A new study found that adding spices and herbs to low-calorie foods can make meals more appetizing to consumers
Along with exercising, eating healthy is an important factor in keeping obesity at check. Most people fail to indulge in healthy eating because most healthy, low-calorie meals are tasteless. Researchers from the University of Colorado found that adding herbs and spices to vegetables and low-calorie foods can make meals more appetizing to consumers. This makes it easier for them to follow the Dietary Guidelines for Americans, which in a way is taking a step forward in curbing the growing obesity rate in America.
The study was conducted on 150 subjects who were asked to consume meatloaf, vegetables and creamy pasta with full fat (610 calories), reduced fat, and reduced fat with everyday spices added such as onion, oregano, paprika and garlic (both 395 calories). The meals were randomized so that the subjects didn't know what they were eating. Subjects were then asked to rate each meal on a nine-point Likert scale.
Researchers found that subjects rated both the full fat and reduced fat with spice meals the same at 7 points. Reduced fat meals without spice were rated 6.25. Subjects rated the meatloaf with reduced fat with spices 6.75, which was slightly higher than the meatloaf with full fat meal, which was rated 6.50. Meatloaf with reduced fat was rated 6.
For vegetables, the reduced fat with spices version scored slightly above 7 points and the full fat version scored slightly under 7 points. The reduced fat version was scored just above 6. Subjects, however, preferred the full fat version of creamy pasta, rating it 7.25. The reduced fat with spices came in second scoring a little over 6.5 and slightly below 6.0 for the reduced-fat with no spice.
"Substituting herbs and spices for fat may be a promising strategy for helping people meet the Dietary Guidelines, especially if it's simple stuff you can buy in the store that doesn't require any exotic training," John Peters, Ph.D., professor of medicine at the University of Colorado and chief of strategy and innovation at the school's Anschutz Health and Wellness Center suggested in a press release.
The study was presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo.
