Sci. Aging Knowl. Environ., 24 March 2004
The Flavor of Aging
The ability to smell and taste breaks down with age, diminishing quality of life and impeding good nutrition. Researchers are beginning to understand why these senses falter. Improved techniques and experimental methods promise to lend new insights, perhaps revealing ways to make aging easier to swallow
R. John Davenporthttp://sageke.sciencemag.org/cgi/content/full/2004/12/ns1
Abstract: For the elderly, food turns bland and odors fade. Aging's undermining of the chemical senses makes meals uninspiring and sidetracks healthy eating habits. The changes also dampen awareness of spoiled food or malodorous--and potentially noxious--chemicals. Researchers are gaining a clearer view of how aging takes a toll on the senses of smell and taste, and they are hoping to find ways to revive them. Scientists are also investigating why neurodegenerative diseases often cripple the sense of smell and whether that failing might presage dementia.
Citation: R. J. Davenport, The Flavor of Aging. Sci. Aging Knowl. Environ. 2004 (12), ns1 (2004).
Science of Aging Knowledge Environment. ISSN 1539-6150