Liver Cancer Rates Continue to Increase – What You Need to Know

September 5, 2017

Mark Twain once said: “The secret of success in life is to eat what you like and let the food fight it out inside.”

Patients and providers are increasingly recognizing that food’s battleground is the GI tract. There has been an explosion of research linking food to the pathogenesis and treatment of a wide range of GI conditions.

A recent survey of ACG members found that while the vast majority of gastroenterologists in the United States recommend dietary changes to their patients with conditions like IBS, only a minority incorporate the services of a registered dietitian.

A big driver of this disconnect involves the lack of access to registered dietitians with adequate training in nutritional counseling for GI disorders. For this reason, the University of Michigan has created a comprehensive training program for dietitians with an interest in caring for patients with digestive and liver disorders.

Our first conference in 2016 attracted attendees from all over the United States, as well as Columbia, Puerto Rico, China and Australia. Numerous attendees commented that the course filled an important educational void for dietitians with an interest in GI disorders and that they would encourage their colleagues to attend in subsequent years.

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Source: Gastro Girl