Modifying salt taste perception, preference, and intake in individuals with smell loss

改变嗅觉丧失患者的盐味感知、偏好和摄入量

• 批准号: 10606758
• 负责人: Stephanie Hunter
• 金额: $ 6.72万
• 依托单位: MONELL CHEMICAL SENSES CENTER
• 依托单位国家: 美国
• 财政年份: 2022
• 资助国家: 美国
• 起止时间: 2022-12-01 至 2025-11-30
• 项目状态: 未结题
• 来源: https://reporter.nih.gov/project-details/10606758
• 关键词: Acute; American; Anosmia; Area; COVID-19; Capsaicin; Cardiovascular Diseases; Chemicals; Chili Pepper; Chronic Disease; Clinical; Complement; Consumption; Data; Desire for food; Diet; Diet Habits; Eating; Excess Dietary Salt; Financial compensation; Food; Food Preferences; Future; Goals; Health; High Prevalence; Hour; Hunger; Hypertension; Individual; Intake; Knowledge; Label; Laboratories; Measurement; Measures; Mediating; Myocardial Infarction; National Institute on Deafness and Other Communication Disorders; Nutritional Science; Paired Comparison; Palate; Participant; Patient Self-Report; Patients; Perception; Persons; Population; Positioning Attribute; Postdoctoral Fellow; Procedures; Psychophysics; Quality of life; Reporting; Research; Risk; Role; Sampling; Sensory; Smell Perception; Sodium; Sodium Chloride; Stroke; Taste Perception; Taste preferences; Techniques; Testing; Training; Urine; Vegetables; cardiovascular disorder risk; dietary; experimental study; food consumption; food flavor; hedonic; human old age (65+); hyposmia; improved; nutrition; preference; prevent; recruit; salt intake

PROJECT SUMMARY Individuals who suffer from a diminished or lost sense of smell (Hyposmia/Anosmia) consistently report food to be bland and less palatable, resulting in a reduction in diet quality and quality of life. Despite these reports, we have limited knowledge about how smell loss influences food perception and preferences from experimental studies. As a result, there is minimal dietary guidance for H/A individuals. H/A individuals self-report preferring saltier foods and increasing their salt intake to compensate for the loss of smell-mediated food flavors. However, salt consumption already exceeds recommended levels in 90% of the population and contributes to cardiovascular disease; further increasing sodium intake can have broad, negative health implications. Documenting salt preferences and intake using validated measures will help guide future research on improving food liking and diet quality in H/A individuals. This proposal will (1) assess differences in salt taste preferences, salt intake, and appetite between H/A individuals and those with a normal sense of smell (normosmic) and (2) determine the acute effects of capsaicin on flavor, liking, and salt taste intensity in H/A compared with normosmic individuals. Aim 1 will measure (a) salt taste intensity using general Labeled Magnitude Scales, (b) liking using Labeled Hedonic Scales, (c) salt taste preferences using the Monell Forced- Choice Paired Comparison Tracking Procedure, (d) sodium intake via 24-hour urine samples, and (e) appetite using the Power of Food Scale in H/A individuals with long-term smell loss (>12 weeks) compared with normosmic individuals. These data will help guide future strategies to improve diet quality in H/A individuals. Aim 2 will test whether capsaicin can boost salt taste intensity in this population, thus establishing a sensory strategy to avoid excess salt for flavor by using the same scales to measure salt intensity, overall flavor, and liking. This will provide a sensory strategy to reduce salt intake and improve diet quality specifically for H/A individuals, filling this critical information gap. This research aims to understand food preferences and perception related to smell loss and reduce salt intake, which has implications for diet quality and risk for cardiovascular disease, which aligns with priority areas 2 and 4 for the NIDCD. The concurrent training plan in psychophysics and sensory measurement will complement my training in nutrition science to support my long- term research goal of identifying sensory strategies to improve diet quality and reduce the risk for chronic diseases.

项目概要 患有嗅觉减退或丧失（嗅觉减退/嗅觉丧失）的人始终向其报告食物 变得平淡且不太可口，导致饮食质量和生活质量下降。尽管有这些报道，我们 对嗅觉丧失如何影响食物感知和偏好的实验了解有限 研究。因此，针对 H/A 个体的饮食指导很少。 H/A 个人自我报告偏好 更咸的食物并增加盐的摄入量以补偿气味介导的食物风味的损失。 然而，90% 的人口的食盐摄入量已超过建议水平，并导致 心血管疾病；进一步增加钠摄入量可能会对健康产生广泛的负面影响。 使用经过验证的措施记录盐的偏好和摄入量将有助于指导未来的研究 改善 H/A 个体的食物喜好和饮食质量。该提案将 (1) 评估盐味的差异 H/A 个体与嗅觉正常个体之间的偏好、盐摄入量和食欲 （正常）和（2）确定辣椒素对 H/A 的风味、喜好和盐味强度的急性影响 与正常人相比。目标 1 将使用通用标签测量 (a) 盐味强度 量级，(b) 使用标记快乐量表的喜好，(c) 使用莫内尔强迫量表的盐味偏好 选择配对比较跟踪程序，(d) 通过 24 小时尿液样本摄入钠，以及 (e) 食欲 与长期嗅觉丧失（>12周）的 H/A 个体相比，使用食物力量量表 正常的个体。这些数据将有助于指导未来改善 H/A 个体饮食质量的策略。 目标 2 将测试辣椒素是否可以增强该人群的盐味强度，从而建立感官 通过使用相同的量表来测量盐浓度、整体风味和风味，以避免过量盐的策略 喜欢。这将为 H/A 提供减少盐摄入量并改善饮食质量的感官策略 个人，填补了这一关键的信息空白。这项研究旨在了解食物偏好和 与嗅觉丧失和减少盐摄入量相关的感知，这对饮食质量和风险有影响 心血管疾病，与 NIDCD 的优先领域 2 和 4 一致。同期训练计划 心理物理学和感官测量将补充我在营养科学方面的培训，以支持我的长期 学期研究目标是确定改善饮食质量和降低慢性病风险的感官策略 疾病。