Increasing flavor variety with herbs and spices improves relative vegetable intake in children who are propylthiouracil (PROP) tasters relative to nontasters

Carney, Elizabeth; Stein, Wendy; Reigh, Nicole A.; Gater, Felicia M.; Bakke, Alyssa J.; Hayes, John E.; Keller, Kathleen L.

doi:10.1016/j.physbeh.2018.01.021

Cited by 23 publications

(13 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To date, a few studies examined the influence of seasoning to increase the liking and consumption of foods with lower palatability such as vegetables, mainly in children or adolescents, with contrasting results [26,28,29,47]. Fritts et al (2018) [47] compared the liking scores of eight seasoned and the equivalent unseasoned (oil and salt) vegetables among 110 high-school students.…”

Section: Discussionmentioning

confidence: 99%

“…The addition of herbs and spices to modified versions of traditional foods could, thus, increase palatability while compensating for reductions in salt [22,23], fat, and energy [24,25]. Prior work also showed that herbs and spices could be an effective strategy to improve the flavor and increase liking and preference for foods with lower palatability such as vegetables [26][27][28][29]. Such a strategy is promising but research is still limited.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals

2019

View full text Add to dashboard Cite

Flavoring using blends of herbs and spices (H&S) instead of salt may be a promising approach to increase legume consumption and reduce salt content in foods. This study examines the effects of H&S on the appreciation and intake of low-salt legume-based dishes in a real ecological eating environment. Four mezzes with standard (0.8% w/w) (S) or lower (0.4% w/w) (LS) salt level and with or without H&S (LSHS, SHS) were developed. In a randomized cross-over trial, 94 participants attended four sessions, one week apart and received the four variants as a starter during lunch. Overall liking, food intake, and appetite ratings (visual analogue scale, VAS) were assessed during lunch. A follow-up study (n = 130) was performed where the four variants were evaluated, and overall liking was measured at the same session. Overall liking and taste scores of SHS were significantly higher compared with LS (p = 0.04 and p = 0.03, respectively), but there were no significant differences between LSHS and S. However, there were no differences in energy intake or in appetite ratings among the products. Overall appreciation was similar between the low-salt with H&S and the standard-salt mezze, suggesting that the addition of H&S is a feasible strategy for achieving a 50% reduction in salt content without compromising hedonic appreciation.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals

2019

View full text Add to dashboard Cite

show abstract

“…Citing why they chose the dessert they did, comments mentioned more variety, better flavor, more color, and the tartness of the fruit balancing the sweetness of the dessert among other features. As there is a documented inherent human desire for variety (Carney et al., 2018; Meiselman, deGraaf, & Lesher, 2000; Rolls, 1986), a fruit mixture as a partial replacement for the animal‐based portion of the dessert has natural appeal, as fruit adds additional colors, flavors, and textures to the dessert. Table 1 and 2 list other reasons subjects gave for their choices.…”

Section: Resultsmentioning

confidence: 99%

The Dessert Flip: Consumer preference for desserts with a high proportion of fruit and nuts

Kurzer

Spencer

Cienfuegos

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

American adults consume excess added sugar and saturated fat, and not enough fruit. A possible solution is the “Dessert Flip,” a shift in which the proportions of more sustainable plant‐based garnishes, such as fruit and nuts, are increased, while the proportion of conventional dessert is reduced. We hypothesized that the pleasing properties of fruits and nuts—color, variety, flavor, and texture—would allow the Dessert Flip to be liked as well or better than a conventional dessert by college‐aged students in a dining hall. In a sensory test, participants (n = 118) significantly preferred plated flipped desserts—those containing 80% by weight fruit (strawberries, raspberries, blueberries, and mangoes) and nuts with 20% cake—over the conventional versions of those desserts with 80% cake and 20% fruit and nuts. No significant differences were found in overall liking. In a second experiment, after eating an entrée, participants (n = 150) chose pictures of multiple varieties of flipped cakes with 60% fruit and 40% cake significantly more than pictures of conventional 80% cake for dessert. Based on the U.S. average fruit prices, the Dessert Flip can be equal or lower in price per serving compared to an ungarnished typically sized cake. We conclude that the Dessert Flip offers a feasible option for increasing servings of fruits and nuts in desserts as well as reducing added sugar and saturated fat while maintaining sensory appeal. Future dietary guidelines could include this general strategy as a recommendation for helping adults include more fruits in their diets. Practical Application The Dessert Flip offers an appetizing way for foodservice to promote healthier eating by increasing servings of fruits and nuts in their desserts while reducing added sugar and saturated fat. Consumers can try this strategy at home by cutting a smaller piece of cake and adding fruit on the side.

show abstract

“…However, such solutions are not in line with Australian dietary guidelines which promote reduced intake of added sugar/salt [52]. Research in the area of experimenting with bitter taste modification using simple cost-effective ingredients such as herbs, spices and natural plant sweeteners (stevia) is still relatively unexplored [53]. In addition, the use of taste-modifying compounds (such as protein miraculin) and berries (Synsepalum dulcificum) is in its infancy stages worldwide [54].…”

Section: Discussionmentioning

confidence: 99%

The Environmental and Bitter Taste Endophenotype Determinants of Picky Eating in Australian School-Aged Children 7–12 years—A Cross-Sectional Pilot Study Protocol

Jani

Byrne

Love

et al. 2020

IJERPH

View full text Add to dashboard Cite

Caregivers’ perceptions of children’s pickiness are relatively scarce in relation to the five core food groups and their importance in providing a nutritionally balanced diet. Furthermore, there is no validated questionnaire that examines child-reported food preferences in an age-appropriate manner, and the use of terms such as a “picky eater” can be attributed to environmental and genetic factors. Despite potential links between children’s food preferences and endophenotype bitter taste, associations between bitter taste sensitivity and picky eating is relatively unexplored. The proposed cross-sectional study aims to develop and validate a parent-reported core-food Picky Eating Questionnaire (PEQ) and child-reported Food Preference Questionnaire (C-FPQ) and simultaneously investigate environmental and phenotype determinants of picky eating. The study will be conducted in three stages: Phase 1, piloting PEQ and C-FPQ questionnaires (15–20 primary caregivers and their children aged 7–12 years); Phase 2 and 3, validating the revised questionnaires and evaluating the 6-n-propylthiouracil (PROP) bitter taste sensitivity to examine perception to bitter taste (369 primary caregivers and their children). Study findings will generate new validated tools (PEQ, C-FPQ) for use in evidence-based practice and research and explore picky eating as a behavioural issue via the potential genetic-phenotype basis of bitter taste sensitivity.

show abstract

Increasing flavor variety with herbs and spices improves relative vegetable intake in children who are propylthiouracil (PROP) tasters relative to nontasters

Cited by 23 publications

References 55 publications

The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals

The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals

The Dessert Flip: Consumer preference for desserts with a high proportion of fruit and nuts

The Environmental and Bitter Taste Endophenotype Determinants of Picky Eating in Australian School-Aged Children 7–12 years—A Cross-Sectional Pilot Study Protocol

Contact Info

Product

Resources

About