Sarit Polsky, M.D., : The Influence of Herbs and Spices on Overall Liking of Reduced Fat Food

8/12/2019 Sarit Polsky, M.D., : The Influence of Herbs and Spices on Overall Liking of Reduced Fat Food

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THE INFLUENCE OF DIETARY FAT REPLACEMEN

WITH HERBS AND SPICES ONOVERALL FOOD LIKING

Sarit Polsky, M.D., M.P.H.Assistant Professor of Medicine and Pediatrics

Anschutz Medical CampusUniversity of Colorado



Background



Background• Reducing dietary calorie and saturated fat intake

remain key goals for Americans to meet the DietaryGuidelines.

• Consumers need practical strategies to accomplishreducing calorie and saturated fat intake withoutsacrificing flavor or convenience.

• Substituting herbs and spices for fat may be apromising strategy, but has not been systematicallystudied.



Objective• Specific Aim: To test whether enhancing the flavor

of reduced fat/calorie food through the use ofspices can improve overall consumer liking.

• Hypotheses:1) A reduced fat meal with spices will be liked morethan a reduced fat meal without spices.

2) A reduced fat meal with spices will have a meanliking rating similar to that of a full fat meal.



Approach• Two different test meal contexts

– Lunch and Dinner• Meatloaf, Chicken (served with creamy pasta and

mixed vegetables) – Breakfast

• French Toast (served with sausage)

• The present report is for the first completed test:Meatloaf entrée



Design• Single blind, randomized, three period, within-

subjects crossover design• Three different test meals; full fat, reduced fat, and

reduced fat plus spice (reduced fat meals were iso-caloric)

• 150 subjects; 6 groups of 25; all possible sequence

combinations of 3 treatments• IRB approved



Screening, Subjects, and FFQ• Inclusion: Male and Female, 18 – 65 years• Exclusion: taste and eating disorders, food

ingredient allergies, dietary restrictions (e.g.,

vegetarian), and dislike of the test meal items.• Informed consent

• Subjects: N=148, 101 F, 47 M; Mean age 35.9 yr• Block food frequency questionnaire



Full FatReduced Fat

No SpiceReduced Fat

Plus Spice

FF Entrée

FFVeg

RF EntréeRF Entrée

+ Spice

RFPasta

RFP + S

Treatments

FFPasta

RFVeg

RFV + S



Impact of fat reduction on overall meal

Full Fat ReducedFat

ReducedFat + Spice

Reductionfrom FF

Total calories 550 395 395 28%

Total fat (g) 31 12.5 12.5 60%

Total sat fat (g) 16.5 6 6 64%



Entrée and Side Items

Meatloaf

FF RF RFS Reduction fromFF

Total calories 240 190 190 21%Total fat 13 7 7 46%

Total sat fat 5 3 3 40%

VegetablesTotal calories 70 45 45 36%

Total fat 4 1.5 1.5 63%Total sat fat 2.5 1 1 60%

Pasta

Total calories 240 160 160 33%Total fat 14 4 4 71%

Total sat fat 9 2 2 78%



Meatloaf Nutrition Facts



Recipe Herbs and Spices

Food Base Spices Spices Added

Meatloaf Salt, black pepper Basil, Oregano, McCormickPerfect Pinch Garlic & HerbSalt-Free Seasoning

Vegetables Salt, black pepper Garlic Powder, OnionPowder, Dill Weed

Pasta Salt, black pepper Garlic Powder, OnionPowder, McCormick ItalianSeasoning, Chervil, Chives



Study Procedures•

Meals served 11-1, each subject served on sameday of three consecutive weeks• Subjects had 30 minutes to consume meal•

12 ounces of water provided with meal• Liking measured on a 9-point Likert scale



Plates weighed and photographed before andafter meal consumption



Food liking assessment



Self-Reported BMI and Habitual DietBlock FFQ

Variable N Mean SD Median %

Kcal BMI from FFQ 148 24.4 4.5 23.4

Total calories/day 148 1,632.8 691.7 1,570.5

Total fat/day 148 65.6 32.7 62.4 36

Total saturated fat/day 148 20.2 10.0 19 11.1



Overall Meal

5.5

6

6.5

7

7.5

FF RF S

Overall Meal Liking

FF

RF

S

* *

*Different symbols significantly different, p≤0.0001



Individual Item Scores

5.5

6

6.5

7

7.5

FF RF S

Meatloaf Liking

FF

RF

S

5.5

6

6.5

7

7.5

FF RF S

Pasta Liking

FF

RF

S

5.5

6

6.5

7

7.5

FF RF S

Vegetable Liking

FF

RF

S

† *

‡ ***

Different symbols significantlydifferent, *p≤0.0001, †p = 0.02,

‡p = 0.002.

*



Meal, entrée and side dish liking

FF:RF

P Values

FF:S RF:S

<0.0001 0.6026 <0.0001

0.0226 0.1093 0.0001

0.0023 0.4782 0.0002

<0.0001 <0.0001 <0.0001

0.1137 0.4821 0.3757

Meal Item FF RF S

Meatloaf meal 7.05 6.29 6.98

Meatloaf entrée 6.51 6.15 6.76

Vegetable side dish 6.91 6.42 7.02

Pasta side dish 7.33 5.94 6.61

% meal eaten 85.9 83.7 84.9



Conclusions• Substituting spices for fat in meatloaf and

vegetables offset the reduction in liking fromlowering total and saturated fat.

•

Substituting spices for fat in creamy pasta onlypartially restored liking but improved likingsignificantly over fat reduction alone.

•

Using spices in place of fat may provide a practicaltool to help Americans meet the dietary guidelines.



Lunch, Dinner: Chicken Entrée



Breakfast: French Toast



What’s Next?

•

Meatloaf Paper published in Appetite.• Second paper under review.• Longer term study under free living conditions.•

Understand the food contexts in which spices have thebiggest impact.• Building a home cook resource guide on how to

eliminate fat/saturated fat and still have great tasting

food…using all the tricks, including training on herbsand spices.



Acknowledgments

• Thanks to John Peters, Ph.D., Jim Hill, Ph.D.,Rebecca Stark, BS, research assistants, and studentsfrom Johnson and Wales University.

•

Thanks to our research participants!• Thanks to the amazing culinary support from

McCormick!• Funding provided in part by a research support gift

from the McCormick Science Institute.



Thank You!



Summary statistics of liking scores

label

Mealtaken

(FFRFS) N Mean

StandardDeviation

StandardError Minimum 25%ile

the median,meal_meat 75%ile Maximum

Rating for overall meatloaf meal FF 144 7.05 1.25 0.10 2.00 7.00 7.00 8.00 9.00

RF 146 6.29 1.40 0.12 2.00 6.00 7.00 7.00 8.00

S 146 6.98 1.14 0.09 2.00 7.00 7.00 8.00 9.00

Rating for meatloaf entree FF 144 6.50 1.74 0.15 1.00 6.00 7.00 8.00 9.00

RF 146 6.13 1.59 0.13 2.00 6.00 6.50 7.00 9.00

S 146 6.75 1.50 0.12 2.00 6.00 7.00 8.00 9.00

Rating for vegetable side dish (meatloaf) FF 144 6.92 1.47 0.12 1.00 6.00 7.00 8.00 9.00

RF 146 6.41 1.72 0.14 1.00 5.00 7.00 8.00 9.00

S 146 7.02 1.53 0.13 1.00 6.00 7.00 8.00 9.00

Rating for pasta side dish (meatloaf) FF 144 7.33 1.34 0.11 2.00 7.00 8.00 8.00 9.00

RF 146 5.94 1.63 0.14 1.00 5.00 6.00 7.00 9.00

S 146 6.60 1.60 0.13 1.00 6.00 7.00 8.00 9.00

%meal ate [(pre wt - post wt)/pre wt]*100 FF 144 85.73 17.47 1.46 18.56 77.65 94.90 97.60 100.00

RF 146 83.66 18.99 1.57 14.12 75.15 93.31 98.20 100.00

S 146 84.84 18.40 1.52 10.37 78.11 91.89 97.65 100.00



Distribution of liking amongmeals and sides

Favorite meal is that whicha participant gave thehighest rating score. Ifthere is a tie score, it is

classified as a combination.For example, for overallmeal (i.e. left upper piechart), 22% participantsgave the highest score tospice meatloaf meal while12% of participants gavethe same score for all threetypes of meat loaf meals.

Sarit Polsky, M.D., : The Influence of Herbs and Spices on Overall Liking of Reduced Fat Food

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