The Impact of Altered Taste Perception in the Most Common Chronic Diseases of the Elderly
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Geriatric Nutrition".
Deadline for manuscript submissions: closed (1 May 2021) | Viewed by 11545
Special Issue Editor
Interests: oxidative and nitrosative stress; bioactive compunds; NCDs; ageing; taste recognition
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Population ageing has emerged as a major demographic trend worldwide and presents a huge burden due to improved health and longevity. As the ageing population increases, there is an increasing awareness not only of increased longevity but also of the importance of "healthy ageing" and "quality of life".
Aging may coincide with a declining gustatory function that can affect dietary intake and ultimately have negative health consequences. Taste loss is caused by physiological changes and worsened by events often associated with aging, and the risk of becoming malnourished increases. Chronic diseases, which tend to become more common with age, include neurodegenerative diseases (Parkinson’s and Alzheimer’s diseases), cancer, and oral health problems that in turn may lead to changes in taste function and thereby alter flavor perception and eating behavior.
We invite authors to submit original research and up-to-date reviews (narrative and systematic reviews, as well as meta-analyses) that seek to define the role played by nutrition in healthy aging, as well as the role played by the alteration of taste in food choice and food intake in the elderly. We are also interested in articles describing how diet and nutrition might be important modifiable risk factors for age-relate chronic diseases. Studies with multidisciplinary input are particularly welcome.
Dr. Arianna Vignini
Guest Editor
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Keywords
- taste
- healthy aging
- neurodegenerative disease
- cancer
- oral health problems
- malnutrition
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