Sensory Stimulation Could Delay Taste and Smell Function Decline
22 Nov 2016 --- Stimulation of sensory perception could delay the decline in sensory function in elderly people with Alzheimer's disease, such as taste and smell, according to the results of European GYMSEN Project.
The study saw over one hundred elders between 50 and 95 years old from Spain, Czech Republic, Greece and Italy participate, with the aim of preventing the functional and cognitive decline of elderly people.
Experts estimate that about 90% of patients over 80 years of age have appetite alterations such as hyporexia and malnutrition, due to the loss of sensory capacity derived from aging.
Incorrect feeding can lead to important nutritional deficiencies, infections or other disorders with serious health consequences.
Through the performance of different exercises to stimulate the sensory functions, especially the smell and taste, the study saw there was an improvement in the identification capacities and perception of food for the group of patients with Alzheimer's disease who were exposed to different sensory stimuli.
During periods of 9 to 11 weeks, more than a hundred elders with four different profiles regarding physical activity, health and dependency, aged between 50 and 95 years old performed different activities such as identification and recognition of smells, tastes and aromas, the description of odors, aromas flavors and tastes, and playing olfactory and gustatory memory games.
In addition, descriptions of memories were also completed after smell and taste of different foods.
In Spain, these exercises were conducted with a group of healthy and active seniors. In the Czech Republic, the project has focused on a group of healthy people, but with lower intensity activity, while in Greece are Alzheimer's and Italy elderly people admitted to centers or residences.
The GYMSEN Project, funded by Erasmus+ call has prioritized the development of a methodology for helping to prevent and delay both the sensory and cognitive declines of elderly people, especially of smell and taste.
The project has developed a training tool by which participants have exercised their sensory capacities during the project.
Participants involved in the project include the Universidad Miguel Hernández (Spain), leading the project, AINIA centro tecnológico (Spain), Anziani e Non Solo (Italy), SP Sveriges Tekniska Forkningsintitut (Sweeden), European Development Agency (Czech Republic) and Athens Association of Alzheimer’s Disease and Related Disorders (Greece).
