Anosmia and hyposmia: what is the difference?

Both can make food seem less flavourful and can interfere with noticing smoke, gas, spoiled food, or personal odours. A person may move between partial and complete loss as nasal swelling changes or the smell system recovers.

Someone with hyposmia may detect coffee or perfume only at close range, or need stronger aromas than before. With anosmia, those odours are not perceived. Distorted smell is different again: an odour is detected but smells unlike it used to.

Colds, allergies, sinus inflammation, nasal growths, viral infections, head injury, some medicines, and disorders affecting nerves can alter smell. The pattern, onset, nasal symptoms, and associated neurological signs help a clinician narrow the cause.

Note whether the change began suddenly or gradually, affects all odours, and accompanies congestion, allergy symptoms, infection, medicine changes, or injury. Avoid repeatedly testing with irritants such as bleach, ammonia, or concentrated oils because they can harm the nose.

Check that smoke and gas alarms work, date opened food, and seek help checking possible leaks. Treatment depends on the cause; nasal treatment may help an inflammatory blockage, while structured smell training may be considered for some persistent losses.

Seek urgent care when smell loss follows a significant head injury or occurs with facial drooping, one-sided weakness, speech trouble, confusion, or a sudden severe headache. These associated symptoms matter more for urgency than whether the loss is partial or complete.

Arrange a non-emergency visit if the change persists, worsens, is confined to one nostril, or occurs with repeated nosebleeds, a nasal mass, or unexplained weight loss. A clinician may inspect the nose and decide whether further smell, allergy, imaging, or nerve assessment is appropriate.

Ask whether your pattern fits conductive blockage or an injury to smell pathways, which medicines should be reviewed, and whether smell training is suitable. Explain how the problem affects eating, cooking, work, and household safety.