The Aetiology of Olfactory Dysfunction and Its Relationship to Diet Quality

Stevenson, Richard J.; Mahmut, Mehmet K.; Horstmann, Annette; Hummel, Thomas

doi:10.3390/brainsci10110769

Cited by 19 publications

(15 citation statements)

References 36 publications

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“…Changes in diet with olfactory dysfunction have been discussed by several authors [ 29 , 30 , 31 , 32 ] and discussed in detail by Chaaban et al [ 33 ]. The relationship is complex depending on the nature, duration, and aetiology of the olfactory dysfunction [ 29 ] and can lead to the adoption of both healthier diets of better nutritional quality and diets high in sugar, fat, and salt.…”

Section: Discussionmentioning

confidence: 99%

Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception

Parker

Methven

Pellegrino

et al. 2022

Foods

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Olfactory dysfunction is amongst the many symptoms of Long COVID. Whilst most people that experience smell loss post COVID-19 recover their sense of smell and taste within a few weeks, about 10% of cases experience long-term problems, and their smell recovery journey often begins a few months later when everyday items start to smell distorted. This is known as parosmia. The aim of this study was to identify the key food triggers of parosmic distortions and investigate the relationship between distortion and disgust in order to establish the impact of parosmia on diet and quality of life. In this cross-sectional study (n = 727), respondents experiencing smell distortions completed a questionnaire covering aspects of smell loss, parosmia and the associated change in valence of everyday items. There was a significant correlation between strength and disgust (p < 0.0001), and when the selected items were reported as distorted, they were described as either unpleasant or gag-inducing 84% of the time. This change in valence associated with loss of expected pleasure and the presence of strange tastes and burning sensations must certainly lead to changes in eating behaviours and serious longer-term consequences for mental health and quality of life.

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Section: Discussionmentioning

confidence: 99%

Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception

Parker

Methven

Pellegrino

et al. 2022

Foods

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“…The studies reported that participants obtained food-related pleasure by focusing on chemesthesis via the well-functioning sense of touch. In practice, this was achieved via the perception of the food’s texture, especially by adding crunchy elements [ 20 ], and trigeminal stimulation by adding spices to food [ 20 , 44 ]. The increased preference for crunchy food was further reflected in the results concerning preparation methods, since an increased intake of raw food was found in the present study.…”

Section: Discussionmentioning

confidence: 99%

“…Individuals experiencing chemosensory disorders commonly report changed eating behaviour [ 31 , 45 ], but mixed results have been reported about the association between intake quality and altered chemosensory function. One study showed a change in diet towards a more Western-style diet—high in fast food, sweet, salty, and/or fats—when suffering from olfactory dysfunction [ 44 ]. Other studies have shown a reduced intake of sweet and fatty food [ 46 , 47 ] and in one study also salty food [ 48 ] with a preference towards fruits and vegetables, indicating a shift towards healthier food choices.…”

Section: Discussionmentioning

confidence: 99%

A Detailed Characterisation of Appetite, Sensory Perceptional, and Eating-Behavioural Effects of COVID-19: Self-Reports from the Acute and Post-Acute Phase of Disease

Chaaban

Høier

Andersen

2021

Foods

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Sensory perception alterations are common in relation to COVID-19 disease, but less is known about the characteristic of the sensory alterations, and how they associate with alterations in appetite and eating behaviour. The current study aims to investigate the acute and long-term effects of COVID-19 disease on (1) the desire for food, hunger, and satiety sensations; (2) smell, taste, and flavour perception; (3) meals and intake of food types; and (4) the frequency of commonly applied strategies to tackle potential changes in appetite and sensory perception. An online survey was conducted among Danish adults (n = 102) who had experienced changes in appetite, sensory perception, and/or food-related pleasure due to COVID-19 disease. Key results include appetite-altering effects at all times during the day when suffering from COVID-19 and often associated with impaired sensory function. Severe sensory perception alterations were found, namely, for the perception of taste, ageusia > hypogeusia > hypergeusia, and for the perception of smell, anosmia > parosmia > hyposmia > hyperosmia. Eating behavioural changes included alteration in quantitative and qualitative aspects of intake. The effects were, in general, more pronounced during the acute phase of disease than during the post-acute phase. The findings illustrate the complexity by which COVID-19 affects human appetite, sensory perception, and eating behaviour, but also point to strategies to cope with these changes.

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“…[7][8][9][10][11][12] Indeed, a recent study from Germany suggested heterogeneity in intake of components of a Western-style diet in a group of 222 subjects with various causes of olfactory dysfunction. 13 Moreover, recent studies have suggested that CSD, particularly in the aging population, may be associated with decreased appetite, altered perception of foods, poorer nutritional intake and diet quality, and decreased immune system function. [14][15][16] Additionally, a previous population-based study assessing CSD and diet in patients with diabetes mellitus suggested an association between lower caloric intake and olfactory dysfunction.…”

Section: Introductionmentioning

confidence: 99%

Association Between Chemosensory Dysfunction and Diet Quality in United States Adults

Roxbury

Bernstein

Lin

et al. 2021

Am J Rhinol�Allergy

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Background Evidence suggests chemosensory dysfunction (CSD) patients have altered diet, but population-level evidence assessing diet quality in CSD patients is lacking. Objective We examined the association between CSD and diet quality in a representative sample of United States adults. Methods This cross-sectional study included 2831 adults aged greater than 40 years from the 2013-2014 National Health and Nutrition Examination Survey who completed the taste/smell questionnaire and examination. Mean nutrient intake in subjects with self-reported olfactory/gustatory dysfunction (sOD/sGD) and measured olfactory/gustatory dysfunction (mOD/mGD) were compared to those without CSD using univariate Wilcoxon rank-sum tests. The Healthy Eating Index (HEI), a validated measure of diet quality, was calculated. The proportion of subjects with CSD with bottom-quartile HEI was compared to those without CSD using multivariate logistic regression, adjusting for demographic and socioeconomic covariates. Results The population-weighted prevalence of sOD, sGD, mOD, and mGD was 20.1%, 14.4%, 15.9% and 25.6%, respectively. Subjects with mOD had lower mean intake of total calories, total fat, protein, sodium, and potassium compared to normal subjects (1873.4 ± 49.6 vs 2010.2 ± 24.2 kcal, 72.3 ± 2.7 vs 78.6 ± 1.0 gm, 74.0 ± 2.5 vs 80.4 ± 0.6 gm, 3122 ± 97.2 vs 3353.2 ± 37.0 mg, 2509.8 ± 69.8 vs 2684.7 ± 26.1 mg, P < 0.05 respectively). When controlling for sociodemographic factors and comorbidities, subjects with sOD were more likely to have bottom-quartile HEI compared to normal subjects (OR 1.33, 95% CI 1.04–1.70). Conclusions This population-level study suggests an association between poor diet quality and variation in dietary intake in patients with CSD, which warrants further investigation and suggests the possible need for nutritional counseling for CSD patients.

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The Aetiology of Olfactory Dysfunction and Its Relationship to Diet Quality

Cited by 19 publications

References 36 publications

Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception

Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception

A Detailed Characterisation of Appetite, Sensory Perceptional, and Eating-Behavioural Effects of COVID-19: Self-Reports from the Acute and Post-Acute Phase of Disease

Association Between Chemosensory Dysfunction and Diet Quality in United States Adults

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