Researchers from Texas State University and Pennsylvania State University have found that seasonings not only enhance the taste of your food but also reduce blood pressure. Moreover, the food does not need to have less food or other healthy ingredients.
The researchers titled the study Four Weeks of Spice Consumption Lowers Plasma Proinflammatory Cytokines and Altera the Function of Monocytes in Adults at Risk for Cardiometabolic Disease: Secondary outcome analysts in a three-period randomized, crossover, controlled feeding trial. They published it in The American Journal of Clinical Nutrition.
The researchers concluded that about 6.5 grams or a teaspoon of spices were enough to lower blood pressure in four weeks. They stated that using herbs in food was the best way to help someone with high blood pressure without adding exercise to their lifestyle or a strict diet regimen.
According to Penny Kris-Etherton, a lead study author from the Department of Nutritional Sciences, Pennsylvania State University, using more spices for high blood pressure increases flavor and improves health. She pointed out that people could add seasonings to food to fit an individual’s needs. Patients can also use them in healthy foods such as vegetables and fruits.
High blood pressure is the leading cause of death globally. Therefore, many scientists have tried to find treatments and prevention strategies to deal with the condition. The team, in this case, believed that high blood pressure is the leading cause of other heart diseases hence focusing on the topic.
Many physicians recommend lowering salt intake when their patients have hypertension. They
also encourage patients to flavor their food with spices and herbs to make it more palatable. However, until now, very few healthcare professionals have known the benefits of using spices to their patient’s health.
The team gathered 71 people at risk for cardiac disease. They split them into three groups which consumed food with low, moderate, and high seasoning. The participants were each assigned these diets randomly for four weeks. Researchers drew their blood samples before and after the diets. They concluded that volunteers with the high seasoned diet had the lowest systolic pressure compared to the rest.