PDF(Pubmed)
Abstract：
Smell loss affects around 15-20% of the population, with a major effect on the quality of life. The most common complaint is the impairment of the eating experience, with around 90% of patients reporting this issue. A study conducted at a specialised Taste and Smell Clinic investigated if food and cooking can positively affect the enjoyment of food, subjective cooking skills, and quality of life in patients with smell loss. The 49 participants in the study received a 5-week cooking school course that focused on emphasizing the other senses to regain the enjoyment of food. Participants gained more confidence in cooking, and their quality of life improved significantly. Positively evaluated recipes were adjusted based on feedback and published as free e-books in Danish, German, and English. Eating and cooking are multisensory experiences, and the perception of food depends on the complex interaction of senses and surroundings. If the olfactory input is reduced or absent, both the enjoyment and cooking experience can be negatively affected. Therefore, focusing on food and cooking can have a positive impact on patients with smell loss.
摘要：
嗅觉丧失影响了大约15-20%的人口，对生活质量有重大影响。最常见的抱怨是饮食体验受损，大约90%的患者报告了这个问题。在一家专业的味觉和嗅觉诊所进行的一项研究调查了食物和烹饪是否可以积极影响食物的享受，主观烹饪技巧，和嗅觉丧失患者的生活质量。该研究的49名参与者接受了为期5周的烹饪学校课程，重点是强调其他感官以恢复对食物的享受。参与者在烹饪方面获得了更多的信心，他们的生活质量显著提高。积极评估的食谱根据反馈进行调整，并以丹麦语免费电子书出版，德语,和英语。吃和烹饪是多感官体验，对食物的感知取决于感官和周围环境的复杂相互作用。如果嗅觉输入减少或缺失，享受和烹饪体验都会受到负面影响。因此,专注于食物和烹饪可以对嗅觉丧失的患者产生积极影响。
