Implications of Taste and Smell in Eating Behaviors and Health Outcomes
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 2024) | Viewed by 10002
Special Issue Editor
Special Issue Information
Dear Colleagues,
Chemosensation, which includes taste and smell, is a critical process to human life as it is the first stage of food consumption. These interrelated sensory systems detect a diverse range of chemicals in the oral and nasal cavities which determine food preferences and form the basis of dietary behavior. In addition, chemosensation can trigger a range of physiological events that influence subsequent appetitive and digestive activity. The loss or dysfunction of chemosensation is also associated with some diseases, such as COVID-19 and cancer. Thus, taste and smell are ultimately connected to eating behavior and health.
Much of the developed world is facing issues in terms of diet-related disease due to excess food consumption. Ongoing research on chemosensation will be key to understanding dietary patterns and health outcomes and will contribute to the body of literature intended to reduce the burden of chronic disease.
This Special Issue aims to assemble recent advancements in research on the implications of taste and smell in health at individual and population levels. This includes, but is not limited to, understanding the link between chemosensory sensitivity and eating behavior, the loss or gain of taste and smell, chemosensation and disease, and chemosensory transduction and signaling.
Dr. Andrew Costanzo
Guest Editor
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Keywords
- taste
- smell
- eating behavior
- health
- nutrition
- food preference
- public health
- chronic disease
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