Differences in smell and taste performance and food liking between patients with stroke and healthy controls

The impact of olfactory (smell) and gustatory (taste) dysfunction post-stroke is unclear, despite being frequent and detrimental to quality of life. Malnutrition is common post-stroke, with smell and taste deficits being potential contributors. This study aimed to assess whether people who have had a stroke have smell and/or taste deficits, to elucidate any specific deficits including hedonic assessment, and to assess food liking, compared to healthy controls. A 1:3 age- and sex-matched design was employed, including 47 patients with stroke (28-90 years, 29% female), and 141 controls. A higher percentage of patients with stroke were anosmic (50%), thus could identify fewer scents, and were recorded to have a decline taste ability (46.5%), when compared to healthy controls (p < 0.05). Concurrent smell deficits and a declined taste ability were also found more frequently in patients with stroke than healthy controls (p < 0.05). Lastly, food liking was lower in patients with stroke, with potential influences of smell and taste ability. This study emphasises the breadth of sensory challenges faced by patients with neurological disease, with potential implications on dietary intake. Further understanding of smell and taste deficits could pave the way for targeted rehabilitation strategies and personalised nutritional support.