As old health rules are overturned, a physiological approach that starts from health in place of disease is gaining high emphasis. Hippocrates quote, ‘Let food be thy medicine and medicine be thy food’ has been put into practice, as individuals are considering medical nutrition and food for enhancing health and treating disease, despite the developments procured in the field of medical science.
Progressing on these terms, medical nutrition, the new treatment pattern entails on the fact that nutrients can have an intense effect on metabolic, immunological and other pathophysiological processes of unhealthy patients.
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The idea of disease prevention to avoid or simplify complicated therapeutics is supported by the convergence of the pharmaceutical and food industry. In the past years, literatures have stated that the gap between nutrition science and pharmacology has been narrowing, a progress stirred by both disciplines. The only substances considered pharmacologically active in the past were drugs.
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TMR, in its new research study, reveals compelling insights into the medical nutrition space, to assist readers with data-driven decision making. According to the TMR study, revenues from the medical nutrition market closed in on a valuation of over US$ 13,000 Mn in 2018. This growth is attributed to the growing awareness of chronic diseases among consumers coupled with the various initiatives and programs commenced for the effective prevention and control of these diseases. This has led to the growing inclination towards medical nutrition supplements.
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Developments in biotechnology has further resulted in the revolution of the medical nutrition market as key manufacturers are concentrating on research and development of improved and personalized medical nutrition offerings. Moreover, the development of disease-specific specialized solution for the medical nutrition markets is also observed, particularly in the developed economies.
The digestive wellness trend embodies the increasing awareness around new ingredients, nutritional products which are based on the public health recommendations and science. This is led to the reduction of sugar content of foods. According to reports, a large part of the consumer base prefers the consumption of health-improving ingredients through food, as consumers care about nutrition with which they gain a control over their health and lifestyle. Foods that help reduce the gastrointestinal symptoms including the ‘free-from’ foods, ‘added-benefits’ ingredients, fermented foods, prebiotics, and probiotics are gaining focus with this trend.
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