David A Johnson
The burden of a suboptimal diet is a preventable risk for non-communicable diseases, including most gastrointestinal (GI) illnesses. Clinicians providing gastrointestinal directed care are well aware of the values of specific diets e.g., gluten free for celiac, fermentable oligo-, di-, mono-saccharides and polyols (FODMAP) for irritable bowel disease, and six food exclusion diet for eosinophilic esophagitis. There is increasing evidence that dietary intervention for maintenance of GI health and/or treatment directed intervention for disease, warrants priotization by clinicians.
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