The Effects of Olfactory Loss and Parosmia on Food and Cooking Habits, Sensory Awareness, and Quality of Life—A Possible Avenue for Regaining Enjoyment of Food
The Effects of Olfactory Loss and Parosmia on Food and Cooking Habits, Sensory Awareness, and Quality of Life—A Possible Avenue for Regaining Enjoyment of Food
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DOI：
10.3390/foods11121686
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发表时间：
2022-06-08
期刊：
影响因子：
5.2
通讯作者：
Smith, Barry
中科院分区：
文献类型：
--
作者：
Fjaeldstad, Alexander Wieck;Smith, Barry
嗅觉功能障碍常常对患者的生活质量造成严重后果。这些患者最常见的抱怨是嗅觉丧失和嗅觉异常患者对食物的享受减少。不同类型的嗅觉功能障碍与食物和烹饪习惯、感官意识和食物相关的生活质量的关系如何不同，尚未受到太多关注。通过对烹饪，食物，嗅觉功能，体重变化，感官意识和食物相关的生活质量进行问卷调查，我们调查了嗅觉丧失（n = 271），嗅觉异常（n = 251）和嗅觉正常对照（n = 166）参与者之间饮食的各个方面的差异。嗅觉功能障碍的烹饪习惯与嗅觉正常的对照组相比有明显的差异。嗅觉功能障碍的烹饪与，例如，缺乏烹饪的舒适感和灵感，无法成功制作新食物。嗅觉丧失和嗅觉异常之间在烹饪方面也有显着差异。嗅觉丧失和嗅觉异常的参与者对食物不太熟悉，而嗅觉丧失和嗅觉异常之间对喜欢食物的评级不同，这表明分别针对嗅觉丧失和嗅觉异常调整膳食成分的重要性。嗅觉异常与体重减轻的发生率较高相关，但我们发现嗅觉丧失和嗅觉异常的参与者之间的食物相关生活质量没有差异。虽然嗅觉丧失和嗅觉异常对患者的烹饪和饮食习惯有广泛的影响，但调整膳食以包括“更安全的食品”和整合多感官刺激可能是改善食物享受的可能途径。
Olfactory dysfunction often has severe consequences on patients’ quality of life. The most common complaint in these patients is their reduced enjoyment of food in both patients with olfactory loss and parosmia. How the different types of olfactory dysfunction differ in relation to food and cooking habits, sensory awareness, and food-related quality of life has not yet received much attention. By applying questionnaires on cooking, food, olfactory function, weight changes, sensory awareness, and food-related quality of life, we investigated how various aspects of eating differ between participants with olfactory loss (n = 271), parosmia (n = 251), and normosmic controls (n = 166). Cooking habits in olfactory dysfunction revealed pronounced differences as compared with normosmic controls. Cooking with olfactory dysfunction was associated with, e.g., a lack of comfort and inspiration for cooking and an inability to make new foods successfully. Significant differences in cooking were also found between olfactory loss and parosmia. Food items were less familiar in participants with olfactory loss and parosmia, while the ratings of liking food items differed between olfactory loss and parosmia, indicating the importance of adapting ingredients in meals separately for olfactory loss and parosmia. Parosmia was associated with a higher incidence of weight loss, but we found no difference in food-related quality of life between participants with olfactory loss and parosmia. While olfactory loss and parosmia have wide-ranging consequences on patients’ cooking and food habits, adapting meals to include ‘safer food items’ and integrating multisensory stimulation may be a possible avenue for improving the enjoyment of food.
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影响因子：
5.9
作者：
Velluzzi F;Deledda A;Onida M;Loviselli A;Crnjar R;Sollai G
通讯作者：
Sollai G
影响因子：
3.7
作者：
Croy I;Negoias S;Novakova L;Landis BN;Hummel T
通讯作者：
Hummel T
DOI：
10.3390/foods11070967
发表时间：
2022-03-27
期刊：
Foods (Basel, Switzerland)
影响因子：
--
作者：
Parker JK;Methven L;Pellegrino R;Smith BC;Gane S;Kelly CE
通讯作者：
Kelly CE
DOI：
10.1159/000515132
发表时间：
2021-03-31
影响因子：
1.3
作者：
Schwab, Janne;Jensen, Caroline Damsgaard;Fjaeldstad, Alexander Wieck
通讯作者：
Fjaeldstad, Alexander Wieck
影响因子：
4.6
作者：
Liu DT;Welge-Lüssen A;Besser G;Mueller CA;Renner B
通讯作者：
Renner B