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I dont think every restaurant will create a labeled GLP-1 menu, [but] I do think there will be more high-protein, fiber, and plant-forward, healthy items offered along with smaller portions of decadent foods. Guests on GLP-1 medications often feel disconnected from traditional dining, Angel Roque, culinary director at Cuba Libre, tells Vogue

Journal of the Royal College of Physicians of London, 31, 648651.Google ScholarPubMed et al (2000) Reviewing audit: barriers and facilitating factors for effective clinical audit