Nutritional Implications of Taste and Smell Dysfunction
Year: 2015
Type: other
Abstract: The chemical senses are intimately tied to nutrition. Appetitive and flavor sensations are components of multiple inter-related mechanisms that influence energy and nutrient balance. Hunger promotes the initiation of feeding, satiation influences its termination, and satiety affects the inter-meal interval whereas sensory factors guide food choice. The primary sensation associated with carbohydrates is sweetness, though starch may have its own taste. Sensory, especially chemosensory, stimulation initiates an array of physiological processes, termed first phase, preabsorptive, or cephalic phase responses. Taste receptors were long believed to reside solely on taste receptor cells in the orpharyngeal region. Data on the dietary and nutritional implications of specific primary chemosensory disorders are available from several chemosensory clinical research centers. The chemosensory abnormalities have been documented in patients with a variety of health disorders. Since no predictable dietary response has been identified for any chemosensory abnormality, the dietary management of patients must be individualized.
Institution: Purdue University West Lafayette
Language: English
Subfield: Sensory Systems
Field: Neuroscience
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W1502340177