The quality of the American diet has been under scrutiny for years, with concerns ranging from excessive caloric intake to insufficient consumption of fruits and vegetables. Recent research, however, highlights new approaches that could effectively motivate people to choose healthier foods.
At a recent seminar hosted by the County of Los Angeles Public Health, experts discussed an innovative strategy to improve dietary health by enhancing food flavor and appeal through the use of herbs and spices, aiming to encourage greater consumption of fruits and vegetables.
Kristina Petersen, an associate professor of nutritional sciences at Penn State University, emphasized the crucial connection between diet and disease prevention. She noted that Americans generally have a low diet quality throughout their lives. In a scoring system out of 100 for dietary health, Americans score between 50 and 60 from the age of two through to their senior years, which is significantly lower than in other countries. This alarming trend underscores the need for dietary improvements.
Petersen pointed out that two major issues are at play: the inadequate intake of healthy foods and the overconsumption of unhealthy options. National sampling data shows that Americans’ intake of vegetables, dairy, and protein foods falls short of recommended levels, with about 90% consuming less than the suggested amount of vegetables and around 80% not meeting fruit intake guidelines. Meanwhile, their consumption of refined grains is excessive, and the intake of saturated fats—primarily from meats and oils—and sodium exceeds recommendations.
“Taste is key,” Petersen asserted, referencing data from the International Food Information Council which indicates that taste is the primary factor driving food purchases. From 2010 to 2024, taste has consistently outweighed considerations such as price, health, convenience, and environmental sustainability. Additionally, perceptions of taste significantly influence food choices and behaviors, leading to the false belief that healthy foods like low-sodium or low-sugar options are inevitably less tasty. Over time, many people have come to associate “unhealthy” with “delicious,” resulting in a greater consumption of less nutritious foods.
In response, many countries, including the United States, the United Kingdom, and Australia, have been recommending the use of spices to enhance flavor and reduce sodium intake as part of their dietary guidelines. The 2020-2025 Dietary Guidelines for Americans was the first to highlight that spices can boost food flavor while reducing added sugars, saturated fats, and sodium—ultimately enhancing the enjoyment of nutritious meals.
Clinical trials and sensory studies have proven the benefits of substituting spices for added sugars, saturated fats, and sodium. One study in a high school cafeteria showed that simply increasing spices in recipes led to a 51% increase in the consumption of mixed vegetables (broccoli, cauliflower, and carrots), with broccoli consumption up by 29% and carrot consumption rising by 47%.
According to the 2020-2025 Dietary Guidelines for Americans, unhealthy dietary habits contribute to numerous health issues. Obesity is particularly prevalent in the U.S., affecting approximately 74% of adults and 40% of children and adolescents. Cardiovascular diseases, driven by high blood pressure and cholesterol, remain major health concerns, especially among overweight or obese adults. Diabetes prevalence is alarming, with nearly 11% of Americans affected, and around 35% of adults classified as pre-diabetic. Risks to bone health and muscle strength are notably high among individuals over 80 and Asian women.
Ultimately, increasing the use of spices may be a vital step in improving dietary quality and public health in the United States.
