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Food Quality Reports from Noninstitutionalized Aged a
Author(s) -
STEVENS JOSEPH C.
Publication year - 1989
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/j.1749-6632.1989.tb20972.x
Subject(s) - haven , citation , library science , annals , gerontology , foundation (evidence) , psychology , medicine , classics , history , computer science , political science , law , mathematics , combinatorics
Over several years, we have compared olfaction in elderly subjects with that in young subjects. The main tests have been 1) absolute threshold, 2) magnitude matching to assess whether aging impairs suprathreshold odor and trigeminal strength, and 3) odor identification. As have other laboratories, we have found impairment by all three measures. In one study, we devised a composite score of olfactory competence based on all three measures; the outcome suggests that it is uncommon for a person over 70 years to escape a degree of impairment, although the degree varies from person to person. We speak here of persons living at home and regularly attending senior citizens' centers in New Haven. After testing, we often gave a questionnaire having to do with the subjects' health and occupational history. Under the circumstances of our subject selection and testing, the questionnaires have revealed no striking correlations. Among the questions asked have been the following: 1) Do you have a problem tasting? 2) Do you have a problem smelling? 3) Have you noticed changes in tastes of foods? 4) Do you enjoy food? Of 276 elderly subjects, 17% answered yes to one or more of questions 1-3 and/or no to question 4. Only 5.8% of the total complained of weakened food enjoyment all or some of the time. Several were unable to say why. Some blamed a lifelong lack of interest in food; others, restricted diets, expense of foods, denture problems, etc. In contrast, the great majority (about 260 persons) rated the pleasure of eating with enthusiasm. Of 262 young subjects, 10% answered yes to one or more of questions 1-3 and/or no to question 4, and only four (1.5%) complained of food. Considering the losses involved, the rate of elderly complaining seems low, especially compared with much higher rates from institutionalized persons (for example, up to 33%). The reasons may or may not have to do with sensory factors, but the conclusion seems justified that a persons may profoundly enjoy the pleasures of food and drink despite a weakening of the nasal components involved.