Scientists at the Monell Chemoreception Center in Philadelphia have discovered that adding more hot spices to foods can accelerate the recovery of the sense of taste in people who have lost their taste after COVID-19. The results of the study are presented on the preprint server. medRxiv and is considered preliminary until published in a peer-reviewed scientific journal.
The new study, conducted from October 2021 to September 2022, included 33 people. Their average age was 43 years. All suffered from reduced or absent sense of smell for an average of three years.
Study participants were given 12 soup samples that they ate randomly at two-minute intervals. They were also given chocolate and pasta samples with varying levels of hot pepper.
Chocolate and pasta samples with low (0.17 g) or medium (0.33 g) hot pepper content were rated hotter and tastier than samples without seasoning. In addition, people with loss of sense of smell like fatty foods less. Participants noted that more spicy dishes had a more pronounced salty taste and aroma.
Taken together, the results of the study show that adding more spices to food can improve the taste of food, increase the intensity of the salty taste, and reduce salt intake in patients with olfactory disorders. According to studies, they consume twice as much salt on average than the World Health Organization (WHO) recommends, which increases the risk of hypertension and related strokes and heart attacks.
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