Work

Impact of a virtual Culinary medicine curriculum on fatty acid profiles in medical students

Year: 2025

Type: article

Abstract: 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: = 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.

Source: Metabolism Open

DOI: 10.1016/j.metop.2025.100431