Anosmia-A Clinical Review.
Sanne Boesveldt,Elbrich M. Postma,Duncan Boak,Antje Welge-Luessen,Veronika Schöpf,Joel D. Mainland,Joel D. Mainland,Jeffrey R. Martens,John Ngai,Valerie B. Duffy +9 more
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TLDR
Details of feasible and useful screening measures for olfactory dysfunction, appropriate clinical evaluation, and patient counseling to avoid harm as well as manage health and quality of life with anosmia are reported and extended.Abstract:
Anosmia and hyposmia, the inability or decreased ability to smell, is estimated to afflict 3-20% of the population. Risk of olfactory dysfunction increases with old age and may also result from chronic sinonasal diseases, severe head trauma, and upper respiratory infections, or neurodegenerative diseases. These disorders impair the ability to sense warning odors in foods and the environment, as well as hinder the quality of life related to social interactions, eating, and feelings of well-being. This article reports and extends on a clinical update commencing at the 2016 Association for Chemoreception Sciences annual meeting. Included were reports from: a patient perspective on losing the sense of smell with information on Fifth Sense, a nonprofit advocacy organization for patients with olfactory disorders; an otolaryngologist's review of clinical evaluation, diagnosis, and management/treatment of anosmia; and researchers' review of recent advances in potential anosmia treatments from fundamental science, in animal, cellular, or genetic models. As limited evidence-based treatments exist for anosmia, dissemination of information on anosmia-related health risks is needed. This could include feasible and useful screening measures for olfactory dysfunction, appropriate clinical evaluation, and patient counseling to avoid harm as well as manage health and quality of life with anosmia.read more
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Individual characteristics, including olfactory efficiency, age, body mass index, smoking and the sex hormones status, and food preferences of women in Poland
TL;DR: Among women in Poland, the top five preferred food types are fruits, sweet desserts, vegetables/salads, chocolate and poultry, and the impact of the sense of smell, age, body mass index, smoking and hormonal status on the declared pleasure derived from eating various types of food was observed.
Tripartite Flavour Model: Food Phenotype, Sensory and Interpretative Matrices.
Tarini Naravane,Matthew Lange +1 more
TL;DR: This paper proposes a framework of several ontologies to model a comprehensive view of flavor, by partitioning it into three interoperable matrices of interacting variables: objective characteristics of food, subjective sensory experience, and interpretive communication of that experience.
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The importance of smell and taste in everyday life: Dysfunction in COVID-19 patients
TL;DR: In this paper, a multidisciplinary approach with epidemiological, clinical and basic research is needed to elucidate the mechanism of sensorineural odor and taste loss caused by coronavirus.
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