Multisensory and nutritional innovations: A narrative review of opportunities for food designers in supporting long SARS-CoV-2 patients

Olfactory dysfunction (impaired sense of smell) impacts flavour perception and subsequent appetite, potentially leading to malnutrition and affective changes. This tends to develop during the early stages of SARS-CoV-2 infection and may progress into long-term olfactory loss. Therefore, specialised food designs are needed to encourage a healthy, yet pleasurable eating experience for this population. This review aims to discuss food design strategies for satisfying the sensorial and nutritional needs that could be applicable to SARS-CoV-2 patients with mild olfactory dysfunction. Key literature on food design studies suitable for individuals suffering from olfactory and gustatory dysfunction was reviewed, including strategies for flavour enhancement, colour enhancement, texture enhancement including through trigeminal stimulation, fortification of macronutrients, micronutrients and fibre. Potential gaps and application of strategies to offer appealing and nutritious food designs to long SARS-CoV-2 patients to improve their quality of life were explored.

Automated summary

Olfactory dysfunction can lead to flavor perception and appetite disorders, which may result in malnutrition and affective changes. This problem often occurs during the early stages of SARS-CoV-2 infection and can progress into long-term loss of smell. Therefore, specialized food designs are necessary to provide a healthy and pleasurable eating experience for this population.