The impact of spices on vegetable consumption: A pilot study
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The impact of spices on vegetable consumption : A pilot study. / Li, Zhaoping; Krak, Michael; Zerlin, Alona; Brahe, Lena Kirchner; Rheinwald-Jones, Alexis; Thames, Gail; Zhang, Yanjun; Tseng, Chi-Hong; Heber, David.
In: Food and Nutrition Sciences, Vol. 6, No. 4, 2015, p. 437-444.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - The impact of spices on vegetable consumption
T2 - A pilot study
AU - Li, Zhaoping
AU - Krak, Michael
AU - Zerlin, Alona
AU - Brahe, Lena Kirchner
AU - Rheinwald-Jones, Alexis
AU - Thames, Gail
AU - Zhang, Yanjun
AU - Tseng, Chi-Hong
AU - Heber, David
N1 - CURIS 2015 NEXS 203
PY - 2015
Y1 - 2015
N2 - This pilot study was conducted to evaluate the impact of spices added to broccoli, cauliflower, and spinach on amount and rate of vegetable consumption. Twenty overweight subjects who routinely ate less than three daily servings of vegetables were recruited. On six occasions, subjects were assigned in random order to eat broccoli, cauliflower, or spinach with or without added spices.Dishes were placed on a modified Universal Eating Monitor (UEM) that recorded rate of eating (g/sec), duration of eating (min) and total amount consumed (g). Total intake and duration of eating were increased significantly for broccoli with spices compared to plain broccoli, but there was no significant difference for cauliflower or spinach. No significant differences were noted in any of the visual analog scale (VAS) responses. This study suggests that adding spices may increase vegetable intake, but more studies in greater numbers of subjects are needed.
AB - This pilot study was conducted to evaluate the impact of spices added to broccoli, cauliflower, and spinach on amount and rate of vegetable consumption. Twenty overweight subjects who routinely ate less than three daily servings of vegetables were recruited. On six occasions, subjects were assigned in random order to eat broccoli, cauliflower, or spinach with or without added spices.Dishes were placed on a modified Universal Eating Monitor (UEM) that recorded rate of eating (g/sec), duration of eating (min) and total amount consumed (g). Total intake and duration of eating were increased significantly for broccoli with spices compared to plain broccoli, but there was no significant difference for cauliflower or spinach. No significant differences were noted in any of the visual analog scale (VAS) responses. This study suggests that adding spices may increase vegetable intake, but more studies in greater numbers of subjects are needed.
U2 - 10.4236/fns.2015.64045
DO - 10.4236/fns.2015.64045
M3 - Journal article
VL - 6
SP - 437
EP - 444
JO - Food and Nutrition Sciences
JF - Food and Nutrition Sciences
SN - 2157-944X
IS - 4
ER -
ID: 138861539