The Challenges of Establishing an Optimal Link Between Nutritional Requirements, Dietary Knowledge and Culinary Skills in Chronic Kidney Disease: An Exploratory Review of the Literature.

Background/

Objectives

Chronic kidney disease (CKD) requires complex Medical Nutrition Therapy, yet dietary non-adherence remains high (20-70%) due to a gap between theoretical knowledge and practical application. This scoping review aims to map the literature exploring the intersection between nutritional requirements, dietary knowledge (food literacy), and culinary skills in adults with CKD (stages 3-5 and dialysis).

Methods

Following JBI methodology and PRISMA-ScR guidelines, a systematic search was conducted across PubMed, Web of Science, Scopus, and EBSCO. Studies were screened using the PCC (Population, Concept, Context) framework and mapped according to the WHO International Classification of Functioning, Disability and Health (ICF).

Results

Out of 617 identified records, 49 studies from 24 countries were included. Findings reveal that while high-income regions focus on e-Health and precision technology, developing regions prioritize visual literacy and culturally adapted analog tools. Culinary skills, such as leaching and moist-heat cooking, represent practical strategies for reducing mineral bioavailability; however, the evidence directly linking these skills to clinical outcomes remains fragmented. However, culinary skills remain the least represented component in the current literature, despite being a critical facilitator for adherence.

Conclusions

Current literature has not yet established a robust empirical link between food literacy and culinary skills in CKD. This review maps a precise research agenda: future large-scale, validated studies must characterise this relationship before scalable culinary medicine interventions can be designed and evaluated.