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Loss of Sour Taste Is the Striking Feature among Four Basic Taste Qualities in Tunisian COVID-19 Patients.
| Content Provider | Europe PMC |
|---|---|
| Author | Karmous, Inchirah Sayed Khan, Amira Sahnoun, Imen Ben Othman, Rym Ben Jemaa, Houda Mahjoub, Faten Gamoudi, Amel Douik El Gharbi, Leila Mestiri, Tahar Khan, Naim Akhtar Jamoussi, Henda |
| Editor | Flisiak, Robert Dreher, Michael |
| Copyright Year | 2023 |
| Abstract | BackgroundTaste disorders (TDs) have been reported to be very common in patients suffering from coronavirus disease 2019 (COVID-19), which is caused by the SARS-CoV-2 virus. In most of the hitherto conducted studies, a gustatory assessment was performed on the basis of surveys or self-reports by patients. The aim of our study was to undertake an objective assessment of four basic taste qualities by conducting tasting sessions that allowed detection thresholds in COVID-19 Tunisian patients and to study their associations with inflammation.MethodsThis analytical cross-sectional study was conducted on 89 patients aged between 21 to 70 years who had been diagnosed with COVID-19. We used Burghart taste strips to assess taste perception of the four taste qualities, i.e., sour, bitter, sweet, and salty. Serum levels of interleukin-1β (IL-1β), interleukin-6 (IL-6), tumor necrosis factor alpha (TNF-α), and C-reactive protein (CRP) were measured.ResultsTaste disorders were reported by 40.4% of the patients, while objective assessments revealed that 63.8% of participants were suffering from hypogeusia and/or ageusia. Sour taste was the most altered (70.8%) gustatory quality. Patients with severe COVID-19 had significantly lower sour and bitter taste scores when compared to patients with minor/moderate forms. There was no significant association between serum inflammatory markers and taste disorders. However, the relationship between bitter and sweet taste qualities and IL-1β levels was significant (p = 0.018 and p = 0.041).ConclusionsOur results demonstrate the interest in the objective assessment of taste dysfunctions in COVID-19 patients. |
| Journal | Journal of Clinical Medicine [J Clin Med] |
| Volume Number | 12 |
| DOI | 10.3390/jcm12020597 |
| PubMed Central reference number | PMC9865029 |
| Issue Number | 2 |
| PubMed reference number | 36675526 |
| e-ISSN | 20770383 |
| Language | English |
| Publisher | Molecular Diversity Preservation International (MDPI) |
| Publisher Date | 2023-01-11 |
| Access Restriction | Open |
| Subject Keyword | COVID-19 objective gustatory perception taste disorders inflammation |
| Content Type | Text |
| Resource Type | Article |
| Subject | Medicine |
