Changes in smell and taste perception related to COVID-19 infection: a case–control study

Cattaneo, Camilla; Pagliarini, E.; Mambrini, Sara Paola; Tortorici, Elena; Menè, Roberto; Torlasco, Camilla; Perger, Elisa; Parati, Gianfranco; Bertoli, Simona

doi:10.1038/s41598-022-11864-8

Cited by 16 publications

(14 citation statements)

References 57 publications

(58 reference statements)

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“…Alterations were found for all taste attributes (sweet, salty, sour, and bitter); however, during the post-acute phase of COVID-19, an altered ability to perceive sweet and bitter tastes, compared to salty and sour tastes, seemed to last [ 54 , 57 ]. This finding was confirmed by a more recent Italian study [ 58 ] that evaluated smell and taste functions in 61 hospitalized COVID-19 patients compared to a control group. Olfactory function was measured by a 12-item odour identification task.…”

Section: Variations In Eating Habits and Body Weight Due To Covid-19-...supporting

confidence: 72%

Eating Habits and Body Weight Changes Induced by Variation in Smell and Taste in Patients with Previous SARS-CoV-2 Infection

et al. 2022

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Olfactory and gustatory dysfunction are recognized as common symptoms in patients with COVID-19, with a prevalence ranging, respectively, between 41–61% and 38.2–49%. This review focused on relating the variations in dietary habits with the reduction/loss of smell and/or taste in patients who contracted the COVID-19 infection. Primarily, we reviewed the main pathological mechanisms involved in COVID 19-induced anosmia/dysosmia and ageusia/dysgeusia. Then, we explored and summarized the behavioural changes in food intake and body weight during the COVID-19 pandemic in relation to sensory impairment and the underlying mechanisms. Most studies on this topic argue that the altered chemosensory perception (taste and smell) mainly induces reduced appetite, leading to a faster fullness sensation during the consumption of a meal and, therefore, to a decrease in body weight. On the other hand, a reduced perception of the food’s sensory properties may trigger compensatory responses that lead some individuals to increase food intake with a different effect on body weight. Regarding body weight, most studies evaluated malnutrition in patients hospitalized for COVID-19; more studies are warranted to investigate nutritional status specifically in non-hospitalized patients with olfactory and gustatory dysfunctions caused by COVID-19 infection.

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Section: Variations In Eating Habits and Body Weight Due To Covid-19-...supporting

confidence: 72%

Eating Habits and Body Weight Changes Induced by Variation in Smell and Taste in Patients with Previous SARS-CoV-2 Infection

et al. 2022

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“…For example, it is known that taste cells and their signaling cascades are usually involved in auto- and hyper-immune diseases, over-expressing many genes associated with inflammation and innate immune response 35 . Moreover, in the past years, an activated inflammatory response has been correlated with impairments in taste perception in various chronic diseases, such as obesity 20 , 36 , diabetes 19 , 37 , and, more recently, the novel coronavirus infection 38 – 40 . Our results, which highlighted a reduced taste perception in children with food allergies, especially for bitter, sour, and salty tastes, support this assumption.…”

Section: Discussionmentioning

confidence: 99%

Alteration of taste perception, food neophobia and oral microbiota composition in children with food allergy

D’Auria¹,

Cattaneo²,

Panelli³

et al. 2023

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Currently, the mechanisms underlying sensory perception and sensory performance in children with food allergies are far from being understood. As well, only recently, single research afforded the oral host-commensal milieu, addressing oral microbial communities in children with peanut allergies. To bridge the current gaps in knowledge both in the sensory and microbial fields, a psychophysiological case–control study was performed in allergic children (n = 29) and a healthy sex-age-matched control group (n = 30). Taste perception, food neophobia, and liking were compared in allergic and non-allergic children. The same subjects were characterized for their oral microbiota composition by addressing saliva to assess whether specific profiles were associated with the loss of oral tolerance in children with food allergies. Our study evidenced an impaired ability to correctly identify taste qualities in the allergic group compared to controls. These results were also consistent with anatomical data related to the fungiform papillae on the tongue, which are lower in number in the allergic group. Furthermore, distinct oral microbial profiles were associated with allergic disease, with significant down-representations of the phylum Firmicutes and of the genera Veillonella spp., Streptococcus spp., Prevotella spp., and Neisseria spp. For the first time, this study emphasizes the link between sensory perception and food allergy, which is a novel and whole-organism view of this pathology. Our data indicated that an impaired taste perception, as regards both functionality and physiologically, was associated with food allergy, which marginally influences the food neophobia attitude. It is also accompanied by compositional shifts in oral microbiota, which is, in turn, another actor of this complex interplay and is deeply interconnected with mucosal immunity. This multidisciplinary research will likely open exciting new approaches to therapeutic interventions.

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“…In some cases, patients lose their sense of taste or smell. When treatments are not available, a small number of patients can develop severe complications, including severe shortness of breath, persistent pain in the chest, and even death [ 4 , 5 ]. The virus can spread quickly through mouth or nose droplets from coughing or sneezing.…”

Section: Introductionmentioning

confidence: 99%

Modeling the Spread of COVID-19 with the Control of Mixed Vaccine Types during the Pandemic in Thailand

et al. 2023

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COVID-19 is a respiratory disease that can spread rapidly. Controlling the spread through vaccination is one of the measures for activating immunization that helps to reduce the number of infected people. Different types of vaccines are effective in preventing and alleviating the symptoms of the disease in different ways. In this study, a mathematical model, SVIHR, was developed to assess the behavior of disease transmission in Thailand by considering the vaccine efficacy of different vaccine types and the vaccination rate. The equilibrium points were investigated and the basic reproduction number R0 was calculated using a next-generation matrix to determine the stability of the equilibrium. We found that the disease-free equilibrium point was asymptotically stable if, and only if, R0<1, and the endemic equilibrium was asymptotically stable if, and only if, R0>1. The simulation results and the estimation of the parameters applied to the actual data in Thailand are reported. The sensitivity of parameters related to the basic reproduction number was compared with estimates of the effectiveness of pandemic controls. The simulations of different vaccine efficacies for different vaccine types were compared and the average mixing of vaccine types was reported to assess the vaccination policies. Finally, the trade-off between the vaccine efficacy and the vaccination rate was investigated, resulting in the essentiality of vaccine efficacy to restrict the spread of COVID-19.

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Changes in smell and taste perception related to COVID-19 infection: a case–control study

Cited by 16 publications

References 57 publications

Eating Habits and Body Weight Changes Induced by Variation in Smell and Taste in Patients with Previous SARS-CoV-2 Infection

Eating Habits and Body Weight Changes Induced by Variation in Smell and Taste in Patients with Previous SARS-CoV-2 Infection

Alteration of taste perception, food neophobia and oral microbiota composition in children with food allergy

Modeling the Spread of COVID-19 with the Control of Mixed Vaccine Types during the Pandemic in Thailand

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