Flavor Enhancement in Daily Life of Patients with Olfactory Dysfunction

Abstract Introduction Patients with olfactory dysfunction report deterioration of taste due to loss flavor, leading less food enjoyment, alterations in dietary behaviors and stress. The aim this study was introduce flavor enhancement investigate its acceptance possible effects on quality life. Methods In prospective, controlled, randomized, single-blinded, cross-over pilot study, we recruited 30 patients, which 16 were hyposmic 14 anosmic. After single-blinded triangle discrimination test, drops randomized either high or low concentration for days vice versa another days. Records included a daily diary the questionnaire disorders. Results Usage rates excellent 82.2% all days, while mainly used breakfast (44.6%, p < 0.05). Hyposmics significantly more (median = 14) compared anosmics 11, 0.0094). QOD improved 12 patients meaningful extent. Conclusions show that is feasible accompanied by compliance patients. Flavor regardless concentrations no adverse events noted. Implications Our findings give rise further studies illuminating advantages