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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

The idea is we establish a statewide standard and dont have a hodgepodge of rules related to these products, said state Rep

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(Phila) 4 , 803817, doi:10.1158/1940-6207.CAPR-11-0212 (2011)