Abstract
BackgroundOlfactory function can impact food selection. However, few large population-based studies have investigated this effect across different age groups. The objective of this study was to assess the association between subjective olfactory dysfunction (anosmia or hyposmia) and macronutrient intake.MethodsA total of 24,990 participants aged 20 to 98 years were evaluated based on data collected through the Korea National Health and Nutrition Examination Survey from 2008 through 2012. Olfactory dysfunction was surveyed using a self-reported questionnaire, and the nutritional status was assessed through a validated 24-hour recall method. Simple and multiple linear regression analyses with complex sampling were performed to evaluate the relationships between olfactory dysfunction and protein intake (daily protein intake/recommended protein intake [%]), carbohydrate intake (daily carbohydrate intake/total calories [%]), and fat intake (daily fat intake/total calories [%]) after adjusting for age, sex, body mass index, income, smoking history, alcohol consumption, and stress level.ResultsOlfactory dysfunction was reported by 5.4% of Korean adults and was found to be associated with decreased fat consumption (estimated value [EV] of fat intake [%] = -0.57, 95% confidence interval [CI] = -1.13 to -0.13, P = 0.045). A subgroup analysis according to age and sex revealed that among young females, olfactory dysfunction was associated with reduced fat consumption (EV = -2.30, 95% CI = -4.16 to -0.43, P = 0.016) and increased carbohydrate intake (EV = 2.80, 95% CI = 0.55 to 5.05, P = 0.015), and that among middle-aged females, olfactory dysfunction was also associated with reduced fat intake (EV = -1.26, 95% CI = -2.37 to -0.16, P = 0.025). In contrast, among young males, olfactory dysfunction was associated with reduced protein intake (EV = -26.41 95% CI = -45.14 to -7.69, P = 0.006).ConclusionOlfactory dysfunction was associated with reduced fat intake. Moreover, olfactory dysfunction exerted differential effects on eating behavior depending on age and sex.
Highlights
Olfaction is a vital sensory function that is directly associated with food preferences and food selection [1]
Olfactory dysfunction was reported by 5.4% of Korean adults and was found to be associated with decreased fat consumption
A subgroup analysis according to age and sex revealed that among young females, olfactory dysfunction was associated with reduced fat consumption (EV = -2.30, 95% confidence intervals (CIs) = -4.16 to -0.43, P = 0.016) and increased carbohydrate intake (EV = 2.80, 95% CI = 0.55 to 5.05, P = 0.015), and that among middleaged females, olfactory dysfunction was associated with reduced fat intake (EV = -1.26, 95% CI = -2.37 to -0.16, P = 0.025)
Summary
Olfaction is a vital sensory function that is directly associated with food preferences and food selection [1]. Most people with olfactory dysfunction report that they feel that food is less enjoyable and less flavorful after loss of olfactory function [2,3,4]. These feelings have the potential to affect the dietary habits of people with olfactory dysfunction [5]. Some researchers have found that loss of olfaction is associated with a reduced consumption of sweets [7], whereas other authors have reported an increased intake of sweets [1]. The objective of this study was to assess the association between subjective olfactory dysfunction (anosmia or hyposmia) and macronutrient intake
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