It is a confusing time in the world of nutrition. Social media only underscores the importance of critical thinking and the need for a truly personalised approach.
I chose to study Nutritional Therapy more than 25 years ago. It offered a much broader, more exciting and innovative approach than dietetics, and nutrition was not a degree-led subject at that time.
For example, in Nutritional Therapy, we studied gut health and fasting and focused on how to optimise health rather than simply manage disease. These subjects and this approach are common now, yet they were revolutionary back then.
One quarter century has passed, and Nutritional Therapy is still not a term protected in law. However, practitioners who have undertaken accredited training can register with the Complementary and Natural Healthcare Council (CNHC) to become registered nutritional therapists and can also register with the British Association for Nutrition and Lifestyle Medicine (BANT).
What is Nutritional Therapy?
Registered nutritional therapy practitioners apply a science-based approach, using nutrition to promote individual health. They will recommend in-depth, personalised nutrition and lifestyle programmes focused on a client's real life. In other words, it is a practical approach rather than a 'one size fits all' or protocol-led programme that may take a named disease and template a resulting diet or set of lifestyle recommendations.
After all, one person's experience of IBS is entirely different from another's, and the reasons they developed the conditions are totally different. How could one set of protocols possibly work for all?
Nutrition is the new kid on the science block
Compared to chemistry and physics, which have roots stretching back to ancient times, the formal study of nutrition only began in the late 19th and early 20th centuries. It is a field that's still in its infancy, with many aspects of human nutrition still being explored and understood.
Complex Interactions
Moreover, unlike chemistry and physics, which often deal with more predictable and measurable systems, nutrition science grapples with the complexity of biological systems. Human bodies are incredibly diverse, and how we process food can vary widely based on genetics, environment, lifestyle, and even microbiome composition. This complexity makes it difficult to create one-size-fits-all nutritional advice.
Ever changing guidelines
Because nutrition is still evolving, dietary guidelines have changed over time and will likely continue to do so. For example, in the past, dietary fat was broadly vilified as a cause of heart disease, leading to a widespread embrace of low-fat diets. However, recent research has shown that not all fats are harmful and that some, like those found in nuts, fish, and olive oil, are beneficial. Similarly, views on carbohydrates, proteins, and even specific foods like eggs have shifted as new evidence emerges.
Influence of technology and research
Advances in technology and research methods continually shape our understanding of nutrition. For example, the development of tools for genetic analysis has given rise to the field of nutrigenomics, which studies how individual genetic differences affect nutritional needs and responses. Similarly, microbiome research has revealed how gut bacteria can influence everything from digestion to mental health, adding another layer of complexity to nutritional science.
Evidence-based isn't enough
Because nutrition is still a developing science, it's not uncommon for studies to produce conflicting results. One study might suggest that a particular diet reduces the risk of disease, while another finds no effect or even a negative one. This can be confusing for the public and highlights the need for cautious interpretation of new findings until they are supported by a body of evidence.
Final thoughts
Critical thinking and an ability to read behind the headlines is vital, both for consumers and professionals. Fact-checking, re-checking and taking nothing at face value is essential.
I remain deeply committed to the subject of nutrition. Twenty-five years have passed, so I'm beginning to get the hang of it.
