The need for sensory nutrition research in individuals with smell loss
Clinical Nutrition Open Science
; 46:35-41, 2022.
Article
in English
| EMBASE | ID: covidwho-2296754
ABSTRACT
Millions of people will now suffer from long-term smell loss as a result of infection with the SARS-CoV-2 virus. Smell is an integral component of the flavor of foods, which is one of the primary drivers of ingestive behavior. When individuals lose their sense of smell, they find food to be less flavorful and less enjoyable, which negatively impacts their quality of life. To compensate, many individuals alter their diet by focusing on tastes, chemesthesis (e.g., chili pepper heat, menthol cooling), and the texture of foods to make it more palatable. Some diet alterations, such as increasing salt use, can result in a lower diet quality, and an increased risk for chronic disease. Sensory nutrition is an area of research that focuses on how the chemical senses (e.g. taste, smell, chemesthesis) and oral somatosensation) affect dietary choices and health. Sensory nutrition strategies designed for individuals with smell loss may help improve the flavor and liking of foods while improving diet quality, and are a necessary area of future research to help improve health and quality of life in the growing population with smell loss.Copyright © 2022 The Author(s)
Capsaicin; Chronic disease; Diet quality; Flavor; Nutrition; Olfaction; Salt; anosmia; article; cardiovascular risk; cerebrovascular accident; chemesthesis; diabetes mellitus; dietary compliance; feeding behavior; food intake; food preference; food texture; Healthy Eating Index 2015; heart infarction; human; malignant neoplasm; odor; palatability; quality of life; sensation; sodium intake; sugar intake; taste; flavor perception; sensory nutrition; somatosensation
Full text:
Available
Collection:
Databases of international organizations
Database:
EMBASE
Language:
English
Journal:
Clinical Nutrition Open Science
Year:
2022
Document Type:
Article
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