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Loss of Sour Taste Is the Striking Feature among Four Basic Taste Qualities in Tunisian COVID-19 Patients

Background: Taste 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 p...

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Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9865029/
https://www.ncbi.nlm.nih.gov/pubmed/36675526
http://dx.doi.org/10.3390/jcm12020597
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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
author_facet 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
author_sort Karmous, Inchirah
collection PubMed
description Background: Taste 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. Methods: This 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. Results: Taste 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). Conclusions: Our results demonstrate the interest in the objective assessment of taste dysfunctions in COVID-19 patients.
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spelling pubmed-98650292023-01-22 Loss of Sour Taste Is the Striking Feature among Four Basic Taste Qualities in Tunisian COVID-19 Patients 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 J Clin Med Article Background: Taste 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. Methods: This 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. Results: Taste 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). Conclusions: Our results demonstrate the interest in the objective assessment of taste dysfunctions in COVID-19 patients. MDPI 2023-01-11 /pmc/articles/PMC9865029/ /pubmed/36675526 http://dx.doi.org/10.3390/jcm12020597 Text en © 2023 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
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
Loss of Sour Taste Is the Striking Feature among Four Basic Taste Qualities in Tunisian COVID-19 Patients
title Loss of Sour Taste Is the Striking Feature among Four Basic Taste Qualities in Tunisian COVID-19 Patients
title_full Loss of Sour Taste Is the Striking Feature among Four Basic Taste Qualities in Tunisian COVID-19 Patients
title_fullStr Loss of Sour Taste Is the Striking Feature among Four Basic Taste Qualities in Tunisian COVID-19 Patients
title_full_unstemmed Loss of Sour Taste Is the Striking Feature among Four Basic Taste Qualities in Tunisian COVID-19 Patients
title_short Loss of Sour Taste Is the Striking Feature among Four Basic Taste Qualities in Tunisian COVID-19 Patients
title_sort loss of sour taste is the striking feature among four basic taste qualities in tunisian covid-19 patients
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9865029/
https://www.ncbi.nlm.nih.gov/pubmed/36675526
http://dx.doi.org/10.3390/jcm12020597
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