Culinary Medicine Program Using Herbs and Spices to Increase Vegetable Consumption Among Adults with Hypertension: A Randomized Controlled Feasibility Study.
IF 2.4 4区 医学Q2 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH
{"title":"Culinary Medicine Program Using Herbs and Spices to Increase Vegetable Consumption Among Adults with Hypertension: A Randomized Controlled Feasibility Study.","authors":"Michelle Alcorn, Allison Childress, Wasiuddin Najam, Shannon Galyean","doi":"10.1177/08901171251380839","DOIUrl":null,"url":null,"abstract":"<p><p>PurposeUnhealthy 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/SubjectsSeventeen individuals with hypertension completed a 6-week, randomized, controlled, feasibility study, assigned to an eCulinary medicine (e-group) or control (c-group).Intervention/MeasuresThe 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/ResultsAt one month, the e-group showed significantly lower sodium (<i>P</i> = .008), caloric (<i>P</i> = .02), and fat intake (<i>P</i> = .005) compared to the c-group. Within the e-group, fiber intake (<i>P</i> = .01) and diastolic blood pressure (<i>P</i> = .003) improved significantly between baseline and one-month follow-up.ConclusionThis 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.</p>","PeriodicalId":7481,"journal":{"name":"American Journal of Health Promotion","volume":" ","pages":"8901171251380839"},"PeriodicalIF":2.4000,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"American Journal of Health Promotion","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1177/08901171251380839","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH","Score":null,"Total":0}
引用次数: 0
Abstract
PurposeUnhealthy 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/SubjectsSeventeen individuals with hypertension completed a 6-week, randomized, controlled, feasibility study, assigned to an eCulinary medicine (e-group) or control (c-group).Intervention/MeasuresThe 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/ResultsAt 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.ConclusionThis 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.
期刊介绍：
The editorial goal of the American Journal of Health Promotion is to provide a forum for exchange among the many disciplines involved in health promotion and an interface between researchers and practitioners.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
