Aroma and Taste Perceptions With Alzheimer Disease and Stroke

被引：29
作者：
Aliani, Michel [1 ]
Udenigwe, Chibuike C. [1 ]
Girgih, Abraham T. [1 ]
Pownall, Trisha L. [1 ]
Bugera, Jacqeline L. [1 ]
Eskin, Michael N. A. [1 ]
机构：
[1] Univ Manitoba, Fac Human Ecol, Winnipeg, MB R3T 2N2, Canada
来源：
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2013年 / 53卷 / 07期
关键词：
Taste; aroma; Alzheimer; stroke; CARBONIC-ANHYDRASE; ODOR IDENTIFICATION; ZINC INTAKE; FRONTOTEMPORAL DEMENTIA; RISK-FACTORS; SMELL; DISORDERS; NUTRITION; HEALTH; PERFORMANCE;
D O I：
10.1080/10408398.2011.559557
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Chemosensory disorders of smell or taste in humans have been attributed to various physiological and environmental factors including aging and disease conditions. Aroma and taste greatly condition our food preference, selection and, consumption; the decreased appetite in patients with known neurodegenerative diseases may lead to dietary restrictions that could negatively impact nutritional and health status. The decline in olfactory and gustatory systems in patients with Alzheimer disease and various types of stroke are described.
引用
收藏
页码：760 / 769
页数：10
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