Diet-related illnesses cost more than US$1 trillion and immeasurable human suffering and pain. Policymakers are beginning to understand that it makes sense to support food-as-medicine initiatives.
Academic rigor, journalistic flair
Articles on food as medicine
Displaying all articles
Upping your intake of vegetables and fruits can do more than just reduce your risk of heart disease, diabetes and cancer – it could also help you breathe easier.
A world-first trial showed depression is reduced after just three months following a diet rich in vegetables, fruits, wholegrains, legumes, fish, lean red meats, olive oil and nuts.
The populations of most Western countries report eating far less fruit and vegetables than they’re supposed to. So what’s making it so hard for us to get to the recommended ‘two and five’?
Top contributors
-
Nutrition Epidemiologist, CSIRO
-
Alfred Deakin Professor, Deakin University
-
Professor, University of Newcastle
-
Research Dietitian, CSIRO
-
Research Dietitian, CSIRO
-
Dean of Friedman School of Nutrition Science and Policy, Tufts University
-
Professor of Nutrition, Tufts University
-
Associate Professor in Human Nutrition, Tufts University
