Promoting the Consumption of Healthy Foods through Herbs and Spices

We know that herbs and spices deliver a burst of flavor at mealtime, however research at Pennsylvania State University, funded by the McCormick Science Institute (MSI), has revealed that they can also promote the consumption of healthier meals. Cardiovascular disease is the leading cause of death globally, with high saturated fat and sodium seen as contributing factors. Kristina Petersen, Associate Professor of Nutritional Sciences, and her team, have been researching how to remove some saturated fat, sugar and salt from meals while ensuring they remain appealing to consumers. 
 
The team leveraged data from the Center for Disease Control and Prevention to identify ten recipes commonly consumed within American households. “For each, we came up with the recipes that were reduced in added sugar, saturated fat and sodium, and then a version of each recipe that had herbs and spices added,” explained Kristina.

A meaningful reduction in the intake of saturated fat, sugar and salt would be expected given how much they were each reduced in the new recipes combined with the high consumption level of these dishes. The recipes adapted included ones for meatloaf, chili, macaroni and cheese, apple pie and brownies. The aim was not to significantly change the recipe, but to make it healthier while still appealing to the American palate.

The recipes were tested at the Penn State Sensory Evaluation Center. Participants in the testing process were given three versions of each meal: the original recipe, a healthier version with no other additions, and a healthier version with added herbs and spices.

“Herbs and spices restored the overall liking to the level of the original food in seven of the ten recipes,” explained Kristina. For two of the recipes, brownies and chicken in cream sauce, participants enjoyed them significantly more than the original, less healthy recipes.

The team’s research was published in the Journal of the Academy of Nutrition and Dietetics. It explained that for both saturated fat and salt, the estimated daily reduction would range from 3% to 11.5% if 25% to 100% of consumers adopted the healthier recipes. The research has garnered significant interest since publication, and Kristina plans to publish a second paper.

“The first paper was focused on changes in saturated fat, sodium, added sugars, and energy,” she said, “But we have some more data looking at how it increases adherence to the dietary guidelines for Americans, which we hope to publish soon.”

Kristina’s intent is for this research to educate people on how to make simple changes to achieve healthier eating habits. Her goal is also to work with the industry to apply these findings to prepared foods. “I think that would have a profound impact on people’s health,” she said.

As a global leader in flavor, McCormick is committed to partnering across the industry to deliver healthy choices to our customers and consumers. The valuable research funded by MSI, and available publicly, will help us to drive positive impact for several of our stakeholders.

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