Why Workplace Wellbeing is a Win Win Win!
- Helen Gowers
- 2 days ago
- 6 min read
Updated: 1 day ago
The health of the UK workforce is deteriorating. According to the Health & Safety Executive, work related anxiety, stress, and depression are the leading cause of work absenteeism reflecting an aging workforce and rise in long-term health conditions (1). The Office of National Statistics estimates workforce absence rose to 4.4 days per worker in 2024 resulting in 148.9 million working days lost (2). In their Future of Wellbeing (2023), Deloitte reported 74% of employees were more concerned with improving their wellbeing than progressing their career and, half of working parents felt that concerns about their children’s mental health had impacted their performance at work (3).
It is known that employers who prioritise employee wellbeing see measurable benefits including higher customer engagement, productivity and profitability with lower turnover, absenteeism and safety incidents (4). Unsurprisingly, employees who feel supported and valued are more innovative, collaborative and dedicated to organisational goals and 32% less likely to seek job opportunities elsewhere (5). Deloitte estimate a 5-fold return on investment, with every £1 spent on supporting employees’ mental health and wellbeing delivering £4.70 benefit (6).
"Every £1 spent on employees' mental health delivers £4.70 benefit"
Understanding of the impact of metabolic health on physical and mental illness has accelerated over the last 10 to 15 years, initiated by the groundbreaking work of Professor Roy Taylor in type 2 diabetes. His 2021 Counterpoint study demonstrated that it is possible to undo type 2 diabetes, through significant weight loss, using low calorie soups and shakes (7). He showed that aggressive dietary intervention was able to achieve much better results than long term medication to manage high blood glucose levels removing the risk of patients developing long term complications. This is particularly significant because type 2 diabetes is the final stage of a condition called insulin resistance known to be the root cause of most chronic diseases including obesity, high blood pressure, coronary heart disease, polycystic ovary syndrome (PCOS), some cancers and many mental health disorders (8).
Dr David Unwin, a GP from Southport, has shown that remission is also achievable by eating real food. His low carbohydrate approach encourages patients to base meals on nutrient dense foods which don’t spike their blood glucose levels such as meat, fish, eggs, pulses, nuts cheese, vegetables and some fruits and minimising starchy and sugary carbohydrates. His results confirm early intervention is crucial, with 77% of patients achieving remission when the diet is adopted within the first 12 months after diagnosis (9) and 93% of those with prediabetes reversing the condition (10).
"77% patients with type 2 diabetes achieved remission with diet alone"
There is a rapidly growing body of evidence that mental health disorders respond well to a real food approach, as these too stem from insulin resistance. Diets high in refined carbohydrates and processed foods drive inflammation, oxidative stress impacting energy metabolism in the brain (11). A very low carbohydrate or ketogenic diet provides an alternative energy source (ketones) supporting neurotransmitter and mitochondrial function improving depression, bipolar disorder and psychosis (12).
It's clear eating energy dense, highly palatable food products, in combination with sedentary lifestyles, are driving overconsumption and weight gain. This leads to central obesity, where visceral fat deposits around and inside organs such as the liver, cause insulin resistance and a host of metabolic diseases. The National Diet and Nutrition Survey estimate 57% of total energy intake in adults in the UK is from ultra processed foods (UPF) (13). More worryingly it constitutes 75% of energy intake in children and 83% in adolescent diets. Ironically, the impact of poor work environment is most evident in NHS hospitals with staff absence rates of 4.7%, more than twice the national average. Limited access to fresh food, promotion of UPF and confectionary gifts from patients, high-pressure jobs, shift work, and constant organisational restructuring promotes widespread metabolic ill health.
While most people find UPF tempting, 14% of adults and 12% children suffer from UPF use disorder where their dopamine response is hijacked by sugar and refined grains (14). This food addiction and constant intrusive thoughts about food, leads to cycles of cravings, compulsion to eat specific foods such as milk chocolate, ice cream or bread then guilt, despite knowing that eating these foods is harming their health. A reduction in “Food Noise” is often cited by people using the new GLP-1 jabs for weight loss, raising awareness of the relentless impact this type of food has on many people (15). Many users are unaware that GLP-1 hormones are released in the gut naturally in response to eating real, unprocessed foods and that changing their diet may have be sufficient to achieve the results they desired.
The workplace is perfectly placed to have a positive impact on population health due to the length of time people spend there, the controlled food environment and opportunity to establish a culture of health improvement. A study investigating office cake found employees wanted cake to be less visible and available at work, and that it was the social engagement they enjoyed more than the consumption of sweet treats (16). A healthy workforce is nurtured over time through tiny nudges, routines and habits. According to Deloitte, wellbeing in the workplace has an opportunity to utilise holistic, proactive, preventative and data driven outcomes to redefine the concept of thriving at work to the benefit of employees, their families and the companies themselves (3).
" Redefine the concept of thriving at work for employees, their families and the company themselves"
Simple ways to encourage a shift towards better health at work might include:
Access to fresh, whole foods throughout the day including vegetables, fruit, meat, fish, pulses, nuts, eggs and dairy.
Fridges and microwaves to store and reheat real food brought from home.
Limit vending machines, UPF marketing and product placement.
Surveying staff on preferences for limiting communal treats and creating cake free zones.
Facilitating staff recognition through non-food related activities, educating customers, clients or patients to participate in the scheme and not say thank with food.
Encourage movement and exercise such as using the stairs, lunchtime walks, yoga, cycle to work schemes and on-site showers.
Provide structured education to inform staff about the link between diet, lifestyle, metabolic health and chronic diseases.
Subsidised cooking lessons for those wishing to learn how to prepare quick tasty meals from fresh ingredients.
Provision of physical and mental health 1:1 and group coaching sessions.
Subsidise health technology to encourage engagement, understanding and feedback.
Prioritising work-life balance to enable regular family meals, restful evenings and annual leave, uninterrupted sleep and opportunities for hobbies and relaxation.
References
7) Lim EL, Hollingsworth KG, Taylor R, et al. Reversal of type 2 diabetes: normalisation of beta cell function in association with decreased pancreas and liver triacylglycerol. Diabetologia 2011; 54:2506-14
8) Fertig BJ, Chopra D, Tuszynski JA (2022) The Four Stages of Insulin Induced Chronic Diseases of Aging. J Altern Complement Integr Med 8:232.
9) Unwin D, Delon C, Unwin J, et al What predicts drug-free type 2 diabetes remission? Insights from an 8-year general practice service evaluation of a lower carbohydrate diet with weight loss BMJ Nutrition, Prevention & Health 2023;e000544. doi: 10.1136/bmjnph-2022-000544
10) Unwin D, Khalid AA, Unwin J, et al. Insights from a general practice service evaluation supporting a lower carbohydrate diet in patients with type 2 diabetes mellitus and prediabetes: a secondary analysis of routine clinic data including HbA1c, weight and prescribing over 6 years. BMJ Nutrition, Prevention & Health. 2020 Nov 2;3(2):285-294
11) Ede G, Zupec-Kania E, Masino S. Ketogenic Metabolic Therapy as a Treatment for Mental Health Disorder. Front. Nutr., 29 April 2025 Sec. Clinical Nutrition Volume 12 - 2025 | https://doi.org/10.3389/fnut.2025.1606634
14) Gearhardt A, Bueno N, DiFeliceantonio A etc al. Social, clinical, and policy implications of ultra-processed food addiction. BMJ 2023;383
15) Dhurandhar, E.J., Maki, K.C., Dhurandhar, N.V. et al. Food noise: definition, measurement, and future research directions. Nutr. Diabetes 15, 30 (2025). https://doi.org/10.1038/s41387-025-00382-x
16) Walker, L. (2017). Office cake consumption in the UK: an exploration of its characteristics and associated attitudes among office workers, University of Chester, United Kingdom.
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