Food preferences and intake in a population of Dutch individuals with self-reported smell loss: An online survey

E.M. Postma*, C. De Graaf, S. Boesveldt

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Olfaction plays a major role in food intake regulation. Losing the sense of smell might therefore affect eating behavior. This study investigated food preferences and intake in individuals suffering from self-reported smell loss with an online survey. Members of the Dutch Anosmia Foundation (DAF) performed the Macronutrient and Taste Preference Ranking Task (n = 71) to measure preference for foods high in fat, carbohydrates or protein and low energy foods, and for sweet and savory tastes. To assess dietary intake, adherence to the Dutch Dietary Guidelines for consumption of vegetables, fruit, fiber, fish, saturated fat, trans fatty acids, salt and alcohol was measured (n = 105). Results of the DAF participants were compared to local cohort groups. Both the control and DAF participants showed the lowest preference for carbohydrate-rich foods and highest preference for low-energy foods. Participants suffering from congenital smell loss showed an aberrant pattern, with a higher preference for fat. The total adherence score to the Dutch Dietary Guidelines was similar for the control and DAF group, but adherence scores for fiber, trans fatty acids and alcohol were lower in DAF participants. Overall, no major significant differences in food preferences and intake were found for participants who lost their sense of smell during life. Participants suffering from congenital smell loss did show changes in food preferences, suggesting they are potentially more taste-oriented during eating. Together these results show the importance of tailored advice on dietary intake for this patient group.

Original languageEnglish
Article number103771
JournalFood Quality and Preference
Volume79
DOIs
Publication statusPublished - 1 Jan 2020

Fingerprint

Food Preferences
Olfaction Disorders
Smell
smell
food choices
food intake
Eating
low energy foods
Fatty Alcohols
Population
Trans Fatty Acids
Nutrition Policy
Dietary Guidelines
trans fatty acids
Fats
dietary fiber
Satureja
Carbohydrates
high fat foods
carbohydrates

Keywords

  • Anosmia
  • Dietary intake
  • Eating behavior
  • Hyposmia
  • Macronutrients
  • Smell loss

Cite this

@article{6d0074f3d0ae4541969b5eaea3814768,
title = "Food preferences and intake in a population of Dutch individuals with self-reported smell loss: An online survey",
abstract = "Olfaction plays a major role in food intake regulation. Losing the sense of smell might therefore affect eating behavior. This study investigated food preferences and intake in individuals suffering from self-reported smell loss with an online survey. Members of the Dutch Anosmia Foundation (DAF) performed the Macronutrient and Taste Preference Ranking Task (n = 71) to measure preference for foods high in fat, carbohydrates or protein and low energy foods, and for sweet and savory tastes. To assess dietary intake, adherence to the Dutch Dietary Guidelines for consumption of vegetables, fruit, fiber, fish, saturated fat, trans fatty acids, salt and alcohol was measured (n = 105). Results of the DAF participants were compared to local cohort groups. Both the control and DAF participants showed the lowest preference for carbohydrate-rich foods and highest preference for low-energy foods. Participants suffering from congenital smell loss showed an aberrant pattern, with a higher preference for fat. The total adherence score to the Dutch Dietary Guidelines was similar for the control and DAF group, but adherence scores for fiber, trans fatty acids and alcohol were lower in DAF participants. Overall, no major significant differences in food preferences and intake were found for participants who lost their sense of smell during life. Participants suffering from congenital smell loss did show changes in food preferences, suggesting they are potentially more taste-oriented during eating. Together these results show the importance of tailored advice on dietary intake for this patient group.",
keywords = "Anosmia, Dietary intake, Eating behavior, Hyposmia, Macronutrients, Smell loss",
author = "E.M. Postma and {De Graaf}, C. and S. Boesveldt",
year = "2020",
month = "1",
day = "1",
doi = "10.1016/j.foodqual.2019.103771",
language = "English",
volume = "79",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Elsevier",

}

TY - JOUR

T1 - Food preferences and intake in a population of Dutch individuals with self-reported smell loss: An online survey

AU - Postma, E.M.

AU - De Graaf, C.

AU - Boesveldt, S.

PY - 2020/1/1

Y1 - 2020/1/1

N2 - Olfaction plays a major role in food intake regulation. Losing the sense of smell might therefore affect eating behavior. This study investigated food preferences and intake in individuals suffering from self-reported smell loss with an online survey. Members of the Dutch Anosmia Foundation (DAF) performed the Macronutrient and Taste Preference Ranking Task (n = 71) to measure preference for foods high in fat, carbohydrates or protein and low energy foods, and for sweet and savory tastes. To assess dietary intake, adherence to the Dutch Dietary Guidelines for consumption of vegetables, fruit, fiber, fish, saturated fat, trans fatty acids, salt and alcohol was measured (n = 105). Results of the DAF participants were compared to local cohort groups. Both the control and DAF participants showed the lowest preference for carbohydrate-rich foods and highest preference for low-energy foods. Participants suffering from congenital smell loss showed an aberrant pattern, with a higher preference for fat. The total adherence score to the Dutch Dietary Guidelines was similar for the control and DAF group, but adherence scores for fiber, trans fatty acids and alcohol were lower in DAF participants. Overall, no major significant differences in food preferences and intake were found for participants who lost their sense of smell during life. Participants suffering from congenital smell loss did show changes in food preferences, suggesting they are potentially more taste-oriented during eating. Together these results show the importance of tailored advice on dietary intake for this patient group.

AB - Olfaction plays a major role in food intake regulation. Losing the sense of smell might therefore affect eating behavior. This study investigated food preferences and intake in individuals suffering from self-reported smell loss with an online survey. Members of the Dutch Anosmia Foundation (DAF) performed the Macronutrient and Taste Preference Ranking Task (n = 71) to measure preference for foods high in fat, carbohydrates or protein and low energy foods, and for sweet and savory tastes. To assess dietary intake, adherence to the Dutch Dietary Guidelines for consumption of vegetables, fruit, fiber, fish, saturated fat, trans fatty acids, salt and alcohol was measured (n = 105). Results of the DAF participants were compared to local cohort groups. Both the control and DAF participants showed the lowest preference for carbohydrate-rich foods and highest preference for low-energy foods. Participants suffering from congenital smell loss showed an aberrant pattern, with a higher preference for fat. The total adherence score to the Dutch Dietary Guidelines was similar for the control and DAF group, but adherence scores for fiber, trans fatty acids and alcohol were lower in DAF participants. Overall, no major significant differences in food preferences and intake were found for participants who lost their sense of smell during life. Participants suffering from congenital smell loss did show changes in food preferences, suggesting they are potentially more taste-oriented during eating. Together these results show the importance of tailored advice on dietary intake for this patient group.

KW - Anosmia

KW - Dietary intake

KW - Eating behavior

KW - Hyposmia

KW - Macronutrients

KW - Smell loss

U2 - 10.1016/j.foodqual.2019.103771

DO - 10.1016/j.foodqual.2019.103771

M3 - Article

VL - 79

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

M1 - 103771

ER -