In today’s society, it is common knowledge that cardiovascular diseases are caused by unhealthy diets. In spite of this fact, many physicians are unprepared and reluctant to advise at-risk patients that a healthy diet can protect them from the threat of heart attacks and strokes. A recent study on the Mediterranean diet’s effects on cardiovascular health was so successful that the study concluded early because the results were so overwhelming. However, in medical schools, nutritional education is being taught less. This leaves prospective doctors with little knowledge in the effects of diet on cardiovascular health. As obesity and Type 2 diabetes rates climb steadily, doctors still do not have enough confidence in lifestyle change as means to arrest the epidemics, and they are unlikely to even offer dietary measures to patients who understand that diet change is effective. In addition, the insurance companies would rather treat physical diseases versus initiating preventative measures like professional behavioural counselling.
Although most cardiologists are familiar with diets that are very beneficial to cardiovascular health, most lack the initiative or time to institute changes. The culture in which their medicinal value is nurtured is simply not conducive to any treatments that are not drug or surgery inclined. Cardiovascular disease alone is mortal to over half a million people in the U.S. annually. The most common factor in most of those cases is high cholesterol. That death rate is higher than every form of cancer and all deaths due to AIDS/HIV combined. Doctors choose to prescribe statins and other cholesterol lowering drugs with dozens of side effects instead of addressing the diet issues that are causing the accelerated cholesterol levels. This is the case even when considering that dieting is as effective as medication in treating Type 2 diabetes and obesity. These 2 diseases are responsible for most cardiovascular disease and death.
Technological advances in surgeries and devices that prevent death after incurring heart attacks and strokes cannot prevent the initial need for the surgeries. Only healthy nutrition and diet can prevent these diseases and the disastrous effects of their symptoms. In fact, a high percentage of these surgeries are done even when the patients are not at risk of an event or without the proof that the procedure will prevent any future life threatening events due to cardiovascular disease. As recent as a decade ago, a study suggests that most interning cardiologists had no idea that low fat diets reduce the risk of contracting these diseases by controlling high triglyceride levels.
However, most agree that there needs to be an integration of these values in order to help patients not only to beat these diseases, but to not incur them in the first place. There is some debate in the industry as to whether doctors should be sharing dietary advice at all, but this notion is absurd. However, treating patients in a dietary method should be included in the regimens of every medical professional involved in arresting the diseases and their effects. When patients cannot incorporate a healthy amount of vegetables into their diet, they should consider juicing to obtain the necessary vitamins and minerals, and their associated benefits.