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May 4, 1957


JAMA. 1957;164(1):53. doi:10.1001/jama.1957.02980010055015

A major problem of diet therapy is unpalatability of the diet, with consequent lack of patient cooperation. Diets can be made more palatable by providing for the use of a wide variety of acceptable seasonings. The report of Elvehjem and Burns1 to the Council on Foods and Nutrition of the American Medical Association drew attention to the role spices could play in this regard. The report consisted of a study of the sodium content of commercial spices and suggested their use in the preparation of sodium-restricted diets. Prior to Elvehjem and Burns' report the sodium content of the common spices was unknown; hence they could not be used with assurance that they made no significant addition to the sodium content of the foods they seasoned. Following closely on this report came the recommendation of a committee of the American Heart Association2 of a long list of acceptable seasonings