The Role of Functional Nutrition in Disease Prevention and Management

Top Things to Know

Functional foods can act as therapeutic agents in chronic disease management, which may be beneficial in FIM programs.

Teaching patients how to prepare nutrient-rich meals and providing MTG can improve adherence to dietary recommendations.

Personalization and safety are critical for food-based interventions.

Summary of Conclusion/Findings

The review emphasizes the concept of Food is Medicine (FIM), which integrates nutrition into disease prevention, management, and sometimes reversal. It highlights that functional foods (foods rich in bioactive compounds) can modulate metabolic pathways and influence health outcomes through mechanisms such as reducing inflammation, improving lipid profiles, and supporting gut health. Culinary medicine is presented as a practical approach combining nutrition science and cooking to create therapeutic diets, medically tailored meals, and produce prescriptions. Evidence suggests that these interventions can reduce medication use, lower healthcare costs, and improve chronic disease outcomes, including diabetes and cardiovascular conditions. The review also details specific functional foods (e.g., oats, amaranth, chili, ginger, rosemary) and their pharmacologic properties, while cautioning about potential drug-food interactions. Future directions call for more research and collaboration to make food-based interventions scalable and personalized.