Can Covid Alter Your Taste for Food Forever? Experts Weigh In
A new study by the National Institutes of Health reveals that the loss of smell, a common symptom of Covid-19, may be permanent for some individuals, impacting personal wellbeing and the sensory experience of food and dining. The research found that two years after infection, 80% of participants with smell changes struggled with scent detection, with one in four experiencing severe impairment or complete loss. This sensory deprivation can pose safety risks, affect appetite, and diminish nutritional intake. For food enthusiasts and restaurateurs in Malta, where culinary traditions are deeply tied to aroma and flavor, the loss of smell could fundamentally alter the enjoyment of dishes like freshly baked ftira or aljotta. While treatments such as vitamin A supplementation and olfactory training are being explored, recovery is not guaranteed. Maltese cuisine, known for its vibrant textures and nutritional value, offers opportunities for mindful eating to compensate for sensory loss. As new Covid variants emerge, prioritizing health, hygiene, and immune-boosting ingredients remains crucial for diners and
"Can Covid Permanently Affect Your Sense of Smell? Here’s What Scientists Say"
The Covid-19 pandemic has reshaped many aspects of our lives, from how we connect with others to how we perceive health and wellness. But one lingering effect of the virus could have an unexpected impact on our relationship with food, dining, and even daily safety. A new study led by the National Institutes of Health reveals that the loss of smell, a well-known symptom of Covid, may be permanent for some individuals. This finding not only affects personal wellbeing but also touches on aspects of nutrition and the sensory joys associated with food and dining.
The Science Behind Smell Loss and Covid
The study, which involved thousands of participants, found that two years after infection, 80% of individuals who reported changes in their sense of smell performed poorly on clinical scent-detection tests. Alarmingly, about one in four had severely impaired smell or lost the ability to smell entirely. This sensory loss, caused by inflammation within the olfactory system during Covid infection, can be life-altering.
Dr. Leora Horwitz, co-lead author of the study, highlighted the broader implications of losing one’s sense of smell. “While patients may not notice right away, a dulled nose can have a profound impact on their mental and physical wellbeing,” she explained. The inability to smell can pose everyday risks—such as being unable to detect smoke, gas leaks, or spoiled food—and can lead to diminished appetite and poor nutrition.
Why Smell Matters in Food and Health
For food enthusiasts, chefs, and restaurateurs in Malta, the loss of smell could be particularly devastating. Smell plays a crucial role in how we experience food, influencing taste, satisfaction, and even digestion. Imagine dining in a traditional Maltese restaurant, surrounded by the aroma of freshly baked ftira or sizzling lampuki, and not being able to enjoy those sensory delights. This sensory deprivation could also lead to decreased interest in food, impacting nutritional intake and overall health.
Malta, with its rich culinary heritage and focus on fresh, local ingredients, offers countless opportunities to explore the connection between food and wellbeing. Whether you’re savoring a meal at a Mediterranean-inspired eatery or experimenting with recipes at home, smell is an essential part of the experience—and losing it could fundamentally change how we approach food.
Can the Sense of Smell Be Restored?
While experts are exploring potential treatments to restore smell post-Covid, including vitamin A supplementation and “olfactory training” designed to retrain the brain’s response to odors, Dr. Horwitz warns that recovery might not always be possible. “It can last a long time—maybe forever, we don’t know—but it is absolutely possible that people don’t get their smell back,” she cautioned.
For those struggling with smell impairment, a focus on mindful eating and texture can help rekindle enjoyment in food. Maltese cuisine, with its diverse flavors and vibrant ingredients, is a great starting point for re-engaging with meals. Dishes like ħobż biż-żejt (traditional bread with oil) or aljotta (fish soup) can be appreciated not just for their aromas, but for their nutritional value and comforting textures.
The Bigger Picture: Covid Variants and Public Health
The study’s findings come as a new Covid strain, called Stratus, circulates in the UK. With two variants, XFG and XFG.3, this strain has been labeled a “variant under monitoring” by the World Health Organisation. While the risk to global public health remains low, and current vaccines are expected to be effective, the emergence of new variants serves as a reminder to prioritize health and hygiene, especially as respiratory illness rates rise in the autumn.
For diners and restaurant-goers in Malta, this means continuing to make choices that support both personal wellbeing and public health. From choosing eateries that prioritize hygiene to incorporating immune-boosting ingredients like garlic, citrus, and leafy greens into your meals, small steps can help maintain a healthy lifestyle.
Moving Forward: Food, Health, and Resilience
As we continue to navigate the long-term impacts of Covid, the loss of smell underscores the importance of valuing the sensory pleasures of food and dining. In Malta, where meals are not just sustenance but a celebration of culture and connection, this issue resonates deeply. Whether you’re enjoying a meal with friends at a waterfront restaurant or preparing a healthy dish at home, take a moment to appreciate the aromas, tastes, and textures that make food such an integral part of our lives.
While science works to understand and address the effects of Covid, embracing Malta’s rich culinary traditions and focusing on mindful, nutrient-rich eating can help promote physical and mental health—even for those who may face lingering challenges with their sense of smell.