ReviewNutrients2020
Achieving Dietary Sodium Recommendations and Atherosclerotic Cardiovascular Disease Prevention through Culinary Medicine Education.
Review in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers, 1 of them a synthesis that pooled it.
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
16 citing papers in PubMed, 1 synthesis or guideline pooled it, 33 citations in OpenAlex.
- Can the development of cooking skills influence nutritional status and diet? A systematic review.PloS one · 2026Pooled it
- Trial
- Barriers and facilitators to following dietary recommendations for bone health: a qualitative study.BMC nutrition · 2025Article
- Article
- Teaching Kitchens and Culinary Gardens as Integral Components of Healthcare Facilities Providing Whole Person Care: A Commentary.Nutrients · 2023Article
- Delivering Food Resources and Kitchen Skills (FoRKS) to Adults with Food Insecurity and Hypertension: A Pilot Study.Nutrients · 2023Article
- Recommending ultra-processed oral nutrition supplements for unintentional weight loss: Are there risks?Nutrition in clinical practice : official publication of the American Society for Parenteral and Enteral Nutrition · 2023Review
- Culturally-tailored cookbook for promoting positive dietary change among hypertensive Filipino Americans: a pilot study.Frontiers in nutrition · 2023Article
- Cooking Methods and Their Relationship with Anthropometrics and Cardiovascular Risk Factors among Older Spanish Adults.Nutrients · 2022Article
- Exploring culinary medicine as a promising method of nutritional education in medical school: a scoping review.BMC medical education · 2022Article
- Our Whole Lives for Hypertension and Cardiac Risk Factors-Combining a Teaching Kitchen Group Visit With a Web-Based Platform: Feasibility Trial.JMIR formative research · 2022Article
- Nutritional Counseling of Stroke Patients by Neurology Residents, a Call to Action.Frontiers in neurology · 2022Article
- Food Literacy and Its Associated Factors in Non-Dialysis Patients with Chronic Kidney Disease in China: A Cross-Sectional Study.Patient preference and adherence · 2022Article
- Food Behaviors and Its Association with Hypertension and Cardiovascular Diseases in Sowme'eh Sara (North of Iran): The PERSIAN Guilan Cohort Study (PGCS).Preventive nutrition and food science · 2021Article
- Education Regarding and Adherence to Recommended Nutrition Guidelines among Dental Students.Dentistry journal · 2021Article
- Culinary Medicine Experiences for Medical Students and Residents in the U.S. and Canada: A Scoping Review.Teaching and learning in medicineArticle
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sodium-reduction initiatives have been a cornerstone of preventing hypertension and broader atherosclerotic cardiovascular disease (ASCVD) since the early 1970s. For nearly 50 years, public health and clinical guidelines have concentrated on consumer education, behavioral change, and, to a lesser extent, food policy to help reduce sodium intake among Americans. While these efforts undoubtedly helped improve awareness, average sodium consumption remains at approximately 4200 mg/day in men and 3000 mg/day in women, well above the United States Dietary Guidelines of 2300 mg/day. Culinary medicine is an emerging discipline in clinical and public-health education that provides healthcare professionals and community members with food-based knowledge and skills. With the hands-on teaching of kitchen education to individuals, culinary medicine provides eaters with tangible strategies for reducing sodium through home cooking. Here, we review opportunities for culinary medicine to help improve both individual- and population-level sodium-reduction outcomes through five main areas: increasing adherence to a plant-forward dietary pattern, food literacy, the enhancement of complementary flavors, disease-specific teaching-kitchen modules, and the delivery of culturally specific nutrition education. Through this process, we hope to further underline the value of formal, hands-on teaching-kitchen education among healthcare professionals and community members for ASCVD prevention.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.