Summary
This randomized crossover trial evaluated a virtual culinary medicine intervention comprising eight weekly group cooking classes on plant-based (vegan) diets among 40 adults at elevated cardiovascular disease risk. The intervention significantly reduced perceived stress by 19%, increased positive affect by 6–8%, decreased negative affect by 13%, and improved energy/fatigue and overall health-related quality of life. The authors suggest benefits may derive from social support, improved health status, dietary factors, and the psychosocial influence of cooking itself.
Regional applicability
The study was conducted in the United States and may have limited direct transferability to United Kingdom populations given differences in healthcare systems, dietary norms, and cultural engagement with culinary education. However, the psychosocial benefits of group cooking interventions and plant-based dietary approaches are potentially relevant to UK cardiovascular disease prevention programmes, though local adaptation and evaluation would be warranted.
Key measures
Perceived stress (19% decrease), positive affect (6–8% increase), negative affect (13% decrease), energy/fatigue scores, general health-related quality of life
Outcomes reported
The study measured perceived stress, positive and negative affect, and health-related quality of life before and after an eight-week virtual culinary medicine intervention. Participants followed a vegan diet with varying extra virgin olive oil content whilst attending weekly group cooking classes.
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