Trial reportAging clinical and experimental research2025
The effect of culinary medicine to enhance protein intake on muscle quality in older adults: a randomized controlled trial.
Trial report in Aging clinical and experimental research, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
backgroundAge-related muscle loss can be decreased with increased protein intake. Recent evidence suggests that increasing animal-based protein such as lean beef can be the most effective for age-related muscle repair and growth. Culinary medicine (CM) is a science-based field to teach people the art of food and cooking with the science of medicine to improve health.
aimThis study aimed to assess the impact of a digital culinary medicine education program emphasizing lean beef on protein intake and muscle quality among community-dwelling senior adults.
methodsA 16-week randomized study compared a culinary medicine intervention group (CM) to a control group (CN). Among 47 senior adults assessed for eligibility, 28 participants (mean age 72.86 ± 5.22 years) completed the study. The CM invention included weekly cooking demonstration and nutrition education videos. Protein intake, cooking effectiveness, physical activity, and nutrition knowledge were assessed with questionnaires while muscle quality, vitamin B
resultsHigher protein intake (grams) was seen in the CM group (pre: 52.75 ± 11.93 vs. post: 60.02 ± 21.40) compared to a decrease in protein intake seen among the CN group (pre: 60.68 ± 24.43 vs. post: 52.89 ± 17.85). However, there was no between-group difference in protein intake from the pre-study (P = 0.454). Interestingly, an exploratory measurement of muscle mass, even though not powered to detect modest-sized effects, showed a promising difference in change in muscle mass (kilograms) between the CM group and CN (53.17 ± 13.66 vs. 44.23 ± 4.78, respectively; P = 0.041).
conclusionThe results suggest this CM intervention might be associated with improved muscle mass. There is also potential for this type of intervention to increase protein intake.
Indexed as
Identifiers
What OpenQuestion holds
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.