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Nutrients
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Taste and Olfaction in Health and Disease
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Taste and Olfaction in Health and Disease

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: closed (25 July 2023) | Viewed by 4298

Special Issue Editors

Dr. Vidyulata Kamath

E-Mail Website
Guest Editor
Johns Hopkins School of Medicine, Baltimore, MD, USA
Interests: olfactory dysfunction in health and disease; behavioral disorders in dementia; cerebrovascular diseases
Dr. Kimberly R. Smith

E-Mail Website
Guest Editor
Johns Hopkins School of Medicine, Baltimore, MD, USA
Interests: eating behavior; gut-brain axis; mental health; chemosensory processing

Special Issue Information

Dear Colleagues,

We are organizing a Special Issue to clarify the role of taste and olfaction in human health and disease.

Taste and smell have emerged as informative chemosensory tools to understanding human health, nutrition and disease. Chemosensory dysfunction has been linked to disruptions in reward signaling and appetitive behavior, which has important implications for ongoing work in physical and mental health conditions. Furthermore, chemosensory loss is a growing public-health concern as dysfunction in these senses is associated with malnutrition, poor quality of life and mortality risk. Clarifying how taste and smell ultimately influence nutrition and health may inform interventions to mitigate chronic disease risk and direct public health policy related to food and nutrition.

In this Special Issue, we invite researchers to submit original research articles assessing the role of gustation and olfaction in human health as well as disease development and progression. We welcome both animal and clinical studies, as well as review articles.

Dr. Vidyulata Kamath
Dr. Kimberly R. Smith
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • smell
  • taste
  • chemosensory
  • olfaction
  • gustation
  • health
  • disease
  • reward
  • appetite
  • nutrition

Published Papers (3 papers)

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Research

11 pages, 635 KiB  
Article
BMI Increases in Individuals with COVID-19-Associated Olfactory Dysfunction
by Brandon J. Vilarello, Patricia T. Jacobson, Jeremy P. Tervo, Liam W. Gallagher, Francesco F. Caruana, Joseph B. Gary, Tiana M. Saak, David A. Gudis, Paule V. Joseph, Terry E. Goldberg, D.P. Devanand and Jonathan B. Overdevest
Nutrients 2023, 15(21), 4538; https://doi.org/10.3390/nu15214538 - 26 Oct 2023
Viewed by 1265
Abstract
(1) Background: Reports suggest COVID-19-associated olfactory dysfunction (OD) may result in alterations in dietary behaviors and perceived weight change, but few studies using psychophysical evaluation of post-COVID-19-associated chemosensory dysfunction and body mass index (BMI) exist. The purpose of this study is to assess [...] Read more.
(1) Background: Reports suggest COVID-19-associated olfactory dysfunction (OD) may result in alterations in dietary behaviors and perceived weight change, but few studies using psychophysical evaluation of post-COVID-19-associated chemosensory dysfunction and body mass index (BMI) exist. The purpose of this study is to assess the impact of both quantitative and qualitative features of COVID-19-associated OD on BMI; (2) Methods: Recruitment of thirty-one participants with self-reported OD in the form of quantitative loss with and without qualitative features. Surveys with questions specific to qualitative olfactory function, Sniffin’ Sticks tests, and BMI measures were completed at two visits, one year apart. Group differences were assessed with Wilcoxon signed-rank tests and the Holm–Bonferroni method; (3) Results: Individuals with persistent quantitative OD (n = 15) and self-reported parosmia (n = 19) showed statistically significant increases in BMI after 1 year (p = 0.004, adjusted α = 0.0125; p = 0.011, adjusted α = 0.0167). Controls with transient quantitative OD (n = 16) and participants without self-reported parosmia (n = 12) showed no statistically significant changes in BMI over the same time period (p = 0.079, adjusted α = 0.05; p = 0.028, adjusted α = 0.025); (4) Conclusions: This study shows an association between COVID-19-associated OD and BMI, suggesting olfaction may play a role in altering dietary habits and nutrition in this population. Larger study cohorts are needed to further evaluate this relationship. Full article
(This article belongs to the Special Issue Taste and Olfaction in Health and Disease)
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15 pages, 300 KiB  
Article
Factors Associated with Poor Olfaction and Olfactory Decline in Older Adults in the ARIC Neurocognitive Study
by Srishti Shrestha, Xiaoqian Zhu, Vidyulata Kamath, Kevin J. Sullivan, Jennifer A. Deal, A. Richey Sharrett, Andrea L. C. Schneider, Priya Palta, Rebecca F. Gottesman, B. Gwen Windham, Thomas H. Mosley, Michael E. Griswold and Honglei Chen
Nutrients 2023, 15(16), 3641; https://doi.org/10.3390/nu15163641 - 19 Aug 2023
Cited by 1 | Viewed by 1085
Abstract
Olfactory function has significant implications for human health, but few risk factors for olfactory decline have been identified. We examined the factors associated with olfactory status and decline over five years in the Atherosclerosis Risk in Communities (ARIC) Neurocognitive Study. A 12-item odor [...] Read more.
Olfactory function has significant implications for human health, but few risk factors for olfactory decline have been identified. We examined the factors associated with olfactory status and decline over five years in the Atherosclerosis Risk in Communities (ARIC) Neurocognitive Study. A 12-item odor identification test was used to assess olfaction in 6053 participants in 2011–2013 (ARIC visit 5, mean age: 75.6, 41% male, 23% Black race) and in 3235 participants in 2016–2017 (visit 6). We used Poisson regression models to examine cross-sectional associations of a range of potential factors with the total odor identification errors (mean errors: 2.8 ± 2.4) in visit 5 participants. We used mixed-effect Poisson regression to examine associations with olfactory decline between visits 5 and 6. We also examined associations with visit 5 anosmia prevalence (847 cases, 14%) and incident anosmia between the two visits (510 cases, 16%) using Poisson models. Older age, male sex, lower education, Black race, APOE ε4 alleles, and diabetes were associated with higher odor identification errors and higher anosmia prevalence, and greater physical activity and hypertension with better olfaction. Age, male sex, lower education, Black race, APOE ε4 allele, and vitamin B12 levels were associated with incident anosmia over 5 years. Older age was associated with faster olfactory decline. Future studies with longer follow-ups are warranted. Full article
(This article belongs to the Special Issue Taste and Olfaction in Health and Disease)
13 pages, 1099 KiB  
Article
Relation of Overweight/Obesity to Reward Region Response to Food Reward and the Moderating Effects of Parental History of Eating Pathology in Adolescent Females
by Sonja Yokum and Eric Stice
Nutrients 2023, 15(11), 2558; https://doi.org/10.3390/nu15112558 - 30 May 2023
Cited by 2 | Viewed by 1378
Abstract
Objective: To test whether overweight/obesity is associated with an elevated reward region response to milkshake cues and a low reward region response to milkshake receipt. To test whether the risk for eating pathology moderates the effects of weight status on the neural response [...] Read more.
Objective: To test whether overweight/obesity is associated with an elevated reward region response to milkshake cues and a low reward region response to milkshake receipt. To test whether the risk for eating pathology moderates the effects of weight status on the neural response to milkshake cues and milkshake receipt. Method: The current study used functional magnetic resonance imaging (fMRI) to examine the neuronal responses of female adolescents (n = 80; M age = 14.6 ± 0.9; M BMI = 21.9 ± 3.6; 41% with a biological parental history of eating pathology) during a food receipt paradigm. Results: Females with overweight/obesity showed a greater ventromedial prefrontal cortex (vmPFC), and ventral anterior cingulate (ACC) response to milkshake cues and a greater ventral striatum, subgenual ACC, and dorsomedial prefrontal cortex response to milkshake receipt than those with a healthy weight. Females with overweight/obesity plus a parental history of eating pathology showed a greater vmPFC/medial orbitofrontal cortex response to milkshake cues than those without a parental history of eating pathology and those with a healthy weight. Females with overweight/obesity and without a parental history of eating pathology showed a greater thalamus and striatum response to milkshake receipt. Conclusions: Overweight/obesity is associated with an elevated reward region response to palatable food cues and food receipt. A risk for eating pathology enhances the reward region response to food cues in those with excess weight. Full article
(This article belongs to the Special Issue Taste and Olfaction in Health and Disease)
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