Eating well is the cornerstone of a healthy lifestyle. Whether you are a patient, visitor or caregiver, Cleveland Clinic is dedicated to providing evidence-based healthy food options. A healthy diet can help decrease chronic illness, disabilities and reduce the costs of health care in the communities we serve.
In 2018, Cleveland Clinic launched the Foods that YOU Love That Love YOU Back program. This program focuses on providing foods and beverages that are healthy and delicious.
Phase I of this program targeted the reduction and/or elimination of the following items in prepared and/or sold food and drink items at all Cleveland Clinic facilities: Trans Fat, Fried Foods, High Fructose Corn Syrup and Beverages with Added Sugar or Syrup.
This is just the first step in an ongoing process to ensure patients, visitors and caregivers are making the healthiest food selections possible. Our goal is to reduce or eliminate all food and drink offerings containing the below items by 2020.
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Why: Trans fat raises LDL (Bad) cholesterol, lowers HDL (Good) cholesterol, and causes insulin resistance, all of which increase the risk of heart attack and stroke.
Status: Launched 3/2018
Why: Fried foods are linked to cancers of the breast, lung, pancreas, head and neck, prostate, and esophagus.
Status: Launched 3/2018
Why: High-fructose corn syrup or equivalent (found in beverages and packaged foods) increases the risk of obesity, diabetes and metabolic syndrome.
Status: Launched 3/2018
Why: Added sugar increases the risk of diabetes, high blood pressure, high triglycerides (a type of cholesterol), skin wrinkles, impotence, stroke and heart attacks. Exceptions are flavored milk and Core Power Light protein drinks.
Status: Launched 3/2018
Why: Whole grains are a vital, high-fiber source of calories, nutrients and nourishing fats. High-fiber foods reduce your risk of heart disease, stroke and selected cancers. They protect normal blood sugar and insulin function, and keep you feeling full longer.
Why: High sodium intake in salt-sensitive individuals is associated with high blood pressure, stroke, kidney disease, worsening heart failure and other conditions.
Why: Problematic amino acids that in red meat, egg yolks, cheeses all have carnitine, lecithin and choline. These are associated with inflammation, hardening of arteries, and increased levels of LDL (lousy) cholesterol. They increase the risk of heart attack, stroke and selected cancers.
Why: Daily consumption of process red meats has been linked to increased risk of colon cancer, heart disease, and type 2 diabetes.