We have located links that may give you full text access.
Using herbs/spices to enhance the flavor of commonly consumed foods reformulated to be lower in overconsumed dietary components is an acceptable strategy and has the potential to lower intake of saturated fat and sodium: A National Health and Nutrition Examination Survey analysis & blind tasting.
Journal of the Academy of Nutrition and Dietetics 2023 July 32
BACKGROUND: Foods lower in saturated fat, sodium, and added sugars (i.e., overconsumed dietary components) must have an acceptable flavor profile to promote intake.
OBJECTIVE: The aim of this research was to model the impact of using herbs/spices as flavor-enhancers when reducing overconsumed dietary components in commonly consumed foods and evaluate acceptance of these flavor-enhanced reformulations.
DESIGN: Ten leading sources of overconsumed dietary components were identified using the National Health and Nutrition Examination Survey (NHANES) 2015-2018 dietary data. These foods were reformulated to reduce overconsumed dietary components and herbs/spices were used to preserve acceptability. The impact of consumer adoption of the reformulated foods on intake of overconsumed dietary components was modeled using NHANES data. Consumer acceptability of the reformulated recipes was assessed with blind taste testing.
PARTICIPANTS/SETTING: Dietary data from adults 19+ years (n=9,812) included in NHANES 2015-2018 were used to identify foods for reformulation and model the potential impact of reformulation. The blind taste testing included 85-107 consumers per panel.
MAIN OUTCOME MEASURES: Estimated daily change in total intake of saturated fat, sodium, added sugars and energy with intake of the reformulated foods instead of the original foods. Consumer ratings of overall liking of the reformulated recipes vs. the original recipes were assessed using standard 9-point hedonic scales.
STATISTICAL ANALYSES PERFORMED: Descriptive statistics with use of survey procedures were used to model the impact of reformulated food adoption. Mixed effect models were used for analysis of the blind tasting data.
RESULTS: With intake of the reformulated foods, instead of the original versions, by 25 to 100% of current consumers, estimates suggest lowering of saturated fat (25% consumer adoption: -2.9%; 100% consumer adoption: -11.4%), sodium (-3.2; -11.5%), and added sugars (-0.5; -2.7%) intake. The overall liking ratings for seven of the 10 reformulated foods were superior or at parity with the original foods.
CONCLUSION: This proof-of-concept research suggests that using herbs/spices to create flavor-enhanced recipes lower in overconsumed dietary components has the potential to reduce intake and is acceptable to consumers.
OBJECTIVE: The aim of this research was to model the impact of using herbs/spices as flavor-enhancers when reducing overconsumed dietary components in commonly consumed foods and evaluate acceptance of these flavor-enhanced reformulations.
DESIGN: Ten leading sources of overconsumed dietary components were identified using the National Health and Nutrition Examination Survey (NHANES) 2015-2018 dietary data. These foods were reformulated to reduce overconsumed dietary components and herbs/spices were used to preserve acceptability. The impact of consumer adoption of the reformulated foods on intake of overconsumed dietary components was modeled using NHANES data. Consumer acceptability of the reformulated recipes was assessed with blind taste testing.
PARTICIPANTS/SETTING: Dietary data from adults 19+ years (n=9,812) included in NHANES 2015-2018 were used to identify foods for reformulation and model the potential impact of reformulation. The blind taste testing included 85-107 consumers per panel.
MAIN OUTCOME MEASURES: Estimated daily change in total intake of saturated fat, sodium, added sugars and energy with intake of the reformulated foods instead of the original foods. Consumer ratings of overall liking of the reformulated recipes vs. the original recipes were assessed using standard 9-point hedonic scales.
STATISTICAL ANALYSES PERFORMED: Descriptive statistics with use of survey procedures were used to model the impact of reformulated food adoption. Mixed effect models were used for analysis of the blind tasting data.
RESULTS: With intake of the reformulated foods, instead of the original versions, by 25 to 100% of current consumers, estimates suggest lowering of saturated fat (25% consumer adoption: -2.9%; 100% consumer adoption: -11.4%), sodium (-3.2; -11.5%), and added sugars (-0.5; -2.7%) intake. The overall liking ratings for seven of the 10 reformulated foods were superior or at parity with the original foods.
CONCLUSION: This proof-of-concept research suggests that using herbs/spices to create flavor-enhanced recipes lower in overconsumed dietary components has the potential to reduce intake and is acceptable to consumers.
Full text links
Related Resources
Trending Papers
Consensus Statement on Vitamin D Status Assessment and Supplementation: Whys, Whens, and Hows.Endocrine Reviews 2024 April 28
The Tricuspid Valve: A Review of Pathology, Imaging, and Current Treatment Options: A Scientific Statement From the American Heart Association.Circulation 2024 April 26
Intravenous infusion of dexmedetomidine during the surgery to prevent postoperative delirium and postoperative cognitive dysfunction undergoing non-cardiac surgery: a meta-analysis of randomized controlled trials.European Journal of Medical Research 2024 April 19
Interstitial Lung Disease: A Review.JAMA 2024 April 23
Ventilator Waveforms May Give Clues to Expiratory Muscle Activity.American Journal of Respiratory and Critical Care Medicine 2024 April 25
Acute Kidney Injury and Electrolyte Imbalances Caused by Dapagliflozin Short-Term Use.Pharmaceuticals 2024 March 27
Systemic lupus erythematosus.Lancet 2024 April 18
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app
All material on this website is protected by copyright, Copyright © 1994-2024 by WebMD LLC.
This website also contains material copyrighted by 3rd parties.
By using this service, you agree to our terms of use and privacy policy.
Your Privacy Choices
You can now claim free CME credits for this literature searchClaim now
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app