Enticing Veggies

043127685-grilled-assorted-vegetables-1-416x625If you were offered 'caramelized, oven-roasted zucchini bites' rather than 'zucchini,' would you be more likely to choose vegetables more often at a cafeteria? Yes, a study Rick and I discuss on PodMed this week and published in JAMA Internal Medicine concludes. Here's what they did: At Stanford University the researchers utilized four different ways to describe vegetable dishes at a university cafeteria that served about 600 diners per weekday lunch. The diners were undergraduate and graduate students mostly and some staff. The four methods used to describe the veggies were "basic, healthy restrictive, healthy positive, or indulgent." There was no difference in how the vegetables were prepared.

This study was conducted over one academic quarter, for a total of 46 days. During that time almost 28,000 meals were served and just about 30% of them included a vegetable. When vegetables were labeled indulgently rather than basically, 25% more people selected them. Indulgent versus healthy restrictive? 41% more. Indulgent versus healthy positive? 35% more.  And people ate 23% more of the indulgently labeled dish. Perhaps Stanford could integrate creative writing with food service and give credit for the most persuasive labeling! In any case sounds like an easy way to increase vegetable consumption.

Other topics this week include Association of Educational Attainment With Lifetime Risk of Cardiovascular DiseaseThe Atherosclerosis Risk in Communities Study, also in JAMA Internal Medicine,  and two from NEJM:Lithium Use in Pregnancy and the Risk of Cardiac Malformations, and Efficacy and Safety of Degludec versus Glargine in Type 2 Diabetes. Until next week, y'all live well.

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