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Influences of Age, Sex and Smoking Habit on Flavor Recognition in Healthy Population.


ABSTRACT: (1) Background: Flavor is one of the main factors influencing food preferences and dietary choices, and a reduction in flavor recognition has been associated with several diseases. A novel quantitative test to assess flavor has been recently developed and validated. The aim of the present work was to define the standard of flavor recognition in the general healthy population. (2) Methods: Three hundred and forty-eight healthy volunteers (18-80 years) performed the flavor test (FT). The test consisted of the oral administration of aqueous aromatic solutions, identifying 21 different compounds. Flavor score (FS) was calculated as the sum of the properly recognized flavors (range 0-21). (3) Results: Normal ranges for FT were produced. Flavor recognition was found to decrease with age. Females obtained slightly higher scores than males, mostly at older ages. Cigarette smoking seemed not to influence flavor recognition. (4) Conclusion: The normal values found for the flavor test in the healthy population will allow its usage as a diagnostic tool in several diseases.

SUBMITTER: Nettore IC 

PROVIDER: S-EPMC7036887 | biostudies-literature | 2020 Feb

REPOSITORIES: biostudies-literature

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Influences of Age, Sex and Smoking Habit on Flavor Recognition in Healthy Population.

Nettore Immacolata Cristina IC   Maione Luigi L   Desiderio Silvio S   De Nisco Emma E   Franchini Fabiana F   Palatucci Giuseppe G   Ungaro Paola P   Cantone Elena E   Macchia Paolo Emidio PE   Colao Annamaria A  

International journal of environmental research and public health 20200204 3


(1) Background: Flavor is one of the main factors influencing food preferences and dietary choices, and a reduction in flavor recognition has been associated with several diseases. A novel quantitative test to assess flavor has been recently developed and validated. The aim of the present work was to define the standard of flavor recognition in the general healthy population. (2) Methods: Three hundred and forty-eight healthy volunteers (18-80 years) performed the flavor test (FT). The test cons  ...[more]

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