Sensory Science and Chronic Diseases: Clinical Implications and Disease Management

✍ Scribed by Paule Valery Joseph (editor), Valerie Buzas Duffy (editor)

• Publisher: Springer
• Year: 2021
• Tongue: English
• Leaves: 259
• Category: Library

✦ Synopsis

The textbook provides an overview of the sensory science field in the context of diseases such as obesity and Coronavirus disease 2019 (COVID-19). This book brings a summary of the state of the science in key areas and provides examples of translational science from using cellular and rodent models to human clinical trials and community health. The volume structure leads the reader through the physiology of taste and smell into how sensory testing for taste and smell is studied, basic mechanisms, various protocols that are used throughout the field along with the pros/cons of the current methods used. This resource is intended for classroom teaching, for novice researchers in sensory research as well as students and postdoctoral fellows. Example of courses are nutrition, basic nursing, interdisciplinary health courses, sensory perception (psychology), neuroscience, and medical courses, dentistry, food science and others.

✦ Table of Contents

Introduction
Contents
Part I: Biology and Development
1: Anatomy, Physiology, and Neurobiology of Olfaction, Gustation, and Chemesthesis
1.1 Introduction
1.1.1 Encoding Chemosensory Information
1.2 Anatomy and Physiology of Olfaction
1.2.1 Olfactory Anatomy
1.2.2 Olfactory Physiology
1.2.2.1 Olfactory Transduction
Cyclic Adenosine Monophosphate (cAMP)
Calcium-Activated Chloride Channels (CaCC)
Sodium Calcium Ion Exchanger (NCX) and Ca2+ ATPase
Inositol Triphosphate (IP3)
1.2.3 Neuroanatomy of Olfaction
1.2.3.1 Olfactory Pathways
1.3 Anatomy and Physiology of Gustation
1.3.1 Gustatory Anatomy
1.3.2 Gustatory Physiology
1.3.2.1 Gustatory Transduction
Salt Taste Transduction
Sour Taste Transduction
Sweet Taste Transduction
Bitter Taste Transduction
Umami Taste Transduction
1.3.3 Neuroanatomy of Gustation
1.3.3.1 Gustatory Pathways
1.3.4 Neuroanatomy Integration
1.3.4.1 Flavor: Integrating Olfaction, Gustation, and Chemesthesis
1.4 Conclusion
References
2: Sweet Taste and Added Sugar Consumption in Infancy and Childhood
2.1 Introduction
2.1.1 History of Sugar
2.1.2 Dietary Guidance on Sugars in America
2.2 Development of the Taste System
2.3 Biology of Sweet Taste
2.4 Development of Sweet Taste
2.4.1 Infancy
2.4.1.1 Facial Reactivity
2.4.1.2 Intake
2.4.1.3 Suckling Patterns
2.4.1.4 Analgesic Properties
2.4.2 Children
2.4.2.1 Intake
2.4.2.2 Psychophysical Tasks: Sweet Taste Preferences and Sensitivity
2.4.2.3 Analgesic Properties
2.5 Dietary Patterns and Guidance on Added Sugars for Young Children
2.6 Conclusions
2.6.1 Summary
2.6.2 Further Research
References
Part II: Measurements of Taste and Smell
3: Measurement of Olfaction: Screening and Assessment
3.1 Introduction
3.2 Why Measure Olfaction?
3.3 How to Measure Olfaction?
3.4 Olfactory Screening
3.5 Assessment
3.6 Odor Identification Testing
3.7 Odor Discrimination Testing
3.8 Odor Detection Threshold Testing
3.9 Odor Recognition/Memory
3.10 Retronasal Testing
3.11 Neurophysiological Testing
3.12 Conclusions
References
4: Measurement of Gustation: From Clinical to Population-Based Methods
4.1 Introduction
4.2 Taste Perception
4.3 Measuring Oral Taste Perception and Attention to Health Outcomes
4.4 Types of Psychophysical Procedures to Measuring Taste
4.4.1 Threshold
4.4.2 Taste Identification Tasks
4.4.3 Perceived Taste Intensity
4.5 Whole Mouth Versus Regional Taste
4.6 Perceived Taste Intensity of Perceptually Complex Stimuli
4.7 Avoiding Errors in Measuring Perceived Taste Intensity
4.7.1 Generalize the Scale
4.7.2 Select a Perceived Intensity Measure that Provide Ratio Properties
4.7.3 Standardized Instructions and Practice
4.7.4 Including Multiple Non-oral Sensory Standards in the Testing Protocol
4.7.5 Randomize the Stimuli
4.8 Taste Hedonics
4.9 Biomarkers of Taste
4.9.1 Fungiform Papillae
4.9.2 Electrophysiological Recordings
4.10 Taste Stimuli
4.11 Summary to the Types of Data Obtained by Different Psychophysical Test
4.11.1 Threshold
4.11.2 Perceived Intensity
4.11.3 Regional Taste Intensity
4.11.4 Taste Preference
4.12 Survey Reported Taste and Hedonics
4.12.1 Self-Reported Taste Function
4.12.2 Survey-Reported Liking Taste
4.12.3 Survey-Reported Liking—A Proxy of Dietary Behaviors to Connect Taste and Health
4.13 Screening for Taste Function
4.14 Population-Based Studies and the Opportunity for Assessment of Taste Function
4.15 Taste in Population-Based Studies
4.16 Conclusions
References
Part III: Taste Smell, Chemesthesis in Clinical Conditions
5: Integration of Taste, Smell, and Chemesthesis: Clinical Implications
5.1 Introduction
5.2 Anatomical Sites of Chemosensory Integration
5.3 Role of Localization
5.4 Associative Learning
5.5 Role of Chemosensory Integration in Food Choice and Dietary Outcomes
5.6 Chemosensory Loss: Causes and Implications
5.7 Conclusion
References
6: Taste and Smell in Weight Loss Surgery
6.1 Introduction
6.2 Metabolic and Bariatric Surgery
6.3 Evidence of a Change in Food Preferences Following Metabolic Surgeries
6.4 Evidence of a Change in Taste Function Following Metabolic Surgeries
6.5 Evidence of a Change in Smell Function Following Metabolic Surgeries
6.6 Evidence of a Change in the Hedonic Component of Flavor Perception Following Metabolic Surgeries
6.7 Evidence of Potential Mechanisms Underlying Changes in the Hedonic Component of Flavor Perception Following Metabolic Surgeries
6.8 Conclusions
References
7: Olfactory Impairment and Neurodegenerative Disorders
7.1 Introduction
7.2 Alzheimer’s Disease (AD)
7.2.1 Olfactory Functional Testing in AD
7.2.2 Does Olfactory Impairment Associate with Other Measures of Alzheimer’s Pathology?
7.2.3 Structural Magnetic Resonance Imaging (MRI)
7.2.4 Functional Neuroimaging of Olfactory Regions and Processes
7.2.5 Model of Olfactory System Compromise in Preclinical AD
7.2.6 Emergence of Olfactory Functional Impairment in the Pathological Progression of AD
7.3 Parkinson’s Disease
7.3.1 Neural Correlates of Olfactory Function in Parkinson’s Disease
7.4 Lewy Body Disease
7.4.1 Testing for Olfactory Impairment
7.4.2 Sensitivity and Specificity
7.5 Conclusion
References
8: Taste and Smell Alterations and Substance Use Disorders
8.1 Introduction
8.2 Taste and Smell Changes with Substance Use Disorders
8.2.1 Effect of Tobacco on Taste and Smell
8.2.2 Effect of Alcohol on Taste and Smell
8.2.3 Effect of Opiates on Taste and Smell
8.2.4 Effect of Cocaine on Taste and Smell
8.2.5 Effect of Marijuana on Taste and Smell
8.3 Neuroimaging: Taste and Smell in SUD
8.3.1 Taste and Smell Cue Reactivity
8.3.2 Neural Circuitry Underlying Cue Reactivity
8.3.2.1 Mesocorticolimbic Dopamine System
8.3.2.2 Salience Network (SN)
8.3.2.3 Central Executive Network (CEN)
8.3.2.4 Default Mode Network (DMN)
8.4 Conclusions
References
9: Loss of Taste and Smell Function in Cancer Patients
9.1 Introduction: Prevalence and Importance
9.1.1 Prevalence of Smell and Taste Loss
9.2 Distinct Methodologies, Study Designs, and Study Populations
9.2.1 Varying Taxonomy: Taste, Smell, and Flavor
9.2.2 Varying Assessment Methods
9.2.3 Study and Methodological Design
9.2.4 The Prevalence Varies across Clinical and Individual Characteristics
9.3 Impact on Treatment on Taste and Olfactory Cell Homeostasis
9.3.1 Cancer and Inflammation
9.3.2 Chemotherapy Treatment
9.3.3 Radiation Treatment
9.3.4 Other Cancer Treatments
9.4 Taste Loss and Cancer
9.4.1 Overview of the Findings
9.4.2 Other Oral Sensations
9.4.3 Non-traditional Testing
9.4.4 Recovery of Taste Loss
9.5 Smell Loss and Cancer
9.5.1 Overview of the Findings
9.5.2 Recovery of Smell Loss
9.6 Factors that Can Modulate Taste and Smell Function
9.6.1 Genetic and Biological Variations in Gustation and Olfaction Transduction Pathways
9.6.2 Oral Physiology, Saliva, and Microbiome
9.6.3 Gastrointestinal Symptoms
9.7 Altered Chemosensory Perception Negatively Impact Dietary Intake
9.8 Diagnosis, Support, and Treatment Options for Cancer Patients with Taste and Smell Alterations
9.8.1 Barriers and Opportunities for Examining Taste and Smell Alterations in Cancer Patients
9.8.2 Existing Evidence for the Management of Taste and Smell Symptoms
9.9 Conclusions and Clinical Implications
References
10: Oral Health and Chemosensory Problems: Clinical Implication and Disease Management
10.1 Introduction
10.2 Overview of Taste Anatomy
10.3 Taste, Burning Mouth, and Other Oral Sensory Phantoms
10.4 Taste and the Oral Cavity
10.4.1 Dry Mouth, Candidiasis (Yeast) Infection, and Taste
10.4.2 Oral Lichen Planus
10.4.3 Oral Contact Sensitivity
10.4.4 Geographic Tongue (Benign Migratory Glossitis)
10.4.5 Viral Infection
10.4.6 Post-Dental Nerve Injury
10.5 Diagnosis of Taste Change and Oral Sensory Phantoms
10.6 Treatment of Taste and Sensory Changes
10.7 Conclusions
References
Part IV: New Areas and Implications of Taste and Smell
11: Oral Health and Microbiome: Implications for Taste: State-of-the-Science on the Role of Oral Health and Emerging Science of the Microbiota and its Implications for Taste
11.1 Introduction
11.2 Oral Health and Taste Perception: A Two-Way Street?
11.2.1 Dental Caries and Taste Perception
11.2.2 Is there a Genetic Link between Caries and Taste Perception?
11.2.3 Periodontal Disease, Halitosis, and Taste Perception
11.2.4 Sjogren’s Syndrome and Altered Taste Perceptions
11.2.5 Burning Mouth Syndrome (BMS) and Associated Alterations in Taste Sensation
11.2.6 Head and Neck Cancer Therapy and Taste Perception
11.2.7 Aging and Associated Changes in Taste Perceptions
11.2.8 Dental Prosthesis and Taste Perceptions
11.2.9 Dental Treatment and Taste Sensations
11.2.10 Effects of Behavioral Factors (Tobacco and Nicotine Use) on Taste Sensations
11.3 The Oral Microbiome: A Major Determinant of the Oral Health
11.3.1 The Tongue Microbiome
11.3.2 Bacteria Associated with Altered Taste (Fig. 11.2)
11.3.2.1 Total Taste Sensitivity
11.3.2.2 Salty and Sour
11.3.2.3 Bitter
11.3.2.4 Sweet
11.3.2.5 Lipid-Linoleic Acid
11.4 Interaction between Taste and Oral Microbiome: Potential Mechanisms
11.4.1 Metabolites
11.4.2 Influence of Oral Environment by Diet
11.5 Implications for Health and Future Directions
References
12: COVID-19-Associated Loss of Taste and Smell and the Implications for Sensory Nutrition
12.1 Overview
12.2 COVID-19 and Loss of Chemosensory Ability
12.3 COVID-19 and Chemosensory Recovery
12.4 Effects of Chemosensory Loss on Nutrition
12.5 Future Directions for Research
12.6 Conclusion and Take Home Message
References