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Mere end lugtesans - COVID-19 er associeret med svær påvirkning af lugtesansen, smagssansen og mundfølelsen

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  • معلومة اضافية
    • Contributors:
      Indústries Alimentàries; Qualitat i Tecnologia Alimentària; Tecnologia Alimentària; Temple University [Philadelphia]; Pennsylvania Commonwealth System of Higher Education (PCSHE); Forschungszentrum Jülich GmbH | Centre de recherche de Juliers; Helmholtz-Gemeinschaft = Helmholtz Association; Mersin University; The Hebrew University of Jerusalem (HUJ); AbScent; Pennsylvania State University (Penn State); Penn State System; University of California [Irvine] (UC Irvine); University of California (UC); Université Côte d'Azur (UCA); University of Edinburgh; Università degli studi di Bari Aldo Moro = University of Bari Aldo Moro (UNIBA); Central Scientific Instruments Organisation (CSIR); Università degli Studi 'Magna Graecia' di Catanzaro = University of Catanzaro (UMG); University of Illinois at Urbana-Champaign [Urbana]; University of Illinois System; Medizinische Universität Wien = Medical University of Vienna; Groupement scientifique de Biologie et de Medecine Spatiale (GSBMS); Université Toulouse III - Paul Sabatier (UT3); Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Centre National d'Études Spatiales [Toulouse] (CNES); Tata Institute for Fundamental Research (TIFR); Arizona State University [Tempe] (ASU); Universidad de Extremadura - University of Extremadura (UEX); Università degli Studi di Padova = University of Padua (Unipd); Yale School of Medicine [New Haven, Connecticut] (YSM); San Diego State University (SDSU); Aarhus University [Aarhus]; University of Hertfordshire [Hatfield] (UH); Scuola Internazionale Superiore di Studi Avanzati / International School for Advanced Studies (SISSA / ISAS); Neurosciences Sensorielles Comportement Cognition; Université Claude Bernard Lyon 1 (UCBL); Université de Lyon-Université de Lyon-Centre National de la Recherche Scientifique (CNRS); Helsingin yliopisto = Helsingfors universitet = University of Helsinki; University of Turku; Aristotle University of Thessaloniki; Leibniz-Institute for Food Systems Biology at the Technical University of Munich; Monell Chemical Senses Center; Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA); Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Université Bourgogne Franche-Comté [COMUE] (UBFC); Université de Montréal (UdeM); Wageningen University and Research Centre (WUR); Medical Science University; Sidra Medicine [Doha, Qatar]; Institut de Chimie de Nice (ICN); Université Nice Sophia Antipolis (1965 - 2019) (UNS); COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université Côte d'Azur (UCA); University of Southern Queensland (USQ); Institut de Recerca i Tecnologia Agroalimentàries = Institute of Agrifood Research and Technology (IRTA); DreamAir Llc; Charles University [Prague] (CU); Anthropologie Moléculaire et Imagerie de Synthèse (AMIS); Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS); University of Massachusetts System (UMASS); Oregon State University (OSU); Ear Institute, UCL; Lyon Neuroscience Research center; Karunya University; Biruni University; Assi Sette Llaghi Varese; Stanford School of Medicine [Stanford]; Stanford Medicine; Stanford University-Stanford University; University of East Anglia [Norwich] (UEA); California Department of Food and Agriculture (CDFA); Unité mixte de recherche interactions plantes-microorganismes; Institut National de la Recherche Agronomique (INRA)-Université Toulouse III - Paul Sabatier (UT3); Maastricht University [Maastricht]; Institute for Biology - Neurobiology; Freie Universität Berlin; Karl-Franzens-Universität Graz; Howard University College of Medicine; Towson University; University of California [San Diego] (UC San Diego); Proteomics; Center for Applied Medical Research (CIMA); Stockholm University; University of Gastronomic Sciences; Iran University of Medical Sciences; Goethe Universität Frankfurt; University of Tennessee; IBM T.J. Watson Research Center; Université libre de Bruxelles (ULB); Guangzhou Medical University; Buenos Aires University and GEOG (Grupo de Estudio de Olfato y Gusto); Sultan Qaboos University (SQU); Federal University of Technology of Akure (FUTA); A.N. Severtsov Institute of Ecology and Evolution; Russian Academy of Sciences [Moscow] (RAS); Hospital of Xi'an Jiaotong University; University of Pennsylvania; University of Dayton; CSIRO Agriculture and Food (CSIRO); Indiana University [Bloomington]; Indiana University System; University of Northumbria at Newcastle [United Kingdom]; University of Stirling; Middle East Technical University [Ankara] (METU); Utrecht University [Utrecht]; Instituto Universitario del Hospital Italiano [Buenos Aires, Argentina]; Institute for Research in Fundamental Sciences [Tehran] (IPM); Hebrew University of Jerusalem; Technische Universität Dresden = Dresden University of Technology (TU Dresden); Terrazas del Club Hipico; University Medical Centre Ljubljana [Ljubljana, Slovenia] (UMCL); Tata Institute of Fundamental Research [Bangalore]; Universidade de São Paulo = University of São Paulo (USP); University of Florida [Gainesville] (UF); University of Colorado Anschutz [Aurora]; Center for Smell and Taste; Department of Food Science; Pennsylvania State University.; Julien, Sabine; Tıp Fakültesi; UCL - SSS/IONS/NEUR - Clinical Neuroscience; UCL - (SLuc) Service d'oto-rhino-laryngologie; Department of Food and Nutrition; Senses and Food; Research Center Jülich; University of California [Irvine] (UCI); University of California; Università degli studi di Bari Aldo Moro (UNIBA); Università degli Studi 'Magna Graecia' di Catanzaro [Catanzaro, Italie] (UMG); University of Extremadura; University of Padova; Yale University School of Medicine; Centre National de la Recherche Scientifique (CNRS)-Université Claude Bernard Lyon 1 (UCBL); Université de Lyon-Université de Lyon; University of Helsinki; Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université Côte d'Azur (UCA)-Université Nice Sophia Antipolis (... - 2019) (UNS); COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-COMUE Université Côte d'Azur (2015-2019) (COMUE UCA); Institute of Agrifood Research and Technology (IRTA); Universita degli Studi di Padova; Centre National de la Recherche Scientifique (CNRS)-Institut National de la Recherche Agronomique (INRA)-Université Toulouse III - Paul Sabatier (UT3); Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées; Karl-Franzens-Universität [Graz, Autriche]; University of California San Diego Health; University of Brussels; University of Pennsylvania [Philadelphia]; Tata Institute of Fundamental Research; University of São Paulo (USP); UCL - SSS/IONS - Institute of NeuroScience; FSE Campus Venlo; RS: FSE UCV
    • الموضوع:
      2020
    • نبذة مختصرة :
      Correction: Chemical Senses, Volume 46, 2021, bjab050, https://doi.org/10.1093/chemse/bjab050 Published: 08 December 2021 Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments, such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, and generally lacked quantitative measurements. Here, we report the development, implementation, and initial results of a multilingual, international questionnaire to assess self-reported quantity and quality of perception in 3 distinct chemosensory modalities (smell, taste, and chemesthesis) before and during COVID-19. In the first 11 days after questionnaire launch, 4039 participants (2913 women, 1118 men, and 8 others, aged 19-79) reported a COVID-19 diagnosis either via laboratory tests or clinical assessment. Importantly, smell, taste, and chemesthetic function were each significantly reduced compared to their status before the disease. Difference scores (maximum possible change +/- 100) revealed a mean reduction of smell (-79.7 +/- 28.7, mean +/- standard deviation), taste (-69.0 +/- 32.6), and chemesthetic (-37.3 +/- 36.2) function during COVID-19. Qualitative changes in olfactory ability (parosmia and phantosmia) were relatively rare and correlated with smell loss. Importantly, perceived nasal obstruction did not account for smell loss. Furthermore, chemosensory impairments were similar between participants in the laboratory test and clinical assessment groups. These results show that COVID-19-associated chemosensory impairment is not limited to smell but also affects taste and chemesthesis.The multimodal impact of COVID-19 and the lack of perceived nasal obstruction suggest that severe acute respiratory syndrome coronavirus strain 2 (SARS-CoV-2) infection may disrupt sensory-neural mechanisms.
    • File Description:
      application/pdf; application/octet-stream
    • ISSN:
      0379-864X
      1464-3553
    • Rights:
      OPEN
    • الرقم المعرف:
      edsair.doi.dedup.....40498dd840f314175751c214d1b70ff8