A 2002 survey established that smell impairment might affect fourteen million Americans older than 55 years old. It affects 50% of the population between 65 and 79 years old and 75% by the age of 80. A dog has one billion taste cells and we humans have only 1% of that.
A 2002 survey established that smell impairment might affect fourteen million Americans older than 55 years old. It affects 50% of the population between 65 and 79 years old and 75% by the age of 80. A dog has one billion taste cells and we humans have only 1% of that.
Spices and condiments of various kinds such as horseradish, salsa, mustard, and catsup are detected by a different system than the tastes: sweet, sour, bitter, salt, and savory (as in meat broth due to MSG). The trigeminal system is made up of nerves from the tongue and the whole inner mouth. These are the same nerves which are deadened when the dentist numbs your mouth to do restorative work.
THE SMELL ORGAN
Our smell organ resides in the upper part of the nose and is responsible for identifying odors. It is also important in recognizing flavors in our food such as chocolate or vanilla. If you put your food in your mouth and hold your nose, you will still be able to identify flavors since the molecules of the food travel to the back of the throat and go up to the back nasal passages to reach the smell organ during the swallowing and exhaling phase.
SMELL TESTING AND NEUROLOGICAL DISORDERS
Smell testing is being used as a diagnostic tool in differentiating neurological disorders. In recent studies some patients with Mild Cognitive Impairment (MCI-defined as memory loss only) that have low scores on smell testing and no apparent reason for the low score (such as cigarette smoking, certain medication use, or recurrent nasal and sinus disease) are more likely to be developing early Alzheiner's disease than those with MCI and normal smell function. Ten odors are more likely to be missed by patients with MCI who might be developing Alzheimer's. They are: menthol, clove, leather, strawberry, lilac, pineapple, smoke, soap, natural gas, and lemon.
Eight odors are more likely to be missed by patients with idiopathic Parkinson's and/or Lewy body dementia. Licorice, coconut, banana, dill pickle, paint thinner, turpentine, cherry, and soap. The American Academy of Neurology just recently included smell testing as one of the diagnostic tests for Parkinson's disease.
The five basic tastes and the texture, temperature, and spiciness of food are usually normal in Alzheimer's disease. However, because of the smell impairment, flavor recognition is impaired and food does not always taste the same. Foods that are creamy and thicker allow time to contact different parts of the mouth and tongue to stimulate more taste in the sensory receptor. Liquids in general, like soups and beverages, are usually quickly swallowed and spend less contact with the taste receptors and thus are less likely to give enjoyment in eating.
COMPENSATING FOR SMELL IMPAIRMENT IN RECIPES
Recipes that emphasize texture, spiciness, and basic taste (sour, sweet, and savory) tend to be more enjoyable. When making fish, chicken, or beef, try marinating them in fruit juices or sweet and sour sauce or Italian dressing. This emphasizes texture, temperature, spiciness, and basic tastants, which are normal in Alzheimer's disease and other disorders. Add a small amount of MSG to meat, fish, or chicken to give the savory taste sensation. Use salsa or other spice-like foods such as horseradish or mustard to baked potatoes, eggs, meat, and chicken. Try adding flavor extracts in higher concentrations in some food where flavors like vanilla, strawberry, or chocolate are important.
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