Effect of cooking classes for housewives on salt reduction in family members: a cluster randomized controlled trial

Takada, Toshihiko; Imamoto, Miyuki; Fukuma, Shingo; Yamamoto, Yosuke; Sasaki, Shin; Uchida, Mitsuo; Miura, Yasutomo; Shimizu, Sayaka; Nihata, Kakuya; Fukuhara, Shunichi

doi:10.1016/j.puhe.2016.07.005

Cited by 20 publications

(42 citation statements)

References 17 publications

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“…2). Adults were enrolled in 14 studies [14][15][16][17][18][19][20][21][22][23][24][25][26][27], children in 12 studies [28][29][30][31][32][33][34][35][36][37][38][39], and both age groups in 4 studies [40][41][42][43]. The majority (17) were nonrandomized controlled studies [15, 17-21, 26, 27, 29-33, 35, 36, 38, 39].…”

Section: Study Characteristicsmentioning

confidence: 99%

“…The majority (17) were nonrandomized controlled studies [15, 17-21, 26, 27, 29-33, 35, 36, 38, 39]. There were 7 pre-post studies [14,16,23,28,37,41,42] and 6 RCTs [22,24,25,34,40,43].…”

Section: Study Characteristicsmentioning

confidence: 99%

“…The mean follow-up duration was 25 weeks. 27 studies reported a behavioral outcome [15-20, 22-24, 26-43], whereas 11 studies reported cardiometabolic outcomes and anthropometrics measures [16,17,19,21,22,24,25,34,38,42,43], and 2 studies reported on quality of life [15,21]. Additional file 1: Table S2 lists the outcomes evaluated in each included study.…”

Section: Description Of the Interventionmentioning

confidence: 99%

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The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map

et al. 2019

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Background: Culinary interventions (cooking classes) have been used to improve the quality of dietary intake and change behavior. The aim of this systematic review is to investigate the effects of culinary interventions on dietary intake and behavioral and cardiometabolic outcomes. Methods: We conducted a systematic review of MEDLINE, EMBASE, Cochrane Central Register of Controlled Trials, Cochrane Database of Systematic Reviews, and Scopus for comparative studies that evaluated culinary interventions to a control group or baseline values. The intervention was defined as a cooking class regardless of its length or delivery approach. Studies included populations of children, healthy adults or adults with morbidities. The risk of bias was assessed using the Cochrane Risk of Bias tool and the Newcastle-Ottawa Scale. Outcomes were pooled using the random-effects model and descriptive statistics and depicted in an evidence map. Simple logistic regression was used to evaluate factors associated with intervention success. Results: We included 30 studies (6 were randomized, 7381 patients, average follow up 25 weeks). Culinary interventions were not associated with a significant change in body mass index (− 0.07 kg/m 2 , 95% CI:-1.53, 1.40), systolic (− 5.31 mmHg, 95% CI:-34.2, 23.58) or diastolic blood pressure (− 3.1 mmHg, 95% CI:-23.82, 17.62) or LDL cholesterol (− 8.09 mg/dL, 95% CI:-84.43, 68.25). Culinary interventions were associated with improved attitudes, self-efficacy and healthy dietary intake in adults and children. We were unable to demonstrate whether the effect of a culinary intervention was modified by various characteristics of the intervention such as its delivery or intensity. Interventions with additional components such as education on nutrition, physical activity or gardening were particularly effective. Conclusions: Culinary interventions were not associated with a significant change in cardiometabolic risk factors, but were associated with improved attitudes, self-efficacy and a healthier dietary intake in adults and children.

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Section: Study Characteristicsmentioning

confidence: 99%

“…The majority (17) were nonrandomized controlled studies [15, 17-21, 26, 27, 29-33, 35, 36, 38, 39]. There were 7 pre-post studies [14,16,23,28,37,41,42] and 6 RCTs [22,24,25,34,40,43].…”

Section: Study Characteristicsmentioning

confidence: 99%

Section: Description Of the Interventionmentioning

confidence: 99%

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The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map

et al. 2019

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“…The strength of our study was its use of objective measurement (urine analysis) to investigate associations between maternal and child daily salt intake for children younger than those previously included in such studies. Recently, the effectiveness of a family‐based approach for salt reduction and cardiovascular health has been reported . Its success is attributed to several mechanisms, including mutual interdependence of the family system, shared environment, parenting style, caregiver perceptions, and genomics .…”

Section: Discussionmentioning

confidence: 99%

“…Recently, the effectiveness of a family-based approach for salt reduction and cardiovascular health has been reported. [27][28][29] Its success is attributed to several mechanisms, including mutual interdependence of the family system, shared environment, parenting style, caregiver perceptions, and genomics. 29 The results of our study could be effective for increasing mothers' awareness of appropriate salt consumption in children and for reinforcing the importance of the family-based approach for salt reduction.…”

Section: Discussionmentioning

confidence: 99%

Association between daily salt intake of 3‐year‐old children and that of their mothers: A cross‐sectional study

Takada

Fukuma

Shimizu

et al. 2018

J of Clinical Hypertension

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This study investigated the association between the daily salt intake of 3‐year‐old children and that of their mothers. A total of 641 children were studied. The daily salt intake of the children and their mothers was estimated by morning and spot urine methods, respectively. In the multivariable analysis, a 1 g higher maternal daily salt intake was associated with a 0.14 g (95% confidence interval [CI], 0.07‐0.22, P < .001) higher salt intake of her children. In the secondary analysis, the odds ratios for excess salt intake of children were 1.61 (95% CI, 1.01‐2.55, P = .045) and 1.81 (95% CI, 1.12‐2.91, P = .015) for 9.7‐11.5 g and 11.5 g or more of maternal daily salt intake, respectively. Our findings could help to convince mothers of the importance of appropriate salt intake, not only for themselves but also for their children.

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Development of a Culinary Intervention (Cooking Class) for Salt Reduction in Japanese Home Cooking: Strategies and Assessment

Imamoto,

Takada,

Sasaki

et al. 2024

AJPM Focus

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Effect of cooking classes for housewives on salt reduction in family members: a cluster randomized controlled trial

Cited by 20 publications

References 17 publications

The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map

The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map

Association between daily salt intake of 3‐year‐old children and that of their mothers: A cross‐sectional study

Development of a Culinary Intervention (Cooking Class) for Salt Reduction in Japanese Home Cooking: Strategies and Assessment

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