Healthy plant-rich diets linked to better olfactory function

In a cross-sectional study of 6,690 participants from the general population in South Tyrol, researchers examined how diet quality relates to sense of smell. Participants completed a semi-quantitative food frequency questionnaire to assess adherence to five dietary patterns, including the Mediterranean diet and healthy or unhealthy plant-based indices. Olfactory function was measured using an odor identification test, with scores of 12 or lower out of 16 defining hyposmia. Higher adherence to all healthy dietary patterns was associated with better olfactory function and lower rates of hyposmia, whereas an unhealthy plant-based diet showed the opposite pattern. Higher intake of fruits, vegetables, coffee, and tea was also beneficially linked to both olfactory outcomes.