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Influence of olfactory dysfunction on the perception of food
Eating-related issues are common in individuals with olfactory impairments, often leading to a significant decline in quality of life. However, the extent to which olfactory dysfunction impacts food sensory perception remains underexplored. The purpose of this study by Zang et al. (2019) was to ascertain how olfactory dysfunction affected the perception of food scents and the “basic tastes” (sweet, bitter, sour, and salty). Group 1 included 48 patients with olfactory dysfunction (mean age 60.0 years), and Group 2 consisted of 41 individuals with normal olfactory function (mean age 50.4 years). Eighty-nine participants were enrolled in this prospective study. All participants were subjected to olfactory and gustatory assessments using the “Sniffin’ Sticks” and “taste strips” tests. They rated food odors based on pleasantness, intensity, familiarity, and desirability and tasted real food items to evaluate the intensity and pleasantness of basic tastes. Salivation was also measured following exposure to food odors. Patients with olfactory dysfunction rated food odors as less pleasant, intense, familiar, and appetizing than the controls. Patients scored significantly lower on the “taste strip” test (M=9.56) compared to controls (M=10.88). Additionally, patients rated their liking of chocolate and peanuts lower than controls. For chocolate, patients (M=6.85) versus controls (M=7.90), and for peanuts, patients (M=4.88) versus controls (M=6.80). The two groups’ rates of salivation did not differ significantly. The authors conclude that olfactory dysfunction affects the perception of food odors and influences food liking. This condition also affects gustatory function, indicating a central nervous interaction between flavor and smell. However, olfactory dysfunction does not appear to influence salivary flow. [NPID: Olfactory dysfunction, smell, eating, taste, flavor]
Year: 2019
