Council for Responsible Nutrition says nutrition is foundational for health care

There is a growing scientific consensus that nutrition should be recognized as a foundational component of health care — alongside medications, procedures, and diagnostics — which is underscored in a new report by the Council for Responsible Nutrition-International (CRN-I).

The authors of the report underline that combining healthy diets, evidence-based supplementation, and supportive public health policies is critical to improving healthspan and addressing the growing global burden of chronic disease.

“Nutrition plays a fundamental role in helping people stay healthier for longer, and the science continues to show how diet, lifestyle, and targeted nutrition interventions can support resilience and healthy aging,” says Luke Huber, VP of scientific and global affairs at CRN and lead author of the report.

“We’re encouraged to see policymakers — including the US Department of Health & Human Services (HHS) — highlight the importance of nutrition education for health care professionals. Ensuring that doctors and other clinicians receive stronger training in nutrition will help patients make better-informed decisions about diet, lifestyle, and responsible use of dietary supplements.”

Convening on dietary strategies

Published in the European Journal of Nutrition, the new report summarizes the findings of the CRN-I symposium “Food Is Medicine: The Role of Nutrition in Extending Healthspan,” held in Dresden, Germany. 

The symposium gathered leading researchers and nutrition experts to examine how dietary strategies and bioactive nutrients can reduce chronic disease risk. However, the report balances this optimism while calling for scientific rigor, emphasizing that the potential for “Food Is Medicine” to extend healthspan lacks safety data and clinical results for several nutrients.

Clinical evidence is vital as micronutrient deficiencies remain prevalent even in high-income countries, according to the authors. Consequently, they argue for a “societal approach” that includes systematic monitoring of nutrient gaps and updated dietary guidelines.

Symposium experts emphasized that dietary supplements may also play a complementary role in supporting nutrition and health.The report identifies key areas where nutrition interventions may influence long-term health outcomes. The first focuses on how dietary patterns and targeted nutrition interventions enhance the body’s ability to respond to physiological stress and maintain function as we age.

The report advocates adequate protein intake — especially for older adults — to support muscle mass, metabolic health, and functional independence.

It highlights that phytochemicals — bioactive compounds found in fruits, vegetables, tea, and coffee — may help reduce the risk of conditions such as type 2 diabetes and cardiovascular disease.

Meanwhile, major clinical findings cited in the report suggest vitamin D supplementation may influence inflammation and other health outcomes in aging populations.

The report also highlights emerging evidence that micronutrients and other bioactive compounds — often delivered through dietary supplements — can support resilience and overall health when used alongside a healthy diet.

Role of supplements

While initiatives under the “Food Is Medicine” banner often focus on improving access to whole foods, symposium experts emphasized that dietary supplements may also play a complementary role in supporting nutrition and health.

In the US, roughly 75% of adults report using dietary supplements, most commonly to support overall health and wellness, according to the report authors.

Advances in medical nutrition products — particularly for aging patients — have also raised the bar on palatability, to ensure a better flavor and texture experience for consumers.

Danone’s specialized nutrition brand, Nutricia, recently launched its first savory-flavored solution in the Fortimel PlantBased range. The company underscores that enhancing personalized medical nutrition with familiar flavors to help patients adhere to their prescribed plans and support their recovery.

Nutrition and healthspan

Recently, the US HHS expressed support for expanding nutrition education in medical school curricula. CRN-I supports this as part of its push to ensure health care professionals are better equipped to counsel patients on nutrition and dietary supplements.

In one previous study involving medical trainees, researchers found that practicing hands-on cooking can effectively increase resident physicians’ nutrition knowledge. They asserted this approach may be better than traditional classes in improving participants’ confidence in providing dietary counseling.

Earlier this month, the Rockefeller Foundation predicted that Food is Medicine programs could boost the economy, creating over US$45 billion in economic activity and generating jobs. However, its successful implementation relies on whether states prioritize local sourcing and investing in food system infrastructure to grow the local economy.

“The idea of Food is Medicine goes beyond preventing malnutrition or addressing dietary insufficiencies. It suggests that the strategic use of foods can assist conventional medicine with its aim of preventing, treating, and even reversing certain health conditions,” conclude the CRN-I symposium authors.

Their report also flags economic barriers to these interventions. While evidence-based supplements are frequently prescribed by health care professionals, they are typically excluded from health care coverage. The symposium participants suggested these should be considered for reimbursement, similar to medically tailored meals, to ensure they reach the most vulnerable populations.