由COVID-19引起的嗅觉和味觉功能障碍:全国性的研究
1Department of Otorhinolaryngology, Kanazawa Medical University, Ishikawa, Japan.
Rhinology
|September 10, 2023
概括
在日本的阿尔法变种流行期间,COVID-19在超过一半的患者中引起了嗅觉功能障碍 (OD) 和味觉功能障碍 (TD). 虽然症状在一年内有所改善,但对许多人来说,质量问题和生活质量下降仍然存在.
科学领域:
- 耳鼻喉科 耳鼻喉科 耳鼻喉科
- 传染性疾病 传染性疾病
- 神经学 神经学
背景情况:
- 嗅觉功能障碍 (OD) 和味觉功能障碍 (TD) 是已知的COVID-19症状,因病毒突变而有所不同.
- 在日本,OD/TD的发病率和特征仍未得到充分研究.
- 这项研究重点关注日本的阿尔法变种流行病.
研究的目的:
- 在日本COVID-19Alpha变种流行期间评估OD/TD患病率.
- 测量感染后6个月和1年的症状持续时间.
- 评估对生活质量 (QOL) 的影响.
主要方法:
- 对251名COVID-19患者 (2021年2月至5月) 进行了OD/TD症状和QOL的调查.
- 进行的嗅觉测试 (开放精华) 和味道测试 (味道条).
- 评估症状持续时间在6个月和1年.
主要成果:
- 主观的OD和TD患病率最初为57.8%和40.2%.
- 12个月后,OD/TD的患病率下降至5.8%和3.5%.
- 帕洛斯米亚 (36.6%) 和帕拉古西亚 (55.4%) 是常见的;质性功能障碍和与食物相关的QOL降低持续存在.
结论:
- 与COVID-19相关的OD和TD普遍存在,在一年内显著持续.
- 超过一半的受影响患者报告了影响QOL的定性功能障碍.
- 许多报告的TD是与OD相关的味道障碍,而不是真正的味道缺陷.
相关概念视频
Olfactory Receptors: Location and Structure
9.3K
The process of olfaction, also known as the sense of smell, is a sophisticated chemical response system. The specialized sensory neurons that facilitate this process, known as olfactory receptor neurons, are situated in an upper segment of the nasal cavity, known as the olfactory epithelium. Olfactory sensory neurons are bipolar, with their dendrites extending from the epithelium's apex into the mucus that lines the nasal cavity. Airborne molecules, when inhaled, traverse the olfactory...
9.3K
Taste Buds and Receptors
2.2K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
2.2K
Physiology of Smell and Olfactory Pathway
8.6K
Humans detect odors with the help of specialized cells located in the upper part of the nasal cavity, called olfactory receptor neurons (ORNs). ORNs possess hair-like structures called cilia, which are receptive to sensations from the inhaled air. When an odorant molecule binds to a specific receptor on the cell of the cilia, it leads to a series of events that ultimately cause the ORN to send electrical signals to the olfactory bulb in the brain through the olfactory nerves.
The olfactory...
The olfactory...
8.6K
Olfaction
44.4K
The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
The olfactory receptors are embedded in the cilia of the...
The olfactory receptors are embedded in the cilia of the...
44.4K
The Physiology of Taste
4.0K
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
4.0K
Conditioned Taste Aversion
174
Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
A notable characteristic of conditioned taste aversion is that it often requires only a single...
174


