Mixed
There is no significant association between the frequency of consuming home-cooked meals and markers of cholesterol, HbA1c, or hypertension after adjusting for sociodemographic and dietary covariates.
Do not expect home-cooked meals to directly improve cholesterol, HbA1c, or blood pressure levels based on this study alone, as these markers were not significantly associated with meal frequency after adjusting for other factors.
Associations with HbA1c, cholesterol and hypertension were not significant in adjusted models.
Why this rating
Large cohort with objective measurements, but the lack of significant findings limits the utility of this node for actionable advice.
Source
Frequency of eating home cooked meals and potential benefits for diet and health: cross-sectional analysis of a population-based cohort study
Susanna Mills et al. · International Journal of Behavioral Nutrition and Physical Activity · 2017
DOI 10.1186/s12966-017-0567-y
More from this paper
- Consuming home-cooked meals more than five times per week is associated with significantly higher diet quality (DASH and Mediterranean scores) and increased fruit and vegetable intake compared to consuming them less than three times per week.Good
- Consuming home-cooked meals more than five times per week is associated with a lower likelihood of having an overweight BMI and excess body fat, independent of dietary quality improvements.Good
Related findings · Mixed
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This is one finding among thousands. Every one is graded and traced to its source, so you can see what the evidence actually supports. Browse the research →