Individuals who have been infected with SARS-CoV-2 remain with lowered taste and smell sensory-processing sensitivity: A case study

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2024-03-04 DOI:10.1111/joss.12902

Betsy Gois Santos, Valéria Paula Rodrigues Minim, Tarcísio Lima Filho, Suzana Maria Della Lucia

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引用次数: 0

Abstract

This research aimed to investigate the occurrence and prevalence of possible changes in the sensory perception of individuals who presented total or partial loss of smell or taste when infected by SARS-CoV-2, comparing the results with those of individuals who were not diagnosed with the disease and did not show typical symptoms of the infection. One hundred volunteers were recruited, of whom 50 were from the group of people who had COVID-19 and had signs of smell or taste dysfunction (COVID group), and 50 were from the group of people who did not have the disease and did not show symptoms of the disease (Control group). Gustatory tests were performed to evaluate four primary tastes: sweet, salty, sour, and bitter, and olfactory tests were performed to assess odors: coffee, pineapple, lime, and cinnamon. To determine the detection and recognition thresholds, three-alternative forced-choice sessions of tastes and odors were carried out, and intensity scales were used to verify the sensory perception of the participants. Significant differences were confirmed between the groups (Control and COVID) for the detection and recognition thresholds for all tastes and odors. Sour taste was significantly affected in terms of detection and recognition, suggesting that COVID group shows lower sensitivity concerning this taste. Pineapple odor was the most difficult of being recognized by COVID group. The intensity attributed to the stimuli by the COVID group were lower than those of the Control group and differed statistically at the highest concentrations. Data show that individuals in COVID group remained with gustatory and olfactory alterations in sensitivity, detection, and recognition capacity.

Practical Applications

This research demonstrated the prevalence of symptoms of sensory-processing disorders related to gustatory and/or olfactory functions in individuals who tested positive for COVID-19, even after been cured of the infection. They had sensory alterations in terms of detection and recognition capacity, as well as sensitivity. In practice, several factors associated with quality of life are impaired due to sensory-processing disorders, such as food, personal hygiene, safety, and physical or mental illnesses, which lead to a necessity of monitor these individuals as these factors are related to public health.

查看原文本刊更多论文

感染了 SARS-CoV-2 的人对味觉和嗅觉的感觉处理敏感度仍然较低：病例研究

本研究旨在调查感染 SARS-CoV-2 病毒后出现嗅觉或味觉完全或部分丧失的人的感官可能发生的变化及其发生率，并将结果与未确诊感染该疾病且未表现出典型感染症状的人进行比较。研究人员招募了 100 名志愿者，其中 50 人来自感染 COVID-19 并出现嗅觉或味觉功能障碍症状的人群（COVID 组），另外 50 人来自未感染该疾病且未出现该疾病症状的人群（对照组）。味觉测试用于评估四种主要味道：甜、咸、酸和苦，嗅觉测试用于评估气味：咖啡、菠萝、青柠和肉桂。为了确定检测阈值和识别阈值，对味道和气味进行了三选一的强迫选择，并使用强度量表来验证参与者的感官知觉。结果表明，对照组和 COVID 组在所有味道和气味的检测和识别阈值上都存在显著差异。酸味在检测和识别方面受到明显影响，这表明 COVID 组对这种味道的敏感度较低。菠萝气味最难被 COVID 组识别。COVID 组的刺激强度低于对照组，并且在最高浓度时存在统计学差异。数据显示，COVID 组的个体在灵敏度、检测和识别能力方面仍然存在味觉和嗅觉改变。实际应用这项研究表明，在 COVID-19 检测呈阳性的人群中，即使在感染痊愈后，仍普遍存在与味觉和/或嗅觉功能相关的感觉处理失调症状。他们在检测和识别能力以及灵敏度方面都出现了感官改变。在实践中，与生活质量相关的几个因素都会因感觉处理失调而受到影响，如食物、个人卫生、安全、身体或精神疾病等，因此有必要对这些人进行监测，因为这些因素与公共卫生有关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.