It is a sobering thought that by 2050 the majority of adults around the world are predicted to be overweight or obese.

Based on analysis of global data, researchers suggest that current obesity levels will accelerate rapidly over the course of this decade, with the World Health Organization stating that the problem has reached “epidemic proportions”.

The consequences for the health of the workforce are stark, given that obesity and overweight can place individuals at greater risk of cardiovascular disease, diabetes, musculoskeletal disorders and some cancers. On a more positive note, however, it is important to remember that overweight and obesity are, in many cases, preventable.

Diet-related health issues

Following a balanced and healthy eating regime is a key strategy for individuals looking to manage their weight within recommended thresholds. For a proportion of the workforce, however, unhealthy eating habits are hard to shift. In the UK, a poor diet is one of two leading causes of avoidable ill-health, along with smoking.

At the same time, the calorie-dense diets that are the cause of overweight and obesity often fail to provide essential levels of vitamins and minerals. Deficiencies in this area can potentially lead to weakness and fatigue while also diminishing immune function. According to data from the NHS, more than 800,000 patients with malnutrition and nutritional deficiencies were admitted to hospital in 2022.

As well as the personal impact on individuals and their families, it is not difficult to see how these diet-related issues also impact on the economy and employers through sickness, absence and lost productivity.

It is thought, however, that even relatively small dietary shifts could lead to at least a 10% reduction in both deaths and years living with disability caused by dietary risk factors. The Food Foundation argues that achieving this goal would help address economic inactivity while also reducing pressures on the NHS.

Eat well to live well

Of course, the benefits of better nutrition are not just physical. A growing body of evidence shows that diet quality is also a risk factor for common mental health problems.

The burgeoning field of nutritional psychiatry continues to illuminate this link between food and mental wellbeing, with some studies pointing to the potential of dietary improvements in both preventing and treating mental disorders.

It is a position reinforced by the global resurgence of the concept of ‘Food is Medicine’, which emphasises the role of nutrition-based treatment models in combating chronic conditions and addressing social health determinants.

At a practical level, however, implementing better eating habits can be a challenge – and it is not just about improving the food we eat at home. Despite hybrid working arrangements shifting the dynamic in recent years, individuals are still likely to spend a large proportion of their time in the workplace, making it important to also address the food we eat while at work.

Making positive choices

Within this setting, our colleagues can be a powerful influence. Studies have shown that the encouragement and behaviour of co-workers can help individuals to make their own positive choices when it comes to nutrition and physical activity, helping to create a culture of health in the workplace.

Employers can help foster this culture through employee benefits related to diet and nutrition. For example, they can empower staff through educational programmes that highlight the key pillars of a good diet and the risks associated with poor nutrition. They can also provide access to a healthier mix of snacking choices, including fresh fruit.

At a deeper level, employers can provide access to more personalised consultancy services. This could include one-to-one nutrition counselling, where workers are helped to build a tailored diet plan. Employees can also be offered access to testing services that highlight food sensitivities, intolerances and allergies, equipping them with information that can help inform better choices when it comes to diet and nutrition.

As part of a holistic offering, benefits such as these can contribute to a health-positive culture that empowers staff to maintain their physical and mental health. While conversations in this area can sometimes be dominated by talk of ‘quick fix’ diets or discussion of ‘weight-loss wonder drugs’, real rewards can be realised through a sustainable, long-term investment in employee wellbeing.

The information contained within this communication does not constitute financial advice and is provided for general information purposes only. No warranty, whether express or implied is given in relation to such information. Vintage Health or any of its associated representatives shall not be liable for any technical, editorial, typographical or other errors or omissions within the content of this communication.