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RESEARCH PRODUCT
Reduction of olfactory sensitivity during normobaric hypoxia.
Kathrin HaeglerRainald FischerBerend FeddersenBernhard OlzowyUlrich KisserUlrich KisserTilman HuppertzGunther FeslKlaus MeesJessica FreiherrSven BeckerSven BeckerJutta Stephansubject
Olfactory systemMaleTasteAltitude Sickness03 medical and health sciencesYoung Adult0302 clinical medicineMedicineHumans030223 otorhinolaryngologyHypoxiaNormobaric hypoxiabusiness.industryAltitudeHealthy subjectsGeneral MedicineOlfactory PerceptionHealthy VolunteersSmellOtorhinolaryngologyAnesthesiaSensory ThresholdsTaste ThresholdSurgerybusiness030217 neurology & neurosurgerydescription
Abstract Objective Acute mountain sickness (AMS) is caused by a low partial pressure of oxygen and may occur above 2500 m. The aim of this research was to evaluate olfactory and gustatory abilities of healthy subjects during baseline conditions and after seven hours of normobaric hypoxia. Methods Sixteen healthy subjects were assessed using the Sniffin’ Sticks, as well as intensity and pleasantness ratings. Gustatory function was evaluated utilizing the Taste Strips. Experiments were carried out under baseline conditions (518 m altitude) followed by a second testing session after seven hours of normobaric hypoxia exposure (comparable to 4000 m altitude). Results During normobaric hypoxia olfactory sensitivity and intensity estimates were significantly reduced. Conclusions We conclude that normobaric hypoxia leads to a significant decrease of olfactory sensitivity and intensity ratings.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2018-08-01 | Auris, nasus, larynx |