The Use of Herbs and Spices to Improve Food Liking and Diet Quality

We reviewed 7 studies described in 4 publications examining whether culinary spices can improve the liking of foods reduced in fat, saturated fat, energy, sugar, and protein-rich foods in older adults. All studies were randomized, within-subject, crossover studies comparing foods with or without culinary spices. The addition of spices to reduced-fat foods successfully restored liking to levels comparable with full-fat versions for most items tested, although this strategy was less effective for foods for which fat contributes significantly to texture, such as creamy pasta dishes. For sugar reduction, spices were most successful in foods with complex flavor profiles for which sweetness was not the dominant characteristic. In protein studies with older adults, spice addition enhanced flavor intensity and improved acceptance of both meat- and plant-based high-protein meals, although achieving recommended protein targets was more successful with animal-based dishes. These findings demonstrated that culinary spices can serve as an effective tool for improving the liking of foods reformulated to meet dietary guidelines, particularly for fat and saturated fat reduction and in foods with multifaceted flavor profiles, potentially helping consumers adopt healthier eating patterns.