A recent study found that worldwide, 1 in 5 deaths is linked to poor diet. In fact, according to Dr. Hyman at the Cleveland Clinic, “food is the biggest contributor, globally, to chronic disease and death”. In the United States, the leading risk factor for death and disability is suboptimal diet quality so understanding how nutrition affects the overall picture of wellness and disease is critical to healthcare related companies. The good news is that suboptimal diet is a modifiable risk factor that can be impacted through appropriate education and support from health professionals. It is important that industry professionals understand and integrate this knowledge as they support their healthcare professional customers.
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