Nutrition and Emotional Health Education: The Use of Emotional Intelligence and a Plant-Based Diet to Reduce Cardiometabolic Risk

Abd Moain Abu Dabrh; Claire B Haga; Jarik Conrad; Adam I Perlman; Megan A Allyse; Monica L Albertie; Maia Martinez-Heath; Colleen T Ball; Floyd B Willis

doi:10.1177/27536130231215014

Nutrition and Emotional Health Education: The Use of Emotional Intelligence and a Plant-Based Diet to Reduce Cardiometabolic Risk

Glob Adv Integr Med Health. 2023 Nov 17:12:27536130231215014. doi: 10.1177/27536130231215014. eCollection 2023 Jan-Dec.

Authors

Abd Moain Abu Dabrh¹, Claire B Haga², Jarik Conrad³, Adam I Perlman¹, Megan A Allyse³, Monica L Albertie⁴, Maia Martinez-Heath², Colleen T Ball³, Floyd B Willis²

Affiliations

¹ Division of General Internal Medicine, Mayo Clinic, Jacksonville, FL, USA.
² Department of Family Medicine, Mayo Clinic, Jacksonville, FL, USA.
³ Department of Quantitative Health Sciences, Mayo Clinic, Jacksonville, FL, USA.
⁴ Community Outreach and Engagement, Department of Research, Mayo Clinic, Jacksonville, FL, USA.

Abstract

Background: For individuals living with chronic conditions like diabetes mellitus and obesity, there is a need for sustainable behavioral strategies and physiologic tools. These tools support identifying and addressing barriers to healthy eating, reducing body mass index (BMI), and building increased physical resilience in real time.

Objective: To evaluate whether a 12-week learning management system designed to combine nutritional intervention with education and coaching on improving emotional intelligence (EI) could alter cardiometabolic outcomes.

Methods: This pre-post prospective study enrolled 37 adult volunteers with BMI greater than 25 to participate in a 12-week learning management system. Primary (BMI, systolic blood pressure, diastolic blood pressure, low-density lipoprotein [LDL], high-density lipoprotein, and fasting glucose levels) and secondary self-reported outcomes were assessed at baseline, 12 weeks, and 6 months after enrollment using Short Form-36, Emotional Quotient Inventory (EQi), and Whole Health Index (WHI). Linear mixed-effects regression models with random effect were used to estimate changes in primary and secondary outcomes. We adjusted for multiple testing using Holm step-down method.

Results: BMI and LDL were the only primary endpoints lower at program completion and 6-month follow-up compared to baseline levels (-1.63 and -17.77 mg/dL, respectively; P < .001). Secondary outcomes showing statistically significant improvement from baseline to 6-month follow-up included energy/fatigue (Short Form-36), self-regard (EQi), decision-making (EQi), impulse control (EQi), stress management (EQi), Whole Brain - Form A (WHI), Whole Food - Form C (WHI), and Whole Body - Form D (WHI).

Conclusion: This study provides preliminary evidence that lifestyle programs combining nutritional interventions and EI can have a significant impact on BMI and LDL. Our study highlights the potential importance of both nutrition and EI in programs targeting diet and lifestyle modification.

Keywords: cardiometabolic; coaching; emotional intelligence; nutritional intervention; plant-based nutrition.