Influence of a Virtual Plant-Based Culinary Medicine Intervention on Mood, Stress, and Quality of Life Among Patients at Risk for Cardiovascular Disease

Abstract

Background: Cooking and dietary intake may affect psychological well-being. Objective: We evaluated the effects of a virtual culinary medicine teaching kitchen intervention on psychosocial health. Methods: In a randomized crossover trial implementing a vegan diet high or low in extra virgin olive oil, adults with ≥5% atherosclerotic cardiovascular disease risk participated in eight weekly group cooking classes. Psychosocial survey assessments of perceived stress, positive and negative affect, and quality of life before and after the intervention were compared using paired t-tests and post hoc linear mixed models. Results: Pre-post analysis among 40 participants (75% female, 64.4 ± 8.6 years) indicated a 19% decrease in perceived stress (p < 0.01), 6–8% increase in positive affect (p < 0.04), and 13% decrease in negative affect (p = 0.02). Energy/fatigue and general health-related quality of life improved post-intervention (both p ≤ 0.02). Conclusions: Participation in a group culinary medicine intervention improved mood, stress, and health-related quality of life, warranting larger, diverse studies. Benefits may relate to social support, improved health status, diet factors, and emerging psychosocial influences of cooking.