Relevance of Nutrition in Physiotherapy: Difference between revisions
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== Introduction == | == Introduction == | ||
Physiotherapists provide holistically driven interventions to their clients with a primary focus on exercise. | Physiotherapists provide holistically driven interventions to their clients with a primary focus on exercise. However, many client factors, including their diet, will have a significant impact on their ability to engage in exercise rehabilitation. It is important that physiotherapists understand the importance of nutrition as it plays a key role in recovery from injury or disease and influences functional capacity.<ref>Phadke CP. Why Should Physical Therapists Care about Their Patients' Diet? Physiother Can. 2017;69(2):99-103. doi: 10.3138/ptc.69.2.GEE.</ref> | ||
Consuming a suboptimal diet is a significant, and preventable, risk factor for various non-communicable diseases.<ref name=":0">GBD 2017 Diet Collaborators. Health effects of dietary risks in 195 countries, 1990-2017: a systematic analysis for the Global Burden of Disease Study 2017. ''Lancet''. 2019; 393(10184):1958-1972.</ref> | |||
It has been reported that in 2017, 11 million deaths and 255 disability-adjusted life-years (DALYs) could be attributed to dietary risk factors, including high intake of sodium, low intake of whole grains, and low intake of fruits.<ref name=":0" /> | |||
Other dietary features associated with mortality include suboptimal intake of:<ref>Micha R, Peñalvo JL, Cudhea F, Imamura F, Rehm CD, Mozaffarian D. Association Between Dietary Factors and Mortality From Heart Disease, Stroke, and Type 2 Diabetes in the United States. ''JAMA''. 2017;317(9):912-924. </ref> | |||
* Nut and seeds | |||
* Processed meats | |||
* Seafood omega-3 fats | |||
* Vegetables | |||
* Sugar-sweetened beverages | |||
* Polyunsaturated fats | |||
* Unprocessed red meats | |||
== Risk of Chronic Conditions == | == Risk of Chronic Conditions == | ||
Revision as of 10:34, 17 December 2020
Introduction[edit | edit source]
Physiotherapists provide holistically driven interventions to their clients with a primary focus on exercise. However, many client factors, including their diet, will have a significant impact on their ability to engage in exercise rehabilitation. It is important that physiotherapists understand the importance of nutrition as it plays a key role in recovery from injury or disease and influences functional capacity.[1]
Consuming a suboptimal diet is a significant, and preventable, risk factor for various non-communicable diseases.[2]
It has been reported that in 2017, 11 million deaths and 255 disability-adjusted life-years (DALYs) could be attributed to dietary risk factors, including high intake of sodium, low intake of whole grains, and low intake of fruits.[2]
Other dietary features associated with mortality include suboptimal intake of:[3]
- Nut and seeds
- Processed meats
- Seafood omega-3 fats
- Vegetables
- Sugar-sweetened beverages
- Polyunsaturated fats
- Unprocessed red meats
Risk of Chronic Conditions[edit | edit source]
A suboptimal diet is a major contributor to the development of non-communicable diseases. A high sodium diet along with reduced consumption of fresh fruits and vegetables has been found to increase morbidity and mortality, globally. The most common chronic diseases are hypertension, type II diabetes, cardiovascular disease, and cancer.[4][5][6]We must encourage clients to reduce their risk of developing chronic conditions by enriching their diet with a daily intake of fruits and vegetables, including legumes.
Muscle Health[edit | edit source]
Older Adults and Malnutrition[edit | edit source]
Athletic Performance[edit | edit source]
Bone Health[edit | edit source]
Chronic Obstructive Pulmonary Disease[edit | edit source]
Inflammation and Pain[edit | edit source]
Neurological conditions[edit | edit source]
Pregnancy[edit | edit source]
References[edit | edit source]
- ↑ Phadke CP. Why Should Physical Therapists Care about Their Patients' Diet? Physiother Can. 2017;69(2):99-103. doi: 10.3138/ptc.69.2.GEE.
- ↑ 2.0 2.1 GBD 2017 Diet Collaborators. Health effects of dietary risks in 195 countries, 1990-2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019; 393(10184):1958-1972.
- ↑ Micha R, Peñalvo JL, Cudhea F, Imamura F, Rehm CD, Mozaffarian D. Association Between Dietary Factors and Mortality From Heart Disease, Stroke, and Type 2 Diabetes in the United States. JAMA. 2017;317(9):912-924.
- ↑ Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. The Lancet. 2019;393(10184):1958-72.
- ↑ Aune D, Giovannucci E, Boffetta P, et al. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality-A systematic review and dose-response meta-analysis of prospective studies. Int J Epidemiol. 2017;46:1029-1056.
- ↑ Miller V, Mente A, Dehghan M, et al. Fruit, vegetable, and legume intake, and cardiovascular disease and deaths in 18 countries (PURE): a prospective cohort study. Lancet. 2017;390:2037-2049.
