Correlation Between Gustatory Dysfunction, Olfactory Dysfucntion In Elderly Patients-A Cross Sectional Study

Abstract

Background: Gustatory and olfactory dysfunctions are common in older adults, affecting quality of life,

nutrition, and safety. These senses are crucial for relishing food and detecting hazards (like spoiled food or gas leaks), so impairment can lead to physical health risks. Emerging research suggests a link between sensory impairments and cognitive decline, including conditions like Alzheimer's disease and other dementias. Exploring these associations may provide insights into early biomarkers or predictors of cognitive impairment. Aims & Objectives: To determine the taste sensation and olfactory status in elderly patients. To correlate the results with cognition in elderly patients.

Methodology: A cross sectional study was conducted among 234 senior citizens (more than 60 years) came to OPD at Department of Otorhinolaryngology in our hospital during November 2024 to February 2025.

Results: In this study of 234 senior citizens (mean age 67.8 ± 5.9 years; 118 males, 116 females). Taste impairment was most common for sour (39.3%) and sweet (31.6%) flavors, while garlic (47.0%) and rose water (42.7%) were the most affected in olfactory assessment. Cognitive function, assessed using MMSE and MoCA, showed a stepwise decline, with participants having both GD and OD exhibiting significantly lower scores (MMSE: 23.9 ± 2.9, MoCA: 22.8 ± 3.1, p < 0.05) compared to those with either dysfunction alone.

Conclusion: The prevalence of GD (35.9%) and OD (58.5%) increased with age, and both were linked to lower MMSE and MoCA scores, confirming their potential role as early biomarkers for cognitiveimpairment. Multivariate analysis reinforced these findings, demonstrating that sensory impairment remains an independent predictor of cognitive deterioration, even after adjusting for comorbidities.