The Power of Functional Nutrition

Research indicates that disease prevention and surgical recovery are improved when supported by proper nutrition.^1,2 However, clinicians are rarely offered even basic nutritional training in medical and osteopathic school, a study of incoming pediatric residency interns showed.³ Perhaps unsurprisingly, many patients do not have optimal nutrition,⁴ are experiencing record levels of chronic disease,⁵ and are most likely being treated with pharmaceuticals, despite the availability of other highly effective options.^6,7

When high-quality nutrition is applied effectively and consistently, it can prevent future chronic disease in adolescents,⁸ enhance cognition in people with dementia,⁹ and improve outcomes in patients receiving colorectal and GI oncological surgeries,¹⁰ to name a few. Moreover, in patients who have hospital stays for any reason, nutrition support is associated with fewer infectious complications and shorter lengths of stays.¹

Chronic diseases account for the majority of health concerns in middle-aged and older populations,¹¹ and many of these conditions respond well to nutritional interventions. Risks of obesity, diabetes, hypertension, and cardiovascular disease are strongly linked to lifestyle, especially dietary choices.^12,13

A 2018 study in the journal Nutrition found that a wider implementation of plant-based eating (specifically a Mediterranean-style diet and/or a diet with a daily portion of soy-containing foods) would lead to improved health outcomes.¹⁴ There are a variety of approaches for plant-based eating, from Mediterranean-type diets to vegetarian and vegan diets. Plant-based diets aim to maximize the consumption of nutrient-dense plant foods (vegetables, fruits, beans, peas, lentils, and nuts) and minimize processed foods, oils, and animal foods (including dairy and eggs).¹² Yet despite the strong body of evidence favoring plant-based diets, including studies showing a willingness of the general public to embrace them, many physicians are not

In this video, IFM educator Michael Stone talks about Functional Nutrition and how clinicians can use high-quality foods that are rich in phytonutrients to address their patients’ clinical imbalances: