在COVID-19后的长期味道和气味结果
Ryan Sharetts1,2, Shima T Moein1,2, Rafa Khan1
1Smell and Taste Center, Perelman School of Medicine, University of Pennsylvania, Philadelphia.
JAMA network open
|April 23, 2024
概括
长期COVID似乎不会导致味觉功能障碍,但近三分之一的个体持续嗅觉丧失. 早期的SARS-CoV-2变种,如阿尔法,与更大的嗅觉缺陷有关.
科学领域:
- 神经科学是一个神经科学.
- 传染性疾病 传染性疾病
- 公共卫生 公共卫生
背景情况:
- 自我报告的味觉缺陷在SARS-CoV-2感染后很常见,影响生活质量.
- 然而,自我报告可能不准确地反映了嗅觉功能障碍,而不是真正的味道系统病理.
- 定量味道测试对于了解COVID-19后的味道功能至关重要.
研究的目的:
- 通过经过验证的心理物理测试,调查COVID-19和长期味觉和嗅觉功能之间的关联.
- 客观地评估具有和没有COVID-19病史的个体的味道和嗅觉结果.
主要方法:
- 一项全国性的横截面研究,涉及有或没有先前COVID-19病史的个人.
- 使用无水经验味道测试 (WETT) 和宾夕法尼亚大学气味识别测试 (UPSIT) 进行感官评估.
- 分析了味道和气味得分,使用统计方法,包括协差分析和千二测试.
主要成果:
- 在有或没有COVID-19病史的个人之间,没有观察到味道评分的显著差异 (P=.94).
- 之前患有COVID-19的个体的气味识别得分明显较低 (P<.001),其中30.3%的人经历了功能障碍.
- 较早的SARS-CoV-2变种 (非类型和阿尔法) 与较后的变种相比,与更大的气味丧失有关.
结论:
- 客观味觉功能障碍在COVID-19暴露一年后并不明显.
- 在很大一部分人中,持续的嗅觉丧失可能解释了感知到的味道投诉.
- 早期的SARS-CoV-2变种与更严重的嗅觉缺陷有关.
相关概念视频
Taste Buds and Receptors
1.9K
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,...
1.9K
Conditioned Taste Aversion
135
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...
135
Gustation
47.8K
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
47.8K
The Physiology of Taste
3.8K
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...
3.8K
Immunological Memory
602
Immunological memory, a pivotal pillar of the adaptive immune system, is responsible for the body's ability to remember and respond more swiftly and effectively to previously encountered pathogens. This remarkable feature is what makes vaccines so effective in preventing diseases.
What is Immunological Memory?
Immunological memory is an integral function of the immune system that allows it to recognize and react more rapidly and effectively to pathogens previously encountered. This feature...
What is Immunological Memory?
Immunological memory is an integral function of the immune system that allows it to recognize and react more rapidly and effectively to pathogens previously encountered. This feature...
602
Pneumonia II: Pathophysiology
261
The pathophysiology of pneumonia involves the following steps:
261


