6/10/2024 –
This transcript has been edited for clarity.
Robert A. Harrington, MD: Hi. I’m Bob Harrington from Weill Cornell Medicine, and I’m here for theheart.org | Medscape Cardiology at the American College of Cardiology (ACC) meeting in Atlanta. I love to use these opportunities at the big meetings to catch up with friends and colleagues, and to talk about things they’re doing that might be of interest to the Medscape Cardiology listening audience.
I think we’re going to have a terrific conversation for this one. We’re going to explore the topic of “food is medicine.” That topic has been talked about often online. There have been some recent papers out on the topic. What exactly does it mean? How are people thinking about it? How are patients understanding it?
I can’t imagine a better person to join me today than my friend Mitch Elkind. Mitch is the chief clinical science officer at the American Heart Association (AHA) and is part of the large team at the AHA working on a “food is medicine” project.
Mitchell S.V. Elkind, MD, MS, MPhil: First of all, Bob, thank you so much for having me on the show today. Our initiative at the AHA is called Health Care by Food, which is healthcarexfood.org. People can find info online.
Harrington: That’s fantastic. I want to start broad.
Elkind: Okay.
