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Seasoning ingredient variety, but not quality, is associated with greater intake of beans and rice among urban Costa Rican adults
Exposure to a variety of flavors may promote food enjoyment, but few studies have examined the relationship between food seasoning and food intake. We hypothesized that using a higher variety (number) of eleven seasonings to prepare two staple foods (beans, white rice) would be associated with intak...
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| Veröffentlicht in: | Nutr Res |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
2016
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4987195/ https://ncbi.nlm.nih.gov/pubmed/27440532 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.nutres.2016.04.001 |
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