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Published on: September 13, 2024
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Objective gustatory and olfactory dysfunction in COVID-19 patients: a prospective cross-sectional study
Thirza Singer-Cornelius1, Julian Cornelius2, Michael Oberle3
1Klinik für Hals-Nasen-Ohrenheilkunde, Hals- und Gesichtschirurgie, Kantonsspital Aarau, Aarau, Switzerland. thirza.singer@ksa.ch.
Summary
COVID-19 patients often report smell and taste dysfunction, but objective testing reveals significant differences. Many with subjective gustatory (GD) and olfactory (OD) dysfunction show normal objective test results.
Area of Science:
- Neurology
- Infectious Diseases
- Otolaryngology
Background:
- COVID-19 is associated with sensory dysfunctions, including smell and taste loss.
- The discrepancy between subjective reports and objective findings for gustatory dysfunction (GD) and olfactory dysfunction (OD) in COVID-19 patients requires investigation.
Purpose of the Study:
- To determine the prevalence of objective gustatory (GD) and olfactory (OD) dysfunction in COVID-19 patients.
- To compare subjective reports of smell and taste loss with objective test results.
Main Methods:
- A prospective, cross-sectional study involving 51 COVID-19 positive patients.
- Objective testing using the Brief Smell Identification Test (BSIT) for OD and the Burghart taste strip test for GD.
- Assessment of subjective COVID-19 symptoms, including smell and taste loss.
Main Results:
- A significant portion of patients with subjective GD and OD did not show objective dysfunction (25.6% for GD, 39.1% for OD).
- Objective gustatory dysfunction primarily involved a loss of sour and salty taste.
- Objective olfactory dysfunction showed deficits relative to age in a notable percentage of patients.
Conclusions:
- Subjective and objective findings for gustatory and olfactory dysfunction in COVID-19 patients differ significantly.
- Objective dysgeusia is characterized by a deficit in sour and salty taste perception.
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