Dietary intake of spices and herbs in Habitual northeast thai diets

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.