Editor-in-Chief: Dr. Ren-You Gan, The Hong Kong Polytechnic University, China.

The journal Food as Medicine is a gold open access, peer-reviewed academic journal that aims to foster research and discussion on the critical roles of food in the management of health and prevention of diseases.

Food is not merely a source of sustenance, but also a powerful tool for health transformation. With a growing body of evidence suggesting that certain food, nutrients, bioactives, and dietary choices can prevent/mitigate the risk of chronic diseases such as obesity, diabetes, cardiovascular diseases, fatty liver diseases, neurodegenerative diseases, mental diseases, and certain cancers. The journal , therefore, is committed to supporting and disseminating rigorous scientific investigations that offer insights into these challenges and opportunities. More

Editorial for the First Issue of Food as Medicine