Imagine Losing the Ability to Enjoy the Taste of Your Favorite Dish or the Smell of Freshly Baked Bread.

For up to 22 percent of the population, this means a life without flavor on their plate and a weakened sense that affects both quality of life and social interactions.

But now, a new study from Aarhus University shows that a creative and multisensory approach like cooking can help people with smell loss rediscover the joy of food—and life.

Cooking as Therapy

The study, led by Associate Professor and physician Alexander Fjældstad from the Department of Clinical Medicine and Gødstrup Regional Hospital, aimed to investigate whether cooking could serve as an alternative or supplementary form of smell training.

Traditional smell training typically involves daily exercises with essential oils, but many patients lose motivation, as it can take months before any effect is noticeable.

“We wanted to tailor the treatment to the patients’ primary concerns and needs—reduced enjoyment of food is the most common complaint among patients with smell loss,” explains Alexander Fjældstad about the idea behind the project.

The cooking school consisted of five weekly evening sessions where participants prepared meals and were introduced to techniques that enhance flavor and texture in food.

Significant improvements

According to Alexander Fjældstad, the results speak for themselves. Participants experienced both subjective and measurable improvements in their sense of smell. In fact, the improvements were greater than those seen with traditional smell training alone.

“Participants reported that they found greater joy in cooking and a better understanding of how to utilize their senses when their sense of smell failed,” explains Alexander Fjældstad.

“At the same time, we measured a significant increase in their ability to detect smells, confirming that cooking can be an effective form of smell training.”

Hidden consequences

Loss of smell is not just a challenge for tasting food. It can also have serious consequences for overall quality of life.

“This patient group often lives with a hidden disability. Food and social gatherings are central elements of our culture, and for many with smell loss, it feels like experiencing the world in black and white,” he says.

Certain patient groups are more prone to experiencing smell loss, including older adults and patients with kidney disease, cancer, or diabetes. According to Alexander Fjældstad, the cooking school could have a significant impact on these groups as well.

Helping other patient groups?

The success of the cooking school has already led to new initiatives. A free cookbook based on the course is now available in multiple languages, allowing patients to apply the techniques at home.

At the same time, researchers are exploring ways to adapt the method for other patient groups, such as cancer patients, where nutrition plays a crucial role in treatment.

“We hope this approach can provide patients with the tools to take control of their sensory loss and improve their quality of life. The next step is to expand the research and explore how cooking can help other groups with sensory disorders,” says Alexander Fjældstad.

Study Type: Self-controlled case series

Collaborators: Chefs Christian Bøjlund and Rasmus Bredahl

External Funding: VELUX Foundation

Conflict of Interest: None

Link to Scientific Article: ScienceDirect

Contact

Associate Professor and MD Alexander Fjældstad
Aarhus University, Department of Clinical Medicine
Regional Hospital Gødstrup
alefja@clin.au.dk
Phone: +45 25341568