Characteristics of taste dysfunction in COVID-19 subjects coming from two different countries

Taste dysfunction (TD) has been recognised, together with olfactory dysfunction, as a key presenting symptom of COVID-19. The capability to recognise flavours, flavour intensities and aroma characteristics can be highly variable within the same population, as well as potentially diverse between cult...

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Detalles Bibliográficos
Autores principales: Pendolino, Alfonso Luca, Ottaviano, Giancarlo, Scarpa, Bruno, Cattelan, Annamaria, Andrews, Julie A., Andrews, Peter J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2021
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7983960/
https://www.ncbi.nlm.nih.gov/pubmed/33751487
http://dx.doi.org/10.1007/s13365-021-00942-8
Descripción
Sumario:Taste dysfunction (TD) has been recognised, together with olfactory dysfunction, as a key presenting symptom of COVID-19. The capability to recognise flavours, flavour intensities and aroma characteristics can be highly variable within the same population, as well as potentially diverse between culturally different populations. The aims of this study are to evaluate whether a difference in the types of TD presentation amongst COVID-19 positive subjects can be demonstrated and whether a difference exists between populations of different cultures.

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