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An Intensive Culinary Intervention Programme to Promote Healthy Ageing: The SUKALMENA‐InAge Feasibility Pilot Study

Domper, Jara, Gayoso, Lucía, Goni, Leticia, Perezábad, Laura, Razquin, Cristina, de la O, Victor, Etxeberria, Usune, Ruiz-Canela, Miguel·2024·Nutrients
DOI 10.3390/nu16111735PMC PMC11174777
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Abstract

Dietary interventions are a key strategy to promote healthy ageing. Cooking skills training emerges as a promising approach to acquiring and maintaining healthy eating habits. The purpose was to evaluate the effectiveness of a culinary programme to improve healthy eating habits among overweight/obese adults (55–70 years old). A total of 62 volunteers were randomly (1:1) assigned to an culinary intervention group (CIG) or a nutritional intervention group (NIG). Dietary, cooking, and health-related outcomes, including body advanced glycation end product (AGE) levels, were evaluated at baseline and after four weeks. Mixed-effects linear models were used to assess the effects of the interventions within and between groups. Among the 56 participants who completed the trial, CIG participants achieved a significant improvement in Mediterranean diet adherence (1.2; 95%CI, 0.2 to 2.2) and a reduction in the use of culinary techniques associated with a higher AGE formation in foods (−2.8; 95%CI, −5.6 to −0.2), weight (−1.5; 95%CI, −2.5 to −0.5), body mass index (−0.5; 95%CI, −0.8 to −0.2), waist circumference (−1.4; 95%CI, −2.6 to −0.2), and hip circumference (−1.4; 95%CI, −2.4 to −0.4) compared with the NIG participants. Although a greater confidence in cooking in the CIG was found, attitudes and cooking habits did not improve. No significant differences in biochemical parameters or AGEs were found between groups. In conclusion, a culinary intervention could be successful in promoting healthy eating and cooking habits compared to a programme based on nutrition education alone. Nevertheless, further efforts are needed to strengthen attitudes and beliefs about home cooking, to address potential barriers and understand the impact of cooking interventions on biological parameters. Larger studies with longer follow-ups are needed to evaluate the relationship between cooking, diet, and health.

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  • Randomized clinical trials evaluating culinary medicine interventions on adults with cardiometabolic risk factors found short-term improvement in Mediterranean diet score.

    “Randomized clinical trials (RCT) evaluating the impact of CM interventions on adults with cardiometabolic risk factors found short‐term improvement in vegetable intake [18], Mediterranean diet score [19], and weight [20, 21].”

    From One‐Year Weight Loss Following a Remote Culinary Medicine Program: A Bi‐Center Randomized Controlled Trial (2026) · cites this paper as [19]

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Metadata

Authors
Domper, J., Gayoso, L., Goni, L., Perezábad, L., Razquin, C., de la O, V., Etxeberria, U., & Ruiz-Canela, M.
Affiliations
  • Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 San Sebastián, Spain
  • Department of Preventive Medicine and Public Health, Instituto de Investigación Sanitaria de Navarra (IdiSNA), University of Navarra, 31008 Pamplona, Spain
ORCID
Venue
Nutrients
Publisher
MDPI AG
Published
2024-06-01
Volume
16
Issue
11
Pages
1735
ISSN
2072-6643
DOI
10.3390/nu16111735
PMC
PMC11174777
Cited by
13
References
9
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)
Funders
  • Basque Government (Departamento de Desarrollo Económico e Infraestructuras de la Viceconsejería de Agricultura, Pesca e Industria Alimentaria del Gobierno Vasco)
  • Basque Government (‘Ayudas de formación a personal investigador y tecnólogo en el entorno científico-tecnológico y empresarial del sector agropesquero y alimentario vasco’)
  • Eurorregión (“Beca Eurorregional”)

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