1. Introduction
muscle mass, loss of sensory acuity, fibrous foods, muscle loss, reduced appetite
Insufficient protein intake is a common challenge among older adults, leading to loss of muscle mass, decreased function and reduced quality of life. A protein intake of 0.4 g/kg body weight/meal is recommended to help prevent muscle loss. The purpose of this study was to assess whether the protein intake of 0.4 g/kg body weight/meal could be achieved with typical foods and whether culinary spices could enhance protein intake. A lunch meal test was conducted in 100 community-dwelling volunteers; 50 were served a meat entrée and 50 were served a vegetarian entrée with or without added culinary spices. Food consumption, liking and perceived flavor intensity were assessed using a randomized, two-period, within subjects crossover design. Within the meat or vegetarian treatments, there were no differences in entrée or meal intakes between spiced and non-spiced meals. Participants fed meat consumed 0.41 g protein/kg body weight/meal, while the vegetarian intake was 0.25 g protein/kg body weight/meal. The addition of spice to the vegetarian entrée significantly increased liking and flavor intensity of both the entrée and the entire meal, while spice addition only increased flavor for the meat offering. Culinary spices may be a useful tool to improve the liking and flavor of high-quality protein sources among older adults, especially when used with plant-based foods, although improving liking and flavor alone are insufficient to increase protein intake.Loss of muscle mass is an inevitable consequence of aging, with a 3–8% decline per decade after age 30 [Over the past decade, a number of experts and scientific advisory groups have evaluated the adequacy of protein intake recommendations for adults over the age of 60–65 [Inadequate protein intake among older adults may be caused by reduced appetite, a loss of sensory acuity with age, difficulty chewing tough and fibrous foods, the cost of high-quality protein sources, perceived intolerance to certain foods and other factors [Few studies have specifically examined the role of culinary spices as a tool to improve protein intake among community-dwelling older adults. Published information from focus groups and quantitative surveys among community-dwelling older adults have suggested that increasing flavor would be advantageous to increasing intake [The purpose of the current study was to test whether a protein intake of 0.4 g/kg body weight could be achieved in a standardized meal and whether the addition of culinary spices could enhance protein intake compared to a meal without added spices. In addition, the study assessed whether the addition of culinary spices to a meal prepared with only salt and pepper improves liking and flavor intensity, which are often correlated with intake. The study looks at both a meat-based protein meal (M) and a plant-based protein (V) meal. This is important, as current dietary recommendations advocate consuming more plant-based diets [