Transformation from traditional medicine-food homology to modern food-medicine homology

The concept and theory of “medicine and food homology” derived from traditional Chinese medicine (TCM) has greatly influenced the Chinese food culture since ancient times, as the concept recognizes the intrinsic link between medicine and food and has laid the foundation for diet therapy and diet-based health maintenance. As the concept continues to evolve and become more popular worldwide, a shift from an unconscious “(food-like) medicine supplement” to a conscious “food therapy” is evident. This shift influences considerably the global health and wellness industry and is assimilated into modern lifestyles. As a result, the traditional medicine-food homology concept has been transformed to modern food-medicine homology practices. The transformation was accelerated during and post the COVID-19 pandemic. This review places a focus on such transformation. The development and evolution of traditional medicine-food homology practices, and the resulting changes in food processing, dietary patterns, food service, consumer perception and human lifestyles, are reviewed. The urgent need for further modernization and internationalization of the food-medicine homology theory and practice is highlighted, while several research and development aspects that should be pursued in the near future are discussed.