Dietitian Doc 2023: Cancer Nutrition Made Simple

DeliveryRank chats with Dr. Annelie Vogt von Heselholt from Dietitian Doc. Dr. Annelie specializes in evidence-based cancer nutrition. With a knack for merging nutrition expertise with artistic finesse, she champions a health-conscious lifestyle while infusing her work with creativity and wit. Dedicated to ensuring your utmost health and well-being, she and her team prioritize safety and empowerment. Dr. Vogt von Heselholt simplifies cancer nutrition, offering cutting-edge information rooted in robust research to inspire and guide individuals on a transformative journey toward better health and vitality.

Annelie, your journey from Sweden to the United States and your extensive academic background are impressive. Could you share the pivotal moments that guided you toward specializing in clinical nutrition and cancer care?

I’ve always been interested in health and wellness and I realized early that I wanted to make a difference in people’s lives. So, it was natural for me to choose health promotion for my undergrad work, and it was there that I realized that nutrition was it. Since my goal was to see real patients in the hospital, I got a master’s degree in nutrition and became a Registered Dietitian. As a Registered Dietitian, I worked at several hospitals thriving in neurology, critical care, and cancer care. However, since I love learning I wasn’t by any means satisfied. I wanted to reach to top in my field, so, I got a doctorate in clinical nutrition, and an opening to work with cancer patients came my way. And in the end, it was more about hard work, dedication, and jumping on opportunities, than pivotal moments.

You’ve achieved numerous accolades and professional recognition for your work in cancer nutrition, including sitting on committees, giving lectures, and receiving awards. What pivotal research or experience fueled your passion for cancer-related nutrition and the exceptional work you’ve accomplished?

I would say that what fueled me to go all the way in my field was how interesting I thought my work was. I had a constant drive to work hard, learn more, and get better while seeking out opportunities to jump on. I managed to stay curious and excited, always wanting to know more. I remember, while working in the ICU in Washington DC, being so excited about a certain study that was due to come out, and maybe, just maybe, we would know how to better handle septic patients on life support using small plant components called antioxidants. What I learned further down the road is that the more you know, the less you know, meaning, the more you realize that there is to know, the less you know, and the more interesting it becomes.

Transitioning from a bustling professional life to owning a business that aims to inform and inspire is quite a shift. How did this transition influence your approach to educating and assisting individuals in the realm of cancer nutrition?

My information business isn’t that different from clinical care in a hospital because as a Registered Dietitian, you do lots and lots of information dissemination on all levels. I would venture to say that the clinical work I did for many years laid the foundation for what I do today. The fact that I was fortunate enough to work in urban areas and level-one trauma centers that have a large influx of patients from all walks of life and from all over the planet, I go to see everything. So, I felt very confident and accomplished leaving that behind, yet very excited about the next chapter of my life. And I found that many lessons learned in clinical work were directly applicable to my work today. 

Your philosophy emphasizes practical, science-based approaches to cancer nutrition. Can you delve into the core principles that guide the unique methods you’ve developed to help patients navigate this complex domain?

The science-based approach stems from my doctorate work at Rutgers, where I drilled down on what’s called evidence-based practice. It’s about making sure that what you tell a patient going to be the outcome of a particular treatment, actually happens. In other words, the advice is proven in research and not based on popularized ideas or opinions. And that is at the heart of all work done as a Registered Dietitian. But I also wanted my information to be simple and like a lifelong investment.

Your three-step approach to understanding cancer nutrition—learning, mastering, and thriving—is intriguing. How do you envisage this methodology empowering people to embrace cancer prevention or navigating life as cancer survivors?

My approach to nutrition is simple: Always choose the best fuel for your body and do it for life. Healthy habits aren’t to be used for a month and then thrown away. Nutrition is far too important for health and people’s lives are far too precious to spend on a bad diet. To have the best effect, they need to be for life. This is particularly true for cancer survivors who can affect the risk of their cancer returning by what they choose to eat. My vision is that when you truly understand something, it becomes easy to thrive. 

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