Q&A: Food-as-medicine program increases engagement in preventive health care

A food-as-medicine intervention improved several measures of preventive health care, although it did not decrease glycemic levels more than usual care, a study in JAMA Internal Medicine found.
According to Joseph Doyle, PhD, an Erwin H. Schell Professor of Management and Applied Economics at the Massachusetts Institute of Technology Sloan School of Management, and colleagues, “food-as-medicine programs, which include produce prescription programs and medically tailored meals, are growing in popularity among payers and health care systems.”
The researchers examined the impact of a

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