Evaluation of taste and smell disorders in pediatric COVID-19 cases

Backgroundamong the manifestations of COVID-19 are Taste and Smell Disorders (TSDs).AimThe aim of the study is to evaluate the sensitivity and specificity of TSDs and other associated symptoms to estimate predictive values for determining SARS-CoV-2 infection.Design and settingRetrospective observational study.Methodsa study of the sensitivity and specificity of TSDs has been carried out using the Polymerase Chain Reaction (PCR) test for the diagnosis of SARS-CoV-2 as the Gold Standard value. Logistic regressions adjusted for age and sex were performed to identify additional symptoms that might be associated with COVID-19.Resultsthe results are based on 226 healthcare workers with clinical symptoms suggestive of COVID-19, 116 with positive PCR and 111 with negative PCR. TSDs had an OR of 12.43 (CI 0.95 6.33–26.19), sensitivity 60.34% and specificity 89.09%. In the logistic regression model, the association of TSD, fever or low-grade fever, shivering, dyspnoea, arthralgia and myalgia obtained an area under the curve of 85.7% (CI 0.95: 80.7 % - 90.7 %), sensitivity 82.8 %, specificity 80% and positive predictive values 81.4% and negative 81.5%.ConclusionsTSDs are a strong predictor of COVID-19. The association of TSD, fever, low-grade fever or shivering, dyspnoea, arthralgia and myalgia correctly predicts 85.7% of the results of the COVID-19 test.

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Main symptoms in patients presenting in the COVID-19 period

Scottish Medical Journal ◽

10.1177/0036933020949253 ◽

2020 ◽

Vol 65 (4) ◽

pp. 127-132 ◽

Cited By ~ 1

Author(s):

Aylin Çalıca Utku ◽

Gökçen Budak ◽

Oğuz Karabay ◽

Ertuğrul Güçlü ◽

Hüseyin Doğuş Okan ◽

...

Keyword(s):

Respiratory Symptoms ◽

Negative Group ◽

Positive Group ◽

Taste Disorder ◽

First Case ◽

Training And Research ◽

Novel Coronavirus ◽

Smell Disorders ◽

University Training ◽

Taste And Smell

Background The first case of a novel coronavirus (COVID-19) infection was detected in Wuhan, fever and respiratory symptoms have been frequently reported in patients infected with this virus. Aim It was aimed to compare the symptoms of patients with COVID-19 positivity and patients without COVID-19 positivity hospitalized with suspicion of COVID-19. Methods Patients presenting to the Sakarya University Training and Research Hospital with suspicion of COVID-19 were included in the study. Samples were obtained from the patients and PCR tests were performed; the patients were grouped as COVID-19 positive and COVID-19 negative; these two groups were questioned for 15 symptoms and the results were compared. Results A total of 297 patients with suspicion of COVID-19 were included in the study. COVID-19 was positive in 143 patients and negative in 154 patients. The most common symptoms in the COVID-19 positive group were: cough (56.6%), weakness (56.6%), taste disorder (35.7%), myalgia (34.3%), and fever (33.6%); and in the COVID-19 negative group: cough (63%), weakness (45.5%), dyspnea (29.9%), headache (27.3%) and fever (24.7%). When these two groups were compared, taste disorder, smell disorder and diarrhea were significantly higher in the COVID-19 positive group (p = <0,00001, p = 0,00001 and p = 0,02). Conclusion Our study showed that taste and smell disorders and diarrhea were important markers in COVID-19 infection.

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Office Management Of Taste And Smell Disorders

Otolaryngologic Clinics of North America ◽

10.1016/s0030-6665(20)30942-7 ◽

1992 ◽

Vol 25 (4) ◽

pp. 817-835

Author(s):

Allen M. Seiden ◽

Heather J. Duncan ◽

David V. Smith

Keyword(s):

Office Management ◽

Smell Disorders ◽

Taste And Smell

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SOME ASPECTS OF ETHIOPATHOGENESIS OF NEUROLOGICAL MANIFESTATIONS IN CORONAVIRUS INFECTION AND STUDY OF THE EXPRESSION AND PREVALENCE OF SMELLAND TASTE IMPAIRMENTS IN PATIENTS WITH SARS-COV-2

UZBEK MEDICAL JOURNAL ◽

10.26739/2181-0664-2021-4-9 ◽

2021 ◽

Vol 2 (4) ◽

pp. 55-61

Author(s):

Markhamat Yakubova ◽

◽

Munis Fayzieva ◽

Keyword(s):

Nervous System ◽

Respiratory System ◽

Insufficient Data ◽

Neurological Manifestations ◽

Taste Disorders ◽

Coronavirus Infection ◽

Novel Coronavirus ◽

Smell Disorders ◽

Taste And Smell ◽

Systematic Database

The new coronavirus SARS-CoV-2 and the disease it causes, COVID-19, along with damage to the respiratory system, sometimes leads to nervous system disorders. The loss of smell and taste in COVID-19 is most likely of a perceptual nature. Because of the active accumulation of information about the symptomatology of this nosology, data appeared on the characteristic manifestations of thedisease in mild and moderate cases, in particular, on the violation of taste and smell. Although there is currently insufficient data to determine the exact mechanisms of anosmia and ageusia in patients diagnosed with COVID-19, there are studies that support certain theories. This paper presents the results of a systematic database review of COVID-19 taste and smell disorders. The article analyzes information on the etiopathogenic aspects of the neurological manifestations of COVID-19 and data on the severity and prevalence of smell and taste disorders in patients with coronavirus.Keywords: COVID-19, SARS-CoV-2, novel coronavirus infection, loss of smell and taste, anosmia, hypogeusia, ACE2 receptors

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Taste and Smell Disorders

Sensory Systems: II ◽

10.1007/978-1-4684-6760-4_56 ◽

1988 ◽

pp. 126-127

Author(s):

Robert I. Henkin

Keyword(s):

Smell Disorders ◽

Taste And Smell

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Gustation: Intersensory Experience Par Excellence

Perception ◽

10.1068/p3284 ◽

2002 ◽

Vol 31 (12) ◽

pp. 1491-1500 ◽

Cited By ~ 22

Author(s):

Jennifer A Stillman

Keyword(s):

Cognitive Processes ◽

Digestive System ◽

Raw Materials ◽

The Body ◽

Chemical Senses ◽

Maintenance And Repair ◽

The Face ◽

Smell Disorders ◽

Sense Modalities ◽

Taste And Smell

On the face of it, basic tactile sensation might seem the only essential sensory requirement for the delivery of foods and beverages to the digestive system. In practice, however, the appropriate delivery of raw materials for the maintenance and repair of the body requires complex sensory and cognitive processes, such that flavour sensation arguably constitutes the pre-eminent example of an integrated multicomponent perceptual experience. To raise the profile of the chemical senses amongst researchers in other perceptual domains, I review here the contribution of various sense modalities to the flavour of foods and beverages. Further, in the light of these multisensory inputs, the physiological and psychophysical research summarised in this paper invites optimism that novel ways will be found to intervene when nutritional status is compromised either by specific dietary restraints, or by taste and smell disorders.

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Chemosensory Function and Dysfunction

Critical Reviews in Oral Biology & Medicine ◽

10.1177/10454411980090030201 ◽

1998 ◽

Vol 9 (3) ◽

pp. 267-291 ◽

Cited By ~ 59

Author(s):

A.I. Spielman

Keyword(s):

Respiratory Infections ◽

Food Selection ◽

Diagnostic Procedures ◽

Future Research ◽

Molecular Events ◽

Transduction Mechanisms ◽

Olfactory Systems ◽

Smell Disorders ◽

Chemosensory Function ◽

Taste And Smell

Taste and smell are fundamental sensory systems essential in nutrition and food selection, for the hedonic and sensory experience of food, for efficient metabolism, and, in general, for the maintenance of a good quality of life. The gustatory and olfactory systems demonstrate a diversity of transduction mechanisms, and during the last decade, considerable progress has been made toward our understanding of the basic mechanisms of taste and smell. Understanding normal chemosensory function helps clarify the molecular events that underlie taste and smell disorders. At least 2,000,000 Americans suffer from chemosensory disorders-a number that is likely to grow as the aging segment of the population increases. Smell disorders are more frequent than taste disturbances, due to the vulnerability and anatomical distinctiveness of the olfactory system, and because a decline in olfactory function is part of the normal aging process. Common gustatory and olfactory complaints are due to a number of medications, to upper respiratory infections, to nasal and paranasal sinus diseases, and to damage to peripheral nerves supplying taste and smell. Most chemosensory complaints have an identifiable cause. Although diagnosis of taste and smell disorders has improved considerably over the last two decades, treatment of these disorders is still limited to conditions with discernible and reversible causes. Future research is needed for a better understanding of chemosensory mechanisms, establishing improved diagnostic procedures, and disseminating knowledge on chemosensory disorders among practitioners and the general public.

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