Chemical Senses最新文献_第9页

Mice learn to identify and discriminate sugar solutions based on odor cues. 小鼠学会根据气味线索识别和区分糖溶液。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae024

John I Glendinning, Alix Archambeau, Catherine Conlin, Zoee Drimmer, Gabriel Griffith, Rayna Isber, Kayla Koffler, Gabriella Ortiz, Anisha Prakash, Catherine Sollitto, Harini Srinivasan

{"title":"Mice learn to identify and discriminate sugar solutions based on odor cues.","authors":"John I Glendinning, Alix Archambeau, Catherine Conlin, Zoee Drimmer, Gabriel Griffith, Rayna Isber, Kayla Koffler, Gabriella Ortiz, Anisha Prakash, Catherine Sollitto, Harini Srinivasan","doi":"10.1093/chemse/bjae024","DOIUrl":"10.1093/chemse/bjae024","url":null,"abstract":"This study examined how olfaction impacts ingestive responses of mice to sugar solutions. Experiment 1 asked whether naïve C57BL/6 (B6) mice could identify 1 M glucose, fructose, or sucrose solutions based on odor cues, during a 30-min 2-bottle acceptability test. We tested mice both before and after they were rendered anosmic with ZnSO4 treatment. We used 2 indirect measures of odor-mediated response: number of trials initiated and latency to initiate licking. Before ZnSO4 treatment, the mice learned how to identify 1 M glucose and fructose (but not sucrose) solutions based on odor cues. ZnSO4 treatment eliminated their ability to identify the glucose and fructose solutions. Experiment 2 asked whether 2 d of exposure to a 1 M glucose, fructose, or sucrose solution improved the identification of the same sugar solution. Following exposure, the B6 mice identified all 3 sugar solutions based on odor cues. Experiment 3 asked whether T1R3 knockout mice (i.e. mice lacking the T1R3 subunit of the T1R2 + R3 sweet taste receptor) could learn to discriminate 0.44 M glucose and fructose solutions based on odor cues. All mice were subjected to a 1-h preference test, both before and after exposure to the 0.44 M glucose and fructose solutions. During exposure, the experimental mice received ZnSO4 treatment, whereas the control mice received saline treatment. Before exposure, neither type of mouse preferred the glucose solution. After exposure, the control mice preferred the glucose solution, whereas the experimental mice did not. Our results reveal that mice can learn to use odor cues to identify and discriminate between sugar solutions.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141185676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Oral stimulation with glucose and fructose, but not sucrose, accelerates gastric emptying in humans. 口服葡萄糖和果糖（而非蔗糖）会加速人体胃排空。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae028

Masako Kanda, Hideaki Kashima, Akira Miura, Yoshiyuki Fukuba, Makoto Takahashi, Masako Yamaoka Endo

{"title":"Oral stimulation with glucose and fructose, but not sucrose, accelerates gastric emptying in humans.","authors":"Masako Kanda, Hideaki Kashima, Akira Miura, Yoshiyuki Fukuba, Makoto Takahashi, Masako Yamaoka Endo","doi":"10.1093/chemse/bjae028","DOIUrl":"10.1093/chemse/bjae028","url":null,"abstract":"Postprandial regulation of the gastric emptying (GE) rate plays an important role in food intake. Although oral sweetening with glucose may accelerate GE, the effects of different sweetness intensities of glucose (10% and 20%, w/v) and other energy sweeteners (e.g. fructose and sucrose) remain uncertain. The purpose of this study was to determine the effects of different glucose concentrations (Experiment 1) and different sugars with the same sweet taste intensity (Experiment 2) on postprandial GE. In both experiments, after ingesting a 200 kcal carbohydrate solution containing 50 g of maltodextrin, participants repeatedly sipped, but did not swallow, one of three (water, 10% and 20%, w/v glucose) or four (water and equally sweet 20%, w/v glucose, 12%, w/v fructose, and 14%, w/v sucrose) solutions for 1 min every 5 min over a 30 min period. GE was evaluated by measuring the temporal change in the cross-sectional area of the gastric antrum using ultrasound. In Experiment 1, oral stimulation with 20% (w/v) glucose resulted in greater GE than the control stimulus (i.e. water), but the effect of stimulation with 10% (w/v) glucose on GE was not different from that of the control stimulus. In Experiment 2, stimulation with 20% (w/v) glucose or 12% (w/v) fructose resulted in greater GE than the control stimulus. However, the effect of stimulation with 14% (w/v) sucrose on GE did not differ from that of the control stimulus. Consequently, oral stimulation with glucose or fructose solutions of moderate to high sweetness following a meal facilitates postprandial GE.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141757378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Olfactory function is reduced in a subset of former elite American football players with traumatic encephalopathy syndrome. 患有创伤性脑病综合征的前美国橄榄球精英运动员的嗅觉功能下降。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae043

Ben J Braunecker, Jenna R Groh, Charles H Adler, Michael L Alosco, David W Dodick, Yorghos Tripodis, Laura J Balcer, Charles Bernick, Sarah J Banks, William B Barr, Jennifer V Wethe, Joseph N Palmisano, Brett Martin, Kaitlin Hartlage, Robert C Cantu, Yonas E Geda, Douglas I Katz, Jesse Mez, Jeffery L Cummings, Martha E Shenton, Eric M Reiman, Robert A Stern

{"title":"Olfactory function is reduced in a subset of former elite American football players with traumatic encephalopathy syndrome.","authors":"Ben J Braunecker, Jenna R Groh, Charles H Adler, Michael L Alosco, David W Dodick, Yorghos Tripodis, Laura J Balcer, Charles Bernick, Sarah J Banks, William B Barr, Jennifer V Wethe, Joseph N Palmisano, Brett Martin, Kaitlin Hartlage, Robert C Cantu, Yonas E Geda, Douglas I Katz, Jesse Mez, Jeffery L Cummings, Martha E Shenton, Eric M Reiman, Robert A Stern","doi":"10.1093/chemse/bjae043","DOIUrl":"10.1093/chemse/bjae043","url":null,"abstract":"Former American football players are at risk for developing traumatic encephalopathy syndrome (TES), the clinical disorder associated with neuropathologically diagnosed chronic traumatic encephalopathy (CTE). The objective of this study was to determine whether hyposmia is present in traumatic encephalopathy syndrome. The study included 119 former professional American football players, 60 former college football players, and 58 same-age asymptomatic unexposed men from the DIAGNOSE CTE Research Project. All subjects included in the analysis had completed the Brief Smell Identification Test (B-SIT). Traumatic encephalopathy syndrome and the level of CTE certainty were diagnosed using the 2021 NINDS consensus diagnostic criteria. TES is categorized antemortem by provisional levels of increasing CTE certainty: Suggestive, Possible, and Probable. Former players who had traumatic encephalopathy syndrome and Probable CTE had lower B-SIT scores than those with TES and Suggestive CTE. Hyposmia was more likely in the former players with TES who were either CTE Possible or Probable than in those who did not have TES or had TES but were less likely to have CTE, or CTE Suggestive. There was no difference in B-SIT scores between all former players versus unexposed men nor overall between the football players with and without TES. We conclude that lower B-SIT scores may be a clinical biomarker for underlying CTE in former American football players.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142805794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ribonucleotides differentially modulate oral glutamate detection thresholds. 核糖核苷酸以不同方式调节口腔谷氨酸检测阈值

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjad049

Nicholas J Amado, Emily C Hanselman, Caroline P Harmon, Daiyong Deng, Suzanne M Alarcon, Ashley A Sharples, Paul A S Breslin

{"title":"Ribonucleotides differentially modulate oral glutamate detection thresholds.","authors":"Nicholas J Amado, Emily C Hanselman, Caroline P Harmon, Daiyong Deng, Suzanne M Alarcon, Ashley A Sharples, Paul A S Breslin","doi":"10.1093/chemse/bjad049","DOIUrl":"10.1093/chemse/bjad049","url":null,"abstract":"The savory or umami taste of the amino acid glutamate is synergistically enhanced by the addition of the purines inosine 5'-monophosphate (IMP) and guanosine 5'-monophosphate (GMP) disodium salt. We hypothesized that the addition of purinergic ribonucleotides, along with the pyrimidine ribonucleotides, would decrease the absolute detection threshold of (increase sensitivity to) l-glutamic acid potassium salt (MPG). To test this, we measured both the absolute detection threshold of MPG alone and with a background level (3 mM) of 5 different 5'-ribonucleotides. The addition of the 3 purines IMP, GMP, and adenosine 5'-monophosphate (AMP) lowered the MPG threshold in all participants (P < 0.001), indicating they are positive modulators or enhancers of glutamate taste. The average detection threshold of MPG was 2.08 mM, and with the addition of IMP, the threshold was decreased by approximately 1.5 orders of magnitude to 0.046 mM. In contrast to the purines, the pyrimidines uridine 5'-monophosphate (UMP) and cytidine 5'-monophosphate (CMP) yielded different results. CMP reliably raised glutamate thresholds in 10 of 17 subjects, suggesting it is a negative modulator or diminisher of glutamate taste for them. The rank order of effects on increasing sensitivity to glutamate was IMP > GMP> AMP >> UMP// CMP. These data confirm that ribonucleotides are modulators of glutamate taste, with purines enhancing sensitivity and pyrimidines displaying variable and even negative modulatory effects. Our ability to detect the co-occurrence of glutamate and purines is meaningful as both are relatively high in evolutionarily important sources of nutrition, such as insects and fermented foods.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10824162/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139402068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Diagnosed and subjectively perceived long-term effects of COVID-19 infection on olfactory function assessed by supervised machine learning. 通过监督机器学习评估 COVID-19 感染对嗅觉功能的诊断和主观感受的长期影响。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjad051

Jörn Lötsch, Oskar Brosig, Jana Slobodova, Dario Kringel, Antje Haehner, Thomas Hummel

{"title":"Diagnosed and subjectively perceived long-term effects of COVID-19 infection on olfactory function assessed by supervised machine learning.","authors":"Jörn Lötsch, Oskar Brosig, Jana Slobodova, Dario Kringel, Antje Haehner, Thomas Hummel","doi":"10.1093/chemse/bjad051","DOIUrl":"10.1093/chemse/bjad051","url":null,"abstract":"Loss of olfactory function is a typical acute coronavirus disease 2019 (COVID-19) symptom, at least in early variants of SARS-CoV2. The time that has elapsed since the emergence of COVID-19 now allows for assessing the long-term prognosis of its olfactory impact. Participants (n = 722) of whom n = 464 reported having had COVID-19 dating back with a mode of 174 days were approached in a museum as a relatively unbiased environment. Olfactory function was diagnosed by assessing odor threshold and odor identification performance. Subjects also rated their actual olfactory function on an 11-point numerical scale [0,…10]. Neither the frequency of olfactory diagnostic categories nor olfactory test scores showed any COVID-19-related effects. Olfactory diagnostic categories (anosmia, hyposmia, or normosmia) were similarly distributed among former patients and controls (0.86%, 18.97%, and 80.17% for former patients and 1.17%, 17.51%, and 81.32% for controls). Former COVID-19 patients, however, showed differences in their subjective perception of their own olfactory function. The impact of this effect was substantial enough that supervised machine learning algorithms detected past COVID-19 infections in new subjects, based on reduced self-awareness of olfactory performance and parosmia, while the diagnosed olfactory function did not contribute any relevant information in this context. Based on diagnosed olfactory function, results suggest a positive prognosis for COVID-19-related olfactory loss in the long term. Traces of former infection are found in self-perceptions of olfaction, highlighting the importance of investigating the long-term effects of COVID-19 using reliable and validated diagnostic measures in olfactory testing.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139428432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Correction to: Novel gurmarin-like peptides from Gymnema sylvestre and their interactions with the sweet taste receptor T1R2/T1R3. 更正：刺五加中的新型香豆素样肽及其与甜味受体 T1R2/T1R3 的相互作用。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae026

引用次数: 0

The role of TRPA1 and TRPV1 in the perception of astringency. TRPA1 和 TRPV1 在涩味感知中的作用。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae031

Min Sung Kim, Christopher T Simons

{"title":"The role of TRPA1 and TRPV1 in the perception of astringency.","authors":"Min Sung Kim, Christopher T Simons","doi":"10.1093/chemse/bjae031","DOIUrl":"10.1093/chemse/bjae031","url":null,"abstract":"Astringency, commonly described as a drying, roughening, and/or puckering sensation associated with polyphenol-rich foods affects their palatability. While the compounds eliciting astringency are known, its mechanism of action is debated. This study investigated the role of transient receptor potential (TRP) channels A1 and V1 in astringency perception. If TRP A1 or V1 have a functional role in astringency perception, then desensitizing these receptors should decrease perceived astringency. Thirty-seven panelists underwent unilateral lingual desensitization of TRP A1 and V1 channels using mustard oil and capsaicin, respectively. Panelists then evaluated four astringent stimuli: epicatechin (EC), epigallocatechin gallate (EGCG), tannic acid (TA), and potassium alum (Alum), via 2-AFC and intensity ratings. When TRPA1 receptors were desensitized on one half of the tongue via mustard oil, no significant differences were observed between the treated and untreated sides for both 2-AFC and intensity ratings. Similarly, when TRPV1 receptors were desensitized on one half of the tongue via capsaicin, no significant differences were observed between the treated and untreated sides for both 2-AFC and intensity ratings. These findings challenge the notion that TRP channels play a pivotal role in astringency perception.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142119112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Taste of common prebiotic oligosaccharides: impact of molecular structure. 常见益生元低聚糖的味道：分子结构的影响

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae023

Laura E Martin, Michael H Penner, Juyun Lim

{"title":"Taste of common prebiotic oligosaccharides: impact of molecular structure.","authors":"Laura E Martin, Michael H Penner, Juyun Lim","doi":"10.1093/chemse/bjae023","DOIUrl":"10.1093/chemse/bjae023","url":null,"abstract":"Prebiotic oligosaccharides are naturally occurring nondigestible carbohydrates with demonstrated health benefits. They are also a chemically diverse class of nutrients, offering an opportunity to investigate the impact of molecular structure on oligosaccharide taste perception. Accordingly, a relevant question is whether these compounds are detected by the human gustatory system, and if so, whether they elicit sweet or \"starchy\" taste. Here, in 3 psychophysical experiments, we investigated the taste perception of 3 commercially popular prebiotics [fructooligosaccharides (FOS), galactooligosaccharides (GOS), xylooligosaccharides (XOS)] in highly pure form. Each of these classes of prebiotics differs in the type of glycosyl residue, and position and type of bond between those residues. In experiments I and II, participants were asked to discriminate a total of 9 stimuli [FOS, GOS, XOS; degree of polymerization (DP) of 2, 3, 4] prepared at 75 mM in the presence and absence of lactisole, a sweet receptor antagonist. We found that all 9 compounds were detectable (P < 0.05). We also found that GOS and XOS DP 4 were discriminable even with lactisole, suggesting that their detection was not via the canonical sweet receptor. Accordingly, in experiment III, the taste of GOS and XOS DP 4 were directly compared with that of MOS (maltooligosaccharides) DP 4-6, which has been reported to elicit \"starchy\" taste. We found that GOS and MOS were perceived similarly although narrowly discriminable, while XOS was easily discriminable from both GOS and MOS. The current findings suggest that the molecular structure of oligosaccharides impacts their taste perception in humans.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12097989/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141185723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of genetics on odor perception: Can a quick smell test effectively screen everyone? 遗传对气味感知的影响：快速嗅觉测试能有效筛查每个人吗？

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae025

Stephanie R Hunter, Cailu Lin, Ha Nguyen, Mackenzie E Hannum, Katherine Bell, Amy Huang, Paule V Joseph, Valentina Parma, Pamela H Dalton, Danielle R Reed

{"title":"Effects of genetics on odor perception: Can a quick smell test effectively screen everyone?","authors":"Stephanie R Hunter, Cailu Lin, Ha Nguyen, Mackenzie E Hannum, Katherine Bell, Amy Huang, Paule V Joseph, Valentina Parma, Pamela H Dalton, Danielle R Reed","doi":"10.1093/chemse/bjae025","DOIUrl":"10.1093/chemse/bjae025","url":null,"abstract":"SCENTinel, a rapid smell test designed to screen for olfactory disorders, including anosmia (no ability to smell an odor) and parosmia (distorted sense of smell), measures 4 components of olfactory function: detection, intensity, identification, and pleasantness. Each test card contains one of 9 odorant mixtures. Some people born with genetic insensitivities to specific odorants (i.e. specific anosmia) may fail the test if they cannot smell an odorant but otherwise have a normal sense of smell. However, using odorant mixtures has largely been found to prevent this from happening. To better understand whether genetic differences affect SCENTinel test results, we asked genetically informative adult participants (twins or triplets, N = 630; singletons, N = 370) to complete the SCENTinel test. A subset of twins (n = 304) also provided a saliva sample for genotyping. We examined data for differences between the 9 possible SCENTinel odors; effects of age, sex, and race on SCENTinel performance, test-retest variability; and heritability using both structured equation modeling and SNP-based statistical methods. None of these strategies provided evidence for specific anosmia for any of the odors, but ratings of pleasantness were, in part, genetically determined (h2 = 0.40) and were nominally associated with alleles of odorant receptors (e.g. OR2T33 and OR1G1; P < 0.001). These results provide evidence that using odorant mixtures protected against effects of specific anosmia for ratings of intensity but that ratings of pleasantness showed effects of inheritance, possibly informed by olfactory receptor genotypes.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11519045/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141320652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Taste loss as a distinct symptom of COVID-19: a systematic review and meta-analysis 作为 COVID-19 明显症状的味觉丧失：系统回顾和荟萃分析

IF 3.5 4区心理学

Chemical Senses Pub Date : 2023-12-15 DOI: 10.1093/chemse/bjad043

Mackenzie E Hannum, Riley J Koch, Vicente A Ramirez, Sarah S Marks, Aurora K Toskala, Riley D Herriman, Cailu Lin, Paule V Joseph, Danielle R Reed

{"title":"Taste loss as a distinct symptom of COVID-19: a systematic review and meta-analysis","authors":"Mackenzie E Hannum, Riley J Koch, Vicente A Ramirez, Sarah S Marks, Aurora K Toskala, Riley D Herriman, Cailu Lin, Paule V Joseph, Danielle R Reed","doi":"10.1093/chemse/bjad043","DOIUrl":"https://doi.org/10.1093/chemse/bjad043","url":null,"abstract":"Chemosensory scientists have been skeptical that reports of COVID-19 taste loss are genuine, in part because before COVID-19 taste loss was rare and often confused with smell loss. Therefore, to establish the predicted prevalence rate of taste loss in COVID-19 patients, we conducted a systematic review and meta-analysis of 376 papers published in 2020–2021, with 235 meeting all inclusion criteria. Drawing on previous studies and guided by early meta-analyses, we explored how methodological differences (direct vs. self-report measures) may affect these estimates. We hypothesized that direct measures of taste are at least as sensitive as those obtained by self-report and that the preponderance of evidence confirms taste loss is a symptom of COVID-19. The meta-analysis showed that, among 138,015 COVID-19-positive patients, 36.62% reported taste dysfunction (95% confidence interval: 33.02%–40.39%), and the prevalence estimates were slightly but not significantly higher from studies using direct (n = 15) versus self-report (n = 220) methodologies (Q = 1.73, df = 1, P = 0.1889). Generally, males reported lower rates of taste loss than did females, and taste loss was highest among middle-aged adults. Thus, taste loss is likely a bona fide symptom of COVID-19, meriting further research into the most appropriate direct methods to measure it and its underlying mechanisms.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"1 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138692784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0