Healthy Food Delivery Programs Improve Quality of Life for Heart Failure Patients, Study Finds
A new study shows that providing medically tailored meals or fresh produce alongside dietary counseling significantly improves quality of life for heart failure patients following hospitalization, highlighting the potential of food-based interventions in chronic disease management.
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 participants assigned to receive either medically tailored meals and dietary counseling, fresh produce boxes and counseling, or dietary guidance alone.
"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 lead study author Ambarish Pandey, M.D., M.S., FAHA, 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." 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.
Participants in both food delivery groups reported significantly higher quality of life compared to those who received only dietary guidance, based on responses to the Kansas City Cardiomyopathy Questionnaire. Those in conditional delivery groups who confirmed prescription pick-up reported even better quality of life than the unconditional delivery group. Interestingly, participants who received fresh produce boxes reported greater satisfaction than those receiving prepared meals, suggesting the value of being able to prepare their own meals. However, the study found no significant differences in hospital readmissions or emergency department visits between groups, with 18% of participants experiencing one or more readmissions or emergency visits during the study period.
The study population reflected significant health challenges, with 95% having high blood pressure, 54% with Type 2 diabetes, and concerning rates of food insecurity (53%) and nutrition insecurity (55%). These findings align with the American Heart Association's broader research on food insecurity and nutrition insecurity, both associated with more chronic health conditions and worse outcomes. According to the Association's 2025 Scientific Statement available at https://www.heart.org, programs incorporating healthy food and health care for people with chronic disease show great potential in improving diet quality and food security.
"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." The trial was funded by the American Heart Association's Health Care by Food™ initiative, which advances food is medicine interventions that incorporate healthy food into health care.
Study limitations include the small size of 150 patients and short 90-day follow-up period. Larger studies with more participants and longer follow-up 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. The research represents an important step in understanding how addressing social determinants of health, particularly food access, can complement traditional medical interventions for chronic conditions like heart failure.