A Mediterranean Diet-Based Culinary Intervention in Adults With Metabolic Syndrome (CUINAMET)
13 luglio 2026 aggiornato da: Rosa Casas, Fundacion Clinic per a la Recerca Biomédica
Impact of a Mediterranean Diet-based Culinary Medicine Intervention on the Reversal of Metabolic Syndrome and Biomarkers of Inflammation, Oxidative Stress, and Aging
Metabolic syndrome is a major public health concern associated with an increased risk of cardiovascular disease, type 2 diabetes, and premature mortality. The Mediterranean diet has consistently demonstrated beneficial effects on metabolic health and is recommended as a dietary strategy for the prevention and management of metabolic syndrome. However, most interventions have focused on conventional nutritional counseling and have paid limited attention to the culinary and gastronomic skills required to translate dietary recommendations into sustainable eating behaviors.
This randomized controlled trial will evaluate the effectiveness of a Mediterranean diet-based nutritional intervention complemented by culinary medicine training sessions compared with a nutritional intervention alone in Spanish adults with metabolic syndrome. The culinary medicine component is designed to enhance participants' food preparation skills, confidence in cooking, and ability to incorporate Mediterranean dietary principles into their daily lives.
Participants will be followed for 6 months to assess changes in metabolic syndrome components and other metabolic health indicators. The study aims to determine whether the integration of culinary medicine education enhances the effectiveness of conventional nutritional counseling in improving metabolic syndrome outcomes and promoting long-term adherence to a Mediterranean dietary pattern
Panoramica dello studio
Stato
Non ancora reclutamento
Condizioni
Tipo di studio
Interventistico
Iscrizione (Stimato)
120
Fase
- Non applicabile
Contatti e Sedi
Questa sezione fornisce i recapiti di coloro che conducono lo studio e informazioni su dove viene condotto lo studio.
Contatto studio
- Nome: Victoria S Pinto Manzo, Msc
- Numero di telefono: 2907 +34 932275400
- Email: victoriasabinap@ub.edu
Luoghi di studio
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Barcelona
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Barcelona, Barcelona, Spagna, 08035
- IDIBAPS - Institut d'Investigacions Biomèdiques August Pi i Sunyer (Hospital Clínic de Barcelona)
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Contatto:
- Victoria S Pinto Manzo, Msc
- Numero di telefono: 2907 +34 932275400
- Email: victoriasabinap@ub.edu
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Criteri di partecipazione
I ricercatori cercano persone che corrispondano a una certa descrizione, chiamata criteri di ammissibilità. Alcuni esempi di questi criteri sono le condizioni generali di salute di una persona o trattamenti precedenti.
Criteri di ammissibilità
Età idonea allo studio
- Adulto
Accetta volontari sani
No
Descrizione
Inclusion Criteria:
- Men and women
- Age between 30 and 60 years
- Body mass index (BMI) between 20 and 35 kg/m²
Presence of metabolic syndrome defined as having at least three of the following criteria:
- HDL cholesterol <40 mg/dL in men and <50 mg/dL in women
- Fasting glucose >100 mg/dL or use of hypoglycemic agents
- Triglycerides ≥150 mg/dL or use of lipid-lowering medication
- Blood pressure ≥130/85 mmHg
- Waist circumference ≥102 cm in men and ≥88 cm in women
Exclusion Criteria:
- Food allergies or intolerances to foods typical of the Mediterranean diet
- Gluten intolerance or celiac disease
- Adherence to a vegetarian or vegan diet
- Eating disorders (including anorexia nervosa, bulimia nervosa, and binge eating disorder)
- Moderate to severe psychiatric disorders that may compromise adherence to the intervention
- History of cardiovascular events
- BMI >35 kg/m²
- Extreme dietary patterns in the last 3 months (e.g., Atkins diet, very high-protein diets)
- Excessive alcohol consumption (>30 g/day for men and >20 g/day for women)
- Pregnancy or lactation
- Previous culinary training or formal culinary education
Piano di studio
Questa sezione fornisce i dettagli del piano di studio, compreso il modo in cui lo studio è progettato e ciò che lo studio sta misurando.
Come è strutturato lo studio?
Dettagli di progettazione
- Scopo principale: Trattamento
- Assegnazione: Randomizzato
- Modello interventistico: Assegnazione parallela
- Mascheramento: Doppio
Armi e interventi
Gruppo di partecipanti / Arm |
Intervento / Trattamento |
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Comparatore attivo: Gruppo di controllo
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Participants assigned to the control group will receive standard nutritional counseling in Mediterranean diet, consisting of three individual consultations at baseline, 3 months, and 6 months to monitor adherence to dietary recommendations. At each visit, health parameters will be assessed and questionnaires will be administered to evaluate dietary behavior and related outcomes. At baseline, 3 months, and 6 months, participants will undergo the same measurements as the intervention group. After completion of the study, participants in the control group will be provided with the Mediterranean recipe booklet and access to the educational videos on Mediterranean culinary preparations used in the intervention group. |
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Sperimentale: Culinary-Nutritional Intervention Group
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Participants assigned to the culinary-nutritional intervention group will receive three individualized nutritional counseling sessions in Mediterranean diet, at baseline, 3 months, and 6 months, including health assessments and questionnaire administration at each visit. At the baseline visit, participants will receive a Mediterranean recipe booklet. Throughout the intervention, they will also receive educational videos featuring Mediterranean culinary preparations and cooking techniques. In addition, participants will attend nine hands-on culinary medicine workshops over the 6-month intervention period. Workshops will be conducted every two weeks during the first 3 months (six workshops) and monthly during the last 3 months (three workshops). The workshops will focus on Mediterranean diet principles, healthy cooking skills, meal planning, food selection, and preparation of Mediterranean-style recipes to facilitate adherence to the dietary intervention. |
Cosa sta misurando lo studio?
Misure di risultato primarie
Misura del risultato |
Misura Descrizione |
Lasso di tempo |
|---|---|---|
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Changes in metabolic syndrome components
Lasso di tempo: Baseline, 3 months, and 6 months
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Changes in metabolic syndrome components according to the National Cholesterol Education Program Adult Treatment Panel III (NCEP ATP III) criteria, including waist circumference, blood pressure, fasting glucose, triglycerides, and HDL cholesterol, measured as continuous variables, using a score ranging from 1 to 5.
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Baseline, 3 months, and 6 months
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Misure di risultato secondarie
Misura del risultato |
Misura Descrizione |
Lasso di tempo |
|---|---|---|
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Body weight, fat mass and lean mass
Lasso di tempo: Baseline, 3 months, and 6 months
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Weight in kilograms (kg) using a calibrated electronic scale.
Fat mass and lean mass in kilograms (kg) measured using dual-energy X-ray absorptiometry (DXA).
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Baseline, 3 months, and 6 months
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Body fat
Lasso di tempo: Baseline, 3 months, and 6 months
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Body fat expressed as a percentage (%) measured using dual-energy X-ray absorptiometry (DXA).
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Baseline, 3 months, and 6 months
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Height
Lasso di tempo: Baseline, 3 months, and 6 months
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Height, measured in centimeters (cm) using a wall-mounted stadiometer
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Baseline, 3 months, and 6 months
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Lipid profile
Lasso di tempo: Baseline, 3 months, and 6 months
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Lipid profile including total cholesterol (mg/dl), LDL cholesterol (mg/dl), HDL cholesterol (mg/dl), triglycerides (mg/dl), VLDL cholesterol (mg/dl), and non-HDL cholesterol (mg/dl) measured using standard enzymatic methods.
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Baseline, 3 months, and 6 months
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Liver enzymes
Lasso di tempo: Baseline, 3 months, and 6 months
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Liver enzymes, including alanine aminotransferase (ALT), aspartate aminotransferase (AST), gamma-glutamyl transferase (GGT), and alkaline phosphatase (ALP), measured in units per liter (U/L) using standard laboratory methods.
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Baseline, 3 months, and 6 months
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Total and direct bilirubin
Lasso di tempo: Baseline, 3 months, and 6 months
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Total and direct bilirubin, measured in micromoles per liter (µmol/L) using standard laboratory methods.
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Baseline, 3 months, and 6 months
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Serum albumin and total protein
Lasso di tempo: Baseline, 3 months, and 6 months
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Serum albumin and total protein, measured in grams per liter (g/L) using standard laboratory methods.
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Baseline, 3 months, and 6 months
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Glycated hemoglobin
Lasso di tempo: Baseline, 3 months, and 6 months
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Glycated hemoglobin (HbA1c), measured as a percentage (%) using standardized laboratory assays.
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Baseline, 3 months, and 6 months
|
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Dietary intake
Lasso di tempo: Baseline, 3 months, and 6 months
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Dietary intake, assessed using a validated Food Frequency Questionnaire (FFQ) to estimate habitual energy and nutrient intake.
Nutrient and energy intake are expressed in grams per day (g/day), milligrams per day (mg/day), micrograms per day (µg/day), or kilocalories per day (kcal/day), depending on the dietary component evaluated.
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Baseline, 3 months, and 6 months
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Mediterranean diet adherence
Lasso di tempo: Baseline, 3 months, and 6 months
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Mediterranean diet adherence, assessed using the 14-item Mediterranean Diet Adherence Screener (MEDAS).
Scores range from 0 to 14, with higher scores indicating greater adherence to the Mediterranean diet.
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Baseline, 3 months, and 6 months
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Culinary habits
Lasso di tempo: Baseline, 3 months, and 6 months
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Culinary habits, assessed using the Home Cooking Frequency Questionnaire (HCFQ).
The questionnaire evaluates the frequency of home cooking, food preparation behaviors, and culinary skills.
Higher scores indicate greater frequency of home cooking and healthier culinary practices.
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Baseline, 3 months, and 6 months
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Altre misure di risultato
Misura del risultato |
Misura Descrizione |
Lasso di tempo |
|---|---|---|
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Reduced and oxidized glutathione
Lasso di tempo: Baseline, 3 months, and 6 months
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Reduced and oxidized glutathione (GSH and GSSG), measured in micromoles per liter (µmol/L) using enzymatic or chromatographic methods.
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Baseline, 3 months, and 6 months
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Gut microbiota composition
Lasso di tempo: Baseline, 3 months, and 6 months
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Gut microbiota composition, assessed by 16S ribosomal RNA (16S rRNA) gene sequencing of fecal DNA.
Relative abundance of bacterial taxa is expressed as percentage (%).
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Baseline, 3 months, and 6 months
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Superoxide dismutase
Lasso di tempo: Baseline, 3 months, and 6 months
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Superoxide dismutase (SOD), measured in units per milliliter (U/mL) using standardized enzymatic assays.
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Baseline, 3 months, and 6 months
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F2-isoprostanes
Lasso di tempo: Baseline, 3 months, and 6 months
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F2-isoprostanes, measured in picograms per milliliter (pg/mL) using liquid chromatography-tandem mass spectrometry (LC-MS/MS) or enzyme-linked immunosorbent assay (ELISA).
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Baseline, 3 months, and 6 months
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Malondialdehyde
Lasso di tempo: Baseline, 3 months, and 6 months
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Malondialdehyde (MDA), measured in micromoles per liter (µmol/L) using high-performance liquid chromatography (HPLC) or validated colorimetric assays.
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Baseline, 3 months, and 6 months
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Catalase
Lasso di tempo: Baseline, 3 months, and 6 months
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Catalase (CAT), measured in units per liter (U/L) using standardized enzymatic assays.
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Baseline, 3 months, and 6 months
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Inflammatory biomarkers
Lasso di tempo: Baseline, 3 months, and 6 months
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Inflammatory biomarkers, including tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), monocyte chemoattractant protein-1 (MCP-1), and ghrelin, measured in picograms per milliliter (pg/mL) using multiplex immunoassays or enzyme-linked immunosorbent assay (ELISA).
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Baseline, 3 months, and 6 months
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Adipokines
Lasso di tempo: Baseline, 3 months, and 6 months
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Adipokines, including leptin and visfatin, measured in nanograms per milliliter (ng/mL) using multiplex immunoassays or enzyme-linked immunosorbent assay (ELISA).
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Baseline, 3 months, and 6 months
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Adiponectin
Lasso di tempo: Baseline, 3 months, and 6 months
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Adiponectin, measured in micrograms per milliliter (µg/mL) using enzyme-linked immunosorbent assay (ELISA).
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Baseline, 3 months, and 6 months
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High-sensitivity C-reactive protein
Lasso di tempo: Baseline, 3 months, and 6 months
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High-sensitivity C-reactive protein (hs-CRP), measured in milligrams per liter (mg/L) using immunoturbidimetric or immunoassay methods.
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Baseline, 3 months, and 6 months
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Circulating polyphenols and plasma carotenoids
Lasso di tempo: Baseline, 3 months, and 6 months
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Circulating polyphenols and plasma carotenoids, measured in micromoles per liter (µmol/L) using high-performance liquid chromatography (HPLC) coupled with mass spectrometry.
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Baseline, 3 months, and 6 months
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Urinary polyphenols
Lasso di tempo: Baseline, 3 months, and 6 months
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Urinary polyphenols, measured in milligrams of gallic acid equivalents per gram of creatinine (mg GAE/g creatinine) using the Folin-Ciocalteu method or chromatographic techniques.
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Baseline, 3 months, and 6 months
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Advanced glycation end products
Lasso di tempo: Baseline, 3 months, and 6 months
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Advanced glycation end products (AGEs), measured in nanograms per milliliter (ng/mL) using enzyme-linked immunosorbent assay (ELISA).
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Baseline, 3 months, and 6 months
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Fecal short-chain fatty acids
Lasso di tempo: Baseline, 3 months, and 6 months
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Fecal short-chain fatty acids (SCFAs), including acetate, propionate, and butyrate, measured in micromoles per gram of feces (µmol/g) using gas chromatography with flame ionization detection (GC-FID).
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Baseline, 3 months, and 6 months
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Health-related quality of life
Lasso di tempo: Baseline, 3 months, and 6 months
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Health-related quality of life, assessed using the 36-Item Short Form Health Survey (SF-36).
Scores range from 0 to 100 for each of the eight domains and the Physical Component Summary (PCS) and Mental Component Summary (MCS) scores, with higher scores indicating better health-related quality of life.
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Baseline, 3 months, and 6 months
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Physical activity,
Lasso di tempo: Baseline, 3 months, and 6 months
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Physical activity, assessed using the International Physical Activity Questionnaire-Short Form (IPAQ-SF).
Physical activity is expressed as metabolic equivalent of task (MET)-minutes per week (MET-min/week), with higher values indicating greater levels of physical activity.
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Baseline, 3 months, and 6 months
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Collaboratori e investigatori
Qui è dove troverai le persone e le organizzazioni coinvolte in questo studio.
Investigatori
- Investigatore principale: Rosa M Casas Rodríguez, PhD, IDIBAPS - Institut d'Investigacions Biomèdiques August Pi i Sunyer (Hospital Clínic de Barcelona)
Pubblicazioni e link utili
La persona responsabile dell'inserimento delle informazioni sullo studio fornisce volontariamente queste pubblicazioni. Questi possono riguardare qualsiasi cosa relativa allo studio.
Pubblicazioni generali
- Babio N, Toledo E, Estruch R, Ros E, Martinez-Gonzalez MA, Castaner O, Bullo M, Corella D, Aros F, Gomez-Gracia E, Ruiz-Gutierrez V, Fiol M, Lapetra J, Lamuela-Raventos RM, Serra-Majem L, Pinto X, Basora J, Sorli JV, Salas-Salvado J; PREDIMED Study Investigators. Mediterranean diets and metabolic syndrome status in the PREDIMED randomized trial. CMAJ. 2014 Nov 18;186(17):E649-57. doi: 10.1503/cmaj.140764. Epub 2014 Oct 14.
- Bach-Faig A, Berry EM, Lairon D, Reguant J, Trichopoulou A, Dernini S, Medina FX, Battino M, Belahsen R, Miranda G, Serra-Majem L; Mediterranean Diet Foundation Expert Group. Mediterranean diet pyramid today. Science and cultural updates. Public Health Nutr. 2011 Dec;14(12A):2274-84. doi: 10.1017/S1368980011002515.
- La Puma J. What Is Culinary Medicine and What Does It Do? Popul Health Manag. 2016 Feb;19(1):1-3. doi: 10.1089/pop.2015.0003. Epub 2015 Jun 2. No abstract available.
- Wolfson JA, Leung CW, Richardson CR. More frequent cooking at home is associated with higher Healthy Eating Index-2015 score. Public Health Nutr. 2020 Sep;23(13):2384-2394. doi: 10.1017/S1368980019003549. Epub 2020 Jan 10.
- Godos J, Scazzina F, Paterno Castello C, Giampieri F, Quiles JL, Briones Urbano M, Battino M, Galvano F, Iacoviello L, de Gaetano G, Bonaccio M, Grosso G. Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a "Planeterranean" diet. J Transl Med. 2024 Mar 21;22(1):294. doi: 10.1186/s12967-024-05095-w.
- Finkelstein A, Budd MA, Gray BE, Mirsky J, Tirosh A, Polak R. Personalized Culinary Medicine: Qualitative Analyses of Perceptions from Participants in Action and Contemplation Stages of Change Through a One-Year Bi-Center Randomized Controlled Trial. Nutrients. 2025 Feb 16;17(4):704. doi: 10.3390/nu17040704.
- Domper J, Gayoso L, Goni L, Perezabad L, Razquin C, de la O V, Etxeberria U, Ruiz-Canela M. An Intensive Culinary Intervention Programme to Promote Healthy Ageing: The SUKALMENA-InAge Feasibility Pilot Study. Nutrients. 2024 Jun 1;16(11):1735. doi: 10.3390/nu16111735.
- Sharma SV, McWhorter JW, Chow J, Danho MP, Weston SR, Chavez F, Moore LS, Almohamad M, Gonzalez J, Liew E, LaRue DM, Galvan E, Hoelscher DM, Tseng KC. Impact of a Virtual Culinary Medicine Curriculum on Biometric Outcomes, Dietary Habits, and Related Psychosocial Factors among Patients with Diabetes Participating in a Food Prescription Program. Nutrients. 2021 Dec 15;13(12):4492. doi: 10.3390/nu13124492.
- Heredia NI, Macias-Navarro L, Guevara DC, Sharma SV, Chow J, Bentley SS, Chukuigwe O, Pappa A, McWhorter JW. Testing of a Culinary Medicine Intervention for Racially/Ethnically Diverse Adults With Type 2 Diabetes. J Nutr Educ Behav. 2025 Apr;57(4):263-273. doi: 10.1016/j.jneb.2024.11.006. Epub 2025 Jan 15.
- Glanz K, Metcalfe JJ, Folta SC, Brown A, Fiese B. Diet and Health Benefits Associated with In-Home Eating and Sharing Meals at Home: A Systematic Review. Int J Environ Res Public Health. 2021 Feb 7;18(4):1577. doi: 10.3390/ijerph18041577.
- Partearroyo T, Samaniego-Vaesken ML, Ruiz E, Aranceta-Bartrina J, Gil A, Gonzalez-Gross M, Ortega RM, Serra-Majem L, Varela-Moreiras G. Current Food Consumption amongst the Spanish ANIBES Study Population. Nutrients. 2019 Nov 5;11(11):2663. doi: 10.3390/nu11112663.
- Casucci MG, Munoz-Martinez J, Caneda-Ferron B, Salinas-Roca B, Orta-Ramirez A, Vidal E, Rodriguez-Monforte M, Medeiro da Costa I, Costa V, Renzi S, Carrillo-Alvarez E. The Association Between Mediterranean Diet -Related Health Literacy, Cooking Skills and Mediterranean Diet Adherence in the Spanish Population. Nutrients. 2026 Jan 12;18(2):235. doi: 10.3390/nu18020235.
- Liu G, Zong G, Hu FB, Willett WC, Eisenberg DM, Sun Q. Cooking Methods for Red Meats and Risk of Type 2 Diabetes: A Prospective Study of U.S. Women. Diabetes Care. 2017 Aug;40(8):1041-1049. doi: 10.2337/dc17-0204. Epub 2017 Jun 13.
- Vignesh A, Amal TC, Vasanth K. Food contaminants: Impact of food processing, challenges and mitigation strategies for food security. Food Res Int. 2024 Sep;191:114739. doi: 10.1016/j.foodres.2024.114739. Epub 2024 Jul 6.
- Rinaldi de Alvarenga JF, Tran C, Hurtado-Barroso S, Martinez-Huelamo M, Illan M, Lamuela-Raventos RM. Home cooking and ingredient synergism improve lycopene isomer production in Sofrito. Food Res Int. 2017 Sep;99(Pt 2):851-861. doi: 10.1016/j.foodres.2017.01.009. Epub 2017 Jan 11.
- Martinez-Larrad MT, Corbaton-Anchuelo A, Fernandez-Perez C, Lazcano-Redondo Y, Escobar-Jimenez F, Serrano-Rios M. Metabolic syndrome, glucose tolerance categories and the cardiovascular risk in Spanish population. Diabetes Res Clin Pract. 2016 Apr;114:23-31. doi: 10.1016/j.diabres.2016.02.003. Epub 2016 Feb 21.
Studiare le date dei record
Queste date tengono traccia dell'avanzamento della registrazione dello studio e dell'invio dei risultati di sintesi a ClinicalTrials.gov. I record degli studi e i risultati riportati vengono esaminati dalla National Library of Medicine (NLM) per assicurarsi che soddisfino specifici standard di controllo della qualità prima di essere pubblicati sul sito Web pubblico.
Studia le date principali
Inizio studio (Stimato)
1 settembre 2026
Completamento primario (Stimato)
1 marzo 2027
Completamento dello studio (Stimato)
1 marzo 2028
Date di iscrizione allo studio
Primo inviato
6 luglio 2026
Primo inviato che soddisfa i criteri di controllo qualità
13 luglio 2026
Primo Inserito (Effettivo)
14 luglio 2026
Aggiornamenti dei record di studio
Ultimo aggiornamento pubblicato (Effettivo)
14 luglio 2026
Ultimo aggiornamento inviato che soddisfa i criteri QC
13 luglio 2026
Ultimo verificato
1 luglio 2026
Maggiori informazioni
Termini relativi a questo studio
Parole chiave
Termini MeSH pertinenti aggiuntivi
- Processi patologici
- Disturbi della nutrizione
- Malattie metaboliche
- Ipernutrizione
- Peso corporeo
- Disturbi del metabolismo del glucosio
- Iperinsulinismo
- Sovrappeso
- Condizioni patologiche, segni e sintomi
- Malattie nutrizionali e metaboliche
- Segni e sintomi
- Obesità
- Sindrome metabolica
- Infiammazione
- Resistenza all'insulina
Altri numeri di identificazione dello studio
- HCB/2026/0570
Piano per i dati dei singoli partecipanti (IPD)
Hai intenzione di condividere i dati dei singoli partecipanti (IPD)?
NO
Informazioni su farmaci e dispositivi, documenti di studio
Studia un prodotto farmaceutico regolamentato dalla FDA degli Stati Uniti
No
Studia un dispositivo regolamentato dalla FDA degli Stati Uniti
No
Queste informazioni sono state recuperate direttamente dal sito web clinicaltrials.gov senza alcuna modifica. In caso di richieste di modifica, rimozione o aggiornamento dei dettagli dello studio, contattare register@clinicaltrials.gov. Non appena verrà implementata una modifica su clinicaltrials.gov, questa verrà aggiornata automaticamente anche sul nostro sito web .