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Olfaction01:25

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The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
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Controlled Odor Mimic Permeation Systems for Olfactory Training and Field Testing
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Flavor education and training in olfactory dysfunction: a pilot study.

Gerold Besser1, Michaela M Oswald1, David T Liu1

  • 1Department of Otorhinolaryngology and Head and Neck Surgery, Medical University of Vienna, Währinger Gürtel 18-20, 1090, Vienna, Austria.

European Archives of Oto-Rhino-Laryngology : Official Journal of the European Federation of Oto-Rhino-Laryngological Societies (EUFOS) : Affiliated with the German Society for Oto-Rhino-Laryngology - Head and Neck Surgery
|April 6, 2020
PubMed
Summary
This summary is machine-generated.

Flavor training (FT) integrating flavor education (FE) shows promise for improving olfactory dysfunction (OD). This approach is feasible and well-received by patients, suggesting its potential as a complementary therapy for smell disorders.

Keywords:
AnosmiaHyposmiaOlfactory trainingQuality of lifeRetronasal

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Area of Science:

  • Otorhinolaryngology
  • Neuroscience
  • Sensory Science

Background:

  • Olfactory dysfunction (OD) affects numerous individuals, often impacting quality of life.
  • Current olfactory training (OT) methods show promise but patient-reported needs for modification exist.
  • A gap in patient understanding of the flavor system is frequently observed.

Purpose of the Study:

  • To implement flavor education (FE) and flavor training (FT) for patients with olfactory dysfunction.
  • To assess the feasibility and patient acceptance of integrating FE into a training regimen.
  • To explore the potential benefits of FT as a modification to standard OT.

Main Methods:

  • Thirty patients with OD (postinfectious or posttraumatic) participated.
  • Chemosensory abilities were assessed using orthonasal (Sniffin Sticks - TDI) and retronasal (Candy Smell Test - CST) methods.
  • Participants received FE and were instructed to consciously experience a list of 50 flavors; FT effects were compared between early and delayed intervention groups.

Main Results:

  • Flavor education was well-received with a low dropout rate and high compliance.
  • Clinically significant improvements in overall TDI scores were observed in 10 patients.
  • The group starting FT earlier (Group A) demonstrated a significant effect on CST scores over time.

Conclusions:

  • Flavor education is a feasible and appreciated addition to clinical practice for OD.
  • Flavor training presents a viable and potentially beneficial second-line therapy for olfactory dysfunction.
  • Further research with larger cohorts and standardized protocols is warranted to confirm FT efficacy.