Posted by: 4pack | July 16, 2008

MEN OVER 40: BREAKDOWN IN TASTE AND SMELL SENSITIVITY IMPARES DIGESTION OF CARBOHYDRATES AND HIGH CALORIE FOODS

From Study: “Nutrition and Aging: Changes in the Regulation of Energy Metabolism With Aging” by Susan B. Roberts and Irwin Rosenberg

 

 

 

 

OK OGGIES…MY FATHER BLASTS ME FOR LACK OF TRUE “EMPIRICAL” STUDIES AS TO WHY IT BECOMES MORE IMPORTANT FOR OLD GUYS TO MOVE TOWARDS MY 90% DIET AND 10% EXERCISE RATIO….EMPIRICAL YOU WANT….EMPIRICAL YOU GET…GETTING OLD MEANS LESS TASTE AND SMELL SENSITIVITY…LESS SALIVA PRODUCTION AND FOODS DROPPING STRAIGHT INTO THE DIGESTIVE TRACT WITHOUT THE INITIAL DIGESTIVE PHASE…RESTRICT THE DAMN CALORIES….OK?….QUANTUM DIET!!!!!

E. Changes in Taste and Smell as Potential Contributors to Impaired Regulation of Food Intake

There are well-documented age-associated declines in taste and smell sensitivity (36, 42, 151155, 191) that may play a more important role in the energy dysregulation of old age than currently recognized. In particular, most studies (36, 42, 151156, 191) suggest that detection and recognition thresholds for salt and other specific tastes increase with age, in part because of the use of medications that impact taste (see below) but also because of a loss of functional taste bud number and structure (1) and impaired olfaction.

Intact senses of taste and smell appear to be necessary for the cephalic phase of digestion, which includes the initial increases in salivary, gastric, pancreatic, and intestinal secretions that initiate digestion (148, 153). The cephalic phase of postprandial metabolism is initiated by olfactory, gustatory, and cognitive stimulation by food and includes activation of both the sympathetic and parasympathetic nervous systems, which in turn initiate and augment multiple digestion-related processes that serve to prepare the body to absorb nutrients (15). Cognitive, visual, and olfactory stimulation can elicit a release of saliva that averages between one-fourth and two-thirds of that noted following masticating, but not swallowing, food. Because saliva contains digestive enzymes that initiate the breakdown of starch, the increased production of saliva following consumption of most foods (21, 197) may actually accelerate carbohydrate digestion and absorption. Tasteless stimuli have minimal effect on gastric acid release and pancreatic secretions, whereas palatable foods have long been known to result in marked stimulation of secretions that may promote digestion (64, 117).

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