Do chemosensory changes influence food intake in the elderly?

Area of Science:

• Gerontology
• Nutritional Science
• Sensory Science

Background:

• Food intake and appetite often decline in older adults.
• Changes in chemosensory systems (taste and smell) may contribute to reduced food intake.
• Limited data directly link sensory function changes to specific food choices or intake levels in the elderly.

Purpose of the Study:

• To investigate the relationship between age-related changes in gustatory and olfactory function and food intake.
• To explore the role of sensory-specific satiety in dietary variety among the elderly.
• To identify factors influencing the impact of chemosensory deficits on nutritional status in aging populations.

Main Methods:

• Two studies assessed taste perception and preference in relation to sodium chloride and sugar intake.
• Olfactory function was evaluated for its impact on food enjoyment and intake.
• Sensory-specific satiety was examined in relation to dietary variety.

Main Results:

• Taste perception and preference did not correlate with sodium chloride or sugar intake.
• Olfactory dysfunction was linked to reduced food enjoyment and potentially lower intake.
• Diminished sensory-specific satiety with age may contribute to reduced dietary variety.

Conclusions:

• Olfactory function appears more affected by aging than taste, impacting food enjoyment and intake.
• Age-related declines in sensory-specific satiety can affect dietary variety.
• Optimizing nutrition in the elderly requires further research into how aging-related chemosensory changes influence food selection and intake, considering social and environmental factors.