1BCCInnovation, Technology Center in Gastronomy, Basque Culinary Center, Donostia-San Sebastián, Spain, 2Basque Culinary Center, Faculty of Gastronomy Sciences, Mondragon Unibertsitatea, Donostia-San Sebastián, Spain, 3Dpt. Preventive Medicine and Public Health, Universidad de Navarra, IDISNA, Pamplona, Spain, 4Consorcio Centro de Investigaciones Biomédicas en Red, M.P (CIBERObn), Institute of Health Carlos III (ISCIII), Madrid, Spain
Background and objective. Type 2 Diabetes Mellitus (T2DM) is a chronic non-communicable disease currently considered one of the leading causes of morbidity and mortality globally. An inverse association has been shown between healthy dietary habits, i.e. Mediterranean Diet (MedDiet), and the risk of developing the disease. An effective strategy to promote healthier dietary habits might rely on the combination of nutritional education with culinary training in diabetic patients.
To study the impact of a culinary intervention programme on cooking confidence, eating behaviour and health parameters in comparison to a nutritional education programme among type 2 diabetic patients.
Methods. 53 volunteers diagnosed with T2DM were randomly (1.1) assigned to an intervention group (MedDiet and culinary workshops) or a control group (MedDiet). The culinary intervention program included online cooking lessons with a frequency of two days a week (1 hour/day), for four weeks. Anthropometric parameters and questionnaires about dietary habits (food frequency questionnaire, MedDiet adherence score) and culinary habits (culinary habits frequency questionnaire, cooking attitude and confidence questionnaire) were collected at baseline and after three months of the intervention.
Results. 51 volunteers completed the intervention. Both groups significantly improved the adherence to the MedDiet after the intervention. However, only participants from the intervention group showed significant differences in the reduction of weight (p= 0.008), BMI (p= 0.007) and waist circumference (p= 0.047) at the end of the intervention. In addition, a significant improvement in global cooking confidence was found within this group (p= 0.012). Furthermore, participants from the intervention group used more healthy culinary techniques than participants from the control group (p= 0.032).
Conclusion. A culinary intervention program based on MedDiet is a promising approach that may help to empower type 2 diabetic patients in the acquisition and maintenance of healthy culinary and dietary habits.
Keywords: culinary medicine, cooking skills, cooking workshops, nutritional education.