Phone number for Reliant Medical Group: (800) 283-2556

Dr. Eric Lupoli started his undergraduate career as an engineering major but quickly realized that he wanted a profession that allowed him to have a daily direct impact on people’s lives. So he moved on to obtain his medical degree at the University of New England in Biddeford, ME.

Dr. Lupoli’s philosophy of care includes following a holistic plan and helping his patients prevent illness by reinforcing the benefits of a healthy lifestyle. “It’s difficult because in a lot of cases people have been living an unhealthy lifestyle for many years and it’s not easy to change. And they’re usually not going to change after one visit,” he explains. “However, if after a while they keep hearing your advice over and over again it tends to sink in.” Dr. Lupoli never gets discouraged when trying to encourage his patients to live a healthier lifestyle. When it comes to discussing diet specifically, he says, “I discuss diet with all my patients, not just diabetics or people with high blood pressure. I’ll refer them to a dietician when I feel they need more in depth help. I think a cornerstone of health is what you do or don’t put into your body.” Dr. Lupoli always finds it extremely rewarding when he can help a patient improve their quality of life.

Dr. Lupoli recalls one patient of his who specifically followed him from practice to practice. “I came to Brimfield in 2003, and he was my patient since that time. Then I changed practices a few times, and went from Brimfield to a town in Connecticut to another practice and now here, and he’s followed me to each one. Over the years I’ve been able to help him with several chronic medical problems and we’ve developed a close, trusting relationship. Having a loyal patient like that for so many years is something that you don’t forget.”

When asked what he likes to do when he’s not working, Dr. Lupoli described his love of cooking and baking. “I find it very gratifying to experiment in the kitchen. It’s great to have a creative outlet like cooking in contrast to what I do as a doctor.”