Culinary herbs and spices: what can human studies tell us about their role in the prevention of chronic non‐communicable diseases?

Opara, Elizabeth I.

doi:10.1002/jsfa.9658

Cited by 20 publications

(15 citation statements)

References 60 publications

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“…There were no differences in overall appetite and most of the specific appetite ratings among the four legume-based mezzes. Some limited evidence exists regarding the potential effects of culinary herbs and spices on appetite and food intake regulation, via modulating appetite-related gut hormones and thermogenic effects through sensory stimulation or through the role of their bioactive and flavor compounds on digestive processes [30,32]. However, the form (e.g., oral or capsule administration) and the amount of herbs and spices are important factors considering their effect on appetite [32], with most of the studies providing a dose of herbs and spices much higher (3-20 g) than the amount of herbs and spices in the legume-based mezzes (1.6 g) [30,64,65].…”

Section: Discussionmentioning

confidence: 99%

“…Some limited evidence exists regarding the potential effects of culinary herbs and spices on appetite and food intake regulation, via modulating appetite-related gut hormones and thermogenic effects through sensory stimulation or through the role of their bioactive and flavor compounds on digestive processes [30,32]. However, the form (e.g., oral or capsule administration) and the amount of herbs and spices are important factors considering their effect on appetite [32], with most of the studies providing a dose of herbs and spices much higher (3-20 g) than the amount of herbs and spices in the legume-based mezzes (1.6 g) [30,64,65]. Furthermore, the mezzes were similar in macronutrients, energy, energy density, texture, and legume content, factors that could influence appetite and food intake regulation [66,67] and could potentially surpass any impact of spices on appetite through activation of gastrointestinal and chemosensory signals.…”

Section: Discussionmentioning

confidence: 99%

“…In addition, there is some evidence that herbs and spices might also play a role in appetite sensations through various potential mechanisms [30][31][32]. For instance, the perceived heat from chili peppers may be linked with increased post-meal satiety (sense of fullness) [33].…”

Section: Introductionmentioning

confidence: 99%

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

2019

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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.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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

2019

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“…Natural seasonings and herbs to enhance taste are alternatives well known by participants, but are less used, probably due to their lack of knowledge of different recipes where they can be utilized. These ingredients have the benefit of being healthier and contribute to the prevention of non-communicable chronic diseases [39]. For example, a cookbook with a variety of recipes that includes accessible natural seasonings and herbs could be included in the campaign to promote its use.…”

Section: Implications For a Social Marketing Campaignmentioning

confidence: 99%

Parents’ Perceptions about Salt Consumption in Urban Areas of Peru: Formative Research for a Social Marketing Strategy

et al. 2020

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Background: Salt intakes in Latin America currently double the World Health Organization’s recommendation of 5 g/day. Various strategies to reduce the population’s salt consumption, such as raising awareness using social marketing, have been recommended. This study identified parents’ perceptions of salt consumption to inform a social marketing strategy focused on urban areas in Peru. Methods: Using a sequential exploratory methods design, parents of pre-school children, of high and low socioeconomic status, provided qualitative data in the form of interviews and focus groups. Following this, quantitative data was obtained via questionnaires, which were sent to all parents. The information was analyzed jointly. Results: 296 people (mean age 35.4, 82% women) participated, 64 in the qualitative and 232 in the quantitative phase of the study. Qualitative data from the first phase revealed that the majority of mothers were in charge of cooking, and female participants expressed that cooking was “their duty” as housewives. The qualitative phase also revealed that despite the majority of the participants considered their salt intake as adequate, half of them mentioned that they have tried to reduce salt consumption, and the change in the flavor of the food was stated as the most difficult challenge to continue with such practice. Quantitative data showed that 67% of participants would be willing to reduce their salt intake, and 79.7% recognized that high salt intake causes hypertension. In total, 84% of participants reaffirmed that mothers were in charge of cooking. There were no salient differences in terms of responses provided by participants from high versus low socioeconomic groups. Conclusions: The results point towards the identification of women as a potential target-audience of a social marketing strategy to promote reductions in salt intake in their families and, therefore, a gender-responsive social marketing intervention is recommended.

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“…Adding the extracts into product formulations may allow developing new processed meats and culinary products with a longer shelf-life and high nutritional value [3,12,28,29]. Additionally, some of the health effects attributed to the antioxidant, antimicrobial, and anti-inflammatory effects of phenolic compounds present in the extracts indicate their potential protection against cardiovascular disease, neurodegeneration, type 2 diabetes, and cancer [30][31][32][33].…”

Section: Introductionmentioning

confidence: 99%

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Szymandera‐Buszka

Waszkowiak

Jędrusek‐Golińska

et al. 2020

Foods

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The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

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Culinary herbs and spices: what can human studies tell us about their role in the prevention of chronic non‐communicable diseases?

Cited by 20 publications

References 60 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

Parents’ Perceptions about Salt Consumption in Urban Areas of Peru: Formative Research for a Social Marketing Strategy

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

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