In response to the low-fat craze of the 1990s, many food companies removed saturated fats from their products, only to replace them with sugars to maintain their palatability. Unfortunately, the resulting products were no healthier than the originals, and the average person today consumes too much saturated fat. Now, a team of researchers has figured out how to remove some saturated fat, sugar and salt from popular American foods while maintaining their tastiness. The trick? Replacing these over-consumed nutrients with a dose of healthy herbs and spices.
In response to the low-fat craze of the 1990s, many food companies removed saturated fats from their products, only to replace them with sugars to maintain their palatability. Unfortunately, the resulting products were no healthier than the originals, and the average person today consumes too much saturated fat. Now, a team of Penn State researchers has figured out how to remove some saturated fat, sugar and salt from popular American foods while maintaining their tastiness.
The team used a nationally representative database from the Centers for Disease Control and Prevention, called the National Health and Nutrition Examination Survey, to identify 10 of the most popular foods that are typically high in sodium, added sugars and saturated fat. These included meatloaf, chicken pot pie, macaroni and cheese, and brownies.
For example, the typical macaroni and cheese recipe included salted butter, 2% milk, American cheese and salt. For the nutritionally improved version, the researchers swapped the salted butter for unsalted butter and reduced the amount in the recipe by 75%. They swapped the 2% milk for skim milk, replaced some of the American cheese with reduced fat cheese, and eliminated the extra salt.
Next, the researchers conducted blind taste tests featuring each of the 10 recipes. Participants evaluated all three versions of a dish, one at a time, in a single session. Between 85 and 107 consumers completed each test. Participants rated several aspects of acceptability for each recipe, including overall liking and attribute liking, such as the food's appearance, flavor and texture. Participants then ranked the dishes in order of preference.
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