Plant-Based Culinary Medicine Intervention Improves Cooking Behaviors, Diet Quality, and Skin Carotenoid Status in Adults at Risk of Heart Disease Participating in a Randomized Crossover Trial

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Participants gained confidence in cooking and preparing a variety of plant-based foods.

There was a significant increase in the intake of whole plant foods, contributing to better diet quality.

Higher skin carotenoid levels were observed, particularly during the high-EVOO diet phase, indicating improved fruit and vegetable intake.

Summary of Conclusion/Findings

The study assessed the impact of a plant-based culinary medicine intervention on cooking behaviors, diet quality, and skin carotenoid status in adults at risk of heart disease. Participants showed significant improvements in cooking skills, confidence in preparing plant-based foods, and knowledge about heart-healthy dietary behaviors. Diet quality improved, with increased intake of whole plant foods such as grains, legumes, fruits, vegetables, and nuts. Skin carotenoid status, an indicator of fruit and vegetable intake, increased more during the high extra virgin olive oil (EVOO) diet phase. The study suggests that culinary medicine interventions can enhance dietary habits and health outcomes in at-risk populations.