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

## TL;DR

A virtual Culinary Medicine course for medical students led to small changes in blood fatty acid levels, suggesting possible improvements in diet-related health.

## Contribution

First pilot study providing biomarker-based evidence of dietary changes from a Culinary Medicine curriculum.

## Key findings

- Erythrocyte fatty acids showed significant increases in saturated and monounsaturated fatty acids.
- N-6 polyunsaturated fatty acids decreased significantly, improving the omega-6/omega-3 ratio.
- Biomarker assessment was feasible in a medical student population.

## Abstract

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.

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.

Of 30 enrolled students, 13 participated in the biomarker assessment. There were slight non-significant decreases in Body Mass Index (−0.08 kg/m2, p = 0.07) and standard laboratory lipid parameters, including LDL Cholesterol (−0.08 mmol/L, p = 0.598) and total cholesterol (−0.12 mmol/L, p = 0.493). Significant alterations in erythrocyte fatty acids were detected with a slight increase in saturated fatty acids (+0.78 %, p = 0.004) and, in particular, monounsaturated fatty acids (+1.04 %, p = 0.004), accompanied by a significant decrease in n-6 polyunsaturated fatty acids (−2.28 %, p = 0.003).

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.

•First pilot biomarker-based evidence from a Culinary Medicine in medical students.•Omega-6 fatty acids decreased, and omega-6/omega-3 ratio improved.•Findings support translating Culinary Medicine into preventive and clinical care.

First pilot biomarker-based evidence from a Culinary Medicine in medical students.

Omega-6 fatty acids decreased, and omega-6/omega-3 ratio improved.

Findings support translating Culinary Medicine into preventive and clinical care.