Evidence map›Paper›PMID 41487603›Full record

ArticleMetabolism open2026

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

Selina Böttcher, Thomas Ellrott, Miriam Rabehl, Can G Leineweber, Chaoxuan Wang, Uwe Neumann, Anne Pietzner, Christoph Schmöcker, Karsten H Weylandt

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Metabolism open, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Selina BöttcherMedical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816, Neuruppin, Germany.
Thomas EllrottInstitute for Nutrition and Psychology, Georg-August-University Göttingen Medical Centre, Humboldtallee 32, 37073, Göttingen, Germany.
Miriam RabehlMedical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816, Neuruppin, Germany.
Can G LeineweberMedical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816, Neuruppin, Germany.
Chaoxuan WangMedical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816, Neuruppin, Germany.
Uwe NeumannInstitute for Nutrition and Psychology, Georg-August-University Göttingen Medical Centre, Humboldtallee 32, 37073, Göttingen, Germany.
Anne PietznerMedical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816, Neuruppin, Germany.
Christoph SchmöckerMedical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816, Neuruppin, Germany.
Karsten H WeylandtMedical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816, Neuruppin, Germany.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Background: 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. Methods: 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. Results: Of 30 enrolled students, 13 participated in the biomarker assessment. There were slight non-significant decreases in Body Mass Index (-0.08 kg/m Discussion: 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.

Indexed as

Culinary medicineFatty acidsHands-on cookingInterprofessional educationNutrition education for health professionalsTeaching kitchen

Identifiers

PMID41487603
PMCPMC12756605

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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.