使用嗅觉棒与天然香料对帕金森病患者进行气味识别测试
Odor Identification by Parkinson's Disease Patients Tested by Using Sniffin' Sticks versus Natural Spices.
作者信息
Baert Florence, Vlaemynck Geertrui, Maselyne Jarissa, Matthys Christophe
机构信息
Department Technology and Food, Flanders Research Institute for Agriculture, Fisheries and Food, Melle, Belgium.
Clinical and Experimental Endocrinology, Department of Chronic Diseases and Metabolism, KU Leuven, O&N I, Leuven, Belgium.
出版信息
Parkinsons Dis. 2022 Apr 28;2022:2272691. doi: 10.1155/2022/2272691. eCollection 2022.
INTRODUCTION
Hyposmia is a frequent symptom of Parkinson's disease (PD), which greatly impacts patients' flavor perception and their quality of life. However, PD patients recognize some odors better than others. Identifying which food odors are still recognized by PD patients may be useful for flavor enhancement. Our aim was to evaluate the olfactory identification of Sniffin' Sticks and spice odorants in PD patients and healthy controls (HC), to identify the impact of synthetic odorants compared with real-life food and the impact of odor familiarity and pleasantness on odorant identification in PD patients.
METHODS
Sniffin' Sticks odorant identification was evaluated in 80 PD patients and 105 age-matched HC. In a subset, the spice odorant identification was evaluated.
RESULTS
The mean total score was higher for the Sniffin' Sticks than for the spice odor identification test in all participants (55.4% versus 22.5%). Sniffin' Sticks orange, peppermint, rose, and fish odorants were best correctly identified by PD patients, by 62.5, 53.8, 52.9, and 57.5%, respectively. Of the spice odor identification test, garlic and "no stimulus" were best correctly identified by PD patients, by, respectively, 38.2 and 67.6%. HC identified most Sniffin' Sticks odorants and spices better than PD patients. Odorant familiarity determined real-life food odorant identification.
CONCLUSION
This study demonstrates that some food odorants, both the commercial Sniffin' Sticks as natural odorants, are still recognized by PD patients. Sniffin' Sticks were better recognized compared with real-life odorants, by both HC and PD patients. Odorant familiarity determined PD patients' odorant identification; therefore, familiar food odorants may have potential for a future flavor enhancement. . This is the first study, to our knowledge, to evaluate real-life food odor identification in PD patients. Our results provide a first step towards patient-appropriate flavor enhancement strategies in PD.
引言
嗅觉减退是帕金森病（PD）的常见症状，这对患者的味觉感知及其生活质量有很大影响。然而，PD患者对某些气味的识别优于其他气味。确定PD患者仍能识别哪些食物气味可能有助于增强味觉。我们的目的是评估PD患者和健康对照者（HC）对嗅棒和香料气味剂的嗅觉识别能力，确定合成气味剂与现实生活中的食物相比的影响，以及气味熟悉度和愉悦度对PD患者气味剂识别的影响。
方法
对80例PD患者和105例年龄匹配的HC进行嗅棒气味剂识别评估。在一个子集中，评估了香料气味剂识别。
结果
在所有参与者中，嗅棒的平均总分高于香料气味识别测试（55.4%对22.5%）。PD患者对嗅棒中的橙子、薄荷、玫瑰和鱼气味剂的正确识别率最高，分别为62.5%、53.8%、52.9%和57.5%。在香料气味识别测试中，PD患者对大蒜和“无刺激”的正确识别率最高，分别为38.2%和67.6%。HC对大多数嗅棒气味剂和香料的识别优于PD患者。气味熟悉度决定了现实生活中食物气味剂的识别。
结论
本研究表明，一些食物气味剂，无论是商业嗅棒还是天然气味剂，仍能被PD患者识别。与现实生活中的气味剂相比，HC和PD患者对嗅棒的识别更好。气味熟悉度决定了PD患者的气味剂识别；因此，熟悉的食物气味剂可能具有未来增强味觉的潜力。据我们所知，这是第一项评估PD患者对现实生活中食物气味识别的研究。我们的结果为制定适合PD患者的味觉增强策略迈出了第一步。
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