Objective: Recent longitudinal studies suggest that olfactory impairments can develop at early stage in Parkinson’s disease (PD). Estimation of olfactory function is noninvasive examination method, but it doesn’t often use in clinical practice and in epidemiologic researches.

Background: The purpose of this study was to investigate a value of olfactory estimation as auxiliary method in diagnostic of PD, and to identify specific odours, which can be used for shrinking examination time.

Methods: Olfactory function was estimated at 66 patients with PD (37 men and 29 women, middle age made up 54,3+-5,7) from Neurology Department of Tashkent Medical Academy and Republic Clinical Hospital No.1 and 66 healthy volunteers. All patients and volunteers underwent examination including olfactory test with 6 different odours: almond oil, rose water, mint oil, lavender oil, valeric oil and coffee.

Results: Normal olfactory function (identification of all 6 odours) was observed among patients with PD significantly less as compared with control group (16,8% and 91,9% respectively). Almost all patients with PD had olfactory dysfunction. On the average, patients with PD determinated just 2 flavours correctly, in contrast, healthy volunteers identified all 6 odours. Results demonstrated that 68% patients with PD had complaints on hyposmia before this examination, 27% patients considered that they had not problem with smell. However, 5% patients noted hyperosmia, which did not confirm by test. Furthermore, severity, duration of PD correlated with olfactory impairments – patients with more severe and longitudinal form of PD could not determinate even one flavor. Nevertheless, long-term ailing more young patients with slowly progressive course had non-significant olfactory loss. The most important difference in identification of odours was found out between patients with PD and healthy people for coffee, mint and almond oil.

Conclusions: Research of olfactory function is useful auxiliary method of diagnostic in PD. The assessment of olfactory functions must be on the prominent place in the diagnosis of PD. Using only 6 flavour – almond oil, rose water, mint oil, lavender oil, valeric oil and coffee – allowed us to differentiate patients with PD from healthy volunteers. If we examine olfactory function at all patients we will identify PD at early stage. Therefore we can improve patients’ quality of life with well-timed treatment at early stage.

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MDS Abstracts - https://www.mdsabstracts.org/abstract/olfactory-loss-early-non-motor-symptom-in-parkinsons-disease/