A new research shows that flavouring food with spices and herbs is more effective in reducing salt intake.
For the study, the researchers told 55 volunteers to eat a low-sodium diet for four weeks. They were provided with all foods and calorific drinks. This was the first phase of the study.
In the second phase, half of the study respondents took part in a 20-week behavioral intervention that focused on reducing their sodium intake to 1,500 mg/day by using spices and herbs. The other half reduced sodium on their own.
The researchers said that over 60 percent of the participants reported high blood pressure, 18 percent had diabetes and they were overweight.
The findings of the first phase showed that sodium intake decreased from an average 3,450 mg/day to an average 1,656 mg/day. In the second phase results, the researchers found that sodium intake increased in both groups. However, for those who received the behavioral intervention an average reduction of 966 mg/day of sodium was found compared to the group that didn't receive the intervention.
The researchers said that people who had cooking lessons had less salt in their diet and learning to use seasonings is the first step to dietary change.
"People in the intervention group learned problem-solving strategies, use of herbs and spices in recipes, how culture influences spice choices, how to monitor diet, overcoming the barriers to making dietary changes, how to choose and order foods when eating out and how to make low-sodium intake permanent," lead researcher Cheryl Anderson, Ph.D., said in a press release
She said that salt is abundant in the food supply and the average sodium level for Americans is on the higher side and the use of a behavioral intervention where people learn how to use spices and herbs and less salt in their daily lives can help regulate that.
