Flavor perception and the risk of malnutrition in patients with Parkinson’s disease

Roos, Dareia S.; Oranje, Oscar J. M.; Freriksen, Anneleen F. D.; Berendse, Henk W.; Boesveldt, Sanne

doi:10.1007/s00702-018-1862-8

Cited by 19 publications

(22 citation statements)

References 36 publications

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“…4 Anosmia was associated herein with lower food intake although it was not associated with persistent malnutrition at D30. While alteration of flavour perception may contribute to weight loss in other diseases, 5 patients with olfactory disorders in the current study had less frequently subjective functional loss or severe disability at D30. The protective effect of anosmia has been reported in other studies showing that olfactory disorders less frequently necessitated oxygen therapy 32 and was associated with milder forms in patients who did not require hospitalisation.…”

Section: Discussionmentioning

confidence: 48%

“…Olfactory and gustatory dysfunction are common symptoms in patients with COVID-19 4 and may contribute to weight loss in other diseases, thereby increasing the risk of malnutrition. 5 One study, conducted in Wuhan, China, showed that the prevalence of malnutrition based only on the Mini Nutritional Assessment in 182 elderly patients with COVID-19 was high (52.7%), especially for those with diabetes mellitus, low calf circumference or low albumin. 6 Persons with diagnosed COVID-19 are also likely to exhibit decreased muscle function resulting in secondary sarcopenia.…”

Section: Introductionmentioning

confidence: 99%

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Impact of severe SARS-CoV-2 infection on nutritional status and subjective functional loss in a prospective cohort of COVID-19 survivors

Quilliot¹,

Gérard²,

Bonsack³

et al. 2021

BMJ Open

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The nutritional sequelae of COVID-19 have not been explored in a large cohort study.ObjectivesTo identify factors associated with the change in nutritional status between discharge and 30 days post-discharge (D30). Secondary objectives were to determine the prevalence of subjective functional loss and severe disability at D30 and their associated factors.MethodsCollected data included symptoms, nutritional status, self-evaluation of food intake, Performance Status (PS) Scale, Asthenia Scale, self-evaluation of strength (SES) for arms and legs at discharge and at D30. An SES <7 was used to determine subjective functional loss. A composite criteria for severe disability was elaborated combining malnutrition, subjective functional loss and PS >2. Patients were classified into three groups according to change in nutritional status between discharge and D30 (persistent malnutrition, correction of malnutrition and the absence of malnutrition).ResultsOf 549 consecutive patients hospitalised for COVID-19 between 1 March and 29 April 2020, 130 died including 17 after discharge (23.7%). At D30, 312 patients were at home, 288 (92.3%) of whom were interviewed. Of the latter, 33.3% were malnourished at discharge and still malnourished at D30, while 23.2% were malnourished at discharge but no longer malnourished at D30. The highest predictive factors of persistent malnutrition were intensive care unit (ICU) stay (OR=3.42, 95% CI: 2.04 to 5.75), subjective functional loss at discharge (OR=3.26, 95% CI: 1.75 to 6.08) and male sex (OR=2.39, 95% CI: 1.44 to 3.97). Subjective functional loss at discharge (76.8%) was the main predictive factor of subjective functional loss at D30 (26.3%) (OR=32.6, 95% CI: 4.36 to 244.0). Lastly, 8.3% had a severe disability, with a higher risk in patients requiring an ICU stay (OR=3.39, 95% CI: 1.43 to 8.06).ConclusionPatients who survived a severe form of COVID-19 had a high risk of persistent malnutrition, functional loss and severe disability at D30. We believe that nutritional support and rehabilitation should be strengthened, particularly for male patients who were admitted in ICU and had subjective functional loss at discharge.Trial registration numberNCT04451694.

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Section: Discussionmentioning

confidence: 48%

Section: Introductionmentioning

confidence: 99%

Impact of severe SARS-CoV-2 infection on nutritional status and subjective functional loss in a prospective cohort of COVID-19 survivors

Quilliot¹,

Gérard²,

Bonsack³

et al. 2021

BMJ Open

View full text Add to dashboard Cite

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“…A study showed a negative association between the severity of motor impairment and total fat mass in patients with PD ( 7 ). Another study showed that malnutrition in PD patients can cause olfactory and gustatory dysfunction ( 9 ). Nutritional risk screening plays an increasingly important role in PD.…”

Section: Introductionmentioning

confidence: 99%

Prevalence and Risk Factors for Malnutrition in Patients With Parkinson's Disease

et al. 2020

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Objectives: This study aimed to investigate the relationship between nutritional status and Parkinson's disease (PD) features.Methods: The cohort was composed of 556 Parkinson's patients who were admitted to the hospital. Patients were categorized as normal nutrition or at risk of malnutrition/already malnourished. Questionnaires, physical examinations, and biochemical tests were conducted. The relationship between nutrition status and PD was analyzed using t-tests, χ2-tests, and logistic regression models.Results: The prevalence of malnutrition [defined as a Mini Nutritional Assessment (MNA) score <17] was 39.2%, and 30.3% of patients were at risk of malnutrition (17 ≤ MNA score ≤ 23.5). There was no difference in gender and age between the different nutrition groups (P < 0.05). Patients at risk of malnutrition and those who were malnourished had a longer course of disease, more severe motor symptoms, a higher stage of PD according to the Hoehn and Yahr (H-Y) classification, a lower body mass index (BMI) index, a lower cognitive score, higher levels of depression and anxiety, and more serious non-motor symptoms (P < 0.05) than patients with normal nutrition. There were differences in adenosine deaminase, albumin, phosphorus, chlorine, total protein, and uric acid between the two groups (P < 0.05). High Unified PD Rating Scale (UPDRS-III) scores, high H-Y stages, and dyskinesia were risk factors for malnutrition in PD patients, while high levels of total protein, uric acid, and chlorine were protective factors that led to good nutrition (P < 0.05).Conclusions: Our results showed that dyskinesia, disease severity, total protein levels, uric acid levels, and chlorine levels were associated with nutritional status among Chinese PD patients. The findings of this study indicate the significance of the early detection and prevention of malnutrition to improve the quality of life of PD patients.

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“…Moreover, inactivity and bed rest accelerate muscle catabolism. Olfactory and gustatory dysfunction are common symptoms in patients with COVID-19 [2] and may contribute to weight loss in other diseases, thereby increasing the risk of malnutrition [3]. Malnutrition can be prevented or contained by prompt nutritional support [6].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Muscle Function in Severe and Malnourished COVID-19 Patients

Gérard¹,

Nguyen-Thi²,

Malgras³

et al. 2020

IJNFS

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Flavor perception and the risk of malnutrition in patients with Parkinson’s disease

Cited by 19 publications

References 36 publications

Impact of severe SARS-CoV-2 infection on nutritional status and subjective functional loss in a prospective cohort of COVID-19 survivors

Impact of severe SARS-CoV-2 infection on nutritional status and subjective functional loss in a prospective cohort of COVID-19 survivors

Prevalence and Risk Factors for Malnutrition in Patients With Parkinson's Disease

Assessment of Muscle Function in Severe and Malnourished COVID-19 Patients

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