Title of article :
Olfactory Stimulation with Japanese Soy Sauce Improves Upper Limb Performance
Author/Authors :
Kaba, Hideto Department of Physiology - Kochi Medical School - Kochi University - Nankoku - Kochi , Japan , Yano , Yutaka Department of Physiology - Kochi Medical School - Kochi University - Nankoku - Kochi , Japan , Murata, Yoshihiro Department of Physiology - Kochi Medical School - Kochi University - Nankoku - Kochi , Japan , Taniguchi, Mutsuo Department of Physiology - Kochi Medical School - Kochi University - Nankoku - Kochi , Japan , Okutani, Fumino Department of Physiology - Kochi Medical School - Kochi University - Nankoku - Kochi , Japan , Yamaguchi, Masahiro Department of Physiology - Kochi Medical School - Kochi University - Nankoku - Kochi , Japan
Abstract :
Wehaveobservedchangesinbodyreactionsduringcooking,whichisoneofthetreatmentmodalitiesusedin
occupationaltherapy.Theperceptionoffood-relatedodorsduringcookingmayhavebehavioraleffectsonhumanactivities
throughtheactivationofappetitivemotivation.Objectives. Weinvestigatedwhetherodorcomponentscontainedinseasonings
couldfacilitatethehumanmotorsystemandthespecificityofthiseffect.Methods. Thesubjectswere72healthyadults,
randomlyassignedtoawaterexposuregroup,aphenylethylalcohol(PEA,pleasantrose-likeodor)exposuregroup,anda
Japanesesoysauce(KoikuchiShoyu)exposuregroup(n=24each).Thesubjects’olfactorysensewasstimulatedbytheirsniffing
ofthreedifferenttesttubescontaining5mlofwater,PEA,orJapanesesoysaucefor20secwhiletheywereseated.Themodified
FunctionalReachTest(mFRT),whichmimicsafunctionalactivitythatisrequiredindailylivingandassessesareliablemeasure
ofsittingbalance,wasperformedpriortoandimmediatelyafterthesniffing.Results. Sniffingthesoysauceincreasedthesubjects’
mFRTscores.Thisfacilitationeffectwasodorant-specificandwasabsentwhenthesubjectswerepresentedwithwaterorPEA.
Conclusions. Cookinginterventionsareaimedatimprovingtool-handlingskillssuchasusingknivesandchopsticks.Theresults
indicatethattreatmentinterventionsusingodorsofseasoningswouldbeeffectiveforimprovingsubjects’physicalfunctions.
Keywords :
Olfactory Stimulation , Japanese Soy Sauce Improves , Upper Limb Performance , CNS , ADLs , mFRT
Journal title :
Occupational Therapy International
