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Seasoning ingredient variety but not quality is associated with greater intake of beans and rice among urban Costa Rican adults

机译：在哥斯达黎加城市成年人中调味料成分的多样性而非质量的提高与豆类和大米的摄入量有关

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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 intake of those foods in a population-based case-control study of Costa Rican adults in urban vs. rural areas (n=1,025), where cooking and dietary practices differ. Participants were surveyed about the variety of seasoning ingredients added when preparing beans or rice. Ingredients were also categorized by their dietary quality (healthfulness), and scores for seasoning variety and quality were created. Multivariable linear regression was used to determine the association between variety and quality scores (continuously and in tertiles (T)) and intake of each staple food. Seasoning variety was positively associated with daily servings of beans (β=0.02, p=0.01; 1.31 and 1.23 servings/day in T2 and T3 versus 1.02 servings/day in T1, p<0.05) and rice (β=0.04, p=0.005) in the urban areas only. No differences in ingredient quality across increasing intakes of beans or rice were noted, and the joint associations between variety and quality were not significant. In conclusion, a greater variety, but not quality, of seasoning ingredients was positively associated with intakes of beans and rice in urban Costa Rican adults. Our results suggest that increasing the variety of seasonings added to beans may be a culturally-appropriate strategy to improve intake of this healthy staple food among urban Costa Rican adults.
机译：接触各种口味可能会促进食物的美味，但是很少有研究检查食物调味料和食物摄入之间的关系。我们假设在城市与农村地区的哥斯达黎加成年人群基于人口的病例对照研究中，使用更多种类（数量）的11种调味料来制备两种主食（豆类，白米）将与这些食物的摄入量相关。烹饪和饮食习惯不同的区域（n = 1,025）。对参加者进行了调查，以了解他们在准备豆类或大米时添加的调味料的种类。成分还按其饮食质量（健康）进行分类，并创建了调味料品种和质量得分。多变量线性回归用于确定品种和质量得分（连续和三分位数（T））与每种主食的摄入量之间的关联。调味品种与豆类的每日份量（β= 0.02，p = 0.01； T2和T3中的每日份量为1.31和1.23 /天，而T1中的1.02份/天，p <0.05）和大米（β= 0.04，p = 0.005）仅在城市地区。在增加的豆类或大米摄入量中，没有发现成分质量上的差异，品种和质量之间的联合关联也不显着。总之，在哥斯达黎加城市成年人中，调味料的种类更多而非质量更高，与豆类和大米的摄入量呈正相关。我们的结果表明，增加添加到豆类中的调味料的种类可能是一种文化上适当的策略，以提高哥斯达黎加城市成年人这种健康主食的摄入量。

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