Loss of Taste and Smell as Distinguishing Symptoms of Coronavirus Disease 2019
Loss of Taste and Smell as Distinguishing Symptoms of Coronavirus Disease 2019
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DOI：
10.1093/cid/ciaa799
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发表时间：
2021-02-15
影响因子：
11.8
通讯作者：
Kirking, Hannah L.
中科院分区：
文献类型：
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作者：
Dawson, Patrick;Rabold, Elizabeth M.;Kirking, Hannah L.
在一项家庭研究中，在冠状病毒病2019（covid-19）病例患者中，味道丧失和/或气味是据报道的第四大症状（26/42 [62％]），并且具有最高的阳性预测价值（83％[95 [95]家庭接触中的置信区间百分比[CI]为55％-95％）。应考虑嗅觉和味道功能障碍，以进行19009例识别和测试优先级。
In a household study, loss of taste and/or smell was the fourth most reported symptom (26/42 [62%]) among coronavirus disease 2019 (COVID-19) case patients and had the highest positive predictive value (83% [95% confidence interval [CI], 55%-95%) among household contacts. Olfactory and taste dysfunctions should be considered for COVID-19 case identification and testing prioritization.