Culinary cure? Improved subjective and measured sense of smell after a cooking rehabilitation program for patients with smell loss

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-01-21 DOI:10.1016/j.ijgfs.2025.101121

Alexander Wieck Fjaeldstad

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引用次数: 0

Abstract

Introduction

This study investigates the efficacy of a cooking school as an innovative multisensory approach to olfactory rehabilitation in patients with olfactory dysfunction. Recognising the significant implications of olfactory impairments on quality of life, particularly regarding food enjoyment and nutrition, this study evaluates whether engaging in culinary training has the potential as an alternative form of olfactory training.

Methods

A cohort of 62 adult participants with olfactory dysfunction of variable severity and underlying aetiologies participated in a five-week cooking course, which included structured exposure to various odours through cooking activities. Olfactory function was assessed subjectively and through olfactory testing of threshold, discrimination and identification.

Results

The results indicate a significant improvement in both subjective and objective measures of olfactory function, with a significant increase in TDI scores following the intervention as a third of participants improved their TDI score by ≥ 5.5 points.

Conclusion

The findings suggest that the multisensory cooking experience can enhance olfactory sensitivity, which may be an engaging and sustainable supplement to standard olfactory training. Furthermore, prior exposure to standard olfactory training correlated with even greater improvements, highlighting the potential of integrating culinary practices into therapeutic strategies for olfactory rehabilitation.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.