Impactos do envelhecimento na percepção sensorial humana: uma revisão sistemática.

Abstract

Aging is a dynamic, irreversible biological process that causes physiological and functional changes, directly impacting the health, nutrition, and quality of life of older adults. Notable among these changes are sensory losses, such as those related to the senses of taste and smell, which play a fundamental role in food acceptance and the pleasure of eating. These changes can contribute to reduced food intake, increased risk of malnutrition, and impaired overall health in this population. Therefore, this study aimed to investigate the impacts of aging on human sensory perception, with an emphasis on taste and smell functions, and their implications for the nutritional status, functionality, and quality of life of older adults. The methodology consisted of a systematic literature review, including scientific articles published in databases such as PubMed, Web of Science, and Scopus, focusing on studies addressing the relationship between sensory changes, nutrition, and health in older adults. The PICO strategy was used to develop the guiding research question, and the PRISMA model was used to systematize and organize the articles in the results of this study. The inclusion criteria covered research from the last ten years, prioritizing studies that investigated the physiology of aging, reduced sensory acuity, and coping strategies. The results show that the decline in olfactory and gustatory functions is closely associated with biological factors, such as neural degeneration and reduced cell turnover in taste buds, as well as contextual factors such as medication use, chronic diseases, and lifestyle. Such sensory losses may be related not only to a reduced pleasure in eating but can also compromise the intake of essential nutrients, increasing the risk of sarcopenia, frailty, and malnutrition. Żurthermore, this study found that sensory changes can affect food safety, as decreased odor perception impairs the ability to detect spoiled or contaminated food. The conclusion is that the sensory changes observed during senescence can function as early markers of vulnerability in older adults. Therefore, it is essential to guide and/or support effective and personalized interventions for this population. Strategies such as adapting food texture and flavor, using natural seasonings, and emphasizing cultural and social aspects of meals are essential to maintaining adequate intake and promoting quality of life. Understanding the complexity of sensory decline in aging therefore favors the development of multidimensional approaches aimed at healthy, dignified, and active aging.