicinal properties, often due to purported high levels of a particular micronutrient or biomolecule, sometimes referred to as Functional Foods — are of particular interest to people who regard food as medicine.
These include a variety of herbs and spices, legumes, nuts and seeds, whole grains, and fruits and vegetables.
The “food as medicine” approach to health management challenges the construction of conventional medicine, which relies heavily on technological medical advances to manage health and disease with pharmaceutical drugs.
It’s worth noting that conventional Western medicine prescribes dietary and lifestyle changes as first-line treatment for some conditions, notably polycystic ovary syndrome (PCOS).
However, the focus is on the balance of macronutrients in the diet, and there is still little clarity on what that should look like in humans, as described in an article published in Nature.
Here are some benefits of a “food as medicine” approach to health care.
disease management
medical nutrition therapy it is part of an evidence-based health practice that uses diet and food to support disease management, and is a clear demonstration of the role that diet and food play in managing chronic disease.
For example, an increase in dietary fiber supports lower blood sugar levels in people with prediabetes or diabetes, which reduces the occurrence of nerve and blood vessel damage associated with high blood sugar.
Improvements in diet quality can also reduce disease symptoms and improve quality of life.
A study suggests that a modified Mediterranean diet may reduce pain, fatigueand discomfort in people with lipedema, a condition where there is an abnormal accumulation of fat in the lower extremities.
Likewise, observational studies identified that a healthy diet during breast cancer treatment can reduce negative symptoms caused by cancer treatment, such as nausea, vomiting, and loss of appetite.
Economic
The prevalence of chronic diseases has increased worldwide, along with the associated healthcare costs.
In 2010, it is estimated 86% — more than $400 billion — of health care costs in the US alone were due to treating patients with at least one chronic disease. These costs are shared between public resources and patients’ out-of-pocket costs.
The use of “food as medicine” could conceivably reduce health care costs by potentially reducing disease severity through better lab work, fewer medications, and fewer hospitalizations.
However, the issues and policies surrounding food apartheid Y access Healthy foods among low-income communities in the US that support better health and lower health care costs must be continually addressed.
“Food as medicine,” however, is not a flawless approach. These are some of its limitations.
not a panacea
“Food as medicine” is not a stand-alone remedy for all health conditions.
exposure to environmental toxins,
Therefore, while “food as medicine” may support disease management by improving symptoms and slowing disease progression in some diseases, it should not be used as a stand-alone treatment, but rather along with appropriate medical therapy.
Driven by disinformation
social media it can be an effective source of health promotion among health professionals and organizations.
However, it can also be a source of misinformation and the exchange of unverifiable information, especially when it comes to “food as medicine” or alternative medicinal therapies.
is described in food is not medicine For nutritionist Dr. Joshua Wolrich, the vilification of individual foods can lead to unhealthy eating behaviors.
Drug-nutrient interactions
It is also important to consider how foods interact with medications. This is known as drug-nutrient interaction, which can increase or stop the effect of a medicine in the body.
A common example is grapefruit juice, which doctors often recommend drinking avoided when taking some medications, although some research shows that it can to get better the effect of statins in lowering cholesterol.
Drug-nutrient interactions must be considered for the perfect “food as medicine” relationship and appropriate medical interventions in the best interest of patient care.
“Food as medicine” may be an emerging concept in the Western world, but many cultures around the world have long recognized the role of diet in health.
Various healthy diets rich in fruits, vegetables, whole grains, nuts and seeds, lean proteins and low-fat dairy products could reduce the risk associated with the development of chronic diseases, including heart disease and type 2 diabetes.
However, “food as medicine” is not a cure-all and should be used in conjunction with appropriate medical treatment.
