Distúrbios olfatórios decorrentes de infecção por SARS-CoV-2: fisiopatologia, fatores de risco e possíveis intervenções

Introduction: The World Health Organization declared, in January 2020, an outbreak of COVID-19 caused by SARS-CoV-2. Among the most common symptoms of COVID-19 are fever, cough, tiredness, ageusia and anosmia, with breathing difficulties being considered the serious effects. Several studies have shown that patients recovered from COVID-19 may continue to present sensory losses as well as other changes related to the central nervous system, constituting the post-covid syndrome. Objective: To analyze and evaluate in the literature the prevalence and impact of sensory dysfunctions caused by COVID-19 on the population's quality of life. Method: This is an integrative literature review, carried out in November 2021, in the SciELO, LILACS and PubMed databases, selecting articles published in Portuguese, in the years 2020 to 2021. The descriptors were: Ageusia, Anosmia , COVID-19, Quality of Life and Population, identifying similarities between studies that answered the guiding question: “What are the impacts of sensory losses caused by COVID-19 on quality of life?”. Results: Eighteen scientific articles that met the inclusion criteria were found and evaluated. According to the research carried out, it can be seen that cognitive and sensory changes have become much more common after COVID-19, mainly due to the loss of neurons caused by the disease. Conclusions: It is concluded that sensory losses related to SARS-CoV-2 infection have a significant biopsychosocial impact, with repercussions at a personal, social and even professional level. it is noted that these events can lead to changes in health-related quality of life, and it is extremely important to analyze the consequences of these losses.

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List of Sensory Losses Caused by Covid-19 in Quality of Life

MEDEİROS

SANCHEZ²,

FORLANDİ

et al. 2023

Sağlık Akademisi Kastamonu

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Folgen von COVID 19 in Geschmack und Geruch: eine kurze bibliographische Übersicht

Chaves¹,

Fecury²,

Oliveira³

et al. 2021

Revista Científica Multidisciplinar Núcleo do Conhecimento

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Viren sind ein Lebewesen, das nicht durch zelluläre Struktur gebildet wird. Viren können durch direkten Kontakt mit infizierten Personen oder indirekt von kontaminierten Oberflächen übertragen werden. COVID 19, definiert als eine neue Art von Coronaviren, hat die Weltgesundheitsorganisation (WHO) Anfang 2020 zu einer Krise der globalen öffentlichen Gesundheit erklärt. Angesichts der hohen Übertragbarkeit dieses Virus war es notwendig, Maßnahmen zu ergreifen, um Übertragung und Infektion zu verhindern. Symptome, die durch COVID-19 verursacht werden, sind in der Regel Fieber, trockener Husten, Kurzatmigkeit (Dyspnoe), Müdigkeit (Müdigkeit), Halsschmerzen, Kopfschmerzen und Durchfall. Andere Symptome sind in geringerem Maße Anosmie (Geruchsverlust), Hyposmie (verminderter Geruch) und Ageusie (Verlust des Geschmackssinns). Ziel war es, die letzten zwei Jahre auf die Folgen von COVID 19 in Geschmack und Geruch zu überprüfen. Eine kurze Literaturrecherche wurde in wissenschaftlichen Artikeln über die Folgen von COVID 19 in Geschmack und Geruch zwischen 2020 und 2021 auf Portugiesisch in der Google Scholar-Suchdatenbank durchgeführt. Frauen und Jugendliche sind am stärksten von den Folgen von Geschmack und Geruch betroffen, die durch COVID-19 verursacht werden. Es gibt keine spezifischen und wissenschaftlich nachgewiesenen Behandlungen für die verschiedenen Funktionsstörungen, aber die am meisten angezeigte ist die Praxis des olfaktorischen Trainings. Studien im Zusammenhang mit Funktionsstörungen sind begrenzt, vor allem in Brasilien und wenn sie als Folgeerscheinungen analysiert werden. Die Kontinuität der wissenschaftlichen Forschung ist unerlässlich, denn nur dieser Prozess wird in der Lage sein, die noch bestehenden Zweifel aufzuklären und geeignete Behandlungen für Menschen zu generieren, die an COVID-19 erkrankt sind.

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Sequelae of COVID 19 in taste and smell: a brief literature review

Chaves¹

2021

Revista Científica Multidisciplinar Núcleo do Conhecimento

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Viruses are a living being that is not formed by cellular structure. Viruses can be transmitted by direct contact with infected individuals or indirectly from contaminated surfaces. Defined as a new variety of coronaviruses, COVID 19 made the World Health Organization (WHO) declare in early 2020 a crisis in global public health. Considering the high transmissibility of this virus, it was necessary to adopt measures to prevent transmission and infection. Symptoms caused by COVID-19 are usually fever, dry cough, shortness of breath (dyspnea), tiredness (fatigue), sore throat, headache, and diarrhea. Other symptoms, to a lesser extent are anosmia (loss of smell), hyposmia (decreased smell) and ageusia (loss of sense of taste). The objective of this was to review the last two years on the sequelae of COVID 19 in taste and smell. A brief literature review was conducted in scientific articles on the sequelae of COVID 19 in taste and smell, between 2020 and 2021, in Portuguese, in the Google Scholar search database. Women and young people are the most affected by the sequelae of taste and smell caused by COVID-19. there are no specific and scientifically proven treatments to the various dysfunctions, but the most indicated is the practice of olfactory training. Studies related to dysfunctions are limited, mainly, in Brazil and when they are analyzed as sequelae. The continuity of scientific research is indispensable, because only this process will be able to elucidate the doubts that still exist and generate appropriate treatments for people who developed COVID-19.

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Distúrbios olfatórios decorrentes de infecção por SARS-CoV-2: fisiopatologia, fatores de risco e possíveis intervenções

Cited by 11 publications

References 20 publications

List of Sensory Losses Caused by Covid-19 in Quality of Life

List of Sensory Losses Caused by Covid-19 in Quality of Life

Folgen von COVID 19 in Geschmack und Geruch: eine kurze bibliographische Übersicht

Sequelae of COVID 19 in taste and smell: a brief literature review

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