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Статья
More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
V. Parma,
K. Ohla,
M. Veldhuizen,
M. Niv,
C. Kelly,
A. Bakke,
K. Cooper,
C. Bouysset,
N. Pirastu,
M. Dibattista,
R. Kaur,
M. Liuzza,
M. Pepino,
V. Schöpf,
V. Pereda-Loth,
S. Olsson,
R. Gerkin,
P. Rohlfs Domínguez,
J. Albayay,
M. Farruggia,
S. Bhutani,
A. Fjaeldstad,
R. Kumar,
A. Menini,
M. Bensafi,
M. Sandell,
I. Konstantinidis,
A. Di Pizio,
F. Genovese,
L. Öztürk,
T. Thomas-Danguin,
J. Frasnelli,
S. Boesveldt,
Ö. Saatci,
L. Saraiva,
C. Lin,
J. Golebiowski,
L. Hwang,
M. Ozdener,
M. Guàrdia,
C. Laudamiel,
M. Ritchie,
J. Havlícek,
D. Pierron,
E. Roura,
M. Navarro,
A. Nolden,
J. Lim,
K. Whitcroft,
L. Colquitt,
C. Ferdenzi,
E. Brindha,
A. Altundag,
A. MacChi,
A. Nunez-Parra,
Z. Patel,
S. Fiorucci,
C. Philpott,
B. Smith,
J. Lundström,
C. Mucignat,
J. Parker,
M. Van Den Brink,
M. Schmuker,
F. Fischmeister,
T. Heinbockel,
V. Shields,
F. Faraji,
E. Santamaría,
W. Fredborg,
G. Morini,
J. Olofsson,
M. Jalessi,
N. Karni,
A. D'Errico,
R. Alizadeh,
R. Pellegrino,
P. Meyer,
C. Huart,
B. Chen,
G. Soler,
M. Alwashahi,
A. Welge-Lüssen,
J. Freiherr,
J. De Groot,
H. Klein,
M. Okamoto,
P. Singh,
J. Hsieh,
D. Reed,
T. Hummel,
S. Munger,
J. Hayes,
O. Abdulrahman,
P. Dalton,
C. Yan,
V. Voznessenskaya,
J. Chen,
E. Sell,
J. Walsh-Messinger,
2020
Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments, such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, and generally lacked quantitative measurements. Here, we report the development, implementation, and initial results of a multilingual, international questionnaire to assess self-reported quantity and quality of perception in 3 distinct chemosensory modalities (smell, taste, and chemesthesis) before and during COVID-19. In the first 11 days after questionnaire launch, 4039 participants (2913 women, 1118 men, and 8 others, aged 19-79) reported a COVID-19 diagnosis either via laboratory tests or clinical assessment. Importantly, smell, taste, and chemesthetic function were each significantly reduced compared to their status before the disease. Difference scores (maximum possible change ±100) revealed a mean reduction of smell (-79.7 ± 28.7, mean ± standard deviation), taste (-69.0 ± 32.6), and chemesthetic (-37.3 ± 36.2) function during COVID-19. Qualitative changes in olfactory ability (parosmia and phantosmia) were relatively rare and correlated with smell loss. Importantly, perceived nasal obstruction did not account for smell loss. Furthermore, chemosensory impairments were similar between participants in the laboratory test and clinical assessment groups. These results show that COVID-19-associated chemosensory impairment is not limited to smell but also affects taste and chemesthesis. The multimodal impact of COVID-19 and the lack of perceived nasal obstruction suggest that severe acute respiratory syndrome coronavirus strain 2 (SARS-CoV-2) infection may disrupt sensory-neural mechanisms.
Цитирование
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Версии
- 1. Version of Record от 2020-09-01
Метаданные
Об авторах
-
V. Parma
Temple University -
K. Ohla
Forschungszentrum Jülich (FZJ) -
M. Veldhuizen
Mersin Üniversitesi -
M. Niv
Hebrew University of Jerusalem -
C. Kelly
AbScent -
A. Bakke
Pennsylvania State University -
K. Cooper
University of California, Irvine -
C. Bouysset
Université Côte d'Azur -
N. Pirastu
Edinburgh Medical School -
M. Dibattista
Università degli Studi di Bari -
R. Kaur
Central Scientific Instruments Organization Chandigarh -
M. Liuzza
Università degli studi Magna Graecia di Catanzaro -
M. Pepino
University of Illinois Urbana-Champaign -
V. Schöpf
Medizinische Universitat Wien -
V. Pereda-Loth
Université Fédérale Toulouse Midi-Pyrénées -
S. Olsson
National Centre for Biological Sciences -
R. Gerkin
Arizona State University -
P. Rohlfs Domínguez
Universidad de Extremadura -
J. Albayay
Università degli Studi di Padova -
M. Farruggia
Yale School of Medicine -
S. Bhutani
San Diego State University -
A. Fjaeldstad
Hospitalsenheden Vest -
R. Kumar
University of Hertfordshire -
A. Menini
Scuola Internazionale Superiore di Studi Avanzati -
M. Bensafi
Université Claude Bernard Lyon 1 -
M. Sandell
Helsingin Yliopisto, Turun yliopisto -
I. Konstantinidis
Aristotle University of Thessaloniki -
A. Di Pizio
Technical University of Munich -
F. Genovese
Monell Chemical Senses Center -
L. Öztürk
Mersin Üniversitesi -
T. Thomas-Danguin
Centre des Sciences du Goût et de l'Alimentation -
J. Frasnelli
Université du Québec à Trois-Rivières -
S. Boesveldt
Wageningen University & Research -
Ö. Saatci
Medical Sciences University -
L. Saraiva
Monell Chemical Senses Center, Sidra Medicine -
C. Lin
Monell Chemical Senses Center -
J. Golebiowski
Université Côte d'Azur -
L. Hwang
The University of Queensland -
M. Ozdener
Monell Chemical Senses Center -
M. Guàrdia
Institut de Recerca I Technologia Agroalimentaries -
C. Laudamiel
DreamAir LLC -
M. Ritchie
University of California, Irvine -
J. Havlícek
Charles University -
D. Pierron
Universite Paul Sabatier Toulouse III -
E. Roura
The University of Queensland -
M. Navarro
The University of Queensland -
A. Nolden
University of Massachusetts Amherst -
J. Lim
Oregon State University -
K. Whitcroft
UCL Ear Institute -
L. Colquitt
Monell Chemical Senses Center -
C. Ferdenzi
Université Claude Bernard Lyon 1 -
E. Brindha
Karunya Institute of Technology and Sciences -
A. Altundag
Biruni Üniversitesi -
A. MacChi
University Hospital of Insubria -
A. Nunez-Parra
Universidad de Chile -
Z. Patel
Stanford University School of Medicine -
S. Fiorucci
Université Côte d'Azur -
C. Philpott
University of East Anglia -
B. Smith
School of Advanced Study, University of London -
J. Lundström
Monell Chemical Senses Center, Karolinska Institutet -
C. Mucignat
Università degli Studi di Padova -
J. Parker
University of Reading -
M. Van Den Brink
Maastricht University -
M. Schmuker
University of Hertfordshire -
F. Fischmeister
Karl-Franzens-Universitat Graz -
T. Heinbockel
Howard University -
V. Shields
Towson University -
F. Faraji
UC San Diego Health -
E. Santamaría
Universidad Pública de Navarra -
W. Fredborg
Stockholms universitet -
G. Morini
Università degli Studi di Scienze Gastronomiche -
J. Olofsson
Stockholms universitet -
M. Jalessi
IUMS Skull Base Research Center -
N. Karni
Hadassah University Medical Centre -
A. D'Errico
Goethe-Universität Frankfurt am Main -
R. Alizadeh
Hazrate Rasoole Akram Hospital -
R. Pellegrino
The University of Tennessee, Knoxville -
P. Meyer
IBM Thomas J. Watson Research Center -
C. Huart
Cliniques Universitaires Saint-Luc -
B. Chen
Guangzhou Medical University -
G. Soler
Universidad de Buenos Aires -
M. Alwashahi
Sultan Qaboos University Hospital -
A. Welge-Lüssen
Universitätsspital Basel -
J. Freiherr
Friedrich-Alexander-Universität Erlangen-Nürnberg -
J. De Groot
Utrecht University -
H. Klein
Hebrew University of Jerusalem -
M. Okamoto
The University of Tokyo -
P. Singh
Universitetet i Oslo -
J. Hsieh
Hôpitaux Universitaires de Genève -
D. Reed
Monell Chemical Senses Center -
T. Hummel
Technische Universität Dresden -
S. Munger
University of Florida, University of Florida -
J. Hayes
Pennsylvania State University -
O. Abdulrahman
Federal University of Technology, Akure -
P. Dalton
Monell Chemical Senses Center -
C. Yan
UC San Diego Health -
V. Voznessenskaya
A.N. Severtsov Institute of Ecology and Evolution Russian Academy of Sciences -
J. Chen
The Second Hospital of Xian Jiaotong University -
E. Sell
University of Pennsylvania Perelman School of Medicine -
J. Walsh-Messinger
University of Dayton
Название журнала
- Chemical Senses
Том
- 45
Выпуск
- 7
Страницы
- 609-622
Финансирующая организация
- Pennsylvania State University
Номер гранта
- undefined
Тип документа
- journal article
Тип лицензии Creative Commons
- CC BY
Правовой статус документа
- Свободная лицензия
Источник
- scopus
