The Effect of Culinary Medicine to Enhance Protein Intake on Muscle Quality in Older Adults: A Randomized Controlled Trial

Background Age-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. Aim This 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. Methods A 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 completed the intervention. 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 ₁₂ , folate, and creatinine levels were objectively measured. Results Muscle quality measurements showed a significant difference in change in muscle mass between groups ( P  = 0.041). Higher protein intake was seen in the CM group compared to a decrease in protein intake seen among the CN group. However, there was no between-group difference in protein intake from the pre-study ( P  = 0.454). Similar results were seen with the other measurements from baseline. Conclusion The results suggest that this CM intervention was associated with improved muscle mass. There is also potential for this type of intervention to increase protein intake. Clinical Trials ID: NCT06157385