Editor’s Note: This
has been a particularly busy time for me and so I did not get to post my March
blog but here it is. My planned
topic for April’s blog was Nutritional and Holistic Stress Management in honor
of April being Stress Awareness Month and I will post that it in June. As for my May blog – this will be a
discussion of my recent first author publication that was just published in the
March/April issue of Explore: The Journal of Science and Healing, entitled,
“Perceived Stress in Patients with Common Gastrointestinal Disorders: Associations with quality of life
(QOL), symptoms and disease management.”
Challenges and Opportunities for Advancing the Field of Nutrition in
Today’s Healthcare Environment
Nutrition has always been pretty
controversial and difficult to pin down given how complex a scientific
discipline it is and given the competing models of care and approaches that are
taken. This may be best illustrated
by the conventional medical model and its disease management system, in
comparison to the integrative medicine model and its preventive and holistic
approach to healthcare. It is
always difficult to change a model that is well entrenched but it is changing
slowly.
It is generally accepted that
conventional medicine is great for emergency and acute care, and does rather
poorly with chronic disease care because it does not do a very good job with
lifestyle characteristics such as nutrition, fitness and stress management, as
well as sustainable behavioral change approaches. Integrative or holistic medicine is an approach that
includes the whole person and addresses physical, emotional and spiritual
well-being. Unfortunately, while
there is research to support an evidence base for practice, the research is
difficult to do and there is not the funding needed to more quickly support
changes in care. Much of the
progress has also been supported by public demand and that is likely to
continue.
Dietary Guidelines
There are good dietary models
that are being promoted in general with the Mediterranean Diet being the best
example and a good prototype for a healthy dietary plan. Not only does it support a good dietary
composition with vegetables, fruits, whole grains and beans, but it also effectively
balances these foods with less animal products, and sugars and refined flour
products, and it has an important philosophic approach suggesting a focus on fresh
foods and unprocessed foods as much as possible.
What is not well supported is the
importance of food intolerance or food allergy, and the importance blood sugar
regulation and insulin resistance, which is described below. These approaches will hopefully
get more attention and research support in the near future.
Food intolerance and food allergy
The most common foods in this
category is sugar, dairy and wheat and my work with clients and patients
suggest that they need to be limited because they contribute to a variety of
symptoms and problems such as stomach and intestinal symptoms, headaches,
fatigue, as well as autoimmune disorders, allergies and other health
issues. It is also that these
foods tend to be quick and easy to eat and can be addictive, which often
decreases the amount of fresh vegetables and fruit in a diet. This combination effect can have
serious health consequences. One
of the best approaches to evaluate these health effects is to follow an
elimination challenge diet that cuts out sugar, dairy and wheat, as well as
many other potentially allergenic and intolerant foods for one to four weeks –
foods are then added in one at a time to see if they produce reactions.
Hypoglycemia, abnormal glucose
tolerance and insulin resistance
While this is well recognized to
be important in healthcare, the problem is that there is not as much
consideration of the fact that a higher protein, lower carbohydrate diet can be
an important, healthy and practical approach for many people. Again, this can get complicated because
there are many approaches that can be considered and it should still be in the
context of a fresh food and unprocessed diet. When I worked at the Atkins Center for Complementary
Medicine, I got a great training in these diets and saw how helpful they can be
for weight, diabetes, cardiovascular disease and other disorders such as GI
problems (GERD, IBS and IBD) and neuropsychological disorders (depression,
anxiety and others) – it is again important to individualize the guidelines for
each client or patient to insure that it is healthy and that people get the
best results and outcomes.
Targeted Nutritional Supplements
This is the other important
nutritional area where good progress still needs to made as a part of a more
natural and preventive healthcare system.
Most of the public are open to and want to use more natural products but
the entrenchment of the pharmaceutical industry in healthcare and the
resistance of the healthcare system is making this difficult and slowing the
progress down. More and effective
research would be helpful but again, this can be difficult research to do and not
enough funding to make great progress.
The most common supplements that
I recommend are a multivitamin and mineral, fish oil (omega 3 fatty acids),
vitamin D, magnesium and calcium (these last three can also be combined in an
osteoporosis or bone building formula).
Then there are specific and targeted supplements that can be useful for
GI disorders (eg. a probiotic and digestive enzyme), heart function and heart
related disorders (eg. coenzyme Q10 and hawthorne, in addition to fish oil and
magnesium), and targeted supplements for a range of other health issues.
Moving Forward
Progress will continue to be slow
with so much uncertainty in healthcare but this will continue to be most
effectively promoted by integrative and holistic medicine, as well as the
continued demand by the public.
Another big and important step will be the effective inclusion of
prevention in medicine but it is hard to predict when that will really occur.