ArticleFoods (Basel, Switzerland)2021
Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Indigenous Knowledge and Traditional Uses ofPlants (Basel, Switzerland) · 2025Article
- Sensory Insights in Aging: Exploring the Impact on Improving Dietary Through Sensory Enhancement.Food science & nutrition · 2025Review
- Dietary patterns associated with the incidence of hypertension among adult Japanese males: application of machine learning to a cohort study.European journal of nutrition · 2024Article
- Consumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test Study.Foods (Basel, Switzerland) · 2024Article
- A new application of hydrocolloids fromFood science & nutrition · 2024Article
- Barriers and facilitators to consuming pulses: a qualitative exploration including effects of trying recipes at home.Journal of nutritional science · 2024Article
- Barriers to and Facilitators of the Consumption of Animal-Based Protein-Rich Foods in Older Adults: Re-Analysis with a Focus on Sustainability.Nutrients · 2023Article
- Street Food in Malaysia: What Are the Sodium Levels?Foods (Basel, Switzerland) · 2022Article
- Experimental Study of Garlic Root Cutting Based on Deep Learning Application in Food Primary Processing.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Adding flavours can encourage food intake in older adults for health benefits. The use and attitudes of 22 community-dwelling UK older adults (15 females, aged 65-83 years) towards foods and products that add flavour, e.g., sauces and seasonings, were investigated. Participants used foods/products to add flavour when cooking and eating from 0 to 17 times/day. Taste and flavour were important, and foods/products could add flavour, make foods more pleasant and did not cause discomfort. There were concerns, however, over the healthiness of some foods/products, while consuming a healthy diet and one's health were important. Reasons for adding flavours largely centred around 'meal enhancement', reasons for not adding flavours focused on 'the product itself' and 'characteristics of the meal', but there was 'variation' and many 'individual differences'. Our findings highlight the benefits of adding flavours for food intakes, particularly the use of naturally flavoursome foods, such as herbs, spices, onion and garlic.
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