Nutrition and chemosensory perception in the elderly

Area of Science:

• Gerontology
• Neuroscience
• Sensory Science

Background:

• Age-associated changes in chemical senses (taste, smell, trigeminal sensation) affect elderly food perception.
• Understanding these sensory changes is crucial for elderly nutrition and well-being.

Purpose of the Study:

• To investigate age-related changes in taste, smell, and flavor perception.
• To explore the impact of these changes on food identification, memory, and preference in the elderly.

Main Methods:

• Utilized classic and modern psychophysical techniques to assess taste and olfactory function.
• Conducted experiments on blended foods, threshold sensitivity, suprathreshold intensity, and odor memory.
• Included studies on normal elderly individuals and patients with Alzheimer's disease.

Main Results:

• Declines in taste sensitivity and significant impairments in olfaction were observed with aging.
• Olfactory deficits were more pronounced than taste deficits and exacerbated in Alzheimer's disease patients.
• Impaired odor memory and altered flavor preferences (e.g., higher preference for sugar and salt) were noted in the elderly.

Conclusions:

• Age-associated sensory changes significantly affect dietary selection and nutritional status in the elderly.
• Understanding these chemosensory alterations is vital for promoting health and well-being in older adults.
• Olfactory deficits in Alzheimer's disease are significant and not solely due to nasal conditions.