COVID-19-Associated Loss of Taste and Smell and the Implications for Sensory Nutrition

Hannum, Mackenzie E; Reed, Danielle R.

doi:10.1007/978-3-030-86282-4_12

Cited by 2 publications

(4 citation statements)

References 79 publications

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“…When it comes to how food-related experiences are affected by COVID-19-induced chemosensory dysfunctions, the literature is scarce (Hannum & Reed, 2021). Nor has the literature yet been systematically outlined, despite the possibility that experiences of chemosensory dysfunctions from COVID-19 may differ in important ways from diseases in which alterations in taste and smell are to be expected from the start.…”

Section: Chemosensory Dysfunctions and Eating In Everyday Lifementioning

confidence: 99%

“…One category of symptoms that became characteristic early in the first wave of the pandemic was alterations of smell and taste (Gerkin et al, 2021; Parma et al, 2020; Vargas‐Gandica et al, 2020); hereafter, “chemosensory dysfunctions.” A meta‐analysis of studies published between January and June of 2020 estimated that taste dysfunctions, specifically, affected around half of those infected during spring 2020 (Saniasiaya et al, 2021). For chemosensory dysfunctions more broadly, estimates have been as high as around 70%–75%, although the prevalence varies greatly between studies (Hannum & Reed, 2021; Santos et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…In general, chemosensory dysfunctions are reported to disturb eating in several ways, mostly by decreasing the enjoyment of eating, but also by reducing appetite, affecting food‐intake quantities (both more and less), and causing difficulties in cooking and detecting spoiled food (Croy et al, 2014). The intake of specific foods could also be disproportionally affected, while loss of flavor may be compensated by more fat, salt, and sugar, potentially making the diet less healthy (Hannum & Reed, 2021; Kershaw & Mattes, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Food‐related experiences and behavioral responses among people affected by chemosensory dysfunctions following COVID‐19: A scoping review

Neuman,

Sandvik,

Lindholm

et al. 2023

Research in Nursing & Health

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A category of symptoms that became characteristic early in the first wave of the coronavirus disease 2019 (COVID‐19) pandemic was chemosensory dysfunctions (alterations of smell and taste). Such symptoms substantially affect food and eating—cornerstones for both nutrition‐related health outcomes and for quality of life. Based on this, this scoping review aimed to map out existing scientific literature on food‐related experiences and related behavioral responses among people affected by chemosensory dysfunctions following COVID‐19. A librarian‐supported search of PsycInfo, PubMed, and Scopus for publications written in English (2020 to April 26, 2022) was conducted. Two authors searched for and screened publications and three others extracted and collated data. These are reported following the Preferred Reporting Items of Systematic reviews and Meta‐Analyses extension for Scoping Reviews. Of 1169 hits, 9 publications were included in the review. The results are thematized as “Psychological and social aspects” and “Nutritional aspects,” each with the subsections “Experiences” and “Behavioral responses.” A great variety of food‐related problems, nutritional and mental health effects, and implications for social life are identified. People affected by chemosensory dysfunctions following COVID‐19 suffer, as evident both in stories from qualitative studies and in measurements of quality of life. The results impact all professions who are and may come to be involved in treating these patients, such as nurses, physicians, dietitians, and psychologists. With more knowledge about the dysfunctions' manifestation, duration, and impact on everyday life, multiprofessional teams need to collaborate in supporting patients medically, psychosocially, and nutritionally.

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Section: Chemosensory Dysfunctions and Eating In Everyday Lifementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Food‐related experiences and behavioral responses among people affected by chemosensory dysfunctions following COVID‐19: A scoping review

Neuman,

Sandvik,

Lindholm

et al. 2023

Research in Nursing & Health

View full text Add to dashboard Cite

show abstract

“…Research has suggested that many individuals who are infected with SARS-CoV-2, the virus responsible for the COVID-19 global pandemic, experience sensory symptoms, such as loss or distortion of smell or taste abilities [ 1 , 2 , 3 , 4 , 5 , 6 ]. Given that sensory perception plays a significant role in influencing food preference and selection, sensory alterations can directly impact individual energy and macronutrient intake, as well as diet quality [ 7 , 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Impacts of COVID-19 on Food Choices and Eating Behavior among New Zealand University Students

McCormack,

Peng

2024

Foods

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Extensive research suggests that COVID-19 infection can lead to persistent changes in taste and smell perception. These sensory changes have the potential to exert lasting impacts on dietary choices, nutrition, and body weight. This study aims to explore COVID-related shifts in dietary intake among New Zealand university students. We conducted a survey involving 340 university students who had experienced COVID-19 infection between 2022 and 2023. Participants reported any changes in eating behavior since before the pandemic and were asked to complete a 24-h food record. Participants’ total daily energy intake, macronutrient intake, and composition were then compared with data collected from a similar cohort before the COVID-19 pandemic, spanning from 2017 to 2019. Dietary outcomes were compared using MANCOVA while controlling for individual age, gender, ethnicity, and BMI. Approximately 25% of participants reported experiencing sensory alterations with COVID-19, with those participants more likely to report changes in their experience of sweet tastes but not salty or fatty foods. Analyses of the pre- and post-COVID cohorts revealed that participants in the post-COVID group exhibited significantly higher consumption of protein and sodium. Understanding the long-term impact of COVID-19 infection may offer crucial insights into the role of chemosensory perception in dietary behavior.

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COVID-19-Associated Loss of Taste and Smell and the Implications for Sensory Nutrition

Cited by 2 publications

References 79 publications

Food‐related experiences and behavioral responses among people affected by chemosensory dysfunctions following COVID‐19: A scoping review

Food‐related experiences and behavioral responses among people affected by chemosensory dysfunctions following COVID‐19: A scoping review

Impacts of COVID-19 on Food Choices and Eating Behavior among New Zealand University Students

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