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Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception.
Jane K Parker1, Lisa Methven1, Robert Pellegrino2
1Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK.
Foods (Basel, Switzerland)
|April 12, 2022
Summary
Long COVID can cause parosmia, a smell distortion affecting 10% of cases. This study found distorted smells are often disgusting, significantly impacting diet and quality of life.
Area of Science:
- Neurology
- Otolaryngology
- Psychology
Background:
- Olfactory dysfunction is a common symptom of Long COVID.
- While most recover, 10% experience persistent smell distortions (parosmia).
- Parosmia involves distorted smell perception, often months after initial infection.
Purpose of the Study:
- Identify key food triggers of parosmia.
- Investigate the link between smell distortion and disgust.
- Assess parosmia's impact on diet and quality of life.
Main Methods:
- Cross-sectional study with 727 respondents experiencing smell distortions.
- Questionnaire assessing smell loss, parosmia, and changes in item perception.
- Analysis of the relationship between distortion intensity and disgust.
Main Results:
- Significant correlation found between smell distortion strength and disgust (p < 0.0001).
- Distorted smells were described as unpleasant or gag-inducing 84% of the time.
- Parosmia leads to altered food valence, impacting eating behaviors.
Conclusions:
- Parosmia significantly alters the perception of everyday items, often evoking disgust.
- The change in sensory experience negatively affects eating behaviors.
- Parosmia has serious, longer-term consequences for mental health and quality of life.
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