ArticleFrontiers in nutrition2026
Culinary competency as a protective factor against ultra-processed food consumption and unhealthy cooking practices: a comparative study between type 1 diabetes patients and healthy controls.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: The rise of ultra-processed foods (UPFs) poses a significant challenge for chronic disease management. Culinary competence (CC) has been described as a behavioral characteristic associated with higher quality dietary patterns. This study aimed to analyze the association between CC and unhealthy dietary behaviors in individuals with type 1 diabetes (T1D) compared to a healthy population. Methods: A cross-sectional study was conducted with 592 Spanish adults ( Results: T1D patients reported higher CC scores than controls, particularly in health-oriented skills like label reading and recipe modification ( Conclusion: Culinary competency acts as a transversal protective factor against unhealthy eating habits. In T1D, these skills they seem to be primarily related to the avoidance of unhealthy foods. Integrating practical culinary education into clinical care could enhance self-management and metabolic health.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.