It may seem that adding spices to food preparations make them more appetizing to consumers, but it can help cut down on dietary fat.
John Peters, Ph.D., professor of medicine at the University of Colorado and chief of strategy and innovation at the school's Anschutz Health and Wellness Center, presented data from an experiment he conducted using meatloaf, vegetables and creamy pasta. They examined a group of 150 subjects who tasted the meal with full fat (610 calories), reduced fat, and reduced fat with everyday spices added such as onion, oregano, paprika and garlic (both 395 calories).
The meals were randomised so nobody knew which of the three they were eating and were rated using a nine-point Likert scale. The full-fat meal and the reduced-fat meal with spices both scored the same (about a 7.0). The reduced-fat meal with no spices scored about a 6.25. The reduced-fat meatloaf with spices scored slightly higher than the full-fat version (6.75 vs. 6.50), while the reduced-fat only version was rated just above 6.0. The spiced-up reduced-fat vegetables scored slightly above 7.0, while the full-fat version scored just under 7.0. The reduced-fat only vegetables scored a little below 6.5.
Peters noted that simply adding herbs and spices was enough to improve the reduced-fat version enough that it was rated as highly as the full-fat version.
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