ABSTRACT:

Food is no longer seen simply as a source of calories and vital nutrients. Instead, it is increasingly understood as a daily biological exposure that can affect inflammation, oxidative stress, insulin sensitivity, vascular function, the gut microbiot a, and the risk of long-term chronic diseases. The idea of “food as medicine” involves using evidence-based dietary approaches in a deliberate way to help prevent disease, improve clinical outcomes, and complement standard medical treatment. This does not mean that food should replace medication. Rather, nutrition should be built into clinical care in a way that is safe, personalized, and carefully monitored. This review outlines the biological foundation of food as medicine, the clinical evidence in cardiovascular disease, type 2 diabetes, and cognitive health, and the role of pharmacists in handling food–drug interactions, supplement use, and medication safety throughout dietary changes.

Keywords: Food as medicine; chronic disease; nutrition therapy; inflammation; gut microbiome; cardiovascular disease; type 2 diabetes; food–drug interactions.