Spices may reduce insulin, triglyceride response, research finds

UNIVERSITY PARK, Pa. — Adding spices to a meal can help reduce insulin and triglyceride response, according to new research published in the Journal of Nutrition.

In a small study of six healthy yet overweight men, ages 30 to 65 years, researchers led by Sheila West of Pennsylvania State University found that adding two tablespoons of culinary spices (a combination of rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder and paprika), compared with eating a meal without spices, the subjects experienced an insulin response reduction of 21% and a triglyceride response reduction of 31%. Additionally, antioxidant activity was reduced by 13%.

"Normally, when you eat a high-fat meal, you end up with high levels of triglycerides, a type of fat, in your blood," West was quoted as saying. "If this happens too frequently, or if triglyceride levels are raised too much, your risk of heart disease is increased. We found that adding spices to a high-fat meal reduced triglyceride response by about 30%, compared to a similar meal with no spices added."

Login or Register to post a comment.