Effects of one year of extreme isolation in Antarctica on olfactory and gustatory functions

Taste and smell are critical for food intake and maintaining adequate energy balance, particularly in isolated, confined, and extreme (ICE) environments. Hypoxic conditions, low humidity, and limited chemosensory exposure at Concordia Station in Antarctica may impair taste and smell functions, though research remains scarce. Gustatory and olfactory functions were assessed in 19 participants (39.2 ± 10.9 years) during two overwintering missions at Antarctic Concordia Station. Testing occurred six weeks pre-departure, three times during isolation, and six months post-isolation. Gustatory function was evaluated using ODOFIN Taste Strips; olfactory function using ODOFIN Sniffin' Sticks. Additionally, subjective sensory reports were collected. Hyposmia increased during isolation, accompanied by a trend toward declining smell identification (p = 0.054), with limited follow-up data offering no clear evidence of recovery. Hypogeusia was primarily reflected in an elevated prevalence of reduced salt sensitivity during mid- to late isolation (p = 0.036), returning to baseline levels post-expedition. Subjective evaluations only partially aligned with psychophysical test results. A one-year stay at Concordia Station revealed individual variability in chemosensory responses, highlighting the sensitivity of taste and smell to environmental extremes. While causality remains unclear, the findings emphasize the need to monitor chemosensory function in extreme settings and constrained environments in everyday life.