Researchers Find a Way to Reduce Unhealthy Nutrients in American Foods Without Sacrificing Taste
A team of researchers from Penn State has discovered a method to reduce the amounts of saturated fat, sugar, and salt in popular American dishes without compromising on taste. The findings, published in the Journal of the Academy of Nutrition and Dietetics, suggest that these changes could lead to a substantial reduction in daily intake of unhealthy nutrients if widely adopted.
In response to the low-fat diet trend of the 1990s, many food manufacturers replaced saturated fats with sugars, leading to products that were not any healthier than the original versions. As a result, people today consume excessive amounts of saturated fat. The researchers aimed to find a solution to this problem by substituting these unhealthy ingredients with herbs and spices.
The team identified 10 of the most popular foods in America that are typically high in sodium, added sugars, and saturated fat, including meatloaf, chicken pot pie, macaroni and cheese, and brownies. They then developed three versions of each recipe: one with typical amounts of unhealthy ingredients, one with reduced amounts, and one with added herbs and spices.
To determine the effectiveness of these modifications, blind taste tests were conducted, with participants evaluating all three versions of each dish. The results showed that participants either preferred or found the healthier, flavor-enhanced versions just as enjoyable as the original recipes in seven out of the ten dishes.
The potential impact of these modifications was also modeled, and it was found that if 25% of U.S. adult consumers adopted the healthier recipes, there would be an estimated daily reduction of about 3% in both saturated fat and salt intake. If 100% of consumers adopted these recipes, the reduction would be about 11.5%. While smaller reductions were observed for added sugars, the overall findings suggest that these changes could have a meaningful impact on people’s health if implemented on a larger scale.
Kristina Petersen, associate professor of nutritional sciences at Penn State, emphasized the importance of the findings, stating, “If you want people to eat healthy food, it has to taste good. That’s why our finding that participants actually preferred some of the recipes in which much of the saturated fat and salt was replaced with herbs and spices is so important.”
The researchers believe that more research should be done to investigate how to implement these changes on a broader scale and educate people about making healthier food choices. Importantly, the findings can be applied to the food supply as most foods consumed by people are purchased in a prepared form, potentially leading to a profound impact on public health.
The study was supported by the McCormick Science Institute, and other authors on the paper include Victor Fulgoni, Helene Hopfer, John Hayes, Rachel Gooding, and Penny Kris-Etherton.
Overall, this research offers a glimpse into a potential solution for reducing unhealthy nutrients in popular American foods without sacrificing taste. By making simple substitutions with herbs and spices, individuals could enjoy dishes that are not only flavorful but also healthier.