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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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
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author Pendolino, Alfonso Luca
Ottaviano, Giancarlo
Scarpa, Bruno
Cattelan, Annamaria
Andrews, Julie A.
Andrews, Peter J.
author_facet Pendolino, Alfonso Luca
Ottaviano, Giancarlo
Scarpa, Bruno
Cattelan, Annamaria
Andrews, Julie A.
Andrews, Peter J.
author_sort Pendolino, Alfonso Luca
collection PubMed
description 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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spelling pubmed-79839602021-03-23 Characteristics of taste dysfunction in COVID-19 subjects coming from two different countries Pendolino, Alfonso Luca Ottaviano, Giancarlo Scarpa, Bruno Cattelan, Annamaria Andrews, Julie A. Andrews, Peter J. J Neurovirol Short Communication 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. Springer International Publishing 2021-03-22 2021 /pmc/articles/PMC7983960/ /pubmed/33751487 http://dx.doi.org/10.1007/s13365-021-00942-8 Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Short Communication
Pendolino, Alfonso Luca
Ottaviano, Giancarlo
Scarpa, Bruno
Cattelan, Annamaria
Andrews, Julie A.
Andrews, Peter J.
Characteristics of taste dysfunction in COVID-19 subjects coming from two different countries
title Characteristics of taste dysfunction in COVID-19 subjects coming from two different countries
title_full Characteristics of taste dysfunction in COVID-19 subjects coming from two different countries
title_fullStr Characteristics of taste dysfunction in COVID-19 subjects coming from two different countries
title_full_unstemmed Characteristics of taste dysfunction in COVID-19 subjects coming from two different countries
title_short Characteristics of taste dysfunction in COVID-19 subjects coming from two different countries
title_sort characteristics of taste dysfunction in covid-19 subjects coming from two different countries
topic Short Communication
url 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
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