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 (opens in new tab)

BackgroundThe 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.MethodsA cross-sectional study was conducted with 592 Spanish adults (n = 287 T1D; n = 305 control...