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

  1. Domper, Jara 12
  2. Gayoso, Lucía 12
  3. Goni, Leticia 35
  4. Perezábad, Laura 12
  5. Razquin, Cristina 35
  6. de la O, Victor 34
  7. Etxeberria, Usune 12
  8. Ruiz-Canela, Miguel 35
  1. 1 Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 San Sebastián, Spain
  2. 2 BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 San Sebastián, Spain
  3. 3 Department of Preventive Medicine and Public Health, Instituto de Investigación Sanitaria de Navarra (IdiSNA), University of Navarra, 31008 Pamplona, Spain
  4. 4 Faculty of Health Sciences, International University of La Rioja (UNIR), 26006 Logroño, Spain
  5. 5 Consorcio Centro de Investigaciones Biomédicas en Red (CIBEROBN), Institute of Health Carlos III (ISCIII), 28029 Madrid, Spain
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Journal:
Nutrients

ISSN: 2072-6643

Year of publication: 2024

Volume: 16

Issue: 11

Pages: 1735

Type: Article

DOI: 10.3390/NU16111735 SCOPUS: 2-s2.0-85216715919 WoS: WOS:001245381900001 GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Nutrients

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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Funding information

This study was funded by the Basque Government (Departamento de Desarrollo Económico e Infraestructuras de la Viceconsejería de Agricultura, Pesca e Industria Alimentaria del Gobierno Vasco). JD received funding from the Basque Government (‘Ayudas de formación a personal investigador y tecnólogo en el entorno científico-tecnológico y empresarial del sector agropesquero y alimentario vasco’) and the Eurorregión (“Beca Eurorregional”).

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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