Tilman Huppertz1, Jessica Freiherr2, Bernhard Olzowy3, Ulrich Kisser4, Jutta Stephan5, Gunther Fesl6, Kathrin Haegler6, Berend Feddersen7, Rainald Fischer8, Klaus Mees9, Sven Becker10. 1. Department of Otorhinolaryngology, Head and Neck Surgery, University Medical Center, Johannes Gutenberg University, Mainz, Germany. Electronic address: Tilman.huppertz@unimedizin-mainz.de. 2. Diagnostic and Interventional Neuroradiology, Uniklinik RWTH Aachen, Germany. 3. Department of Otorhinolaryngology, Head and Neck Surgery, University of Rostock, Germany. 4. Department of Otorhinolaryngology, Head and Neck Surgery, Ludwig Maximilians University Munich, Germany; Department of Otorhinolaryngology, Head and Neck Surgery, Martin-Luther-University Halle-Wittenberg, Germany. 5. Institute for Altitude Training - Altitude Balance, Munich, Germany. 6. Department of Neuroradiology, Ludwig Maximilians University Munich, Germany. 7. Department of Neurology, Ludwig Maximilians University Munich, Germany. 8. Pneumologische Praxis Pasing, Munich, Germany. 9. Department of Otorhinolaryngology, Head and Neck Surgery, Ludwig Maximilians University Munich, Germany. 10. Department of Otorhinolaryngology, Head and Neck Surgery, University Medical Center, Johannes Gutenberg University, Mainz, Germany; Department of Otorhinolaryngology, Head and Neck Surgery, Ludwig Maximilians University Munich, Germany.
Abstract
OBJECTIVE: Acute mountain sickness (AMS) is caused by a low partial pressure of oxygen and may occur above 2500m. The aim of this research was to evaluate olfactory and gustatory abilities of healthy subjects during baseline conditions and after seven hours of normobaric hypoxia. METHODS: Sixteen healthy subjects were assessed using the Sniffin' Sticks, as well as intensity and pleasantness ratings. Gustatory function was evaluated utilizing the Taste Strips. Experiments were carried out under baseline conditions (518m altitude) followed by a second testing session after seven hours of normobaric hypoxia exposure (comparable to 4000m altitude). RESULTS: During normobaric hypoxia olfactory sensitivity and intensity estimates were significantly reduced. CONCLUSIONS: We conclude that normobaric hypoxia leads to a significant decrease of olfactory sensitivity and intensity ratings.
OBJECTIVE: Acute mountain sickness (AMS) is caused by a low partial pressure of oxygen and may occur above 2500m. The aim of this research was to evaluate olfactory and gustatory abilities of healthy subjects during baseline conditions and after seven hours of normobaric hypoxia. METHODS: Sixteen healthy subjects were assessed using the Sniffin' Sticks, as well as intensity and pleasantness ratings. Gustatory function was evaluated utilizing the Taste Strips. Experiments were carried out under baseline conditions (518m altitude) followed by a second testing session after seven hours of normobaric hypoxia exposure (comparable to 4000m altitude). RESULTS: During normobaric hypoxia olfactory sensitivity and intensity estimates were significantly reduced. CONCLUSIONS: We conclude that normobaric hypoxia leads to a significant decrease of olfactory sensitivity and intensity ratings.