A person who experiences a change in their sense of smell should take note of any other new symptoms that they are experiencing. If the cause of hyperosmia is not clear, a doctor may then order more tests to work out the cause.
Possible tests may include blood tests and imaging tests. In many cases, the best treatment for hyperosmia is to avoid smells that cause it.
Trigger smells may vary from person to person but can include strong chemical smells and particular food. When it is not possible to avoid a smell, a person may find it helps to chew peppermint gum or suck peppermint candy until they can move away from the cause of the odor. A doctor may prescribe medications to treat the underlying conditions that cause hyperosmia.
For example, people who experience migraines might find that migraine medication helps relieve hyperosmia. People with hyperosmia due to disorders affecting the nervous system may also benefit from taking medications for their condition. Sometimes, surgery is required to remove growths in the skull or nose if they are causing the hyperosmia. When a doctor can identify the underlying condition, they can successfully help people with hyperosmia find relief from their heightened sense of smell.
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Lyme disease is commonly caused by ticks. Another lesser-known risk of tick bites is babesia, a dangerous microparasite that can infect human blood…. What is hyperosmia and what causes it? Medically reviewed by Seunggu Han, M. Share on Pinterest A person with hyperosmia has a heightened sense of smell.
Share on Pinterest A pregnant woman may experience hyperosma because of hormonal changes. HG demonstrated taste and smell impairment and increased NV responses to many tastes and smells. Crunchy sweet uncooked food apple or watermelon maybe best tolerated in HG.
More than two thirds of pregnant women experienced nausea and vomiting NVP during early pregnancy with the more severe presentation, hyperemesis gravidarum HG affecting about 1. In HG, nausea and vomiting is profound resulting in dehydration and starvation with hospitalization typically needed 2 , 3.
In HG, sensitivity to sweet taste and taste threshold levels were significantly lower with a considerable alteration in taste perception 4. A 3-arm study reported that women affected by HG perfomed worst in taste identification when compared to healthy pregnant women or to healthy non-pregnant women, who performed similarly 5. Two thirds of the pregnant women rated their smell sensitivity to be enhanced in pregnancy but these self-ratings were not supported by formal test scores 6.
Smell threshold has been found to be higher in first trimester pregnant women but their discrimination of smell intensity was not different 7. Women in first trimester of pregnancy compared to non-pregnant controls had similar smell identification ability 8 but this finding is contradicted by another study which has reported a reduction in smell identification ability in the first trimeter of pregnancy compared to women later in pregnancy and to non-pregnant healthy women 9.
A 3-arm study reported that HG women performed the worst in smell identification, followed by healthy pregnant women then healthy non-pregnant women who performed the best 5. However, the ability by smell to differentiate safe from potentially harmful compounds does not undergo adaptation during pregnancy In early pregnancy, smell-induced nausea is independent of subjectively perceived intensity and appears to be due to the cognitive processing of olfactory input Dietary advice to women affected by NVP such as avoiding spicy or fatty food and preferring bland, dry, high protein food is typically based on expert opinion In the 12 months before pregnancy, moderate intake of water and adherence to a healthy diet that includes vegetables and fish are associated with a lower risk of developing HG On the other hand, high daily intake of total fat primarily saturated fat prepregnancy increases the risk of HG It is suggested that a combination of team support, individualized care, supplements created by the dietitian on the basis of patient preferences, and an adapted documented approach for patients with eating aberrations are important aspects of effective management of HG We aim to experimentally evaluate taste and smell identification capablility and tolerance and to obtain questionnaire-based data on tolerated food textures, type and cooking method in HG cases compared to gestational-age matched controls to provide a basis for dietary guidance in HG.
Recruited was from December 9, to June 10, The study was conducted in accordance with the Declaration of Helsinki on human experimentation.
Over six months of recruitment, a total of participants 62 HG cases and 62 controls were enrolled into the study. Exclusion criteria were extreme HG symptoms inability to complete taste and smell tests , language incapacity to respond to questionnaire or pre-existing taste or olfactory disorder. Eligible women were approached, provided with the patient information sheet and verbally counseled with regard to study participation; written informed consents were obtained from all participants.
At recruitment, participants were asked verbally if they feel more nauseous or feel like vomiting NV when considering eating i food with texture: crunchy, chewy, soft, pasty and liquid, ii specific food items: chicken, white fish, plain white bread, cream crackers plain rice, rice porridge, green vegetables and iii fruits: papaya, water melon, pineapple, banana, apple, orange, and grapes, iv food cooked by: deep-fry, stir-fry, barbeque, steam and roast using a 5-grade Likert scale response - Supplementary Fig.
Participants rinsed their mouth with plain water, paused for taste effect to dissipate before proceeding to the next taste test.
A short pause for smell effect to dissipate was given before proceeding to the next smell test. Written informed consents were taken from all participants.
Over a six months recruitment period, a total of participants 62 HG cases and 62 controls were enrolled into the study with no woman approached declining or too unwell HG cases to participate. All participants completed the study protocol. Table 1 depicts the characteristic of study participants stratified according to HG subjects vs. PUQE score 16 , as expected, were markedly and statistically significantly higher in the HG arm 13 [12—15] vs.
HG women were slightly younger. The remaining characteristics were similar across study arms. Fruits generally fared well with 5 of the 7 listed occupying the top 5 best tolerated positions amongst the 14 selected food items. Controls consistently do not expressed the NV response to any questionnaire items. In every comparison made, HG cases performed statistically significantly worst in NV rates than controls Table 2. The NV response rate were significantly higher in the HG arm for bitter, sour and salty but not for sweet when compared to controls.
In smell identification tests Table 4 on the 16 smells selected for the study, HG cases performed significantly worse than controls for 10 smells namely coconut, sesame, menthol, chocolate, ginger, peppermint, lemon, garlic, banana and fish compared to controls. HG cases compared to controls were more likely to have significantly higher NV response in all 16 smells tested. Their Score of Correct Smell Identification.
In a 3-arm study comprising HG affected women, healthy pregnant women and healthy non-pregnant women, with 4 base tastes assessed using taste sprays, taste identification scores were respectively 3. On the other hand, universally in controls no taste test provoked any NV response. Women with NVP are characterized by high intakes of carbohydrates and added sugar 17 and according to a multiethnic South African study pregnant women have pronounced craving for sweet foods 18 , our data that HG women find sweet taste least likely to provoke NV is consistent with a consumption pattern that favored added sugar in NVP women and craving for sweet foods in pregnancy.
The cause or effect of taste and smell deficits to HG cannot be established by this cross-sectional study; we do not have the longitudinal data to evaluate if these deficits predate or dissipate with recovery from HG.
Controls did not have a NV response to any of the five foods texture evaluated. Aversions to staple foods is reportedly common in pregnancy 21 and our finding is consistent with an exaggerated response in HG. None of the 14 food items evaluated evoked NV sensation in controls.
With all five cooking methods, a majority in HG arm expressed a NV response suggesting that the thought of eating cooked food was problematic.
None of the five cooking methods evoked NV sensation in controls. There was a confluence of findings that fruity lemon, banana and coconut smells were better tolerated and fruits like apples, watermelon, oranges and bananas least likely to provoke NV sensations when their eating was contemplated.
Food texture, cooking method and food item in terms of tolerance or preference were likely influenced by culinary heritage. However, preference for and tolerance to fresh fruits are quite likely to cut across the ethno-cultural and culinary boundaries.
The fruits selected for our questionnaire are widely consumed. We believe our finding that generally favored fresh fruits in HG could be generalizable. In pregnant women in Tanzania, fruits like mangos and oranges are craved and rice and fish avoided usually for no particular reason Our data for HG women finds oranges to be well tolerated and rice and fish amongst the worst tolerated reflecting a degree of symmetry with the Tanzanian data.
Increasing severity of nausea was also associated with decreasing prudent diet score from before to early pregnancy, such that women with severe nausea had prudent diet scores 0. This original study provided cross sectional data on the association of taste and smell defects in HG compared to controls. The selection of smells for our test panel of 16 is eclectic but commonly encountered in our population. This smells panel may restrict generalizability to other HG populations. Select personalised content.
Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Hyperosmia is an increased sensitivity to smell, and it is often accompanied by unpleasant symptoms. It may occur intermittently, particularly when it happens in association with certain medical conditions, such as migraine or upper respiratory infections.
Less often, hyperosmia can also be genetic, usually manifesting as persistently heightened smell sensitivity. But if the symptoms are becoming bothersome for you, there are some treatments and coping strategies you can adopt to alleviate the negative effects. Interestingly, with hyperosmia, your sense of smell may be intensified for some odors but less sensitive to others. You can have a disagreeable reaction, a neutral response, or you may even enjoy your amplified sense of smell.
With hyperosmia, you are likely to have all three of the following types of reactions at one point. Hyperosmia may make certain smells particularly distasteful. You can feel nauseated or disgusted, and the odors can even trigger migraines or allergies.
There is a strong relationship between hyperosmia and osmophobia aversion to certain smells. Either of these conditions can lead to the other.
Despite the name, osmophobia is not necessarily a fear of bad smells. Instead, it is usually an extreme aversion and disgust. In some cases, osmophobia can progress to produce a fear of certain offending smells if you become anxious about the effects that certain odors may have on you.
The increased odor sensitivity of hyperosmia is not always negative. Hyperosmia allows you to detect and distinguish smells that do not necessarily provoke a disagreeable reaction, particularly if your hyperosmia is due to a genetic predisposition rather than a medical condition. If you have had hyperosmia since you were born, you might not even realize that you have the condition because your acute sense of smell feels normal for you.
Or you may be able to identify the difference between various smells with greater accuracy than most people you know. Some practical advantages of hyperosmia include detecting the location of a dangerous smell, like smoke or a chemical leak, or noticing that food is rotting.
On the other hand, it has been noted that heightened smell sensitivity can be associated with obesity. This is likely because your appetite and enjoyment of food rely not only on taste, but on smell as well. If you have noticed that food tends to smell more appetizing to you than to other people, you should discuss this with your healthcare provider if you are also overweight because it could affect your long-term health.
Some people naturally have a heightened sensitivity to smell all the time. This is believed to be genetic, and it has been linked with the SCN9A gene, which codes for sodium channels a component of nerve cells in the body.
This may not be the only gene associated with hyperosmia, however, and the condition could be related to several genes. You may also have episodes of hyperosmia at certain times, such as during pregnancy or when your allergies are acting up.
Some medical conditions can make you develop lasting hyperosmia, either suddenly or gradually. Several conditions are often characterized by hyperosmia and osmophobia. These conditions are typically episodic, like epilepsy, migraine, and allergies. Other conditions, such as toxin exposure, are not common and may be difficult to pinpoint.
Pregnancy : An increased sensitivity to smells is commonly reported in the first and second trimester of pregnancy. Hyperosmia can trigger nausea and vomiting, and it has been associated with hyperemesis gravidarum excessive vomiting during pregnancy typically requiring medical treatment and intravenous or IV fluids. Migraines : Heightened sensitivity as well as repulsion by certain odors is very common in the pre-migraine premonitory stage, as well as during the peak of a migraine.
This tends to diminish after a migraine subsides, but people with recurrent migraines tend to have increased sensitivity to smells even during migraine-free times. Allergies : Nasal congestion often occurs with allergies that affect the upper respiratory system. This can interfere with the detection of smell. Ironically, allergies are also associated with hyperosmia during as well as in between allergy attacks.
This is thought to be related to alterations in superficial nerve sensors in nasal passageways. Upper respiratory infection : A sinus infection can give you a stuffy nose.
While your smell detection can be obscured, you can develop hyperosmia to some smells, too. Epilepsy : An exaggerated sense of smell can occur as a pre-seizure aura. In rare instances, hyperosmia can also be present during or after a seizure. If the odor is not present at all, you may not necessarily be experiencing true hyperosmia, but your symptoms may be described this way. Toxin exposure : There are numerous reports of hyperosmia beginning after exposure to toxins such as lead or mercury.
Sometimes, this effect becomes obvious after several people who were exposed to the same chemical are diagnosed with similar effects. You could be exposed to neurotoxic chemicals in an industrial setting or through the use of medications or cosmetics.
An alteration in smell sensation is not the predominant or most common symptom of any of these conditions, but hyperosmia has been reported frequently enough that it is among the well-recognized effects. While hyposmia is usually the cause of decreased appetite and weight loss, hyperosmia often accompanies the hyposmia. This is because there is an alteration of the whole olfactory smelling system, not just a decrease in function. Furthermore, it is usually the unpleasant smells that are most noticeable, although this could be simply because people are more likely to notice and react to unpleasant smells than to pleasant smells.
Odor detection and identification are controlled by the olfactory nerve , also described as cranial nerve one or the first cranial nerve.