The Impact of a Virtual Educational Cooking Class on the Inflammatory Potential of Diet in Cancer Survivors

Abstract

(1) Background. Cognitive dysfunction is prevalent among cancer survivors. Inflammation may contribute to impaired cognition, and diet represents a novel strategy to mitigate cognitive decline. The purpose was to (1) assess the impact of an educational cooking class on cancer survivor eating habits and their inflammatory potential and (2) determine the relationship between diet and cognitive function. (2) Methods. This was a non-randomized interventional study of a virtual educational cooking class in post-treatment, adult cancer survivors. Energy-adjusted Dietary Inflammatory Index (E-DII™) scores and subjective cognitive function were assessed at baseline and 1 month post-intervention. (3) Results. Of 22 subjects, all were female, White, and primarily had breast cancer (64%). There was a significant decrease in E-DII scores, which became more anti-inflammatory, one month after intervention (−2.3 vs. −2.7, p = 0.005). There were significant increases in cognition, including perceived cognitive impairment (COG-PCI, p < 0.001), comments from others (COG-OTH, p < 0.001), and quality of life (COG-QOL, p < 0.001). A change in calories was a significant predictor of a change in perceived cognitive ability (COG-PCA) after adjustment (β = 0.007, p = 0.04; 95% CI (0.000, 0.014)). (4) Conclusions. Educational cooking classes may be an effective way to impact diet-derived inflammation; additional research is needed to assess the long-term effects of dietary changes on cognition.