Seasoning ingredient variety, but not quality, is associated with greater intake of beans and rice among urban Costa Rican adults

Exposure to a variety of flavors may promote food enjoyment, but few studies have examined the relationship between food seasoning and food intake. We hypothesized that using a higher variety (number) of eleven seasonings to prepare two staple foods (beans, white rice) would be associated with intake of those foods in a population-based case–control study of Costa Rican adults in urban vs. rural areas (n=1,025), where cooking and dietary practices differ. Participants were surveyed about the variety of seasoning ingredients added when preparing beans or rice.

Source: Nutrition Research - April 6, 2016 Category: Nutrition Authors: Maya K. Vadiveloo, Hannia Campos, Josiemer Mattei Source Type: research