Functional Nutrition to Prevent and Treat Chronic Illness

Chronic diseases such as diabetes, hypertension, and cardiovascular disease make up the majority of illness in middle-age and older populations. These are often treated with pharmaceuticals, but research indicates many of these conditions can be prevented or treated with nutritional interventions known as functional nutrition.

A 2018 study in the journal Nutrition found that wider implementation of Mediterranean-style plant-based diets would lead to improved health outcomes. These diets emphasize consumption of nutrient-dense plants foods such as fruits, vegetables, legumes, and nuts, and minimize processed foods, certain oils, and animal-sourced foods such as meat, dairy, and eggs.

Studies associate a Mediterranean diet with greater gut microbial diversity and a lower risk of hospitalization among cirrhosis patients. High-quality nutrition can, for instance, prevent chronic disease in adolescents and improve outcomes following surgical procedures.

A May 2018 study published in Neurology found that people who eat a diet rich in vegetables, fruits, nuts, and fish may have bigger brains, potentially offsetting age-related shrinkage. A series of articles in the March 2018 issue of the Journal of Gerontology, “Series A: Biological Sciences and Medical Sciences,” found a positive relationship between the Mediterranean diet and physical and cognitive function, correlating with healthy aging outcomes.

Many physicians are not stressing the importance of plant-based diets as a first-line treatment for chronic illness, as most medical schools do not offer nutritional training as part of the curriculum. However, clinicians can use the evidence-based nutrition strategies of functional nutrition to restore patients’ health and improve outcomes.