Читать книгу Pathy's Principles and Practice of Geriatric Medicine - Группа авторов - Страница 363

Taste and smell contribute to a pleasurable eating experience. Although there are conflicting studies, the sense of taste likely deteriorates with age, which may influence food choice. There is also strong evidence that the sense of smell declines with age, particularly after age 50. This is thought to be due to a reduction in mucus secretion, thinning of the epithelium, and a decline in the regeneration of olfactory receptor cells.³⁰ In one study, over 60% of subjects age 65–80 and over 80% age 80 or more exhibited major reductions in their sense of smell, compared with fewer than 10% of those under 50. As these changes may influence the type of food eaten, several studies have shown a strong correlation between impaired sense of smell and reduced interest in and intake of food. Consistent with this effect of ageing on the types of food eaten is the observation that ageing is associated with a less varied, more monotonous diet.³¹

Sensory‐specific satiety is the normal decline in the pleasantness of the taste of a particular food after it has been consumed. Sensory‐specific satiety leads to a decrease in the consumption of a previously eaten food and a tendency to shift consumption to other food choices during a meal. This acts to promote the intake of a more varied, nutritionally balanced diet. Older adults have a reduced capacity to develop sensory‐specific satiety, perhaps because of reduced senses of smell and taste. Reduced sensory‐specific satiety may in turn favour the consumption of a less varied diet and the development of micronutrient deficiencies.³²