Culinary Medicine: A New Era of Health Through the Kitchen

Abstract

Culinary medicine is a recently established field of study that employs an innovative approach to food and cooking with the objective of promoting healthy ageing, mitigating the effects of chronic diseases, and addressing lifestyle diseases. Over the past decade, the discipline of culinary medicine has been incorporated into several different academic fields, including medicine, nutrition and dietetics, nursing, physician training, clinical practice, and gastronomy and culinary arts. The objective of this study is to examine the researchers published in Scopus in terms of descriptive, performance and research themes through the implementation of bibliometric analysis. The findings indicated that the field of culinary medicine originated in the USA, with the majority of studies conducted by US-based institutions. In the preceding five years, there has been a notable increase in research activity in this area, with a significant rise in the number of studies published in comparison to previous years.