Examining the Influence of Chemosensation on Laryngeal Health and Disorders

Novaleski, Carolyn K.; Doty, Richard L.; Nolden, Alissa A.; Wise, Paul M.; Mainland, Joel D.; Dalton, Pamela

doi:10.1016/j.jvoice.2020.12.029

Cited by 6 publications

(9 citation statements)

References 110 publications

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“…In healthy people, olfactory chemosensation is mediated by the olfactory nerve (CN I) and the trigeminal nerve (CN V) ( Thomas et al, 2020 ). Briefly, the detection of smell occurs when the olfactory receptor cells in the upper nasal cavity bind to the odoriferous molecules, and then a signal is transported through primary afferent neurons until it reaches the olfactory bulb ( Novaleski et al, 2021 ; Thomas et al, 2020 ). In turn, in the olfactory bulb, there is a synapse with second-order neurons responsible for taking the received stimuli to the upper olfactory centers of the brain (cerebral cortex), where smell is detected ( Desai & Oppenheimer, 2021 ; Negoias et al, 2010 ; Thomas et al, 2020 ).…”

Section: Covid-19: Olfactory and Taste Disordersmentioning

confidence: 99%

“…It is known that healthy taste is perceived through the activation of specialized taste cells, mainly in the lingual papillae. The sensation is transmitted via the facial nerve (NC VII), the glossopharyngeal nerve (NC IX), and vagus nerve (NC X), allowing primary sensory qualities of flavor (sweet, salty, bitter, sour, kokumi, and umami ) ( Mastrangelo et al, 2021 ; Novaleski et al, 2021 ). The receptor for SARS-CoV-2 is the angiotensin-converting enzyme 2 (ACE2), found in the epithelium of the taste buds and the salivary glands (H. Xu et al, 2020 ).…”

Section: Covid-19: Olfactory and Taste Disordersmentioning

confidence: 99%

See 1 more Smart Citation

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Oliveira¹,

Sousa²,

Pastore³

2022

Trends in Food Science & Technology

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Background Recently, anosmia and ageusia (and their variations) have been reported as frequent symptoms of COVID-19. Olfactory and gustatory stimuli are essential in the perception and pleasure of eating. Disorders in sensory perception may influence appetite and the intake of necessary nutrients when recovering from COVID-19. In this short commentary, taste and smell disorders were reported and correlated for the first time with food science. Scope and approach The objective of this short commentary is to report that taste and smell disorders resulted from COVID-19 may impact eating pleasure and nutrition. It also points out important technologies and trends that can be considered and improved in future studies. Key findings and conclusions Firmer food textures can stimulate the trigeminal nerve, and more vibrant colors are able to increase the modulation of brain metabolism, stimulating pleasure. Allied to this, encapsulation technology enables the production of new food formulations, producing agonist and antagonist agents to trigger or block specific sensations. Therefore, opportunities and innovations in the food industry are wide and multidisciplinary discussions are needed.

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Section: Covid-19: Olfactory and Taste Disordersmentioning

confidence: 99%

Section: Covid-19: Olfactory and Taste Disordersmentioning

confidence: 99%

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Oliveira¹,

Sousa²,

Pastore³

2022

Trends in Food Science & Technology

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“…Trigeminal reactivity would explain the Doty et al [ 73 ] findings of increased nasal airflow resistance, respiration rate, and heart rate in MCS patients, since these types of reflexes are dependent upon the trigeminal system. Volatile chemicals can not only affect respiration, but can cause laryngeal symptoms which, in the extreme, can induce vocal cord dysfunction [ 82 ]. In accord with this concept is evidence that a number of patients who complain of chemically induced upper and lower airway symptoms have lower thresholds for coughing and other symptoms—symptoms that can be induced by chemical activation of the vagus nerve.…”

Section: Olfactory System Involvement In Mcsmentioning

confidence: 99%

Multiple Chemical Sensitivity

Zucco

Doty

2021

Brain Sciences

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Multiple Chemical Sensitivity (MCS), a condition also known as Chemical Sensitivity (CS), Chemical Intolerance (CI), Idiopathic Environmental Illness (IEI) and Toxicant Induced Loss of Tolerance (TILT), is an acquired multifactorial syndrome characterized by a recurrent set of debilitating symptoms. The symptoms of this controversial disorder are reported to be induced by environmental chemicals at doses far below those usually harmful to most persons. They involve a large spectrum of organ systems and typically disappear when the environmental chemicals are removed. However, no clear link has emerged among self-reported MCS symptoms and widely accepted objective measures of physiological dysfunction, and no clear dose-response relationship between exposure and symptom reactions has been observed. In addition, the underlying etiology and pathogenic processes of the disorder remain unknown and disputed, although biologic and psychologic hypotheses abound. It is currently debated whether MCS should be considered a clinical entity at all. Nevertheless, in the last few decades MCS has received considerable scientific and governmental attention in light of the many persons reporting this illness. In this review, we provide a general overview of the history, definition, demographics, prevalence, and etiologic challenges in defining and understanding MCS.

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“…While the majority of available human cough methodologies rely almost exclusively on aerosolized, nebulized, and distilled deliveries of tussigenic agents, there is growing interest in the use of alternative stimuli for more clinically feasible airway provocation challenge tests ( Marcinow et al, 2015 ; Vertigan & Gibson, 2016 ). Our group previously synthesized relevant topics from the chemosensory sciences in the context of abnormal laryngeal–respiratory function associated with inhaled airborne chemical stimuli ( Novaleski et al, 2021 ). We uncovered substantial inconsistencies in provocation challenge test stimuli, concentrations, and delivery methods, leading to difficulty with diagnostic interpretation.…”

mentioning

confidence: 99%

“…We uncovered substantial inconsistencies in provocation challenge test stimuli, concentrations, and delivery methods, leading to difficulty with diagnostic interpretation. Although it has been postulated that quantifying chemical stimuli is problematic for inhalation challenges ( Vertigan & Gibson, 2016 ), research methods in the chemosensory sciences actually provide relevant directions to assist with standardizing chemical stimuli for clinical assessment procedures ( Novaleski et al, 2021 ). Moreover, tussigenic agents such as capsaicin have therapeutic applications across the continuum of disordered cough, specifically with nonpharmacological interventions in the form of behavioral speech therapy ( Borders et al, 2022 ; Hegland, Davenport, et al, 2016 ; Slovarp et al, 2022 ).…”

mentioning

confidence: 99%

Characterization of Ethyl Butyrate–Induced Cough Before and After Breath Control Techniques in Healthy Adults

Novaleski

Wheeler-Hegland

Aleksandruk

et al. 2023

Am J Speech Lang Pathol

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Purpose: Methods for cough elicitation frequently involve aerosolized tussive agents. Here, we sought to determine whether healthy individuals demonstrate a quantifiable cough response after inhaling a volatile ester and if breath control techniques modify this chemically induced cough response. Method: Sixty adult male and female participants inhaled prepared liquid dilutions of ethyl butyrate dissolved in paraffin oil at 20%, 40%, and 60% v/v concentrations in triplicate, with presentation order randomized. We delivered stimuli through a face mask connected to an olfactometer and respiratory pneumotachograph. Participants rated sensations of their urge to cough and pleasantness of the odor while cough airflow was measured. Following baseline testing, participants were randomized to implement pursed-lip breathing or slow-paced breathing after inhaling ethyl butyrate to determine the effects of breath control on cough measures. Results: Inhaled ethyl butyrate elicited cough in 70% of participants. Higher concentrations of ethyl butyrate resulted in significantly greater sensation of the urge to cough, F (2, 80) = 10.72, p < .001, and significantly more generated coughs, F (2, 63) = 13.14, p < .001. Compared to baseline, participants rated significantly decreased urge to cough during breath control techniques, F (1, 40) = 11.01, p = .0019. No significant changes were observed in the number of generated coughs between baseline and breath control techniques, F (1, 31) = 7.23, p = .01. Conclusions: Airborne ethyl butyrate is a tussigenic agent in humans. Our findings provide opportunities for future research directions in normal and disordered cough responses to volatile compounds.

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Examining the Influence of Chemosensation on Laryngeal Health and Disorders

Cited by 6 publications

References 110 publications

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Multiple Chemical Sensitivity

Characterization of Ethyl Butyrate–Induced Cough Before and After Breath Control Techniques in Healthy Adults

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