Using Herbs/Spices to Enhance the Flavor of Commonly Consumed Foods Reformulated to Be Lower in Overconsumed Dietary Components Is an Acceptable Strategy and Has the Potential to Lower Intake of Saturated Fat and Sodium: A National Health and Nutrition Examination Survey Analysis and Blind Tasting

Kristina S. Petersen, PhD, APD, FAHA; Victor L. Fulgoni III, PhD; Helene Hopfer, PhD; John E. Hayes, PhD; Rachel Gooding; Penny Kris-Etherton, PhD, RDN, LDN

Objective
The aim of this research was to model the influence of using herbs/spices as flavor-enhancers when reducing overconsumed dietary components in commonly consumed foods and evaluate acceptance of these flavor-enhanced reformulations.

Methods
Ten leading sources of overconsumed dietary components were identified using the National Health and Nutrition Examination Survey (NHANES) 2015-2018 dietary data. These foods were reformulated to reduce overconsumed dietary components and herbs/spices were used to preserve acceptability. The influence of consumer adoption of the reformulated foods on intake of overconsumed dietary components was modeled using NHANES data. Consumer acceptability of the reformulated recipes was assessed with blind taste testing. Dietary data from adults aged 19 years and older (n = 9,812) included in the NHANES 2015-2018 were used to identify foods for reformulation and model the potential influence of reformulation. The blind taste testing included 85 to 107 consumers per panel. 

Results
With intake of the reformulated foods, instead of the original versions, by 25% to 100% of current consumers, estimates suggest lowering of saturated fat (25% consumer adoption to 100% consumer adoption -2.9% to -11.4%, respectively), sodium (-3.2 to -11.5%, respectively), and added sugars (-0.5 to -2.7%, respectively) intake. The overall liking ratings for seven of the 10 reformulated foods were superior or at parity with the original foods.

Conclusions
This proof-of-concept research suggests that using herbs/spices to create flavor-enhanced recipes lower in overconsumed dietary components has the potential to reduce intake and is acceptable to consumers.

Reference
Petersen, KS, Fulgoni, V, Hopfer, H, Hayes, JE, Gooding, R, Kris-Etherton, PM. Herbs/Spices to Enhance the Flavor of Commonly Consumed Foods Reformulated to Be Lower in Overconsumed Dietary Components Is an Acceptable Strategy and Has the Potential to Lower Intake of Saturated Fat and Sodium: A National Health and Nutrition Examination Survey Analysis and Blind Tasting. Journal of the Academy of Nutrition and Dietetics. 124(11):15-27.2024.