Odour perception in relation to age, general health, anthropometry and dental state

Food perception, lifestyle, nutritional and health status in the older people: Typologies and factors associated with aging well

The aging process is associated with physiological, sensory, psychological, and sociological changes likely to have an impact on food intake and the nutritional status. The present study aimed to explore the heterogeneity of the French older population (>65 years old) using a multidisciplinary approach. More specifically, the study aimed to highlight different typologies (i.e. clusters of individuals with similar characteristics) within the older population. We conducted face-to-face interviews and tests with 559 French older people, recruited from different categories of dependency (at home without help, at home with help, in nursing homes). Clustering analysis highlighted seven clusters. Clusters 1-3 contained 'young' older people (<80) with a good nutritional status; these clusters differed according to food preferences, the desire to have a healthy diet, or interest in food. Clusters 4-7 mainly contained 'old' older people (80+), with an increase in the nutritional risk from cluster 4 to cluster 7. Two of these clusters grouped healthy and active people with a good level of appetite, while the two other clusters were associated with a clear decline in nutritional status, with people suffering from eating difficulties or depression. The results raise the need to develop targeted interventions to tackle malnutrition and implement health promotion strategies among the seniors.

A nationwide population-based study in South Korea on a relationship between height and anosmia

The relationship between anosmia and anthropometric factor has not been investigated sufficiently yet. Thus, the purpose of this study was to evaluate anthropometric risk factors of anosmia in an Asian population. Claims data of subjects over 20 years old who underwent a national health examination conducted by the Korean National Insurance Program between 2005 and 2008 were analyzed. They were followed up through the Korean National Insurance Service database. Individuals newly diagnosed with anosmia were identified after the initial health examination until the last follow-up date (December 31, 2016). The incidence of anosmia was high in females younger than 70 years old. The hazard ratio of anosmia was found to be higher in taller groups. The tallest quintile had higher risk than the shortest quintile (hazard ratio = 1.185, 95% confidence interval: 1.147–1.225) after adjusting for age, sex, BMI, income, smoking status, alcohol consumption, regular physical activity, hypertension, diabetes mellitus, and dyslipidemia. This study showed that the incidence of anosmia had a positive association with height. However, careful interpretation is needed to generalize our result because of the limitation of the study population. Further studies are needed to clarify the genetic or environmental causes of anosmia.

Olfactory dysfunction in frontotemporal dementia and psychiatric disorders: A systematic review

Frontotemporal dementia (FTD) is a progressive neurodegenerative disease. Diagnosis of FTD, especially the behavioural variant, is challenging because of symptomatic overlap with psychiatric disorders (depression, schizophrenia, bipolar disorder). Olfactory dysfunction is common in both FTD and psychiatric disorders, and often appears years before symptom onset. This systematic review analysed 74 studies on olfactory function in FTD, depression, schizophrenia and bipolar disorder to identify differences in olfactory dysfunction profiles, focusing on the most common smell measures: odour identification and discrimination. Results revealed that FTD patients were severely impaired in odour identification but not discrimination; in contrast, patients diagnosed with schizophrenia showed impairments in both measures, while those diagnosed with depression showed no olfactory impairments. Findings in bipolar disorder were mixed. Therefore, testing odour identification and discrimination differentiates FTD from depression and schizophrenia, but not from bipolar disorder. Given the high prevalence of odour identification impairments in FTD, and that smell dysfunction predicts neurodegeneration in other diseases, olfactory testing seems a promising avenue towards improving diagnosis between FTD and psychiatric disorders.

The influences of age on olfaction: a review

Decreased olfactory function is very common in the older population, being present in over half of those between the ages of 65 and 80 years and in over three quarters of those over the age of 80 years. Such dysfunction significantly influences physical well-being and quality of life, nutrition, the enjoyment of food, as well as everyday safety. Indeed a disproportionate number of the elderly die in accident gas poisonings each year. As described in this review, multiple factors contribute to such age-related loss, including altered nasal engorgement, increased propensity for nasal disease, cumulative damage to the olfactory epithelium from viral and other environmental insults, decrements in mucosal metabolizing enzymes, ossification of cribriform plate foramina, loss of selectivity of receptor cells to odorants, changes in neurotransmitter and neuromodulator systems, and neuronal expression of aberrant proteins associated with neurodegenerative disease. It is now well established that decreased smell loss can be an early sign of such neurodegenerative diseases as Alzheimer's disease and sporadic Parkinson's disease. In this review we provide an overview of the anatomy and physiology of the aging olfactory system, how this system is clinically evaluated, and the multiple pathophysiological factors that are associated with its dysfunction.

Optimal preferred MSG concentration in potatoes, spinach and beef and their effect on intake in institutionalized elderly people

BACKGROUND

Elderly people may benefit from sensory stimulation to increase food intake since anorexia of ageing is prevalent among them. An optimal MSG concentration may increase the palatability of foods but this depends on the food and chemosensory status of the taster. Currently, the results on taste enhancing to increase intake are inconsistent.

OBJECTIVE

To find an optimal preferred MSG concentration in mashed potatoes, spinach and ground beef and to determine whether this concentration increases consumption of these foods among institutionalized elderly people.

DESIGN

Single blind within subject cross-over study performed at the laboratory and in the residents' own apartments.

PARTICIPANTS

33 elderly and 29 young people in the sensory study and 53 elderly people in the intake study.

MEASUREMENTS

Pleasantness of the foods was rated of the foods each with 0, 0.5, 0.8, 1.3 and 2.0 g of MSG/100g. Intake was measured by weighing back leftovers of 2 meals with MSG (0.5% in mashed potatoes, 2% in spinach and ground meat) and without MSG.

RESULTS

0.5% MSG (p < 0.05) was preferred in mashed potatoes but no optimal preferred concentration was found for spinach and ground beef, possibly because of their complex taste. Intake was not different between the foods with and without MSG or the total meal (all p > 0.68).

CONCLUSION

MSG (0.5% and 2%) does not guarantee a higher intake among elderly. The chemosensory heterogeneity of the elderly population requires more individual flavor enhancement to improve the dietary intake and sensory experience.

Concentration-detection functions for the odor of homologous n-acetate esters

Using air-dilution olfactometry, we measured concentration-response functions for the odor detection of the homologous esters ethyl, butyl, hexyl, and octyl acetate. Stimuli were delivered by means of an 8-station vapor delivery device (VDD-8) specifically designed to capture odor detection performance by humans under environmentally realistic conditions. Groups of 16-17 (half female) normosmic (i.e., having a normal olfaction) non-smokers (ages 18-38) were tested intensively. The method involved a three-alternative forced-choice procedure against carbon-filtered air, with an ascending concentration approach. Delivered concentrations were confirmed by gas chromatography before and during actual testing. A sigmoid (logistic) model provided an excellent fit to the odor detection functions both at the group and individual levels. Odor detection thresholds (ODTs) (defined as the half-way point between chance and perfect detection) decreased from ethyl (245 ppb by volume), to butyl (4.3 ppb), to hexyl acetate (2.9 ppb), and increased for octyl acetate (20 ppb). Interindividual threshold variability was near one and always below two orders of magnitude. The steepness of the functions increased slightly but significantly with carbon chain length. The outcome showed that the present thresholds lie at the very low end of those previously reported, but share with them a similar relative trend across n-acetates. On this basis, we suggest that a recent quantitative structure-activity relationship (QSAR) for ODTs can be applied to these and additional optimized data, and used to describe and predict not just ODTs but the complete underlying psychometric odor functions.

No effect of 16 weeks flavor enhancement on dietary intake and nutritional status of nursing home elderly

There is a lack of data to support the long-term effect of flavor enhancement on food intake and nutritional status. Our aim was to determine if daily addition of 700 mg flavor and/or 300 mg monosodium glutamate (MSG) to the animal protein part of the cooked meal for 16 weeks leads to an increase in energy intake and in body weight in nursing home elderly. We performed a single blind randomized 16 weeks parallel study consisting of a control group (n=23), a MSG group (n=19), a flavor group (n=19) and a flavor plus MSG group (n=22). Main outcome measures were intake of the cooked meal, which was measured by weighing back leftovers during 14 days and body weight. Both were measured before and at the end of the intervention period. After 16 weeks, energy intake and body weight did not increase within the control group, the flavor group, the flavor plus MSG group and the MSG group. Between the groups, no differences were found in changes in energy intake and body weight. Enhancing the taste of a cooked meal with flavor and/or MSG does not lead to a higher energy intake and body weight among nursing home elderly. More research is needed to determine the efficacy of flavor enhancement on intake and nutritional status.

Odour measurements for sewage treatment works

Public concern over odours from sewage treatment works is increasing. More people are being exposed to odours, due to development around existing works or construction of new works. Increased awareness of both the environment and individual rights has meant people are now more likely to complain. Odour abatement and control is a major issue for sewage works operators. To control odours, they must first be measured. This is no easy task as response to odours is subjective. Our understanding of the sense of smell is incomplete, and there is no single measure that will directly relate to the likelihood of complaint. Odour measurement has often been regarded as an art as opposed to a science. Odour measurement techniques fall into two classes. Sensory measurements employ the human nose and measure the effects of the odour as perceived by an observer. Analytical measurements characterise odours in terms of their chemical composition and attempt to quantify the odorants present. Both methods are less than ideal--sensory measurements can be overly subjective and the interpretation of results requires care. Analytical measurements are complicated by the large number of odorants present, often at concentrations close to detection limits. Our incomplete understanding of odour perception makes linking analytical and sensory measurements difficult. This paper reviews the methods applied to sewage treatment works odour measurement. Sensory and analytical measurements are reviewed, along with a recent development, the electronic nose.