Metabolic SyndromeCUINAMETNCT07702695

A Mediterranean Diet-Based Culinary Intervention in Adults With Metabolic Syndrome

A study testing Mediterranean diet-based culinary intervention and Standard nutritional counseling in people with Metabolic Syndrome, run by Fundacion Clinic per a la Recerca Biomédica at 1 site in Spain.

Not yet recruiting

Opening soon. The study is approved but enrolment has not started yet. Sites may already take enquiries.

Sites and contacts

Official record

Search all trials

Trial summary

Who is it for?: Ages 30 to 60 years
Conditions the study is for: Metabolic Syndrome
What is being tested?: Mediterranean diet-based culinary intervention and Standard nutritional counseling
Type of treatment: Lifestyle or therapy programme
Could I receive a placebo?: No, everyone receives an active treatment
How many people: 120 participants
Where: 1 siteSpain
Study dates: Sep 2026to Mar 2028
Phase: Interventional
Are there results?: Not yet: the study is under way

Key requirements

Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.

Ages 30 to 60 years
All sexes
No healthy volunteers
Adult

Who may be able to join

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

Show all 9Show fewer

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

Who cannot join

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

Show all 11Show fewer

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

Trial locations and contacts

1 site in 1 country. Contact the study team or a site near you to ask about taking part.

Victoria S Pinto Manzo, Msc contact

+34 932275400 ext. 2907

victoriasabinap@ub.edu

Spain1 site

IDIBAPS - Institut d'Investigacions Biomèdiques August Pi i Sunyer (Hospital Clínic de Barcelona)
Barcelona, Barcelona, 08035
Victoria S Pinto Manzo, Msc, +34 932275400 ext. 2907, victoriasabinap@ub.edu

Other trials in Spain

About this study

Official title: 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

Conditions: Metabolic Syndrome
Being tested: Mediterranean diet-based culinary intervention, Standard nutritional counseling
Keywords: metabolic syndrome, Mediterranean diet, culinary medicine, lifestyle intervention, diet therapy, cardiovascular risk, insulin resistance, inflammation, oxidative stress, obesity
Medical subject headings: Metabolic Syndrome, Insulin Resistance, Inflammation, Obesity

What participants receive

What participants receive. In a randomised study each person is assigned to one group by chance.

Mediterranean diet-based culinary interventionBehavioural
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.
Standard nutritional counselingBehavioural
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.

Study groups in NCT07702695
Study group	Role	What they receive
Culinary-Nutritional Intervention Group	Experimental	Not described Receives: Behavioral: Mediterranean diet-based culinary intervention
Control group	Active comparator	Not described Receives: Behavioral: Standard nutritional counseling

What is being measured

The primary outcome is the main question the study is designed to answer.

Changes in metabolic syndrome components
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.
Measured: Baseline, 3 months, and 6 months

Secondary outcomes (11)

Body weight, fat mass and lean mass
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).
Measured: Baseline, 3 months, and 6 months
Body fat
Body fat expressed as a percentage (%) measured using dual-energy X-ray absorptiometry (DXA).
Measured: Baseline, 3 months, and 6 months
Height
Height, measured in centimeters (cm) using a wall-mounted stadiometer
Measured: Baseline, 3 months, and 6 months
Lipid profile
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.
Measured: Baseline, 3 months, and 6 months
Liver enzymes
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.
Measured: Baseline, 3 months, and 6 months
Total and direct bilirubin
Total and direct bilirubin, measured in micromoles per liter (µmol/L) using standard laboratory methods.
Measured: Baseline, 3 months, and 6 months
Serum albumin and total protein
Serum albumin and total protein, measured in grams per liter (g/L) using standard laboratory methods.
Measured: Baseline, 3 months, and 6 months
Glycated hemoglobin
Glycated hemoglobin (HbA1c), measured as a percentage (%) using standardized laboratory assays.
Measured: Baseline, 3 months, and 6 months
Dietary intake
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.
Measured: Baseline, 3 months, and 6 months
Mediterranean diet adherence
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.
Measured: Baseline, 3 months, and 6 months
Culinary habits
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.
Measured: Baseline, 3 months, and 6 months

Timeline

From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.

Sep 2026Mar 2028

First posted14 Jul 2026
Study startSep 2026 (estimated)
Primary completionMar 2027 (estimated)
Study completionMar 2028 (estimated)

Resources

Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
Publications (16)Papers the sponsor has linked to this study.
Other trials for Metabolic SyndromeStudies of the same condition, open and under way.
What the trial phases meanHow a treatment moves from first tests in people to approval.

More details

For doctors and researchers: how the study is designed, who runs it, and its registry IDs.

Study design

Study type: Interventional
Phase: Phase N/A
Primary purpose: Treatment
Allocation: Randomised
Intervention model: Parallel groups
Masking: Double blind
Who is masked: Investigator, Outcomes assessor
Enrolment: 120 participants (estimated)

IDs, dates and publications

ClinicalTrials.gov ID: NCT07702695
Sponsor's protocol ID: HCB/2026/0570
Acronym: CUINAMET
Status last verified: Jul 2026
First submitted: 6 Jul 2026
Last updated: 14 Jul 2026
Results posted: No
Data monitoring committee: No
FDA-regulated drug: No
FDA-regulated device: No
Individual data sharing: No

Publications

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.
PubMed 38515140
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.
PubMed 40005034
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.
PubMed 38892668
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.
PubMed 34960044
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.
PubMed 39818659
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.
PubMed 26035069
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.
PubMed 31918785
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.
PubMed 33562357
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.
PubMed 31694143
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.
PubMed 41599849
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.
PubMed 28611054
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.
PubMed 39059927
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.
PubMed 28847422
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.
PubMed 22166184
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.
PubMed 25316904

Interested in taking part?

Victoria S Pinto Manzo, Msc

+34 932275400 ext. 2907

victoriasabinap@ub.edu

Talk to your doctor first and take this page with you. Only the study team can confirm whether you can join.

Questions to ask the study team

What is the study trying to find out?
What would I need to do, and how often would I visit?
Could I receive a placebo instead of the treatment?
What are the possible risks and benefits for me?
Will it cost me anything? Are travel or time paid for?
Can I keep seeing my own doctor during the study?
What happens when the study ends?

See sites and contacts

RecruitingObservational study
Defining the Natural History of Squamous Cell Carcinoma in Fanconi Anemia
Fanconi Anemia, Inherited Bone Marrow Failure Syndrome
Not yet recruitingPhase 2
Osilodrostat for Glycemic Control in Mild Autonomous Cortisol Secretion (MACS) With Difficult-To-Control Type 2 Diabetes - A Randomized, Double-Blind, Placebo-Controlled Phase 2 Study
Mild Autonomous Cortisol Secretion (MACS), Diabetes Mellitus (Type 2)
Active, not recruiting
Effects of Whole-body Electrical Muscle Stimulation Exercise on Adults With Neuromuscular Disease
Neuromuscular Diseases (NMD), Amyotrophic Lateral Sclerosis
Not yet recruitingObservational study
Clinical Genetics Branch Eligibility Screening Survey
Melanoma, Li-Fraumeni Syndrome
Not yet recruitingPhase 2
Effects of Meal Macronutrients on Postprandial Lipids
Nephrotic Syndrome, Lipodystrophy

All Metabolic Syndrome trials

Study at a glance

From the registry record, last updated by the sponsor on 14 Jul 2026. Recruitment status is as the sponsor reported it: confirm with the study team.

Official title: Impact of a Mediterranean Diet-based Culinary Medicine Intervention on the Reversal of Metabolic Syndrome and Biomarkers of Inflammation, Oxidative Stress, and Aging
ClinicalTrials.gov ID: NCT07702695
Acronym / sponsor ID: CUINAMET / HCB/2026/0570
Conditions: Metabolic Syndrome
Keywords: metabolic syndrome, Mediterranean diet, culinary medicine, lifestyle intervention, diet therapy, cardiovascular risk, insulin resistance, inflammation
Study type: Interventional
Recruitment status: Not yet recruiting
Enrolment: 120 participants (estimated)
Lead sponsor: Fundacion Clinic per a la Recerca BiomédicaUniversity, hospital or other
Study start: Sep 2026 (estimated)
Primary completion: Mar 2027 (estimated)
Study completion: Mar 2028 (estimated)
First posted: 14 Jul 2026 (actual)
Results: Not posted in the source record

Clinical summary

The research question as the sponsor registered it. This describes what the study plans to test, not what it found.

Study design

Primary purpose: Treatment
Allocation: Randomised
Intervention model: Parallel groups
Masking: Double blind (investigator, outcomes assessor)
Number of arms: 2

Arm	Type	Receives
Culinary-Nutritional Intervention Group	Experimental	Behavioral: Mediterranean diet-based culinary intervention
Control group	Active comparator	Behavioral: Standard nutritional counseling

Who may qualify

Ages: 30 to 60 years
Sex: All
Healthy volunteers: Not accepted
Age groups: Adult

Key inclusion criteria (9 listed)

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:

Key exclusion criteria (11 listed)

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

Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.

Interventions

Intervention	Type	Arms
Mediterranean diet-based culinary interventionParticipants 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.	Behavioural	Culinary-Nutritional Intervention Group
Standard nutritional counselingParticipants 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.	Behavioural	Control group

Primary outcome

Changes in metabolic syndrome components
Time frame: Baseline, 3 months, and 6 months
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.

11 secondary outcomes

Body weight, fat mass and lean mass
Time frame: Baseline, 3 months, and 6 months
Body fat
Time frame: Baseline, 3 months, and 6 months
Height
Time frame: Baseline, 3 months, and 6 months
Lipid profile
Time frame: Baseline, 3 months, and 6 months
Liver enzymes
Time frame: Baseline, 3 months, and 6 months
Total and direct bilirubin
Time frame: Baseline, 3 months, and 6 months
Serum albumin and total protein
Time frame: Baseline, 3 months, and 6 months
Glycated hemoglobin
Time frame: Baseline, 3 months, and 6 months
Dietary intake
Time frame: Baseline, 3 months, and 6 months
Mediterranean diet adherence
Time frame: Baseline, 3 months, and 6 months
Culinary habits
Time frame: Baseline, 3 months, and 6 months

Results and safety

This study is still under way. Results are not available in the source record yet.

Research links

Official record on ClinicalTrials.govLast updated by the sponsor 14 Jul 2026.
Background: PubMed 38515140Godos 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.
Background: PubMed 40005034Finkelstein 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.
Background: PubMed 38892668Domper 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.
Background: PubMed 34960044Sharma 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.
Background: PubMed 39818659Heredia 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.
Background: PubMed 26035069La 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.
Background: PubMed 31918785Wolfson 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.
Background: PubMed 33562357Glanz 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.
Background: PubMed 31694143Partearroyo 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.
Background: PubMed 41599849Casucci 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.
Background: PubMed 28611054Liu 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.
Background: PubMed 39059927Vignesh 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.
Individual participant dataSharing planned: No

Related trials for Metabolic Syndrome

RecruitingObservational study
Defining the Natural History of Squamous Cell Carcinoma in Fanconi Anemia
Fanconi Anemia, Inherited Bone Marrow Failure Syndrome
Not yet recruitingPhase 2
Osilodrostat for Glycemic Control in Mild Autonomous Cortisol Secretion (MACS) With Difficult-To-Control Type 2 Diabetes - A Randomized, Double-Blind, Placebo-Controlled Phase 2 Study
Mild Autonomous Cortisol Secretion (MACS), Diabetes Mellitus (Type 2)
Active, not recruiting
Effects of Whole-body Electrical Muscle Stimulation Exercise on Adults With Neuromuscular Disease
Neuromuscular Diseases (NMD), Amyotrophic Lateral Sclerosis
Not yet recruitingObservational study
Clinical Genetics Branch Eligibility Screening Survey
Melanoma, Li-Fraumeni Syndrome
Not yet recruitingPhase 2
Effects of Meal Macronutrients on Postprandial Lipids
Nephrotic Syndrome, Lipodystrophy

Referral and contact

AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part.

Victoria S Pinto Manzo, Msc contact

+34 932275400 ext. 2907

victoriasabinap@ub.edu

Rosa M Casas Rodríguez, PhD principal investigator

IDIBAPS - Institut d'Investigacions Biomèdiques August Pi i Sunyer (Hospital Clínic de Barcelona)

1 site in 1 country: see every site and its status.

Questions about this trial

What is this clinical trial studying?

The full registered description is in the About this study section and the official record.

Who may be eligible to take part?

The sponsor lists 9 inclusion and 11 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.

Is this clinical trial currently recruiting?

The record says: opening soon, as of the sponsor's last update on 14 Jul 2026. Status can change between updates, so confirm with the study contact before making plans.

Where is the study taking place?

The record lists 1 site in Spain. Whether a site is taking part right now should be confirmed with that site. See every site.

What are the possible benefits and risks?

They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.

Are results available for this study?

This study is still under way. Results are not available in the source record yet.

How can a doctor refer a patient or contact the research team?

Contact Victoria S Pinto Manzo, Msc (+34 932275400 ext. 2907, victoriasabinap@ub.edu), or a site near the patient. AzTrials does not enrol participants or take referrals.

What does the primary outcome measure?

Changes in metabolic syndrome components (time frame: Baseline, 3 months, and 6 months). It is what the study was designed to measure, not a finding.

Where can I read the original study information?

On the ClinicalTrials.gov record for NCT07702695, which also lists 16 linked publications.

Does a listing mean the treatment is approved or proven to work?

No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.

How often is this information updated?

AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 14 Jul 2026.