Perceptions of food among adult African Americans in the primary care setting

Introduction: The medical population lacks satisfactory information concerning the views regarding food perception among both male and female adult African Americans with consideration of chronic diseases, highest education level and marital status. The idea has not been fully exploited in research which has provoked the study. This study examines the views of food perception in relation to the health care and wellbeing of individuals. It offers satisfactory data that would in turn bring about the easy understanding of different perceptions concerning food choices, evaluating whether level of education and chronic disease play any role in decision making. It aims to make recommendations of the need for deploying healthier diet practices for better health outcomes. Methodology: The research is a mixed qualitative and quantitative study using both recorded interviews and a demographic questionnaire for data collection. Due to COVID-19 restrictions, the demographic questionnaire was transcribed by the investigator according to the volunteer participant's verbalized answers, who were conveniently selected on their scheduled clinic visit day. The participant read and signed the form after hands sanitized containing 70% ethyl alcohol gel. The second part of the study was a telephonic interview, which was recorded, and information transcribed onto an excel worksheet in preparation for analysis. Data was collected and tabulated in an excel worksheet and then uploaded to Statistical Packages and Software Services (SPSS) an IBM application that aided in simplifying data presentation in the form of graphs which made it easier to draw conclusions. Results: There were 65 participants with 48 females and seventeen 17 males, and 56.9% with a college education in the study of which 84.6% were responsible for buying and preparing food. From the research analysis of the collected data, it was discovered that 43.1% of participants admitted to not eating healthy, 23.1% being influenced by maintaining health, 21.5% to being influenced by taste, and 15.4% eating as their medical condition recommends. Conclusion: To promote healthier food choices we need to embrace useful education and motivation strategies to encourage healthy food perception and hence healthy eating. To minimize the risks that may emerge from unhealthy food perceptions, the recommendation is crucial for meaningful collaboration with African Americans to prioritize and implement improved dietary habits and reduce diet-related chronic diseases. (PsycInfo Database Record (c) 2023 APA, all rights reserved)

[Mechanisms and Management of COVID-19-Associated Taste Disorders].

The taste buds in the human tongue contain specialized cells that generate taste signals when they are stimulated. These signals are then transmitted to the central nervous system, allowing the human body to distinguish nutritious substances from toxic or harmful ones. This process is critical to the survival of humans and other mammals. A number of studies have shown that dysgeusia, or taste disorder, is a common complication of coronavirus disease 2019 (COVID-19) caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection, which can severely affect patients' nutritional intake and quality of life. Based on the physiological process of taste perception, the direct causes of dysgeusia include dysfunction of taste receptors and damage to the taste nervous system, while indirect causes include genetic factors, aging-related changes, bacterial and viral infections, and cancer treatments such as radiotherapy and chemotherapy. The pathogenic factors of dysgeusia are complicated, further research is needed to fully understand the underlying mechanisms, and some of the reported findings and conclusions still need further validation. All these form a great challenge for clinical diagnosis of the cause and targeted treatment of dysgeusia. Herein, we reviewed published research on the physiological process of taste perception, the potential mechanisms of taste disorders related to SARS-CoV-2 infection, and strategies for prevention and treatment, providing theoretical support for establishing and improving the comprehensive management of COVID-19 complicated by taste disorders.

Role of Aromatic Herbs and Spices in Salty Perception of Patients with Hyposmia.

Herbs and spices represent a possibility for the improvement of anosmia and ageusia. In this work we evaluated the role of Mediterranean aromatic herbs and spices in the salty taste perception of patients with hyposmia compared to healthy controls. To this goal, the salty taste perception in response to pure salt and different types of commercial flavored sea salt was assessed in patients with hyposmia, with or without a post-acute coronavirus syndrome, and healthy controls. Myrtle berries and leaves, a mixture of Mediterranean herbs and plants such as helichrysum, rosemary, liquorice, fennel seeds and myrtle leaves, oranges and saffron were used as salt flavoring ingredients. Differences in gustatory perception between 57 patients with hyposmia and 91 controls were evaluated considering the rate of the gustatory dimensions of pleasantness, intensity, and familiarity, using a 7-point hedonic Likert-type scale. At a dose of 0.04 g/mL, saline solutions of flavored salts, with an average 15% less NaCl, were perceived by patients with hyposmia as equally intense but less familiar than pure salt solution, with similar scores in the pleasantness dimension. Our study highlighted the central role of Mediterranean aromatic plants in the enhancement of salty perception in patients with hyposmia.

Photobiomodulation therapy for treatment olfactory and taste dysfunction COVID-19-related: A case report.

It is postulated that the inflammatory process resulting from SARS-CoV-2 infection is the main cause of smell and taste dysfunctions in patients. In view of this, photobiomodulation, due to its anti-inflammatory and antioxidant effects, may be a promising therapeutic modality to treat these disorders. In the present case report, we observed clinical improvement in the symptoms of anosmia and ageusia related to COVID-19 after treatment with photobiomodulation. Due to the inflammatory nature of COVID-19 and the anti-inflammatory effects, photobiomodulation antioxidants already proven in the literature make it a promising therapeutic modality, especially sequela COVID-related, including olfactory (anosmia) and taste (ageusia) dysfunction. In the present case report, the patient's olfactory and gustatory functions were re-established after 10 treatment sessions with photobiomodulation.

A Brazilian multicenter pilot case series on the efficacy of photobiomodulation therapy for COVID-19-related taste dysfunction.

BACKGROUND AND AIM: Among the most common symptoms of COVID-19 is taste dysfunction, which has a ranging clinical presentation. As well as its pathophysiology remains to be unclear, there is not enough information about the efficacy and safety of the available treatments. This study aims to report a series of cases using PBMT for the management of COVID-19-related taste impairment. CASE SERIES: 8 female and 2 male patients sought medical help for taste impairment (either partially or completely) after COVID-19 infection. Photobiomodulation therapy (PBMT) on the tongue mucosa was then proposed but with 3 different protocols. Taste perception at baseline and before every laser session was evaluated using a visual analog scale. Irrespective of the PBMT protocol, taste recovery was noted in all cases but with varying degrees of improvement. CONCLUSION: given the high prevalence rates of taste dysfunction in COVID-19 patients and the lack of information about the available treatments, PBMT seems to be a promising therapeutic modality but not dependent on the total number of laser sessions and the interval between them. The choice of the most suitable laser protocol as well as the knowledge of the exact photonic mechanisms, however, need to be better studied.