烹饪治愈吗?嗅觉丧失患者的烹饪康复计划后主观和测量嗅觉的改善

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

摘要

本研究探讨了烹饪学校作为一种创新的多感官方法对嗅觉功能障碍患者嗅觉康复的效果。认识到嗅觉障碍对生活质量的重大影响，特别是在食物享受和营养方面，本研究评估了参加烹饪培训是否有潜力作为嗅觉培训的另一种形式。方法一组62名患有不同程度和潜在病因的嗅觉功能障碍的成人参与者参加了为期5周的烹饪课程，其中包括通过烹饪活动有组织地接触各种气味。主观评价嗅觉功能，通过嗅觉阈值、辨别和识别测试。结果结果表明，主观和客观的嗅觉功能测量都有显着改善，干预后TDI评分显着增加，三分之一的参与者TDI评分提高≥5.5分。结论多感官烹饪体验可以增强动物的嗅觉敏感性，是标准嗅觉训练的有效补充。此外，先前暴露于标准嗅觉训练与更大的改善相关，突出了将烹饪实践纳入嗅觉康复治疗策略的潜力。

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

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.