Food and Therapeutic Product Interactions – A Therapeutic Perspective

• Main Authors: Laura MacDonald, Brian C. Foster, Humayoun Akhtar
• Format: Article
• Language: English
• Published: Canadian Society for Pharmaceutical Sciences 2009-11-01
• Series: Journal of Pharmacy & Pharmaceutical Sciences
• Online Access: https://journals.library.ualberta.ca/jpps/index.php/JPPS/article/view/6901

Foods and therapeutic products are both used for well defined purposes. In simple terms food provides energy for sustenance, while therapeutic products are taken for managing ailments (1). However, over the years roles of foods have changed considerably. Now, food no longer is seen as simply the provider of energy, but it is expected to provide physiological benefits for good health and productive lifestyles. Well managed combination of foods and therapeutic products plays important role in the prevention and treatment of many diseases, including a number of chronic diseases such as cancer, diabetes, hypertension, obesity. Most often food is combined with medicine to enhance the benefits of medicine - an additive and/or synergistic effect: food-therapeutic product synergism. At the most basic level, food is a complex mixture of chemicals with many functional groups; hence, they not only confer positive effects, but may also make negative contributions. The later effect is of major concerns among the health practitioners and regulatory officials.