Spices and Herbs: Improving Public Health Through Flavorful Eating -- A Call to Action
The publication, entitled Spices and Herbs: Improving Public Health Through Flavorful Eating, is based on the conference proceedings of a Science Summit convened by the
The special edition journal features 16 papers by leading experts that explore the latest research on spices and herbs, including studies that point to the positive impact of spices and herbs on diet quality, as well as other studies that suggest certain spices and herbs may have beneficial effects on satiety, energy metabolism, inflammation, insulin resistance and cardiovascular risk factors.
Until now, little attention has been given to the link between flavor and public health. However, the McCormick Science Institute Summit and these proceedings are helping to create awareness of this important connection.
"We now understand that spices and herbs have a meaningful role to play in bringing flavor to the forefront of today's health and wellness conversations," said
- Increase acceptance of healthy foods:
James O. Hill , PhD from theUniversity of Colorado and theAnschutz Health and Wellness Center , presented data demonstrating that adding spices and herbs to reduced-fat meals (lean meats, vegetables and pasta) helped make them more appealing. In fact, some reduced fat dishes with added herbs and spices were rated just as high as the full-fat version. Dr. Hill concluded that adding spices and herbs to reduced-fat meals may make them more acceptable to people who struggle with long-term dietary changes to reduce fat. - Adhere to lower-sodium eating plans: Spices and herbs have the potential to help the public meet dietary guidelines for sodium without sacrificing taste. A research study conducted at
Johns Hopkins found that an intervention addressing behaviors, including adding spices and herbs to food, resulted in lower sodium intake when compared to those who did not have behavioral intervention. Those participants using spices and herbs consumed an average of 966 mg/day of sodium less than the group that didn't receive the intervention. - Enhance energy metabolism and satiety:
Margriet Westerterp-Plantenga , PhD fromMaastricht University reviewed research showing that culinary amounts of red pepper increased energy expenditure and satiety in healthy adults. She concluded that red pepper may assist individuals who are trying to manage their weight. - Reduce cardiovascular risk factors:
Sheila West , PhD from ThePennsylvania State University provided an overview of research that found a spice blend added to a high-fat meal decreased post-meal insulin and triglyceride levels compared to the same meal without added spices.David Heber , MD, PhD fromUCLA shared his research showing that a spice mixture added to hamburger meat helps protect fat from oxidation. - Improve insulin sensitivity:
Richard Anderson , PhD from theBeltsville Human Nutrition Research Center presented an overview of the evidence on cinnamon, which indicates that the spice may help improve blood glucose levels and insulin sensitivity.
Translating the Science into Action
After the formal presentations at the Science Summit, participants formed task force groups to identify specific action steps to elevate the dialogue around spices and herbs. The outcomes were summarized in the Nutrition Today journal by
- Consumer Education: Develop and use actionable messages to help consumers understand the science that supports the role spices and herbs may play in promoting health. The messages need to be science-based and tailored to specific audiences, including children and youth in schools. Areas to explore include guidance on cooking healthy foods with spices and herbs and using authorities like registered dietitians, chefs, food scientists and celebrities to help educate the public.
- Product Development: Support the development of healthy foods with quality research studies, including behavioral studies and data on the functionality of added spices and herbs, along with their thresholds for health and palatability. Create public-private partnerships that foster collaboration on research.
- Public Policy: Consider including science-based messages about spices and herbs in the Dietary Guidelines for Americans and other government nutrition education materials. Reinforce the benefits of spices and herbs in initiatives focused on weight management, sodium and saturated fat reduction and building healthy eating patterns.
The Nutrition Today journal supplement is the outcome of a
Source: Spices and Herbs: Improving Public Health Through Flavorful Eating. Nutrition Today. September/
The co-authors of the journal supplement and presenters at the McCormick Science Institute Science Summit are:
Maha Tahiri, PhD,
For more information on the health benefits of spices and herbs, or the mission of the
About
About
The McCormick Science Institute is a research-driven organization whose mission is to support scientific research and disseminate information on the potential health benefits of culinary herbs and spices to all stakeholders including consumers and health professionals. The Institute is led by nutrition scientists and guided by a
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