Nina A. Wilson, Evangeline Mantzioris, Anthony Villani
{"title":"感官偏好是使用草药和香料的重要动机：澳大利亚成年人的横断面分析","authors":"Nina A. Wilson, Evangeline Mantzioris, Anthony Villani","doi":"10.1111/jhn.13406","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Introduction</h3>\n \n <p>Herbs and spices have been used in cooking and food preparation to add flavour and aroma for centuries. However, many herbs and spices are also associated with a number of health benefits. Despite this, little is known about the types and frequency of use of herbs and spices in Australian households. Therefore, the aim of this study was to determine the types of herbs and spices used in cooking and food preparation in Australian households.</p>\n </section>\n \n <section>\n \n <h3> Methods</h3>\n \n <p>A cross-sectional study was undertaken amongst Australian adults aged ≥18 years. Participants were recruited via social media platforms requesting voluntary participation in an online questionnaire. The survey tool included questions related to the types of herbs and spices used and consumed in Australian households, frequency of use, and adherence to a Mediterranean diet (MedDiet) using the Mediterranean Diet Adherence Screener.</p>\n </section>\n \n <section>\n \n <h3> Results</h3>\n \n <p>A total of <i>n</i> = 400 participants responded and completed the survey. Participants were mostly female (<i>n</i> = 341; 85.3%) aged between 25 and 64 years (<i>n</i> = 331; 82.8%) and were overweight (body mass index: 26.5 ± 5.9 kg/m<sup>2</sup>). In the previous 12 months, two-thirds of participants (<i>n</i> = 257; 64.3%) reported consuming herbs and spices 1–2 times per day, which were mostly consumed as part of lunch/dinner meals (<i>n</i> = 372; 93%). Basil (<i>n</i> = 391; 97.8%), pepper (<i>n</i> = 390; 97.5%) and garlic (<i>n</i> = 387; 96.8%) were amongst the most frequently used herbs and spices. Moderate to high adherence to a MedDiet was associated with daily use of herbs and spices [<i>χ</i><sup>2</sup> (1, <i>n</i> = 397) = 5.6, <i>P</i> = 0.018].</p>\n </section>\n \n <section>\n \n <h3> Conclusion</h3>\n \n <p>This cross-sectional analysis of Australian households shows that most Australian adults consume herbs and spices daily. Further investigation into the quantities used and needed to elicit potential health benefits of herbs and spices when incorporated into a healthy dietary pattern warrants future investigation.</p>\n </section>\n </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 1","pages":""},"PeriodicalIF":2.9000,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Sensory preferences are important motivators for using herbs and spices: A cross-sectional analysis of Australian adults\",\"authors\":\"Nina A. Wilson, Evangeline Mantzioris, Anthony Villani\",\"doi\":\"10.1111/jhn.13406\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Introduction</h3>\\n \\n <p>Herbs and spices have been used in cooking and food preparation to add flavour and aroma for centuries. However, many herbs and spices are also associated with a number of health benefits. Despite this, little is known about the types and frequency of use of herbs and spices in Australian households. Therefore, the aim of this study was to determine the types of herbs and spices used in cooking and food preparation in Australian households.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Methods</h3>\\n \\n <p>A cross-sectional study was undertaken amongst Australian adults aged ≥18 years. Participants were recruited via social media platforms requesting voluntary participation in an online questionnaire. The survey tool included questions related to the types of herbs and spices used and consumed in Australian households, frequency of use, and adherence to a Mediterranean diet (MedDiet) using the Mediterranean Diet Adherence Screener.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Results</h3>\\n \\n <p>A total of <i>n</i> = 400 participants responded and completed the survey. Participants were mostly female (<i>n</i> = 341; 85.3%) aged between 25 and 64 years (<i>n</i> = 331; 82.8%) and were overweight (body mass index: 26.5 ± 5.9 kg/m<sup>2</sup>). In the previous 12 months, two-thirds of participants (<i>n</i> = 257; 64.3%) reported consuming herbs and spices 1–2 times per day, which were mostly consumed as part of lunch/dinner meals (<i>n</i> = 372; 93%). Basil (<i>n</i> = 391; 97.8%), pepper (<i>n</i> = 390; 97.5%) and garlic (<i>n</i> = 387; 96.8%) were amongst the most frequently used herbs and spices. Moderate to high adherence to a MedDiet was associated with daily use of herbs and spices [<i>χ</i><sup>2</sup> (1, <i>n</i> = 397) = 5.6, <i>P</i> = 0.018].</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusion</h3>\\n \\n <p>This cross-sectional analysis of Australian households shows that most Australian adults consume herbs and spices daily. 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Sensory preferences are important motivators for using herbs and spices: A cross-sectional analysis of Australian adults
Introduction
Herbs and spices have been used in cooking and food preparation to add flavour and aroma for centuries. However, many herbs and spices are also associated with a number of health benefits. Despite this, little is known about the types and frequency of use of herbs and spices in Australian households. Therefore, the aim of this study was to determine the types of herbs and spices used in cooking and food preparation in Australian households.
Methods
A cross-sectional study was undertaken amongst Australian adults aged ≥18 years. Participants were recruited via social media platforms requesting voluntary participation in an online questionnaire. The survey tool included questions related to the types of herbs and spices used and consumed in Australian households, frequency of use, and adherence to a Mediterranean diet (MedDiet) using the Mediterranean Diet Adherence Screener.
Results
A total of n = 400 participants responded and completed the survey. Participants were mostly female (n = 341; 85.3%) aged between 25 and 64 years (n = 331; 82.8%) and were overweight (body mass index: 26.5 ± 5.9 kg/m2). In the previous 12 months, two-thirds of participants (n = 257; 64.3%) reported consuming herbs and spices 1–2 times per day, which were mostly consumed as part of lunch/dinner meals (n = 372; 93%). Basil (n = 391; 97.8%), pepper (n = 390; 97.5%) and garlic (n = 387; 96.8%) were amongst the most frequently used herbs and spices. Moderate to high adherence to a MedDiet was associated with daily use of herbs and spices [χ2 (1, n = 397) = 5.6, P = 0.018].
Conclusion
This cross-sectional analysis of Australian households shows that most Australian adults consume herbs and spices daily. Further investigation into the quantities used and needed to elicit potential health benefits of herbs and spices when incorporated into a healthy dietary pattern warrants future investigation.
期刊介绍：
Journal of Human Nutrition and Dietetics is an international peer-reviewed journal publishing papers in applied nutrition and dietetics. Papers are therefore welcomed on:
- Clinical nutrition and the practice of therapeutic dietetics
- Clinical and professional guidelines
- Public health nutrition and nutritional epidemiology
- Dietary surveys and dietary assessment methodology
- Health promotion and intervention studies and their effectiveness
- Obesity, weight control and body composition
- Research on psychological determinants of healthy and unhealthy eating behaviour. Focus can for example be on attitudes, brain correlates of food reward processing, social influences, impulsivity, cognitive control, cognitive processes, dieting, psychological treatments.
- Appetite, Food intake and nutritional status
- Nutrigenomics and molecular nutrition
- The journal does not publish animal research
The journal is published in an online-only format. No printed issue of this title will be produced but authors will still be able to order offprints of their own articles.
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