Modifying salt taste perception, preference, and intake in individuals with smell loss

项目摘要 患有嗅觉减退或丧失（嗅觉减退/嗅觉丧失）的个体始终报告食物 味道清淡，不太可口，导致饮食质量和生活质量下降。尽管有这些报道，我们 对于嗅觉丧失如何影响食物感知和偏好的知识有限， 问题研究因此，对H/A个体的饮食指导很少。H/A个人自我报告更喜欢 高盐食物和增加盐的摄入量，以弥补嗅觉介导的食物风味的损失。 然而，90%的人的盐摄入量已经超过了推荐水平， 心血管疾病;进一步增加钠摄入量可能会对健康产生广泛的负面影响。 使用经验证的措施记录盐的偏好和摄入量将有助于指导未来的研究， 改善H/A个体的食物喜好和饮食质量。该建议将（1）评估盐的味道差异 H/A个体与嗅觉正常者之间的偏好、盐摄入量和食欲 （正常嗅觉）和（2）确定辣椒素对H/A中风味、喜好和咸味强度的急性影响 与正常人相比。目标1将使用一般标记的方法测量（a）咸味强度 幅度量表，（B）喜欢使用标记享乐量表，（C）使用Monell Forced的盐口味偏好- 选择配对比较跟踪程序，（d）通过24小时尿液样本的钠摄入量，和（e）食欲 在长期嗅觉丧失（>12周）的H/A个体中使用食物力量量表， 嗅觉正常的个体这些数据将有助于指导未来的策略，以改善饮食质量的H/A个人。 目标2将测试辣椒素是否能提高这一人群的咸味强度，从而建立一种感官上的 通过使用相同的尺度来测量盐的强度，整体风味， 喜欢。这将提供一种感官策略，以减少盐的摄入量，并提高饮食质量，特别是对H/A 个人，填补这一关键的信息差距。这项研究旨在了解食物偏好， 感知与嗅觉损失和减少盐的摄入量，这对饮食质量和风险的影响， 心血管疾病，这与NIDCD的优先领域2和4相一致。中的并行培训计划 心理物理学和感官测量将补充我在营养科学的培训，以支持我的长期- 长期研究目标是确定感官策略，以改善饮食质量，降低慢性 疾病

PROJECT SUMMARY Individuals who suffer from a diminished or lost sense of smell (Hyposmia/Anosmia) consistently report food to be bland and less palatable, resulting in a reduction in diet quality and quality of life. Despite these reports, we have limited knowledge about how smell loss influences food perception and preferences from experimental studies. As a result, there is minimal dietary guidance for H/A individuals. H/A individuals self-report preferring saltier foods and increasing their salt intake to compensate for the loss of smell-mediated food flavors. However, salt consumption already exceeds recommended levels in 90% of the population and contributes to cardiovascular disease; further increasing sodium intake can have broad, negative health implications. Documenting salt preferences and intake using validated measures will help guide future research on improving food liking and diet quality in H/A individuals. This proposal will (1) assess differences in salt taste preferences, salt intake, and appetite between H/A individuals and those with a normal sense of smell (normosmic) and (2) determine the acute effects of capsaicin on flavor, liking, and salt taste intensity in H/A compared with normosmic individuals. Aim 1 will measure (a) salt taste intensity using general Labeled Magnitude Scales, (b) liking using Labeled Hedonic Scales, (c) salt taste preferences using the Monell Forced- Choice Paired Comparison Tracking Procedure, (d) sodium intake via 24-hour urine samples, and (e) appetite using the Power of Food Scale in H/A individuals with long-term smell loss (>12 weeks) compared with normosmic individuals. These data will help guide future strategies to improve diet quality in H/A individuals. Aim 2 will test whether capsaicin can boost salt taste intensity in this population, thus establishing a sensory strategy to avoid excess salt for flavor by using the same scales to measure salt intensity, overall flavor, and liking. This will provide a sensory strategy to reduce salt intake and improve diet quality specifically for H/A individuals, filling this critical information gap. This research aims to understand food preferences and perception related to smell loss and reduce salt intake, which has implications for diet quality and risk for cardiovascular disease, which aligns with priority areas 2 and 4 for the NIDCD. The concurrent training plan in psychophysics and sensory measurement will complement my training in nutrition science to support my long- term research goal of identifying sensory strategies to improve diet quality and reduce the risk for chronic diseases.