PloS one · 2026
Impact of a culinary medicine intervention on diet and health metrics in patients with type 2 diabetes and elevated body mass index.
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Heredia Natalia I, Thornton Logan R, Guevara Diana C, Williams Natalia, Marcelo-Ramirez Grace, Chow Joanne, McNeill Lorna H, Basen-Engquist Karen, Rechis Ruth, Hoelscher Deanna M
Аннотация
PURPOSE: Culinary Medicine (CM), an educational approach blending the art of cooking with the science of medicine, has shown promise in improving diet and health outcomes. We conducted a mixed-methods, quasi-experimental evaluation of a CM program to promote cooking and healthy dietary intake.
METHODS: Patients with type 2 diabetes and elevated body mass index (>25) were recruited from primary care clinics in low-income neighborhoods. The program, delivered by a dietitian, includes five weekly 90-minute sessions on basic cooking skills with behaviorally-based nutrition education. An explanatory sequential mixed-methods pilot study with a pre-post survey design and post-program interviews was used to assess improvements in dietary behaviors, nutrition knowledge, and cooking skills.
RESULTS: A total of 89 individuals enrolled (58 intervention, 31 control). Fifty (86%) intervention participants attended the sessions, and 45 (78%) completed post-intervention surveys, while 22 (71%) control participants completed post-intervention surveys. Compared to control, the intervention group showed statistically significant improvements in perceived health (Adjusted Odds Ratio = 16.15, 95% CI 3.47,75.23, p < 0.001) and cooking self-efficacy (Adjusted β = 0.43, 95% CI 0.03,0.84, p = 0.04), and a decrease in perceived barriers to healthy eating (Adjusted β = -0.64, 95% CI -1.21,-0.08, p = 0.03). We found a statistically significant decrease in HbA1c in the intervention group from pre- to post-test, though between-group comparisons were not statistically significant. All other behavioral, psychosocial, and biometric variables were non-significant but trended in the expected direction.
CONCLUSIONS: This study is feasible and acceptable. The CM program effectively promotes cooking skills and healthy eating among low-income patients with type 2 diabetes and elevated body mass index.
METHODS: Patients with type 2 diabetes and elevated body mass index (>25) were recruited from primary care clinics in low-income neighborhoods. The program, delivered by a dietitian, includes five weekly 90-minute sessions on basic cooking skills with behaviorally-based nutrition education. An explanatory sequential mixed-methods pilot study with a pre-post survey design and post-program interviews was used to assess improvements in dietary behaviors, nutrition knowledge, and cooking skills.
RESULTS: A total of 89 individuals enrolled (58 intervention, 31 control). Fifty (86%) intervention participants attended the sessions, and 45 (78%) completed post-intervention surveys, while 22 (71%) control participants completed post-intervention surveys. Compared to control, the intervention group showed statistically significant improvements in perceived health (Adjusted Odds Ratio = 16.15, 95% CI 3.47,75.23, p < 0.001) and cooking self-efficacy (Adjusted β = 0.43, 95% CI 0.03,0.84, p = 0.04), and a decrease in perceived barriers to healthy eating (Adjusted β = -0.64, 95% CI -1.21,-0.08, p = 0.03). We found a statistically significant decrease in HbA1c in the intervention group from pre- to post-test, though between-group comparisons were not statistically significant. All other behavioral, psychosocial, and biometric variables were non-significant but trended in the expected direction.
CONCLUSIONS: This study is feasible and acceptable. The CM program effectively promotes cooking skills and healthy eating among low-income patients with type 2 diabetes and elevated body mass index.