Risk Management

Nutritional Pearls: Will Eating More Vegetables Reduce the Risks Associated With Red Meat?

  • Your patient is a 54-year-old man concerned about his risk of heart disease and diabetes mellitus. Both conditions run in his family. He has begun to incorporate healthier foods into his diet but has found it difficult to cut back on red meat, which he eats nearly every day.

    How would you advise your patient?

    (Answer and discussion on next page)

    Dr. Gourmet is the definitive health and nutrition web resource for both physicians and patients with evidence-based resources including special diets for coumadin users, patients with GERD/acid reflux, celiac disease, type 2 diabetes, low sodium diets (1500 mg/d), and lactose intolerance. 

    Timothy S. Harlan, MD, is a board-certified internist and professional chef who translates the Mediterranean diet for the American kitchen with familiar, healthy recipes. He is an assistant dean for clinical services, executive director of The Goldring Center for Culinary Medicine, associate professor of medicine at Tulane University in New Orleans, and faculty chair of the all-new Certified Culinary Medicine Specialist program.