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

ABSTRACT: 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 11 seasonings to prepare 2 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=1025), where cooking and dietary practices differ. Participants were surveyed about the variety of seasoning ingredients added when preparing beans or rice. Ingredients were also categorized by their dietary quality (healthfulness), and scores for seasoning variety and quality were created. Multivariable linear regression was used to determine the association between variety and quality scores (c

SUBMITTER: Vadiveloo MK 

PROVIDER: S-EPMC4987195 | biostudies-literature | 2016 Aug

REPOSITORIES: biostudies-literature