Expert: It's worth training your senses of taste and smell; they are crucial in everyday functioning

Taste and smell play a crucial role not only in nutrition but also in human social and biological functioning. They help detect dangerous compounds in food, but are also linked to memory and emotions. It's worth training them, emphasizes Dr. Grzegorz Sobek from the Department of Dietetics at the University of Rzeszów.

In an interview with PAP, the specialist reminded that the perception of taste and smell is largely genetically determined. He explained that approximately 25% of the population has a reduced ability to recognize tastes, another 25% are so-called supertesters, highly sensitive to tastes, and the remaining 50% are average individuals.

"The same applies to the sense of smell. Each person has their own set of olfactory receptors, and the absence of some of them causes a person to perceive specific odors less well (or not at all). These predispositions are utilized in perfume production and the sommelier profession, among other things," said the specialist.

Age also influences sensory abilities. "We reach our peak sensitivity to taste and smell between the ages of 20 and 25. It remains at a good level until around age 45-50, but after age 60-65, it begins to gradually decline," explained Dr. Sobek.

He added that this phenomenon is directly related to physiology: taste cells on the tongue, whose life cycle lasts about seven days, reproduce in smaller and smaller numbers with age, so we have a smaller pool of them.

"This explains why older people often use more salt. Their sensitivity to this taste is simply weakened, so to experience the same sensations as before, they need to add more salt to their food," he explained. "Similarly, sensitivity to sweet tastes may decline, which is very important because it can influence food preferences and, therefore, the risk of obesity."

Differences in the perception of sensory stimuli may also result from gender, physiological conditions, or the use of stimulants. Dr. Sobek cited pregnant women as an example, who are more sensitive to smells and react differently to, for example, sour and bitter foods. Meanwhile, people who smoke and abuse alcohol have significantly reduced sensory sensitivity.

Certain illnesses can also impair the sense of taste and smell. Dr. Sobek's recent research has shown that children and adolescents with long-term type 1 diabetes have a significantly impaired ability to recognize taste and smell stimuli, which can affect their appetite, food preferences, and overall quality of life.

The final element determining the functioning of taste and olfactory receptors is diet. "A low dietary protein intake and deficiencies of vitamins A, E, and B can impair the perception of taste. Zinc and copper are also very important," the scientist noted.

He noted that, in addition to their role in nutritional processes, the senses of taste and smell are strongly linked to memory and emotions. "We often recall memories based on smells. Each of us can also name foods we ate as children that, years later, evoke specific emotions or events," he said.

Scientists explain this by saying that the senses of taste and smell are directly connected to the limbic system, the areas of the brain responsible for memory and emotional regulation. Interestingly, research has shown that memories triggered by smells are typically more vivid, emotionally charged, and long-lasting than those triggered by other senses. Olfactory memory also proves to be exceptionally resistant to the passage of time, which is why experiences associated with it are so important in everyday life.

According to Dr. Sobek, those who are willing can successfully "train" both senses. Sensitivity to taste and smell is a skill that can be developed. Sensory training, which will make it easier for us to distinguish and remember tastes and smells, can include tasting foods with greater awareness, sampling and eating foods like chocolate, different varieties of apples or tomatoes, and smelling spices, fruits and vegetables, and other foods. Eating slowly and celebrating meals will promote familiarization with and memory of tastes and smells.

"Taste and smell, though sometimes underestimated, are very important in our lives. They influence nutrition, health, memory, and emotions. Therefore, it's worth taking care of their health through a proper diet, avoiding stimulants, and actively training our senses," the specialist concluded.

Katarzyna Czechowicz (PAP)

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