Compromised chemosensory, trigeminal and salivary function in Long-COVID patients
Tue-P1-014
Presented by: Åsmund Rogn
COVID-19 is known to affect the chemosensory functions. Although smell function has been studied broadly, little attention is given to understand the occurrence of combination of chemosensory and oral dysfunctions in Long-COVID patients.
The aims of this study were (i) to investigate the prevalence and combination of chemosensory and oral dysfunctions and (ii) to explore the types of odorants and tastants that were compromised in Long-COVID patients.
One hundred patients (68 women, mean age 41.6±12.9 yr) and 76 non-COVID controls (56 women, 41.8 ± 17.0 yr) were included in this cross-sectional case-controlled study. Participants’ smell, taste, trigeminal, and salivary status were determined, and their experience of distorted smell and taste was recorded. Chemosensory function was measured using Sniffin’ Sticks and Taste Strips. Questionnaires were used to assess parosmia, dysgeusia, dysesthesia and dry mouth.
Mean time since COVID-19 infection in patients was 12.4±7.1 months. Significantly higher prevalence was found in patients for parosmia (78.0%), hyposmia (48.0%), anosmia (40.0%), dysgeusia (32.0%), complete ageusia (3.0%), specific ageusia (27.0%), dysesthesia (11.0%) and dry mouth (17.0%) compared to controls (0% in all above except 11.8% in hyposmia). Bitter taste was the most common specific ageusia (18.0%) and coffee was the most common distorted smell (44.0%). Isolated olfactory dysfunction was found in 30.0% of the patients. Combination of dysfunctions included (a) olfactory and gustatory dysfunction (45.0%), (b) olfactory, gustatory and salivary dysfunction (9.0%), and (c) olfactory, gustatory, trigeminal and salivary dysfunction (4.0%).
These results suggest that Long-COVID patients suffer from a spectre of chemosensory and oral disturbances, and that these disturbances occur in different combinations. Treatment should be initiated to prevent possible permanent functional damages.
This study was fully funded by the University of Oslo.
The aims of this study were (i) to investigate the prevalence and combination of chemosensory and oral dysfunctions and (ii) to explore the types of odorants and tastants that were compromised in Long-COVID patients.
One hundred patients (68 women, mean age 41.6±12.9 yr) and 76 non-COVID controls (56 women, 41.8 ± 17.0 yr) were included in this cross-sectional case-controlled study. Participants’ smell, taste, trigeminal, and salivary status were determined, and their experience of distorted smell and taste was recorded. Chemosensory function was measured using Sniffin’ Sticks and Taste Strips. Questionnaires were used to assess parosmia, dysgeusia, dysesthesia and dry mouth.
Mean time since COVID-19 infection in patients was 12.4±7.1 months. Significantly higher prevalence was found in patients for parosmia (78.0%), hyposmia (48.0%), anosmia (40.0%), dysgeusia (32.0%), complete ageusia (3.0%), specific ageusia (27.0%), dysesthesia (11.0%) and dry mouth (17.0%) compared to controls (0% in all above except 11.8% in hyposmia). Bitter taste was the most common specific ageusia (18.0%) and coffee was the most common distorted smell (44.0%). Isolated olfactory dysfunction was found in 30.0% of the patients. Combination of dysfunctions included (a) olfactory and gustatory dysfunction (45.0%), (b) olfactory, gustatory and salivary dysfunction (9.0%), and (c) olfactory, gustatory, trigeminal and salivary dysfunction (4.0%).
These results suggest that Long-COVID patients suffer from a spectre of chemosensory and oral disturbances, and that these disturbances occur in different combinations. Treatment should be initiated to prevent possible permanent functional damages.
This study was fully funded by the University of Oslo.