Quantitative analysis of taste disorder in COVID-19 patients, the hypersensitivity to salty quality

Asadi, Mosa; Shankayi, Zeinab; Bahrami, Fariba; Mohammadzadeh, Tahereh; Amini, Hossein; Naderi, Maryam K.

doi:10.1016/j.nmni.2021.100919

Cited by 13 publications

(11 citation statements)

References 19 publications

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“…A recent objective study of taste thresholds in COVID-19 reported a decrease in salt threshold (i.e., greater ability to detect salt) in COVID-19 patients compared with regular controls. Sour, sweet and bitter taste thresholds all increased, and umami was not studied [40]. Other work finds that bitter and sour taste may be less affected than salt and sweet taste when participants rated intensity of these substances on a scale out of 100, however an appropriate control was absent [41].…”

Section: Differences Between Individual Taste Modalitiesmentioning

confidence: 97%

COVID-19 Induced Taste Dysfunction and Recovery: Association with Smell Dysfunction and Oral Health Behaviour

Catton

Gardner

2022

Medicina

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Background and Objectives: Disruption to taste and smell are common symptoms of COVID-19 infection. The current literature overlooks taste symptoms and tends to focus on the sense of smell. Persisting cases (>28 days) of taste dysfunction are increasingly recognised as a major future healthcare challenge. This study focuses on the severity and recovery of COVID-19 induced taste loss and association with olfactory symptoms, lifestyle and oral health factors. Materials and Methods: This study was a cross-sectional survey comparing 182 rapid taste recovery participants (≤28 days) with 47 participants with prolonged taste recovery >28 days. Analyses of taste loss in association with smell loss, age, sex, illness severity, diet, BMI, vitamin-D supplementation, antidepressants, alcohol use, smoking, brushing frequency, flossing, missing teeth, appliances and number of dental restorations were conducted. Differences in the severity of the loss of sour, sweet, salt, bitter and umami tastes were explored. Results: Both the severity and the duration of taste and smell loss were closely correlated (p < 0.001). Salt taste was significantly less affected than all other taste qualities (p < 0.001). Persisting taste loss was associated with older age (mean ± 95% CI = 31.73 ± 1.23 years vs. 36.66 ± 3.59 years, p < 0.001) and reduced likelihood of using floss (odds ratio ± 95% CI = 2.22 (1.15–4.25), p = 0.047). Conclusions: Smell and taste loss in COVID-19 are closely related, although a minority of individuals can experience taste or smell dysfunction in the absence of the other. The taste of salt may be less severely affected than other taste qualities and future work exploring this finding objectively is indicated. The association of flossing with rapid taste recovery adds to the growing evidence of a link between good periodontal health and favourable COVID-19 outcomes.

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Section: Differences Between Individual Taste Modalitiesmentioning

confidence: 97%

COVID-19 Induced Taste Dysfunction and Recovery: Association with Smell Dysfunction and Oral Health Behaviour

Catton

Gardner

2022

Medicina

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“…Moreover, our data demonstrated that COVID patients showed higher scores, unless not significant, of intensity ratings compared to no-COVID ones in response to both flavored salt and natural sea salt. This alteration in salty taste in COVID patients may be due to changes in saliva composition and in sodium homeostasis as reported by Asadi et al [ 44 ].…”

Section: Discussionmentioning

confidence: 57%

“…In addition, among patients with hyposmia, we also considered differences between no-COVID and COVID subjects. In the literature it has been reported that 41–62% of COVID patients showed olfactory and gustatory deficits [ 44 , 45 , 46 ]. A possible explanation of this data is that it may be due to a consequence of the damage in flavor perception.…”

Section: Discussionmentioning

confidence: 99%

Role of Aromatic Herbs and Spices in Salty Perception of Patients with Hyposmia

et al. 2022

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Herbs and spices represent a possibility for the improvement of anosmia and ageusia. In this work we evaluated the role of Mediterranean aromatic herbs and spices in the salty taste perception of patients with hyposmia compared to healthy controls. To this goal, the salty taste perception in response to pure salt and different types of commercial flavored sea salt was assessed in patients with hyposmia, with or without a post-acute coronavirus syndrome, and healthy controls. Myrtle berries and leaves, a mixture of Mediterranean herbs and plants such as helichrysum, rosemary, liquorice, fennel seeds and myrtle leaves, oranges and saffron were used as salt flavoring ingredients. Differences in gustatory perception between 57 patients with hyposmia and 91 controls were evaluated considering the rate of the gustatory dimensions of pleasantness, intensity, and familiarity, using a 7-point hedonic Likert-type scale. At a dose of 0.04 g/mL, saline solutions of flavored salts, with an average 15% less NaCl, were perceived by patients with hyposmia as equally intense but less familiar than pure salt solution, with similar scores in the pleasantness dimension. Our study highlighted the central role of Mediterranean aromatic plants in the enhancement of salty perception in patients with hyposmia.

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“…It is thought that the cause of taste disorders in COVID-19 patients is the dysfunction of taste receptors or the spread of infection to the cranial nerves responsible for transmitting the sense of taste ( 14 ). In a study by Hintschich et al ( 15 ) they investigated taste disorders in COVID-19 patients using the Taste Strip test and found the rate as 28%.…”

Section: Discussionmentioning

confidence: 99%

Objective Evaluation of Smell and Taste Senses in COVID-19 Patients

KAYA¹,

Altıparmak²,

Yaşar³

et al. 2022

TAO

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Objective: The severe acute respiratory syndrome‐coronavirus‐2 pandemic is one of the largest of the recent times and can cause many symptoms including smell and taste disorders. In the literature, smell disorders caused by coronavirus disease-2019 (COVID-19) have been reported within a wide range from 3.2% to 98.3%. A small number of these studies demonstrated smell and taste disorders through objective tests. Our aim in this study was to determine the prevalence of smell and taste disorders in hospitalized patients due to COVID-19 infection. Methods: The study was carried out with 100 patients who were positive for real-time polymerase chain reaction and treated at the Kayseri City Hospital, and 100 healthcare worker relatives. We used the Connecticut Chemosensory Clinical Research Center test to evaluate the sense of smell. Sense of taste was evaluated using four different standardized bottles of preparations, and the results were scored according to the patients’ statements. Results: Patient (Group 1) and control (Group 2) groups were compared for age, gender, smell and taste disorders. There were 39 women and 61 men in the patient group, and 40 women and 60 men in the control group. Mean age was 50.2±1.37 (range 21–70) years in Group 1 and 47.6±1.25 (range 18–70) years in Group 2, and there was no significant difference between the two groups. While the rate of smell disorder was 80% in Group 1, we found this rate as 35% in Group 2. Taste disturbance was identified in 38 patients, of whom 16 had mild hypogeusia, 17 had moderate hypogeusia, four had severe hypogeusia, and one patient had ageusia. We found that taste disorder was 38% in Group 1 and 3% in Group 2. Conclusion: Smell and taste dysfunctions are very common symptoms in COVID-19 patients. The results obtained using objective test methods are higher than the rates obtained from patient statements.

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Quantitative analysis of taste disorder in COVID-19 patients, the hypersensitivity to salty quality

Cited by 13 publications

References 19 publications

COVID-19 Induced Taste Dysfunction and Recovery: Association with Smell Dysfunction and Oral Health Behaviour

COVID-19 Induced Taste Dysfunction and Recovery: Association with Smell Dysfunction and Oral Health Behaviour

Role of Aromatic Herbs and Spices in Salty Perception of Patients with Hyposmia

Objective Evaluation of Smell and Taste Senses in COVID-19 Patients

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