Subjective Mouthfeel and Temperature Alterations in COVID-19 Patients Six to Ten Months After Diagnosis

Abstract

Introduction The characteristics and impact of mouthfeel, temperature, smell, and taste alterations in patients with COVID-19 at a long term are yet not well known. In this study, these characteristics and their impact on daily life and quality of life (QoL) were assessed, six to ten months after infection, in patients with COVID-19 searching for peer support on Facebook. Methods Between December 2020 and January 2021, members of two COVID-19 Facebook groups were invited to complete a questionnaire. Participants were asked to report their perception of mouthfeel, temperature, smell, and taste alterations and their impact. Results The questionnaire was completed by 157/216 respondents (73%), with 92% being women. Alterations in mouthfeel, temperature, smell, and taste were reported by respectively 66, 40, 148, and 133 participants. The most frequently reported mouthfeel alterations were “a different feeling” and “dry mouth” in 38 and 30 participants, respectively. Preferences for food temperature were equally changed to “freezing”, “cool”, “room temperature”, “a bit warmer”, and “warmer”. An impact on daily life and QoL was reported by most patients with alterations in mouthfeel (91% and 79%), temperature (78% and 60%), smell (98% and 93%), and taste (93% and 88%), respectively. Conclusions Patients with COVID-19 searching for peer support on Facebook experienced, next to smell and taste alterations, mouthfeel and temperature disturbances, six to ten months after infection. These alterations have an impact on daily life and QoL. Implications Health professionals should, next to smell and taste alterations, be aware of mouthfeel and temperature alterations in patients with COVID-19.

A Simple Taste Test for Clinical Assessment of Taste and Oral Somatosensory Function—The “Seven-iTT”

“…Additionally, the intensity of astringency was rated as lower in PROP non-sensitive subjects according to gender [ 50 , 51 ] which are known to have lower density of fungiform papillae in the anterior two-thirds of the dorsal tongue surface and lower taste sensitivity compared to the sensitive phenotype [ 52 , 53 ]. In a recent study on a group of COVID-19 patients, 85% of whom reporting a taste impairment, showed expressed alteration also in mouthfeel and temperature sensation in 58% and 25% of them, respectively [ 54 ]. Furthermore, in this study patients had a lower identification score for low concentration of capsaicin-evoked sensation.…”