Our travel dietitian Melissa Adamski APD recently contributed to an article on GLP-1s, travel and onboard catering in the latest issue of Onboard Hospitality. Answering questions including what are the new weight-loss medications (GLP-1s), why should the hospitality industry pay attention, and what could this mean for the travel sector, this article explores why airlines and caterers need to take note as the popularity of these medications continue to grow.
GLP-1s, travel and onboard catering
Medications for weight loss, such as Ozempic and Wegovy, are rapidly becoming more common as part of people’s healthcare journeys. As their use becomes more widespread, questions are emerging about how these drugs might reshape eating behaviours and the broader food and hospitality landscape. Given the integral role that food plays in travel, what are these new weight-loss medications, and why should the travel and catering sectors pay attention?
What are the new weight-loss medications (GLP-1s) everyone is talking about?
GLP-1 (glucagon-like peptide -1) receptor agonists – you might have heard of them by brand names such as Ozempic – are medications that were originally introduced to treat Type 2 diabetes. However, recently people are using them for weight loss regardless of whether they have Type 2 diabetes. The use of these medications is becoming increasingly widespread with millions already using them globally. In the UK it is estimated around 1.5 million people use GLP-1s. A recent poll in the US showed 6% of the population currently using a GLP-1 with this number is expected to grow to approx. 10% of the population by the end of the decade.
These medications work by mimicking the GLP-1 hormones naturally produced by the body when we eat. They assist people with Type 2 diabetes by helping control blood sugar levels through their effects on insulin and glucagon production. In addition to this they also slow stomach emptying and have effects on the brain which influence appetite.
To read the rest of the article on ultra-processed foods and onboard catering, please visit page 80 of Issue 103 of Onboard Hospitality.
For more travel nutrition industry articles by Melissa Adamski, Travel Dietitian, see:
- Ultra-processed foods and onboard catering
- Pregnancy and onboard catering
- Food and inclusivity while travelling
- Seasonal eating and travel,
- Food and mental health for the airline industry
- Jet Lag and Diet (chrononutrition)
If you are interested in travel nutrition and food media services by Melissa please contact us on info@nuttedoutnutrition.com.au
