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Sarit Polsky, M.D., is Assistant Professor of Medicine and Pediatrics at the Barbara Davis Center for Childhood Diabetes, Adult Clinic School of Medicine at the University of Colorado Denver.
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Sarit Polsky, M.D., : The Influence of Herbs and Spices on Overall Liking of Reduced Fat Food
Sarit Polsky, M.D., is Assistant Professor of Medicine and Pediatrics at the Barbara Davis Center for Childhood Diabetes, Adult Clinic School of Medicine at the University of Colorado Denver.
Sarit Polsky, M.D., is Assistant Professor of Medicine and Pediatrics at the Barbara Davis Center for Childhood Diabetes, Adult Clinic School of Medicine at the University of Colorado Denver.
OVERALL FOOD LIKING Sarit Polsky, M.D., M.P.H. Assistant Professor of Medicine and Pediatrics Anschutz Medical Campus University of Colorado Background Background Reducing dietary calorie and saturated fat intake remain key goals for Americans to meet the Dietary Guidelines. Consumers need practical strategies to accomplish reducing calorie and saturated fat intake without sacrificing flavor or convenience. Substituting herbs and spices for fat may be a promising strategy, but has not been systematically studied. Objective Specific Aim: To test whether enhancing the flavor of reduced fat/calorie food through the use of spices can improve overall consumer liking. Hypotheses: 1) A reduced fat meal with spices will be liked more than a reduced fat meal without spices. 2) A reduced fat meal with spices will have a mean liking 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 entre 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 Fat Reduced Fat No Spice Reduced Fat Plus Spice FF Entre FF Veg RF Entre RF Entre + Spice RF Pasta RF P + S Treatments FF Pasta RF Veg RF V + S Impact of fat reduction on overall meal Full Fat Reduced Fat Reduced Fat + Spice Reduction from 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% Entre and Side Items
Meatloaf FF RF RFS Reduction from FF Total calories 240 190 190 21% Total fat 13 7 7 46% Total sat fat 5 3 3 40%
Vegetables Total 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, McCormick Perfect Pinch Garlic & Herb Salt-Free Seasoning Vegetables
Salt, black pepper Garlic Powder, Onion Powder, Dill Weed
Pasta Salt, black pepper Garlic Powder, Onion Powder, McCormick Italian Seasoning, Chervil, Chives
Study Procedures Meals served 11-1, each subject served on same day 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 and after meal consumption Food liking assessment Self-Reported BMI and Habitual Diet Block 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, p0.0001 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 significantly different, *p0.0001, p = 0.02, p = 0.002. * Meal, entre and side dish liking FF:RF
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 from lowering total and saturated fat. Substituting spices for fat in creamy pasta only partially restored liking but improved liking significantly over fat reduction alone. Using spices in place of fat may provide a practical tool to help Americans meet the dietary guidelines.
Lunch, Dinner: Chicken Entre Breakfast: French Toast Whats 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 the biggest impact. Building a home cook resource guide on how to eliminate fat/saturated fat and still have great tasting foodusing all the tricks, including training on herbs and spices. Acknowledgments Thanks to John Peters, Ph.D., Jim Hill, Ph.D., Rebecca Stark, BS, research assistants, and students from 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 Meal taken (FF RF S) N Mean Standard Deviation Standard Error 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 among meals and sides Favorite meal is that which a participant gave the highest rating score. If there is a tie score, it is classified as a combination. For example, for overall meal (i.e. left upper pie chart), 22% participants gave the highest score to spice meatloaf meal while 12% of participants gave the same score for all three types of meat loaf meals.
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