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Culinary medicine and healthy ageing: a comprehensive review

Published online by Cambridge University Press:  22 August 2023

Jara Domper ,
Lucía Gayoso Open the ORCID record for Lucía Gayoso [Opens in a new window] ,
Leticia Goni ,
Victor de la O ,
Usune Etxeberria Open the ORCID record for Usune Etxeberria [Opens in a new window]  and
Miguel Ruiz-Canela Open the ORCID record for Miguel Ruiz-Canela [Opens in a new window]
Jara Domper
Affiliation:
Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea Donostia-San Sebastián, Spain BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, Donostia-San Sebastián, Spain
Lucía Gayoso
Affiliation:
Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea Donostia-San Sebastián, Spain BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, Donostia-San Sebastián, Spain
Leticia Goni
Affiliation:
Department of Preventive Medicine and Public Health, University of Navarra, IdiSNA, Pamplona, Spain Consorcio Centro de Investigaciones Biomédicas en Red (CIBERObn), Institute of Health Carlos III (ISCIII), Madrid, Spain
Victor de la O
Affiliation:
Department of Preventive Medicine and Public Health, University of Navarra, IdiSNA, Pamplona, Spain Cardiometabolic Nutrition Group, IMDEA Food, CEI UAM + CSIC, Madrid, Spain
Usune Etxeberria*
Affiliation:
Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea Donostia-San Sebastián, Spain BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, Donostia-San Sebastián, Spain
Miguel Ruiz-Canela
Affiliation:
Department of Preventive Medicine and Public Health, University of Navarra, IdiSNA, Pamplona, Spain Consorcio Centro de Investigaciones Biomédicas en Red (CIBERObn), Institute of Health Carlos III (ISCIII), Madrid, Spain
*
*Corresponding author: Usune Etxeberria, email: uetxeberria@bculinary.com
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Abstract

Culinary medicine (CM) represents a novel strategy to promote healthy ageing, as it improves adherence to healthy dietary patterns by providing nutritional education and training in cooking skills. We conducted a comprehensive review of the current scientific literature (2011–2022) concerning CM programmes implemented among participants over the age of 40. This review includes fourteen culinary-nutritional interventions. Each CM programme was analysed according to seven variables: health goal, study design, theoretical basis of the intervention, intervention duration, main outcomes, culinary intervention and the effectiveness of intervention. Although CM programmes showed low effectiveness in achieving positive results on psychosocial outcomes, they were successful in improving dietary intake and health-related outcomes. The interventions lasting for at least 5 months and employing study designs with two or more groups seemed to be important factors associated with achieving significant results. Significant results were observed regardless of the prevention phase defined as the health objective of the CM programme. The use of theoretical frameworks as an educational resource did not influence the effectiveness of the interventions. Other variables such as the inclusion of culinary outcomes, the optimisation of the culinary curriculum taught to the participants and the participation of a chef in the intervention are factors that should be taken into account. In addition, several educational components (cooking classes, hands-on cooking, free food delivery, individualized counselling) were promising for achieving health outcomes in ageing people. Our review has shown that CM programmes can be a powerful tool to improve the health status of ageing people.

Keywords

Home food preparationElderlyCulinary-nutritional interventionHome cookingCulinary education
Type
Review Article
Information
Nutrition Research Reviews , First View , pp. 1 - 15
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Copyright
© The Author(s), 2023. Published by Cambridge University Press on behalf of The Nutrition Society

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