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Dietary Intake of Spices and Herbs
in Habitual Northeast Thai Diets
Tantipopipat S, Boonpraderm A,
Charoenkiatkul S, Wasantwisut E & Winichagoon P
Institute of Nutrition, Mahidol
University (INMU), Salaya, Nakhon Pathom, 73170 Thailand
ABSTRACT
Spices and herbs are rich in
polyphenols and widely used in habitual diets in the tropical regions. To
elucidate their effects on human health, intake of the portion of spices and
herbs from habitual diets should be determined. Consumption patterns were
determined from 24-hour records or recalls of 181 men and 370 women in Khonkaen
and Ubon Ratchathani provinces, representing upper and lower northeast Thailand.
There was a slight variation in dishes, but twelve spices/herbs were commonly
used in the two areas. The amounts of spices/ herbs in the four most common
dishes (Somtum, Jaew, Pon and Kang-Nor-Mai) were estimated by weighing
ingredients before and after cooking. The average amount of spices/herbs
consumed was 4.9, 26.1, 14 and 11 g/meal, contributing 36.6, 43.1, 20.6 and 29.8
mg polyphenols/meal for Somtum, Jaew, Pon and Kang- Nor-Mai, respectively. Chili
was common in all recipes, with an average amount of 8.3-27.5 mg polyphenols/meal.
In conclusion, habitual northeast Thai diets contain several spices/herbs and a
substantial amount of polyphenols was commonly consumed.
Keywords: Herbs,
Northeast diets, polyphenols, portion size, spices, Thailand
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