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Conditions to which diet is a contributory factor are rising; poor diet is recognised as a leading contributor to morbidity and mortality worldwide. These include cardiovascular disease (CVD), hypertension, hypercholesterolaemia, type 2 diabetes, obesity and some cancers. This course introduces GPs to the clinical and non-clinical benefits of plant-based dietary patterns. It outlines the evidence supporting plant-based diets for the prevention and management of some long-term conditions and offers practical strategies for raising the topic with patients even in time-limited consultations. The course also highlights sustainability and health equity, providing tools to support behaviour change and signpost to culturally inclusive resources. This course falls within the evidence based practice, research and sharing knowledge curriculum field. |
