Department of Otorhinolaryngology head and neck surgery, Hirosaki University Graduate School of MedicineZaifucho 5, Hirosaki City, Aomori, Japan.
Department of Otorhinolaryngology head and neck surgery, Hirosaki University Graduate School of MedicineZaifucho 5, Hirosaki City, Aomori, Japan.
Auris Nasus Larynx. 2024 Jun;51(3):443-449. doi: 10.1016/j.anl.2023.12.009. Epub 2024 Mar 22.
Olfactory and gustatory functions are important sensory aspects in humans. Although they are believed to influence each other, their interrelationship is not well understood. In this study, we aimed to investigate the relationship between the olfactory and gustatory functions based on the results of a large-scale epidemiological study (Iwaki Health Promotion Project) of the general local population.
We analyzed 565 participants who underwent taste and olfactory tests in the 2019 Iwaki Project. Gustatory function was tested for four taste qualities (sweet, sour, salty, and bitter) using whole-mouth taste tests. Olfactory function was tested using the University of Pennsylvania Smell Identification Test modified for Japanese (UPSIT-J). We evaluated sex-related differences between olfactory and gustatory functions and the effects of various factors on olfactory identification using multivariate analysis. Furthermore, we compared the percentage of accurate UPSIT-J responses between the normal and hypogeusia groups. We also analyzed the effects of taste and olfactory functions on eating.
Olfactory and gustatory functions were lower in men than in women. Among the four taste qualities, salty taste was the most closely associated with olfactory identification ability, with lower olfactory scores of salty taste in the hypogeusia group than in the normal group. Moreover, the hyposmia group had higher daily salt intake than the normal olfaction group in women.
These results suggest that olfactory identification tests may be useful in predicting elevated salt cognitive thresholds, leading to a reduction in salt intake, which may contribute to hypertension prevention.
嗅觉和味觉是人类重要的感官方面。虽然人们认为它们相互影响，但它们之间的关系尚不清楚。在这项研究中，我们旨在基于一般当地人群的大规模流行病学研究（磐城健康促进项目）的结果，调查嗅觉和味觉功能之间的关系。
我们分析了 2019 年磐城项目中接受味觉和嗅觉测试的 565 名参与者。使用全口味觉测试测试了四种味觉（甜、酸、咸和苦）的味觉功能。使用日本版宾夕法尼亚大学嗅觉识别测试（UPSIT-J）测试了嗅觉功能。我们使用多元分析评估了嗅觉和味觉功能之间的性别差异以及各种因素对嗅觉识别的影响。此外，我们比较了正常和味觉减退组之间 UPSIT-J 反应的准确率百分比。我们还分析了味觉和嗅觉功能对饮食的影响。
男性的嗅觉和味觉功能低于女性。在四种味觉中，咸味与嗅觉识别能力最密切相关，味觉减退组的咸味嗅觉得分低于正常组。此外，女性中嗅觉减退组的每日盐摄入量高于正常嗅觉组。
这些结果表明，嗅觉识别测试可能有助于预测盐认知阈值升高，从而减少盐的摄入，有助于预防高血压。
