by Each year, more than 83 percent of US adults will need to visit a health care professional. The reasons for healthcare visits vary widely – some will require routine tests or check-ups, while others will require more thorough care and investigation. In total, physicians deal with approximately one billion appointments each year, and while many of those visits will always be necessary, some could be prevented with better nutritional advice. After all, research suggests that the way we eat can have a significant impact on our overall health.
However, in September 2024, an expert panel of medical and nutrition professionals published a study that expressed concern that physicians in the US were not “equipped” to give the correct nutritional advice to their patients due to inadequate training. Not only does this cost people their health, but it also costs money. The study, published in the journal JAMA Open Networknoted that diet-related diseases cost healthcare systems approximately $800 billion in 2019.
“I think most patients assume their doctors are trained to advise them on nutrition and food choices, but this was not part of their required training,” said David Eisenberg, MD, lead author of the study. and director of culinary nutrition at the Harvard School of Public Health TH Chan, said in a statement.
“It is surprising that there are no nationally required nutrition competencies in medical education,” he continued. “This is surprising and important, given the epidemics of obesity, diabetes and other diet-related chronic diseases in this country, as well as the ever-increasing financial and societal costs.”
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The link between diet, health, and disease
According to Yaa Boakye, RDN, a nutrition consultant, body data practitioner, and personal trainer, nutrition training varies from school to school, but the average medical student in the US receives “between 19 and 24 hours of nutrition education during their all training. ” To put that into perspective, it usually takes about four years to complete medical school. “It’s hardly worth a week of lectures,” Boakye tells VegNews.
And yet, the truth is that poor diet is a major contributing factor to many chronic diseases in the US. The Standard American Diet (SAD), also known as the Western Pattern Diet, is high in saturated fat, sodium, refined grains, added sugars, red meat, and processed meat, all of which are associated with increased risk of disease chronic conditions, such as type 2 diabetes, cancer, and heart disease.
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Nutrient-dense whole foods are extremely low in SAD. In fact, according to the Centers for Disease Control and Prevention, only one in 10 American adults eats adequate amounts of fruits and vegetables. But these foods are full of vitamins, minerals, fiber, antioxidants, and anti-inflammatory compounds, all of which can help significantly reduce the risk of chronic disease.
Earlier this year, the US News & World Report the Mediterranean diet is labeled as the top diet to follow for the seventh year in a row, largely due to its emphasis on plant-based whole foods. “The Mediterranean diet focuses on diet quality rather than a single nutrient or food group,” noted the publication, which compiled its 2024 list with the help of more than 40 nationally recognized dietitians. “Numerous studies have shown that it reduces the risk of chronic health conditions, including heart disease and type 2 diabetes, promotes longevity and improves quality of life.”
Would more nutrition training help reduce and manage disease?
There is no doubt that poor nutrition can increase the risk of certain chronic diseases along with other lifestyle factors, such as smoking, alcohol intake, and lack of exercise. But right now, the health care system in the US and much of the world is focused on treating diseases when they occur, rather than preventing them from occurring in the first place.
“The ‘get sick and fix it’ model is not working,” said Kristin Kirkpatrick, MS, RDN. Health Line back in 2019. “The model needs to be ‘don’t get sick’ and nutrition has a huge component to this.”
This is not the fault of doctors, emphasized Boakye. It is an approach that is embedded in the health care system. “The ideal solution is to weave nutrition education into every phase of medical training,” she explains. “Equipping physicians to approach patient care holistically.”
“Chronic diseases like diabetes, cardiovascular disease and hypertension are not just medical diagnoses,” Boakye expands. “They are life-changing conditions and require constant, complex decisions about food. Diet is not just part of the equation – it’s central to it.”
The bottom line is that diet comes into every part of health care. It plays a major role in prevention, but it can also play a major role in disease management. A diet rich in whole foods has been linked to helping manage conditions such as endometriosis, polycystic ovary syndrome (PCOS), and even attention-deficit/hyperactivity disorder (ADHD), for example.
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Boakye also targets conditions such as diabetes and hypertension. “A nutrient-rich diet that emphasizes whole foods, fiber and healthy fats plays a vital role not only in the prevention, but also in the management of these diseases,” she explains, noting that the Cur diet Dietary Approaches to Stop Hypertension (DASH) and fiber. -rich foods can play critical roles in controlling symptoms. “But these interventions often come too late,” she explains. “It is not introduced until the patient is already juggling multiple medications.”
Recently JAMA Open Network The study notes the need to start making nutrition a priority in the health care system in medical schools. It highlights 36 important skills across six categories that medical schools need to teach students. Categories include basic nutrition knowledge, nutrition assessment (knowing how to assess a patient’s nutrition without judgment), and public health. The second includes understanding how certain social factors can affect patients’ access to healthy foods.
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Research indicates that more than 40 million Americans live in “food deserts,” which are areas of the US with limited access to affordable, nutritious food and greater access to ultra-processed and fast food options. Because of this, research suggests that people living in food deserts are at a higher risk of developing diabetes, obesity, cardiovascular disease and cancer.
“Food does not exist in a vacuum,” says Boakye. “Dietary choices are shaped by stress, social environments, economic realities, and access to affordable groceries.”
In healthcare, teamwork is fundamental
Physicians cannot do it all, and the JAMA this study acknowledges. He argues that medical schools must also focus on teaching future doctors how to better collaborate with other health professionals, such as dieticians and nutritionists. In Boakye’s opinion, it would also be beneficial for physicians to spend clinical rotations with dietitians, which would give them more experience in nutritional counseling.
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“When doctors and dietitians collaborate effectively, patients receive holistic care, and health outcomes improve,” says Boakye. “If we’re serious about moving toward preventative care, collaboration isn’t just a good idea — it’s the future.”
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Charlotte is an editor and writer for VegNews based in sunny Southsea on the south coast of England.
