Using Herbs/Spices to Enhance the Flavor of Commonly Consumed Foods Reformulated to Be Lower in Overconsumed Dietary Components Is an Acceptable Strategy and Has the Potential to Lower Intake of Saturated Fat and Sodium: A National Health and Nutrition Examination Survey Analysis and Blind Tasting

Journal of the Academy of Nutrition and Dietetics - Tập 124 - Trang 15-27.e1 - 2024
Kristina S. Petersen1, Victor L. Fulgoni2, Helene Hopfer3,4, John E. Hayes3,4, Rachel Gooding5, Penny Kris-Etherton1
1Department of Nutritional Sciences, The Pennsylvania State University, University Park, Pennsylvania
2Nutrition Impact, LLC, Battle Creek, Michigan
3Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania
4Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania
5PROVA US, Hunt Valley, Maryland

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