Researchers at the Monell Chemoreception Center in Philadelphia have explored how spicing up meals might influence the sense of taste for people who have experienced lasting taste loss after COVID-19. The findings, currently shared on the medRxiv preprint server, are preliminary and awaiting confirmation through peer review in a recognized medical journal.
The investigation spanned roughly one year, from October 2021 through September 2022, and involved 33 participants with a mean age in the early forties. Each participant had previously endured a diminished or absent sense of smell for an average of about three years, a condition that often disrupts how flavors are perceived and can lead to changes in appetite and food preferences.
During the study, participants sampled a sequence of 12 soups presented in random order, with two minutes between tastings to reduce carryover effects. In addition, they evaluated chocolate and pasta that were prepared with varying levels of hot pepper content to gauge how heat interacts with flavor perception in individuals with olfactory impairment.
Results indicated that chocolate and pasta prepared with lower to moderate levels of hot pepper were perceived as hotter and tastier than identical items without added spice. Importantly, the research also observed that individuals who have lost their sense of smell tend to rate fatty foods as less appealing, a shift that can influence dietary choices. Participants also reported that spicier dishes tended to amplify the perceived saltiness and aroma of foods, suggesting a sensory enhancement effect tied to capsaicin-rich ingredients.
Taken together, the researchers propose that increasing spice levels in meals could help restore a fuller perception of taste for some people with olfactory disorders. This enhanced taste experience might support satisfaction with meals and positively affect dietary intake, especially in cases where a lingering salty or flavor-intense profile is desired. The study also notes that people with smell disorders often consume more salt than health guidance recommends, which raises concerns about long-term cardiovascular risk. If spice-driven flavor enhancement can modulate salt perception and reduce salt usage without compromising enjoyment, it could offer a practical strategy for healthier eating patterns in affected populations.
In the broader context, this line of inquiry aligns with ongoing efforts to understand how gustatory and olfactory dysfunctions influence nutrition and quality of life. While further research is needed to confirm these early observations and to identify which spice levels are most beneficial for different individuals, the preliminary findings add an intriguing dimension to how food science can support sensory rehabilitation. Practical implications may include developing culinary approaches or dietary guidelines that pair spice with healthy ingredients to optimize taste while controlling sodium intake.
It is important to acknowledge that these observations come from a preliminary data set. The authors emphasize the need for larger trials and diverse participant groups to determine the consistency of the spice-taste enhancement effect across ages, genders, and varying severities of olfactory impairment. Until peer-reviewed evidence becomes available, medical professionals should interpret these results as early insights rather than definitive recommendations for clinical practice. Nonetheless, the study offers a thoughtful look at how everyday cooking choices could influence the gustatory experience for those navigating post-COVID-19 sensory changes.