Healthy Food Delivery Programs Improve Quality of Life for Heart Failure Patients, Study Finds

Providing healthy, medically tailored meals or boxes of fresh produce along with nutrition counseling led to improved quality of life for people with heart failure compared to those who received dietary counseling without healthy food deliveries, according to preliminary research presented at the American Heart Association's Scientific Sessions 2025. The randomized trial involved 150 adults enrolled within two weeks of being discharged from the hospital for acute heart failure, with findings suggesting that access to nutritious food could play a crucial role in managing chronic conditions.

The study's lead author, Ambarish Pandey, M.D., M.S., FAHA, emphasized the importance of proper nutrition for heart failure patients. "People with heart failure can often experience their condition worsening if they are not eating the right kind of food after they go home from the hospital," said Pandey, an associate professor at UT Southwestern Medical Center in Dallas. "People need nutritious meals that can provide them with the right nutrients for optimal health, including the appropriate calorie intake, the right amount of protein and limited sodium, sugar and fat."

Participants were assigned to one of three groups: one received medically tailored meals and dietary counseling with a dietitian; the second received fresh produce boxes and dietary counseling; and the third received dietary counseling without food delivery. The food delivery programs lasted for 90 days, with some participants required to pick up medications and attend follow-up appointments to receive food, while others received food unconditionally.

Key findings revealed that participants in both food delivery groups reported higher quality of life compared to those who received only dietary guidance, based on responses in the Kansas City Cardiomyopathy Questionnaire. Interestingly, those in conditional delivery groups who had to confirm prescription pick-up reported higher quality of life than those in unconditional delivery groups. Additionally, participants who received boxes of fresh produce reported greater patient satisfaction than those receiving prepared meals, suggesting the value of allowing patients to prepare their own meals using fresh ingredients.

The study population reflected significant health challenges and social determinants affecting heart failure management. Among the 150 participants with a median age of 60 years, 95% had high blood pressure, 54% had Type 2 diabetes, 53% reported food insecurity, and 55% reported nutrition insecurity. Notably, 69% of participants self-reported that they did not regularly take their medication as prescribed, highlighting the complex challenges in managing chronic conditions.

While the study found no significant differences in hospital readmissions or emergency department visits between groups, the improved quality of life measures suggest important benefits. During the 90-day study, there were 32 hospital readmissions and emergency department visits for heart failure, with 18% of participants having one or more readmissions or emergency visits.

These findings align with broader research on food insecurity and health outcomes. According to the American Heart Association's 2025 Scientific Statement available at https://www.heart.org, programs that incorporate healthy food and health care for people with chronic disease show great potential in improving diet quality and food security. The current study was funded by the American Heart Association's Health Care by Food™ initiative, which advances food is medicine interventions to treat, manage and prevent diet-related diseases.

Study limitations include the small size of only 150 patients and short follow-up period of 90 days. Larger studies with more participants and longer follow-up periods are needed to assess whether food programs may lower hospitalizations or improve survival rates. Pandey and colleagues are planning a phase 3 trial with 1,200–1,500 people at multiple hospitals to further investigate these findings.

"These findings indicate the potential for healthy foods to affect outcomes and disease progression for people with chronic conditions like heart failure," Pandey said. "If we can identify the best strategy for providing access to healthy food, this could be transformative for people with heart failure who are particularly vulnerable after hospitalization. I think healthy food can be as powerful as medications for people with chronic conditions like heart failure."