Article By: British Airways
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Flying affects your body more than you would expect. From your taste to your brain signals, things are different in a pressurised cabin.
British Airways explains just how things change up in the air.
Firstly, most aircraft cruise at an altitude of between 30 000 and 40 000 feet. Humans cannot survive at these altitudes unless the supply of oxygen is increased. The oxygen levels onboard are raised by increasing the air pressure inside the cabin.
As the aircraft climbs to cruising level, the pressure inside the aircraft is adjusted to a ‘cabin altitiude’, usually equivalent to a height of 5 000 – 8 000 feet. So although you may be flying at 35 000 feet, the cabin is pressurised to just 8 000 feet.
This is how that pressure affects you...
Environmental stressors
During a flight, the body is subjected to a number of environmental stressors, all of which can affect our ability to taste. These include:
Reduced oxygen levels
During flight oxygen levels are reduced. Cabin pressurisation helps to restore oxygen, but levels remain lower than those on the ground.
Atmospheric pressure changes
The rapid changes in pressure during ascent and descent can affect different parts of the body where gases become trapped. During flight sometimes people complain of feeling bloated, this too can be as a result of the cabin pressure.
Low humidity
Reduced moisture levels can make the skin feel dry and may also dry the lips, mouth and nasal passages. Dehydration can be a problem, particularly for people consuming alcohol.
Noise and vibration
Some people suffer from unequal pressure in their ears, particularly during take-off and landing which can cause discomfort during a flight. When flying there is often also some cabin noise caused by the sound of the engines, air conditioning systems and of course other passengers. Some people also put headphones on to watch films, which can change the atmosphere again. Vibrations caused by movement in the aircraft and seat movement can also affect the way we feel.
Aircraft motion
During air travel the body is exposed to various different forces, especially when the aircraft is turning, climbing or descending. These manoeuvres may lead to a ‘mismatch’ in the signals that the brain is receiving from the eyes and the balance organs in the ears, which then triggers motion sickness in some people.
Cabin air conditioning
At cruising altitude, the external air temperature is around minus 50°c and the air contains virtually no moisture. The cabin air conditioning systems must meet regulatory standards to provide an adequate oxygen supply, remove carbon and odours and regulate the temperature.
In modern aircraft up to 50% of the air is recycled. After leaving the cabin some of the air is passed through -efficiency filters, which remove particles such as dust, bacteria and viruses before being mixed with air drawn in from outside. Recycling air helps to improve comfort by retaining water vapour and helping increase humidity levels. Studies show that the quality of air in aircraft cabins is similar to that of offices or homes.
As well as the scientific effects on the body, Heston Blumenthal recently also started to investigate the effects of music, light and temperature on how customers feel about their food. British Airways teams work hard behind the scenes to create the perfect ambience for working, resting, sleeping and eating.
Time zones - night and day
Deep in the brain resides the circadian clock, a 24-hour master clock governing every aspect of the human body's functioning. It synchronises all the internal systems - from sleep and wake cycle and levels of alertness to mood and digestion - so they function smoothly with each other and with the external world.
Light is one of the primary cues that the clock uses to maintain this link with the outside world. Flying across time zones puts the body into new patterns of light and activity more quickly than the body clock can adjust to it. Confusing the clock can affect appetite, mood and digestion.
How does this affect your taste?
Various factors, such as the cabin pressure and aircraft noise, affect your senses of smell and taste.
Your sensitivity to sweet and salty tastes decreases significantly, which could make food taste bland. Since your sense of smell has also decreased, food tastes even more bland.
This is why careful planning goes into airline menus. British Airways is about to launch its new First Class menu for flights from Cape Town (October 1) which will hopefully delight passengers.
Emotional Stressors
British Airways recognises the impact these factors can have on a journey, and food menus are planned to take them in to account as far as possible. As well as the environmental stressors, there are also personal and emotional stressors to consider:
- Is it a first flight or does flying make the individual feel uncomfortable, nervous or anxious?
- Is the person travelling alone or do they have several young children to keep entertained?
- Why is the customer travelling? Are they going on holiday, are they flying for work or are they on their way to visit a sick relative?
- What is the general mood? Is it summer or rainy and cold outside? Has Britain just won the World Cup?
These are just a few of the questions British Airways customer experience and cabin crew teams have to ask themselves when they plan the service routines on an aircraft. The most important thing is to ensure that every single individual feels well looked after on their journey.
(Edited by Megan Ellis)
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