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High sulfur and nitrogen foods are the main triggers of parosmia

Leonardo de Moura Volpi1, Eduardo Takashi Hirata1, Luiza Helena Chuque Medina1

  • 1Otorhinolaryngology Department, Irmandade da Santa Casa de Misericórdia de São Paulo, São Paulo, SP, 01221-020, Brazil.

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
|May 21, 2026
PubMed
Abstract

Keywords:
Chemical biologyOlfactionOlfactory disordersParosmiaQuality of life

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