TY - JOUR
T1 - Increasing flavor variety with herbs and spices improves relative vegetable intake in children who are propylthiouracil (PROP) tasters relative to nontasters
AU - Carney, Elizabeth M.
AU - Stein, Wendy M.
AU - Reigh, Nicole A.
AU - Gater, Felicia M.
AU - Bakke, Alyssa J.
AU - Hayes, John E.
AU - Keller, Kathleen L.
N1 - Funding Information:
This project was funded by the USDA National Institute of Food and Agriculture via a Childhood Obesity Prevention Training Grant [# 2011670013011 ], as well as USDA Hatch Act [ PEN04565 ] funds. We would like to thank Sylviamaria Tarre, Yichi Chen, and Shannon Brady for their role in data collection and management, and all the graduate and undergraduate students in the Metabolic Kitchen and Children's Eating Behavior Laboratory. We would also like to thank Tiffany Murray, Jaclyn Lutza, Katherine Mobley, and the rest of the wage payroll and professional staff of the Sensory Evaluation Center at Penn State.
Funding Information:
JEH has received speaker honoraria, and/or travel expenses from numerous organizations, including federal agencies, universities, nonprofit organizations, trade groups, and corporations, to present data on taste biology, perception and consumer behavior; he has also consulted for food industry clients. Also, the Sensory Evaluation Center (SEC) at Penn State routinely conducts product tests for industrial clients to facilitate experiential learning for students; Dr. Hayes is Director of this facility, and Dr. Bakke provides additional technical expertise and support for the Penn State SEC. None of these organization have had any role in the work presented here, including study design or interpretation, or the decision to publish these data. None of the other authors have any potential conflicts to disclose. KLK also receives funding from McCormick Science Institute for studies unrelated to the one presented here.
Publisher Copyright:
© 2018 Elsevier Inc.
PY - 2018/5/1
Y1 - 2018/5/1
N2 - American children do not meet the recommended daily servings of vegetables, and previous research suggests children who can taste the bitterness of 6-n-propylthiouracil (PROP) are more likely to have low vegetable intake. This study tested the hypothesis that adding multiple herb and spice blends to vegetables to increase flavor variety within a meal would increase vegetable intake in 3–5 year-old children. Children attended two laboratory visits and consumed two test meals of common foods: macaroni and cheese, applesauce, carrots, milk, and water. On one visit, the meal included three servings of carrots with different herb and spice blends (Variety condition). On the other visit, all three servings of carrots were seasoned with the same herb and spice blend (No Variety condition). Overall, children consumed similar amounts of carrots by condition (36.5 ± 40.5 g versus 35.9 ± 43.8 g at the Variety and No Variety conditions, respectively); however, this relationship was moderated by PROP status. Children who tasted PROP as bitter (tasters) consumed a greater proportion of carrots during the Variety condition relative to nontasters (p = 0.03). These findings suggest that children who taste PROP as bitter may be more receptive than nontasters to manipulations that increase flavor-variety of vegetables using herbs and spices.
AB - American children do not meet the recommended daily servings of vegetables, and previous research suggests children who can taste the bitterness of 6-n-propylthiouracil (PROP) are more likely to have low vegetable intake. This study tested the hypothesis that adding multiple herb and spice blends to vegetables to increase flavor variety within a meal would increase vegetable intake in 3–5 year-old children. Children attended two laboratory visits and consumed two test meals of common foods: macaroni and cheese, applesauce, carrots, milk, and water. On one visit, the meal included three servings of carrots with different herb and spice blends (Variety condition). On the other visit, all three servings of carrots were seasoned with the same herb and spice blend (No Variety condition). Overall, children consumed similar amounts of carrots by condition (36.5 ± 40.5 g versus 35.9 ± 43.8 g at the Variety and No Variety conditions, respectively); however, this relationship was moderated by PROP status. Children who tasted PROP as bitter (tasters) consumed a greater proportion of carrots during the Variety condition relative to nontasters (p = 0.03). These findings suggest that children who taste PROP as bitter may be more receptive than nontasters to manipulations that increase flavor-variety of vegetables using herbs and spices.
UR - http://www.scopus.com/inward/record.url?scp=85041691929&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85041691929&partnerID=8YFLogxK
U2 - 10.1016/j.physbeh.2018.01.021
DO - 10.1016/j.physbeh.2018.01.021
M3 - Article
C2 - 29421338
AN - SCOPUS:85041691929
SN - 0031-9384
VL - 188
SP - 48
EP - 57
JO - Physiology and Behavior
JF - Physiology and Behavior
ER -