New research presented atthe American Public Health Association’s 142nd Annual Meeting shows thatindividuals who frequently cook at home may maintain a healthier diet thanÂÂ those who cook less frequently.
Results from the study led by researchers at the Johns Hopkins Center for a Livable Future (CLF) and the Johns Hopkins Bloomberg School of Public Health indicate that individuals who cooked atÂÂ home frequently consumed fewer calories at home and away from home than
those who cooked at home less frequently. Cooking at home often was also associated with consumption of fewer carbohydrates, less sugar, and fewer fast-food meals, frozen meals, and ready-to-eat foods. In the study’s analysis, African Americans were more likely to live in households where cooking dinner at home took place at a low or medium frequency, when compared to Caucasians.
Researchers also found that those who worked more than 35 hours per week were more likely to cook at home less frequently. It was also noted that across all cooking frequency categories,
individuals trying to lose weight showed even better diet quality compared to those not trying to lose weight.“Efforts to encourage home cooking should consider time constraints, lack of access to affordable, high-quality, fresh ingredients, as well as lack ofÂÂ cooking equipment, which limits the amount of food Americans are able to prepare themselves at home,” said Julia Wolfson, Bloomberg School of Public Health and lead researcher for the study.