Cooking Health-Oriented Meals to Prevent Dementia and Diabetes
For patients and families
In plain language
An automatic summary of structured registry data. It is an orientation aid, not a substitute for the official protocol or a physician assessment.
- What is being studied
- The protocol lists: Cooking skills training, Cooking skills education.
- Who it may be relevant to
- Registry conditions: Type 2 Diabetes, Dementia. Basic parameters: 50 years — 75 years · All.
- What needs checking
- Age, condition and sex are only basic indicators. Prior treatment, laboratory values and other mandatory requirements appear in the eligibility criteria below.
- Where it takes place
- Center list to be confirmed — check the primary protocol.
- Next step
- Save the trial, show it to the treating physician, and confirm current recruitment with the study center. Costs, documents and travel →
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Overview
Previous research demonstrates that 1) adherence to a DASH dietary pattern and diets low in certain UPFs are linked to lower likelihood of experiencing cognitive impairments in later life (Seago et al., 2025a, 2025b), that 2) engagement in cooking is linked to healthier eating, reduced UPF consumption, and higher food self-efficacy (Lahne et al., 2017), and 3) that cooking activity itself in midlife is associated with reduced incidence of dementia (Tani et al., 2026). There may be multiple pathways through which cooking engagement facilitates healthier cognitive aging- including the benefits of healthier meals on cardiometabolic and neural health, but also the role of cooking as a cognitively-engaging activity - one that has been identified as a potential contributor to cognitive reserve during aging. While at least one computerized cognitive training program is based on cooking activities and has demonstrated improvements to untrained EF processes in older adults, no intervention has used actual cooking as a form of cognitive training. Part of the promise of such an intervention is that this sort of activity, while still engaging EF processes in a way that might lead to generalizable improvements, is much closer to real-world instrumental activities of daily living and may reinforce consumption of a brain- and cardiometabolic- health promoting dietary pattern. This pilot study involves a randomized controlled trial of a behavioral change intervention to promote a healthy diet by increasing cooking self-efficacy (agency), and for this study, cooking self-efficacy is the primary focus.
Interventions
- Behavioral Cooking skills training
For four weeks, participants (n=20) attend an in-person cooking class once per week (1-1.5 hours), followed by an at-home cooking practice session (1 hour), and at-home cognitive training on their smartphones (3 times per week, 10 minutes per session) - Behavioral Cooking skills education
For four weeks, participants (n=20) receive nutrition educational handouts with recipes or cooking tips for healthy, balanced meals via email.
Primary outcome measures
- Food agency scale (FAS) [Time frame: Five minute survey in laboratory at baseline and post-intervention]
Eligibility criteria
Inclusion criteria
- Age: 50 - 75 yrs
- Score of 5 or greater on ADA (diabetes) screener
- Self-report family history of dementia or AD
- Smartphone (iOS or Android)
- Verbal and written informed consent
Exclusion criteria
- Food allergies or conditions requiring a specialized diet that would limit participation
Criteria are shown verbatim from the registry (in English). Final eligibility is always assessed by the study center.
Healthy volunteers: Yes
Study design
- Allocation
- Randomized
- Model
- Parallel assignment
- Masking
- Open label
- Primary purpose
- Prevention
Study locations
Center list to be confirmed — check the primary protocol.
Identifiers
NCT: NCT07661368 · 26-509