European archives of oto-rhino-laryngology : official journal of the European Federation of Oto-Rhino-Laryngological Societies (EUFOS) : affiliated with the German Society for Oto-Rhino-Laryngology - Head and Neck Surgery · 2026
High sulfur and nitrogen foods are the main triggers of parosmia.
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de Moura Volpi Leonardo, Hirata Eduardo Takashi, Medina Luiza Helena Chuque, Sant'Ana Juliana Pascutti, de Siqueira Bruno Fernandes, Miyake Marcel Menon
Аннотация
PURPOSE: Parosmia is a condition associated with a significant impact on quality of life. Although its pathophysiology remains poorly understood, certain aromas and fragrances are frequently reported as triggers. This study aimed to identify the primary triggers of parosmia and analyze their molecular similarities.
METHODS: This cross-sectional study included individuals with current complaints of parosmia. Data were prospectively collected via an online survey that assessed the most commonly reported triggers and associated perceptions. A perfumer analyzed the molecular characteristics of these substances.
RESULTS: A total of 102 individuals with parosmia were included. The most frequently reported triggers were onion (68%), garlic (62.9%), coffee (49.5%), and beef (48.5%). These substances share sulfur-containing, nitrogenous, and thioester components, characterized by high olfactory potency and sensory notes described as "rotten," "sulfurous," and "roasted/burnt." The most associated perceptions were sewage (71%) and burnt (37.6%).
CONCLUSION: The primary triggers of parosmia appear to share significant molecular similarities. This knowledge may contribute to a better understanding of the pathophysiology of parosmia and serve as a preliminary step toward developing new therapeutic approaches for this disorder.
METHODS: This cross-sectional study included individuals with current complaints of parosmia. Data were prospectively collected via an online survey that assessed the most commonly reported triggers and associated perceptions. A perfumer analyzed the molecular characteristics of these substances.
RESULTS: A total of 102 individuals with parosmia were included. The most frequently reported triggers were onion (68%), garlic (62.9%), coffee (49.5%), and beef (48.5%). These substances share sulfur-containing, nitrogenous, and thioester components, characterized by high olfactory potency and sensory notes described as "rotten," "sulfurous," and "roasted/burnt." The most associated perceptions were sewage (71%) and burnt (37.6%).
CONCLUSION: The primary triggers of parosmia appear to share significant molecular similarities. This knowledge may contribute to a better understanding of the pathophysiology of parosmia and serve as a preliminary step toward developing new therapeutic approaches for this disorder.