在COVID-19中预防嗅觉和味觉功能障碍的有效早期策略:随机对照试验
1Department of Anesthesiology and Perioperative Medicine, Shanghai Key Laboratory of Anesthesiology and Brain Functional Modulation, Clinical Research Center for Anesthesiology and Perioperative Medicine, Translational Research Institute of Brain and Brain-Like Intelligence, Shanghai Fourth People's Hospital, School of Medicine, Tongji University, Shanghai 200434, China.
在COVID-19患者中,早期的盐酸鼻水和皮质类固醇鼻喷雾有效预防嗅觉和味觉功能障碍 (OGD). 这些干预措施显著降低了OGD的患病率和严重程度,与没有治疗相比.
科学领域:
- 传染性疾病 传染性疾病
- 神经学 神经学
- 耳鼻喉科 耳鼻喉科 耳鼻喉科
背景情况:
- 嗅觉和味觉功能障碍 (OGD) 是常见的COVID-19症状,并可能导致神经复杂症.
- 晚期的治疗可能无法有效地保护感染后的嗅觉和味觉功能.
研究的目的:
- 评估早期干预措施,以预防COVID-19患者的OGD.
- 评估了盐水鼻水 (SNI),皮质类固醇鼻喷雾和口水的疗效.
主要方法:
- 双盲随机受控试验涉及379名COVID-19患者,没有初始OGD.
- 干预包括SNI与布塞尼德鼻喷雾和赫西丁口水,SNI与盐水喷雾/口水,或没有干预 (控制).
- 嗅觉和味觉功能使用经过验证的调查和尺度来评估.
主要成果:
- 与对照组 (40.0%) 相比,药物组 (8.3%) 和盐水组 (11.8%) 的OGD患病率明显较低.
- 这两种早期干预策略都减少了OGD的严重程度.
- 与对照组相比,两组干预组的P值<0.001
结论:
- 早期的SNI与皮质类固醇鼻喷雾和赫西丁口水相结合,是预防COVID-19相关的OGD的有效策略.
- 这些发现支持早期管理SARS-CoV-2感染,以减轻并发症.
- 这些干预措施可能有助于保持嗅觉和味觉功能.
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