Culinary Herbs and Spices in Nutrition and Health – The Role of Nutrition Education in Creating Healthy Dietary Patterns

Abstract

Abstract Objectives Worldwide, culinary herbs and spices have been used for centuries as food flavoring, preservative agents, or for their known health benefits. Over the last decade, they are gaining much significance as the dietary polyphenols contained have been recognized to have health promoting benefits and preventive role in most chronic diseases. Little data exists however referring to the actual level of knowledge of these foods or the dietary intake . While the consumption of herbs and spices is generally higher in Asian countries, it has been an increasing trend in their intake in developed countries as result of changing food habits and preference for ethnic and spicy food. The aim of this preliminary study was to evaluate the level of knowledge and intake of herbs and spices, while promoting the importance of healthy dietary changes that would benefit throughout the lifespan. Methods The knowledge of the 30 herbs and spices to be studied, and common dietary patterns referring to this type of foods was evaluated in a very heterogeneous group in terms of age (15–65), ethnic and cultural background, educational level or living status, through a very simple Food Frequency Questionnaire specially adapted in this case for herbs and spices. Results While the importance of creating healthy eating habits from early years and school across the entire lifespan is well recognized, data shows it takes time learning and creating new routines. The number of herbs and spices known increases with age (from 50% in the age group under 20, to 100% in the age group 50–60). The number of herbs and spices most known in all age groups is relatively reduced, and includes: ginger, garlic, chili, turmeric, basil, lemongrass, coriander and curry. The age group 50–60 displays also the highest frequency in using them on a daily basis. The favorite and most used among all age groups are: garlic, ginger, onion, lemongrass, basil and turmeric. The most frequent reason for using spices in all groups is “flavor”. The level of education, living status, or location do not seem to influence much. Conclusions General nutrition knowledge is an important part of improving diet quality and healthy eating attitudes, thus, the earlier learned the patterns, the healthy and happier outcomes. Further study in a larger number of participants and on a wider selection of herbs and spices is definitely needed for validation. Funding Sources None.