Jim Grove, 67, has a strong affinity for blueberries, which is fortunate as he has committed to consuming a cup of them daily for the next year. “I’m up to 35 pounds now, I think, in blueberries. That’s what I’ve eaten since the start,” he shared while preparing another blueberry smoothie at his residence in Halifax. Grove recently completed a round of physical assessments and inquiries during a visit, including tests on his cognitive abilities and physical agility.
Following his check-up, a research coordinator presented Grove with a sizable box of frozen Nova Scotia wild blueberries, stating, “Here are your blueberries for the next two weeks.” Grove is participating in a new research initiative led by Dalhousie University’s Faculty of Medicine. The study aims to evaluate the impact of daily blueberry consumption, along with 30 grams of protein powder and personalized exercise plans three times a week, on enhancing frailty and heart health in older individuals.
This study is part of a broader movement in Canada towards food prescribing, where doctors identify individuals at risk of diet-related health issues and prescribe fresh foods to address these concerns. Leah Cahill, a registered dietitian and the lead investigator of the study known as STRONG, emphasizes the importance of preventive lifestyle interventions to promote overall well-being.
Cahill and her team are actively recruiting participants for their clinical trial, which will involve 240 individuals aged 65 and above. Half of the participants will follow a regimen including daily blueberry consumption, while the other half will continue with their regular diets. Regular assessments will be conducted every three months for a year, with a follow-up assessment a year later. The research project received a substantial grant from the River Philip Foundation to support its endeavors in advancing medical research.
In parallel, interest in food prescribing is rapidly growing in Canada as a response to affordability challenges. Recent studies have shown promising results in improving dietary habits and managing chronic conditions through food prescriptions. However, further research is needed to assess the effectiveness and cost-efficiency of these programs compared to traditional healthcare interventions.
The initiative at Dalhousie University is just one example of how food prescribing is gaining traction across the country, particularly in Alberta and Ontario. As these programs expand, a focus on rigorous research and sustainable funding mechanisms will be crucial for their long-term success and integration into standard healthcare practices.