Food Can Be the Best Medicine

Dr Shahidul Islam

Long before modern medicine developed, people understood that food was closely linked to good health. Ancient Greek physician Hippocrates famously said, “Let food be thy medicine and medicine be thy food.” Modern medicine is now giving this idea a new meaning. The Food is Medicine movement does not suggest that food can replace medicine or cure every disease. Rather, it promotes proper nutrition as an integral part of disease prevention, management and recovery, with doctors, nutritionists and healthcare systems working together.

Over the past two decades, the world has faced a growing burden of non-communicable diseases. Alongside infectious diseases, millions suffer from diabetes, hypertension, heart disease, obesity, fatty liver disease, kidney disease and cancer. Many of these conditions are closely linked to unhealthy diets. Excessive consumption of sugar, salt, trans fats and ultra-processed foods can worsen such conditions. Medication may control symptoms, but long-term improvement often also requires changes in diet and lifestyle.

The Food is Medicine approach is not entirely new, but the relationship between food and healthcare is changing. In the past, doctors prescribed medicines while nutritionists prepared diet plans. Increasingly, dietary plans are being incorporated into treatment. Patients may receive specific foods, vegetables, fruits, whole grains, fish or medically designed meals according to their health conditions.

The United States is currently at the forefront of this movement. Government agencies, universities, hospitals, non-profit organisations and health insurers are working to provide patients with scientifically planned food. One example is Produce Prescription, through which doctors prescribe healthy food alongside medicines. Some programmes provide patients with financial assistance or vouchers to buy fruits and vegetables.

Another initiative is Medically Tailored Meals. Registered dietitians and doctors prepare meals according to a patient’s disease, age, weight, kidney function, blood sugar and heart disease risk. Meals for kidney patients, for example, contain controlled amounts of protein, sodium, potassium and phosphorus. Heart patients may receive meals low in saturated fat and high in fibre, while cancer patients may require food rich in protein and calories. Such meals can also be delivered to patients’ homes.

Studies in the United States have found that such programmes can reduce hospital admissions and emergency department visits and, in some cases, lower healthcare costs. Diabetic patients have shown improved blood glucose control, while patients with hypertension have experienced lower blood pressure. This suggests that investment in healthy food can benefit both patients and the wider healthcare system.

The United Kingdom has also incorporated food and nutrition into preventive healthcare. The National Health Service (NHS) considers nutrition important in managing chronic diseases such as diabetes, obesity, heart disease, kidney disease and cancer. Specialist dietitians work with doctors and other healthcare professionals to assess patients’ diet, lifestyle, physical activity and mental health.

In some areas, Social Prescribing programmes connect patients with community gardens, healthy cooking classes, nutrition education and food support schemes. The aim is to help people adopt healthier lifestyles and reduce their long-term dependence on medication. Universities and research institutions are also studying the links between food, the gut microbiome, mental health and chronic diseases. At the same time, food companies are investing in functional foods, Foods for Special Medical Purposes and personalised nutrition.

The benefits extend beyond healthcare. Greater use of nutritious food in treatment can increase demand for locally produced fruits, vegetables, pulses, fish, milk and whole grains. This can support farmers, strengthen domestic agriculture and improve public access to fresh and nutritious food. Food is Medicine can therefore become a broader model linking public health, agriculture, food production, research and the economy.

Ireland and other European countries are also placing greater emphasis on nutrition-based preventive healthcare. Ireland’s Sláintecare health reform programme seeks to reduce dependence on hospital-based treatment and strengthen community healthcare. Community dietitians, general practitioners, nurses, pharmacists and other healthcare workers work together to provide early dietary advice to people at risk of diabetes, obesity, heart disease and malnutrition. Children, pregnant women, older people and patients with chronic diseases receive particular attention.

Similar initiatives can be seen elsewhere in Europe. Italy has long promoted the Mediterranean diet, based on olive oil, fish, vegetables, fruits, pulses, nuts and whole grains. Research has linked this diet to lower risks of heart disease, type 2 diabetes and some cancers. Spain is also promoting healthy dietary lifestyles through healthcare and research initiatives, while countries such as the Netherlands, Sweden, Denmark and Finland have incorporated nutrition into school programmes, elderly care and community health services.

Hospitals in many European countries now assess patients’ nutritional condition alongside their medical needs. Patients suffering from malnutrition, preparing for surgery or undergoing cancer treatment may receive specialised nutrition plans, high-protein drinks or other nutritional supplements to support recovery.

The experiences of these countries show that food is increasingly being recognised as an important part of modern healthcare. Preventing illness through balanced and nutritious diets can be more effective and economically beneficial than relying solely on expensive treatment after people become sick. For countries like Bangladesh, this approach could offer an opportunity to connect public health with agriculture, nutrition and food security. Food may not replace medicine, but used properly, it can play a major role in keeping people healthy and helping patients recover.

Author: Food scientist based in the UK.