Smell loss in older individuals not only can predict cognitive decline, but it can also foretell structural changes in brain structures linked to Alzheimer's disease, a new study reports.
Olfactory dysfunction can have both physical and social consequences, in addition to influencing food intake and weight. Researchers say foods that stimulate other chemical senses when consumed, such as chili or menthol, can improve life quality for those with olfactory dysfunction.
Study reveals the mechanism behind why certain food and drink aromas smell disgusting to people with parosmia.
Infection with the SARS_CoV-2 virus causes dials down the action of olfactory receptors, resulting in smell loss associated with COVID-19.
COVID-19 patients who reported smell loss as a symptom of their infection are ten times less likely to be hospitalized for coronavirus than those who do not report anosmia.
User data from a new COVID-19 symptom tracking app reveals a loss of taste and smell are the strongest predictors of a positive coronavirus diagnosis. Using the data, researchers have developed a model to identify which combination of symptoms together could best predict COVID-19 infection in individuals.
As many as one in three COVID-19 patients report smell loss as an early symptom of the infection. Researchers say the loss of smell could be used as a key clinical indicator of infection in otherwise symptom-free or pre-symptomatic carriers of coronavirus.
The olfactory epithelium may be a hub for neurogenesis.
Rockefeller researchers have developed a new diagnostic test that could help with early detection of disorders associated with olfaction problems, such as Alzheimer's and Parkinson's.