More spice, less salt: how capsaicin affects liking for and perceived saltiness of foods in people with smell loss.

ABSTRACT: People who lose their sense of smell self-report consuming more salt to compensate for a lack of flavor and enhance eating enjoyment. However, this can contribute to excess sodium intake and a poor diet. Capsaicin may help increase salt taste intensity and eating enjoyment in this population, but this has not been studied. The purpose of this study was to determine 1) whether salt intake in those with smell loss differs from population averages, 2) whether capsaicin increases flavor and salt taste intensity, and 3) if adding spice to foods increases food liking in individuals with smell loss. Participants 18-65 years old with confirmed partial or total smell loss for at least 12 weeks completed two sets of replicate test sessions (four total). In two sessions participants rated overall fla

SUBMITTER: Hunter SR 

PROVIDER: S-EPMC10275002 | biostudies-literature | 2023 Jun

REPOSITORIES: biostudies-literature