Background
Culinary Medicine (CM) has gained increasing popularity as an educational approach to improve nutrition-related competencies among healthcare professionals. Previous studies have demonstrated increased counseling competencies, but also improvements in dietary behaviors among participants, however, objective biomarker-based evidence of such behavioral changes remains scarce. This pilot study aimed to explore preliminary effects of a CM course on biochemical and anthropometric parameters, and to evaluate the feasibility of biomarker assessment among medical students.
Methods
In this exploratory pre-post study, medical students completed a 20-h virtual CM curriculum. Blood samples were collected before and after the course to assess lipid parameters, HbA1c, erythrocyte fatty acid compositions, and body weight.
Results
Of 30 enrolled students, 13 participated in the biomarker assessment. There were slight non-significant decreases in Body Mass Index (−0.08 kg/m2, p = 0.07) and standard laboratory lipid parameters, including LDL Cholesterol (−0.08 mmol/L, p = 0.598) and total cholesterol (−0.12 mmol/L, p = 0.493). Significant alterations in erythrocyte fatty acids were detected with a slight increase in saturated fatty acids (+0.78 %, p = 0.004) and, in particular, monounsaturated fatty acids (+1.04 %, p = 0.004), accompanied by a significant decrease in n-6 polyunsaturated fatty acids (−2.28 %, p = 0.003).
Discussion
This pilot study demonstrates the feasibility of conducting biomarker-based evaluations within a CM curriculum and provides preliminary biochemical evidence supporting previous self-reported findings of dietary behavior change. The study illustrates a promising approach for integrating objective outcome measures into CM education and informs the design of future, adequately powered trials.
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