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Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception
Olfactory dysfunction is amongst the many symptoms of Long COVID. Whilst most people that experience smell loss post COVID-19 recover their sense of smell and taste within a few weeks, about 10% of cases experience long-term problems, and their smell recovery journey often begins a few months later...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997629/ https://www.ncbi.nlm.nih.gov/pubmed/35407054 http://dx.doi.org/10.3390/foods11070967 |
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author | Parker, Jane K. Methven, Lisa Pellegrino, Robert Smith, Barry C. Gane, Simon Kelly, Christine E. |
author_facet | Parker, Jane K. Methven, Lisa Pellegrino, Robert Smith, Barry C. Gane, Simon Kelly, Christine E. |
author_sort | Parker, Jane K. |
collection | PubMed |
description | Olfactory dysfunction is amongst the many symptoms of Long COVID. Whilst most people that experience smell loss post COVID-19 recover their sense of smell and taste within a few weeks, about 10% of cases experience long-term problems, and their smell recovery journey often begins a few months later when everyday items start to smell distorted. This is known as parosmia. The aim of this study was to identify the key food triggers of parosmic distortions and investigate the relationship between distortion and disgust in order to establish the impact of parosmia on diet and quality of life. In this cross-sectional study (n = 727), respondents experiencing smell distortions completed a questionnaire covering aspects of smell loss, parosmia and the associated change in valence of everyday items. There was a significant correlation between strength and disgust (p < 0.0001), and when the selected items were reported as distorted, they were described as either unpleasant or gag-inducing 84% of the time. This change in valence associated with loss of expected pleasure and the presence of strange tastes and burning sensations must certainly lead to changes in eating behaviours and serious longer-term consequences for mental health and quality of life. |
format | Online Article Text |
id | pubmed-8997629 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-89976292022-04-12 Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception Parker, Jane K. Methven, Lisa Pellegrino, Robert Smith, Barry C. Gane, Simon Kelly, Christine E. Foods Article Olfactory dysfunction is amongst the many symptoms of Long COVID. Whilst most people that experience smell loss post COVID-19 recover their sense of smell and taste within a few weeks, about 10% of cases experience long-term problems, and their smell recovery journey often begins a few months later when everyday items start to smell distorted. This is known as parosmia. The aim of this study was to identify the key food triggers of parosmic distortions and investigate the relationship between distortion and disgust in order to establish the impact of parosmia on diet and quality of life. In this cross-sectional study (n = 727), respondents experiencing smell distortions completed a questionnaire covering aspects of smell loss, parosmia and the associated change in valence of everyday items. There was a significant correlation between strength and disgust (p < 0.0001), and when the selected items were reported as distorted, they were described as either unpleasant or gag-inducing 84% of the time. This change in valence associated with loss of expected pleasure and the presence of strange tastes and burning sensations must certainly lead to changes in eating behaviours and serious longer-term consequences for mental health and quality of life. MDPI 2022-03-27 /pmc/articles/PMC8997629/ /pubmed/35407054 http://dx.doi.org/10.3390/foods11070967 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Parker, Jane K. Methven, Lisa Pellegrino, Robert Smith, Barry C. Gane, Simon Kelly, Christine E. Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception |
title | Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception |
title_full | Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception |
title_fullStr | Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception |
title_full_unstemmed | Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception |
title_short | Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception |
title_sort | emerging pattern of post-covid-19 parosmia and its effect on food perception |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997629/ https://www.ncbi.nlm.nih.gov/pubmed/35407054 http://dx.doi.org/10.3390/foods11070967 |
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