Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception.
Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception.
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DOI：
10.3390/foods11070967
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发表时间：
2022-03-27
期刊：
影响因子：
--
通讯作者：
Kelly CE
中科院分区：
文献类型：
--
作者：
Parker JK;Methven L;Pellegrino R;Smith BC;Gane S;Kelly CE
嗅觉功能障碍是长冠肺炎的诸多症状之一。虽然大多数在COVID-19后经历嗅觉丧失的人在几周内恢复了嗅觉和味觉，但约10%的病例会出现长期问题，他们的嗅觉恢复之旅往往在几个月后开始，那时日常用品的气味开始扭曲。这就是所谓的失语症。本研究的目的是找出引发恶心扭曲的主要食物，并探讨恶心扭曲与厌恶之间的关系，以确定恶心扭曲对饮食和生活质量的影响。在这项横断面研究中（n = 727），经历嗅觉扭曲的受访者完成了一份调查问卷，涵盖嗅觉丧失、嗅觉缺失和日常用品的相关价态变化等方面。强度和厌恶之间有显著的相关性（p < 0.0001），当选择的项目被报告为扭曲时，84%的时间它们被描述为不愉快或引起呕吐。这种与失去预期的愉悦感、出现奇怪的味道和灼热感相关的价态变化肯定会导致饮食行为的改变，并对心理健康和生活质量产生严重的长期影响。
Olfactory dysfunction is amongst the many symptoms of Long COVID. Whilst most people that experience smell loss post COVID-19 recover their sense of smell and taste within a few weeks, about 10% of cases experience long-term problems, and their smell recovery journey often begins a few months later when everyday items start to smell distorted. This is known as parosmia. The aim of this study was to identify the key food triggers of parosmic distortions and investigate the relationship between distortion and disgust in order to establish the impact of parosmia on diet and quality of life. In this cross-sectional study (n = 727), respondents experiencing smell distortions completed a questionnaire covering aspects of smell loss, parosmia and the associated change in valence of everyday items. There was a significant correlation between strength and disgust (p < 0.0001), and when the selected items were reported as distorted, they were described as either unpleasant or gag-inducing 84% of the time. This change in valence associated with loss of expected pleasure and the presence of strange tastes and burning sensations must certainly lead to changes in eating behaviours and serious longer-term consequences for mental health and quality of life.
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DOI：
10.1016/s1474-4422(21)00202-7
发表时间：
2021-09
期刊：
The Lancet. Neurology
影响因子：
--
作者：
Doty RL
通讯作者：
Doty RL
影响因子：
13.6
作者：
通讯作者：
--
影响因子：
2.2
作者：
Parker JK;Kelly CE;Smith BC;Kirkwood AF;Hopkins C;Gane S
通讯作者：
Gane S
DOI：
10.3390/foods10040892
发表时间：
2021-04-19
期刊：
Foods (Basel, Switzerland)
影响因子：
--
作者：
Chaaban N;Høier ATZB;Andersen BV
通讯作者：
Andersen BV
影响因子：
7.2
作者：
Hopkins, Claire;Surda, Pavol;Kumar, Nirmal
通讯作者：
Kumar, Nirmal