The impact of spices on vegetable consumption: A pilot study

Research output: Contribution to journalJournal articleResearchpeer-review


  • Zhaoping Li
  • Michael Krak
  • Alona Zerlin
  • Lena Kirchner Brahe
  • Alexis Rheinwald-Jones
  • Gail Thames
  • Yanjun Zhang
  • Chi-Hong Tseng
  • David Heber
This pilot study was conducted to evaluate the impact of spices added to broccoli, cauliflower, and spinach on amount and rate of vegetable consumption. Twenty overweight subjects who routinely ate less than three daily servings of vegetables were recruited. On six occasions, subjects were assigned in random order to eat broccoli, cauliflower, or spinach with or without added spices.
Dishes were placed on a modified Universal Eating Monitor (UEM) that recorded rate of eating (g/sec), duration of eating (min) and total amount consumed (g). Total intake and duration of eating were increased significantly for broccoli with spices compared to plain broccoli, but there was no significant difference for cauliflower or spinach. No significant differences were noted in any of the visual analog scale (VAS) responses. This study suggests that adding spices may increase vegetable intake, but more studies in greater numbers of subjects are needed.
Original languageEnglish
JournalFood and Nutrition Sciences
Issue number4
Pages (from-to)437-444
Number of pages8
Publication statusPublished - 2015

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