Cooking Intervention for Heart Disease

Overseen By Stephanie L Wildridge, R.N.

Age: 18+

Sex: Any

Trial Phase: Academic

Sponsor: National Institutes of Health Clinical Center (CC)

Disqualifiers: Under 18, Not in Wards 7/8, No CVD risk, others

No Placebo Group All trial participants will receive the active study treatment (no placebo)

Compensation: Varies

Number of Visits: 8

55 Participants Needed

Trial Summary

Will I have to stop taking my current medications?

The trial information does not specify whether you need to stop taking your current medications. It seems focused on cooking and dietary habits rather than medication use.

What data supports the effectiveness of the treatment Cooking Intervention for Heart Disease?

Research shows that cooking interventions can improve diet quality and increase vegetable intake, which are beneficial for heart health. These interventions also boost cooking confidence and promote healthy eating behaviors, which can indirectly support heart disease management. ^{1 2 3 4 5}

Is the Cooking Intervention safe for humans?

Cooking interventions, which include cooking classes and community programs, are generally considered safe for humans. They focus on improving cooking skills and dietary habits, and there is no evidence suggesting any safety concerns. ^{1 2 3 4 6}

How does the Cooking Intervention treatment for heart disease differ from other treatments?

The Cooking Intervention is unique because it focuses on improving cooking skills and dietary habits through community-based programs, rather than using medication or medical procedures. This approach aims to enhance participants' confidence in cooking and increase their intake of healthy foods, which can indirectly support heart health. ^{3 4 7 8 9}

What is the purpose of this trial?

Background: The risk of heart disease among African Americans is still common despite a greater understanding of the disease and better approaches to managing it. Healthy cooking and eating patterns can help reduce the risk of heart disease. But things like access to grocery stores and knowledge of good nutrition can affect these healthy patterns. Researchers want to see if community-based programs can help. Objective: To learn about the cooking behaviors of African American adults at risk for heart disease. Also, to see if a community-based cooking intervention will affect home-cooking behaviors. Eligibility: African American adults 18 and older who live in Wards 7 and 8 of Washington, D.C., and have at least one self-reported risk factor for heart disease Design: Phase I participants will complete a survey. It asks about their medical history, lifestyle, stress level, and eating habits. They will take part in a focus group. During this, they will talk about what they eat and what foods are available to them. Participation lasts 1 day for 3 hours at Pennsylvania Avenue Baptist Church in Washington, D.C. Phase II participants will go to shared cooking events at Pennsylvania Avenue Baptist Church. These will be held once a week for 6 weeks. They will be led by a trained chef. Participants will visit the NIH Clinical Center 3 times. Transportation will be provided if they need it. They will have physical exams and have blood drawn. They will be interviewed and complete questionnaires. A dietician will review the food they eat. An occupational therapist will assess their cooking skills. They will keep a daily cooking journal. Participation lasts 18 weeks.

Research Team

Nicole M Farmer, M.D.

Principal Investigator

National Institutes of Health Clinical Center (CC)

Eligibility Criteria

This trial is for African American adults living in Wards 7 and 8 of Washington, D.C., who are at least 18 years old and have risk factors for heart disease like high waist-to-hip ratio, hypertension or prehypertension, prediabetes, overweight/obesity (BMI ≥25), high cholesterol, or elevated fasting glucose. Participants must speak English.

Inclusion Criteria

You reside in Wards 7 or 8 in Washington, D.C.

The study is looking for 20 African American adults who live in Wards 7 or 8 of Washington, D.C. to participate in this phase.

My BMI is 25 or higher, indicating I am overweight or obese.

Timeline

Screening

Participants are screened for eligibility to participate in the trial

1 day

1 visit (in-person)

Phase I

Participants complete a survey and take part in a focus group discussing their eating habits and food availability.

1 day

1 visit (in-person)

Phase II

Participants attend weekly shared cooking events led by a trained chef, undergo physical exams, blood draws, interviews, and complete questionnaires.

18 weeks

6 visits (in-person for cooking events), 3 visits (in-person at NIH Clinical Center)

Follow-up

Participants are monitored for changes in cooking behaviors, diet quality, and CVD biomarkers.

8 weeks

Treatment Details

Interventions

• Cooking Intervention

Trial Overview The study aims to understand cooking behaviors among African Americans at risk for heart disease and test if a community-based cooking program led by a trained chef can improve home-cooking habits. The intervention includes weekly shared cooking events over six weeks with additional health assessments.

Participant Groups

Group I: 1/All Subjects Experimental Treatment 1 Intervention

Second phase participants

Who Is Running the Clinical Trial?

National Institutes of Health Clinical Center (CC)

Lead Sponsor

Trials

391

Recruited

30,880,000+

Findings from Research

A pilot study involving 104 low-income parents showed that a home-based cooking intervention significantly increased their confidence in preparing vegetables and encouraged them to try a variety of vegetables, with 96% participation in activities.

Most home visitors found the cooking intervention acceptable and feasible, suggesting that home visiting programs could effectively improve vegetable consumption attitudes and behaviors among families, although further research is needed to evaluate actual changes in vegetable intake.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

A Cooking Intervention to Increase Vegetable Consumption by Parents With Children Enrolled in an Early Head Start Home Visiting Program: A Pilot Study in Portland, Oregon, 2013-2014. Izumi, BT., Eckhardt, CL., Wilson, DP., et al.[2019]

Culinary interventions, such as cooking classes, did not significantly change cardiometabolic risk factors like body mass index, blood pressure, or LDL cholesterol in a review of 30 studies involving 7381 participants.

However, these interventions were effective in improving participants' attitudes, self-efficacy, and dietary intake, especially when combined with additional components like nutrition education or physical activity.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map. Hasan, B., Thompson, WG., Almasri, J., et al.[2022]

Community-based cooking skill interventions significantly boost adults' confidence in their cooking abilities, regardless of age or setting.

While these programs show some positive effects on increasing fruit and vegetable intake, the evidence is inconsistent, highlighting the need for better study designs and long-term evaluations to fully understand their impact on dietary habits.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Community Interventions to Improve Cooking Skills and Their Effects on Confidence and Eating Behaviour. Garcia, AL., Reardon, R., McDonald, M., et al.[2022]

This study aims to evaluate a 6-week cooking intervention for African-American adults in an urban food desert, focusing on its acceptability and feasibility, as well as its impact on cooking behavior and dietary quality.

The research will assess both clinical biomarkers related to cardiovascular health and psychosocial factors, providing a comprehensive look at how cooking interventions can influence health outcomes in communities facing food access challenges.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

A community feasibility study of a cooking behavior intervention in African-American adults at risk for cardiovascular disease: DC COOKS (DC Community Organizing for Optimal culinary Knowledge Study) with Heart. Farmer, N., Powell-Wiley, TM., Middleton, KR., et al.[2022]

A review of 34 studies involving cooking interventions for adults found that these programs generally led to positive changes in dietary behaviors, particularly increasing fruit and vegetable intake and enhancing cooking confidence.

Despite the positive outcomes, many studies lacked control groups and follow-up assessments, highlighting the need for improved study designs and validated assessment tools in future research.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Impact of Cooking and Home Food Preparation Interventions Among Adults: A Systematic Review (2011-2016). Reicks, M., Kocher, M., Reeder, J.[2019]

The Pawtucket Heart Health Program successfully implemented community-wide nutrition programs aimed at reducing cardiovascular risk factors, including initiatives like the Heart Healthy Cook-Off for students.

In a specific junior high school class, students who participated in the cook-off experienced a significant 10.7% reduction in cholesterol levels, demonstrating the program's effectiveness in promoting healthier eating habits.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

The Pawtucket Heart Health Program. Influencing adolescent eating patterns. Carleton, RA., Sennett, L., Gans, KM., et al.[2019]

A community-based cooking program significantly improved participants' cooking confidence and self-efficacy, which are important for encouraging healthier eating habits.

The program aimed to enhance food literacy and was designed to assess its impact on physical health and well-being, potentially helping to combat obesity and diet-related diseases.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

The study protocol for a pseudo-randomised pre-post designed controlled intervention trial to study the effects of a 7-week cooking program on self-efficacy and biomarkers of health: the ECU lifestyle and biomarkers get connected study (ECULABJMOF) including the Jamie's Ministry of Food WA participant experience. Rees, J., Christophersen, CC., Lewis, JR., et al.[2020]

The Community Culinary Coaching Program led to significant increases in the purchase of healthier food options, such as fish (+115%), whole grains, and legumes (+77%), while reducing purchases of unhealthy items like processed beef (-55%) and margarine (-100%).

Residents expressed positive feedback and recommended the continuation of the program, indicating its effectiveness in improving nutrition within communal settings.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Improving Adherence to Mediterranean-Style Diet With a Community Culinary Coaching Program: Methodology Development and Process Evaluation. Polak, R., Pober, D., Morris, A., et al.[2019]

A study involving 66 nursing students showed that participatory cooking demonstrations significantly improved their knowledge of nutrition and cooking skills, with a statistical significance of P < 0.0001.

The majority of participants reported enhanced self-efficacy in healthy cooking practices and nutritional care, with 80% agreeing that the demonstrations helped them learn effectively.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Participatory cooking demonstrations: A distinctive learning approach towards positive health. Ali, SI., Begum, J., Badusha, M., et al.[2023]

References

1. United States pubmed.ncbi.nlm.nih.gov

A Cooking Intervention to Increase Vegetable Consumption by Parents With Children Enrolled in an Early Head Start Home Visiting Program: A Pilot Study in Portland, Oregon, 2013-2014. [2019]

2. England pubmed.ncbi.nlm.nih.gov

The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map. [2022]

3. United States pubmed.ncbi.nlm.nih.gov

Community Interventions to Improve Cooking Skills and Their Effects on Confidence and Eating Behaviour. [2022]

4. England pubmed.ncbi.nlm.nih.gov

A community feasibility study of a cooking behavior intervention in African-American adults at risk for cardiovascular disease: DC COOKS (DC Community Organizing for Optimal culinary Knowledge Study) with Heart. [2022]

5. United States pubmed.ncbi.nlm.nih.gov

Impact of Cooking and Home Food Preparation Interventions Among Adults: A Systematic Review (2011-2016). [2019]

6. United States pubmed.ncbi.nlm.nih.gov

The Pawtucket Heart Health Program. Influencing adolescent eating patterns. [2019]

7. England pubmed.ncbi.nlm.nih.gov

The study protocol for a pseudo-randomised pre-post designed controlled intervention trial to study the effects of a 7-week cooking program on self-efficacy and biomarkers of health: the ECU lifestyle and biomarkers get connected study (ECULABJMOF) including the Jamie's Ministry of Food WA participant experience. [2020]

8. United States pubmed.ncbi.nlm.nih.gov

Improving Adherence to Mediterranean-Style Diet With a Community Culinary Coaching Program: Methodology Development and Process Evaluation. [2019]

9. India pubmed.ncbi.nlm.nih.gov

Participatory cooking demonstrations: A distinctive learning approach towards positive health. [2023]