Although visual and hearing impairments associated with cerebral palsy (CP) have been reported, there is a lack of studies on olfactory function in persons with CP. We evaluated olfactory function related to meal enjoyment in persons with CP with severe motor and intellectual disabilities (ID). Subjects included 14 persons with gross motor function classification system (GMFCS) level III, IV, or V and 14 age‐ and gender‐matched controls (7 women and 7 men per group). The mean ages (± standard deviation) were 54.6 ± 9.9 years and 55.6 ± 9.5 years, in persons with CP and controls, respectively. Olfactory function was assessed with the Odor Stick Identification Test for the Japanese (OSIT‐J), which includes 12 different odorants that are familiar to the Japanese population. Smell identification evaluated by the percentage of correct answers was significantly lower in the CP group (34.4 ± 24.1%) than in the control group (63.1 ± 16.9%). Smell identification was more impaired than smell detection (odor recognition without identification). No relationship was found between olfactory function and the GMFCS level. Future studies should investigate potential differences in olfactory function between children with and without CP, and between those with mild and severe CP. Olfactory function was significantly worse in adults with CP than in controls. Attention should be given to the olfactory function in persons with CP.

Although sugar intake did not directly lead to diabetes, the results will vary depending on age, sex, individual differences, and the nature of sugar ingested.However, the change in blood glucose level and the accumulation of fat in the body cannot neglected about the sugar intake. Also, if the sweetness recognition threshold increases, the intake of sugar may increase. Therefore, the purpose of this study was to conduct a sweetness cognitive threshold test to understand the sensitivity of the general public to sweetness. The acceptable range (sugar concentration of 2.5% or less) was 25 out of 38 participants who recognized sweetness, 65.8% of the total. Two of the 14 male participants were unrecognizable even at the sweetest concentration of 80.0%. Females had better sweetness perception threshold results than males. In the future, we think it would be good to use a questionnaire to investigate the usual eating habits and compare it with the wetness cognitive threshold test results.

In Japan, salt reduction is encouraged to prevent high blood pressure. However, it is difficult to reduce salt, and good salt intake per day did not fail to the target value. In this study, we report a saltiness cognitive threshold test using female university students. The participant is 67 female university students. Participants were subjected to a salty cognitive threshold test using SALSAVE (manufactured by Advantech). The saltiness test started from a light taste and tried a strong taste in order. The salt concentration is 0.6%, 0.8%, 1.0%, 1.2%, 1.4%, 1.6%. We also conducted a questionnaire survey on eating habits. As a result, 62 out of 67 female university students who felt salty at a concentration of 0.6% were 92% of all participants. However, two female university students did not feel taste even with a salt concentration of 1.6%.They are 3% of all participants. As a result of the questionnaire survey, female university students answered that they had a good taste and secreted saliva well, and they usually had a rather light diet. In the future, we would like to increase the number of participants and compare more detailed dietary habits with SALSAVE results.

To prevent hypertension, which is closely related to lifestyle, especially eating habits, it is necessary to reduce salt intake. Therefore, in this study, we performed a saltiness cognition threshold test for participants at the university festival and obtained the saltiness cognition threshold results for the general public. 94 % of participants could perceive salty taste when the salty taste concentration was 1.0 % or less. On the other hand, two participants could not perceive saltiness even at a salty concentration of 1.6%, a 67-year-old female, and an 82-year-old female. We would like to continue the saltiness cognition threshold test and collect the data of participants to clarify the saltiness cognition threshold for general people.

Hypertension is one of the causes of many lifestyle-related diseases. In Japan, too, we are raising awareness about dietary salt reduction for hypertensive patients. Therefore, the purpose of this study was to understand the results of the salty cognitive threshold test in a wide range of age. This result can be useful data for future salt reduction instruction. Thirty-five people participated in the saltiness cognition threshold test at the university festival. The participants this time had a wide range of ages from the teens to the eighties. Participants answered that they eat out 2-3 times a week. Also, they said that the seasoning they like to eat is a little salty. Most participants (88.6%) perceived saltiness below 1.25%. Four participants (one male and three females) recognized saltiness in 5.0%. There was no participant didn’t recognize the saltiness of all. In the future, it will be better to conduct a questionnaire survey on dietary habits and compare it with the saltiness cognitive threshold test results.