Olfactory and gustatory dysfunction in COVID-19 patients: A meta-analysis study.
Olfactory and gustatory dysfunction in COVID-19 patients: A meta-analysis study.
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DOI：
10.14814/phy2.14578
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发表时间：
2020-09
影响因子：
2.5
通讯作者：
Mirsaeidi M
中科院分区：
文献类型：
--
作者：
Hajikhani B;Calcagno T;Nasiri MJ;Jamshidi P;Dadashi M;Goudarzi M;Eshraghi AA;FACS;Mirsaeidi M
COVID-19由一种新型冠状病毒引起，是一种持续的全球大流行病。重要的是要检查现有的报告，以有效地总结和描述其临床过程。我们使用大规模Meta分析来确定COVID-19阳性患者嗅觉和味觉丧失的患病率。检索了PubMed/Medline、Embase和Web of Sciences中截至2020年4月30日发表的文章。此外，为了避免遗漏论文，在所涵盖研究的参考文献列表中进行了更多检索。纳入了提及COVID-19患者嗅觉和/或味觉障碍的文章，以进行进一步分析。排除未报告上述信息的文章。重复的文章、综述和Meta分析也被排除。参考文献的质量根据JBI（Joanna Briggs Institute）提供的清单进行评估。我们使用多个观察者独立提取数据。使用随机效应模型评估合并频率和95%置信区间（CI）。报告的主要结局指标是使用研究人群加权的随机效应模型计算的COVID-19患者的嗅觉汇总频率和味觉障碍汇总频率。纳入的15项研究有3，739名参与者，他们都证实了COVID-19。对嗅觉和味觉障碍进行了评估，据报告，分别有1，354人和1，729人患有味觉或嗅觉障碍。COVID-19患者味觉障碍的估计发生率为49.0% [95%置信区间（CI）34.0-64.0，I2：96%]（图2）。COVID-19患者嗅觉障碍的估计发生率为61.0%（95%CI 44.0%-75.0%）。我们的Meta分析显示，确诊的COVID-19患者中味觉（49.0%）和嗅觉（61.0%）障碍的发生率较高。结果增加了最近报告的力量-嗅觉丧失和味觉丧失现在应该在COVID-19感染的情况下常规考虑。嗅觉和味觉受损应用于帮助COVID-19的早期诊断和有效的病毒遏制。在确诊的COVID-19患者中，味觉障碍的估计患病率为49%。在确诊的COVID-19患者中，嗅觉障碍的估计患病率为61%。
COVID‐19, caused by a novel coronavirus, is a persistent global pandemic. It is crucial to examine existing reports to effectively summarize and characterize its clinical course. We used a large‐scale meta‐analysis to establish prevalence rates for loss of olfaction and gustation in COVID‐19 positive patients. PubMed/Medline, Embase, and Web of Sciences were searched for articles published until April 30, 2020. Furthermore, to avoid missing papers, more searches were carried out in the reference lists of covered studies. Articles that mentioned olfactory and/or gustatory disorder in patients with COVID–19 were included for further analysis. Articles that did not report the aforementioned information were excluded. Duplicated articles, reviews, and meta‐analysis were excluded as well. The quality of the references was assessed according to the checklist provided by JBI (Joanna Briggs Institute). We used independent extraction of data by multiple observers. The pooled frequency with 95% confidence intervals (CI) was assessed using random effect model. The main outcome measures reported were the pooled frequency of olfaction and pooled frequency of gustation disorder in patients with COVID‐19 calculated using a random effect model weighted by the study population. The 15 included studies had 3,739 participants which all had confirmed COVID–19. Olfactory and gustatory disorders were assessed and a total number of 1,354 and 1,729 were reported to have taste or smell impairment, respectively. The estimated rate of taste disorder in patients with COVID‐19 was 49.0% [95% confidence interval (CI) 34.0–64.0, I2: 96%] (Figure 2). The estimated rate of olfactory disorder in patients with COVID‐19 was 61.0% (95% CI 44.0%–75.0%). Our meta‐analysis demonstrated high rates of taste (49.0%) and smell (61.0%) disorders in patients with confirmed COVID‐19. Results increase the power of recent reports—loss of olfactory and loss of gustation should now routinely be considered in the setting of COVID‐19 infection. Impaired olfaction and gustation should be used to aid in the early diagnosis and effective viral containment of COVID‐19. The estimated prevalence rate of taste disorder was 49%in patients with confirmed COVID‐19. The estimated prevalence rate of smell disorder was 61%in patients with confirmed COVID‐19.
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影响因子：
5
作者：
Klopfenstein, T.;Kadiane-Oussou, N. J.;Zayet, S.
通讯作者：
Zayet, S.
影响因子：
11.1
作者：
Lechien, Jerome R.;Chiesa-Estomba, Carlos M.;Saussez, Sven
通讯作者：
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影响因子：
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作者：
Gu, Jiang;Gong, Encong;Zhang, Bo;Zheng, Jie;Gao, Zifen;Zhong, Yanfeng;Zou, Wanzhong;Zhan, Jun;Wang, Shenglan;Xie, Zhigang;Zhuang, Hui;Wu, Bingquan;Zhong, Haohao;Shao, Hongquan;Fang, Weigang;Gao, Dongshia;Pei, Fei;Li, Xingwang;He, Zhongpin;Xu, Danzhen;Shi, Xeying;Anderson, Virginia M;Leong, Anthony S-Y
通讯作者：
Leong, Anthony S-Y
影响因子：
6.4
作者：
Paderno, Alberto;Schreiber, Alberto;Mattavelli, Davide
通讯作者：
Mattavelli, Davide
DOI：
10.1016/j.bbrc.2020.03.044
发表时间：
2020-05-21
影响因子：
3.1
作者：
Qi, Furong;Qian, Shen;Zhang, Zheng
通讯作者：
Zhang, Zheng