Abstract
Purpose
Unhealthy diets contribute to hypertension. Culinary medicine (CM) combines cooking skills with medical science to improve eating behavior. This study assessed the feasibility of an electronic CM education program emphasizing herbs/spices to improve diet and health among adults with hypertension.
Design/Subjects
Seventeen individuals with hypertension completed a 6-week, randomized, controlled, feasibility study, assigned to an eCulinary medicine (e-group) or control (c-group).
Intervention/Measures
The e-group received CM and nutrition education videos focusing on herbs/spices to enhance vegetable consumption. Dietary intake, weight, and blood pressure were measured at baseline, every two weeks for six weeks, and one-month follow-up.
Analysis/Results
At one month, the e-group showed significantly lower sodium (P = .008), caloric (P = .02), and fat intake (P = .005) compared to the c-group. Within the e-group, fiber intake (P = .01) and diastolic blood pressure (P = .003) improved significantly between baseline and one-month follow-up.
Conclusion
This study suggests that a 6-week virtual CM program emphasizing herbs/spices was feasible and led to modest improvements in dietary behaviors and health outcomes in adults with hypertension.
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