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

Anestis Dougkas,Marine Vannereux,Agnès Giboreau

doi:10.3390/nu11122901

Abstract

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.

Highlights

Along with rapid global population growth comes the challenge of ensuring a food supply of optimum quantity and quality with respect to the environment and health
Than the effect of herbs and spices on liking of taste (F(1, 360) = 85.2, p < 0.001). This is the first study to examine the effectiveness of herbs and spices to improve likingTo and preference for low-salt legumes conducted in an experimental restaurant setting, a controlled our knowledge, this is the first study to examine the effectiveness of herbs and spices to environment relevant to study consumers’
Preferences in real-life eating situations. It is among the few improve liking and preference for low-salt legumes conducted in an experimental restaurant setting, which used two distinct testtoparadigms to assesspreferences the overall liking of the different versions astudies controlled environment relevant study consumers’

Summary

Introduction

Along with rapid global population growth comes the challenge of ensuring a food supply of optimum quantity and quality with respect to the environment and health. A dietary pattern that is higher in plant-based foods, including vegetables and legumes, and lower in salt is related to better health and lesser environmental impact [1]. Given that commercially processed food products and restaurant foods contribute substantially to meat [4] and dietary salt intake [5,6], developing healthy meals, which are plant-based and low in salt content, is a major challenge for the food industry and restaurant sector due to its impact on foods’ sensory profile and consumer acceptance [7]. Global salt reduction programs are in place through awareness campaigns and governmental interventions [10] in line with the World Health

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