Resumen:
An inverse association has been shown between healthy dietary habits and the risk of Type 2 Diabetes (T2D). However, there is a limited knowledge on the benefits that a culinary and nutritional training may have in patients with T2D. The objective of this study was to analyse the effect of a culinary intervention on health parameters and dietary-culinary habits among T2D patients. Fifty-three volunteers with T2D were randomly (1:1) assigned to an intensive culinary intervention group (CIG) or a nutritional intervention group (NIG). The CIG received 8 online cooking lessons and the NIG received written material with nutritional information to follow the Mediterranean Diet (MedDiet). Anthropometric parameters, biochemical determinations, advanced glycation end products (AGEs) and dietary-culinary related questionnaires were collected at baseline and after 3month follow-up. At 1-year follow-up, self-reported anthropometric measurements and dietary-culinary related questionnaires were collected by telephone. Fifty-one volunteers completed the intervention. No statistically significant differences were observed between groups for changes on MedDiet adherence, anthropometry, biochemical determinations, and AGEs. A significant increase in blood glucose (p = 0.017) and low-density lipoprotein cholesterol (LDL-c) (p = 0.024) levels was observed in the NIG after the 3-month follow-up period. Participants from the CIG showed a significant reduction in the C reactive protein (p = 0.007) and a significant increase in total cholesterol (p = 0.001), high density lipoprotein cholesterol (p = 0.001) and LDL-c levels (p = 0.001) after 3 months. The CIG also showed a significant reduction in weight (p = 0.008, p = 0.002), body mass index (p = 0.007, p = 0.001), and waist circumference (p = 0.047, p = 0.004) after 3-month and 1-year followup, respectively. Participants from the CIG increased the use of boiling, compared to participants from the NIG (p = 0.034). Likewise, when analysing the CIG only, a significant increase in the use of steaming (p = 0.015) and in the consumption of raw vegetables (p = 0.039) was found after 3-month follow-up, but these changes were not maintained after 1-year follow-up. These findings suggest that a culinary intervention based on MedDiet is a promising approach to promote healthy dietary-culinary habits in patients with T2D. To explore the potential effect of this culinary programme on glycemic parameters, larger randomized controlled trials would be necessary.
