Adding herbs and spices makes people choose more vegetables

Americans currently consume vegetables at levels well below the recommended 2.5 cups per day for a 2,000-calorie diet. This shortfall is a significant public health concern, as higher intake of produce is linked to lower rates of cardiovascular disease, stroke, and cancer. A recent paper published in the journal Nutrition Reviews identifies a practical, scalable solution: using herbs and spices to enhance vegetable flavor, paired with increased portion sizes.

Did You Know? Among the 20 spices and seasonings surveyed, garlic, oregano, basil, and paprika were identified as the most popular choices for enhancing vegetable flavor, though preferences often vary based on age, income, and location.

The Impact of Flavor on Food Choice

Research indicates that a primary barrier to healthy eating is the perception that vegetables lack sufficient appeal. While traditional methods of improving flavor—such as adding salt, sugar, or saturated fats—often undermine the nutritional benefits of produce, herbs and spices offer a healthier alternative. Sensory testing involving 749 participants confirmed that seasoned vegetables are consistently preferred over unseasoned versions.

In cafeteria-based experiments, the strategy proved effective. When offered a choice between seasoned and unseasoned steamed vegetables, diners overwhelmingly opted for the seasoned options. For example, 67% of customers chose seasoned green beans compared to only 22% who selected the plain steamed version.

Sustainability and Portion Control

A critical concern for food service providers is whether larger portions lead to unnecessary food waste. The study found that providing larger 227g servings did not result in excessive waste, with mean waste levels remaining as low as 5g for some preparations. This suggests that businesses can encourage higher vegetable intake without compromising operational efficiency or sustainability.

Expert Insight: The success of this strategy highlights a fundamental principle in nutrition science: palatability is a key driver of dietary behavior. By focusing on flavor enhancement through herbs and spices rather than additives, cafeterias can nudge consumers toward healthier choices while maintaining high levels of satisfaction.

Future Implications for Public Health

The findings suggest that this dual approach—seasoning combined with larger portions—may be particularly effective for demographics where vegetable intake is currently lowest, including older adults, men, and lower-income groups. As a possible next step, analysts expect that larger-scale implementations could further identify the threshold at which increased portion sizes cease to yield additional consumption benefits.

Frequently Asked Questions

Does adding seasoning increase food waste in cafeterias?
No. The study found that waste levels remained low, generally averaging 20g or less per plate, and did not significantly increase despite the inclusion of seasonings or larger portion sizes.

Are certain demographic groups more likely to use herbs and spices?
Yes. Data shows that females are 60% more likely to use spices and herbs in home cooking, and younger people were found to utilize a wider variety of the 20 seasonings included in the survey.

Did customers prefer larger portion sizes?
Yes. In the study, 73% of participants indicated they would purchase a larger vegetable serving even if it cost an additional $0.25, suggesting that consumers are receptive to increased vegetable portions in a commercial setting.

What strategies have you found most effective for incorporating more vegetables into your own daily routine?