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A confectionary-based screening tool for assessing chemosensory loss in COVID 19 patients.

一种基于糖果的筛查工具，用于评估 COVID 19 患者的化学感觉丧失。

基本信息

批准号：
10264611
负责人：
Susan P Travers
金额：
$ 30.51万
依托单位：
OHIO STATE UNIVERSITY
依托单位国家：
美国
项目类别：
财政年份：
2020
资助国家：
美国
起止时间：
2020-12-21 至 2023-03-31
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/10264611
关键词：
2019-nCoV ACE2 Affect Anosmia Basal Cell COVID-19 COVID-19 diagnosis COVID-19 pandemic COVID-19 patient COVID-19 screening Candy Cessation of life Characteristics China Common Cold Communities Coughing Data Data Coordinating Center Dendrites Dental Development Diagnostic Disease Disease Outbreaks Early identification Emergency Situation Fatigue Fever Functional disorder Future G-Protein-Coupled Receptors Glucose Goals Grant Headache Healthcare Housing Hypersensitivity Incidence Individual Inflammation Ion Channel Ion Exchange Measures Mediating Medical Students Meta-Analysis Methods Monitor Mucous body substance Nature Nose Nursing Faculty Odors Olfactory Epithelium Patient Care Patient Self-Report Patients Phase Population Populations at Risk Predictive Value Procedures Protocols documentation Psychophysics RADx Radical Recovery Reporting Research Sampling Schools Screening procedure Secure Self Administration Sensitivity and Specificity Sensory Shortness of Breath Sinusitis Site Smell Perception Stimulus Stress Structure Students Symptoms TMPRSS2 gene Taste Buds Taste Perception Temperature Test Result Testing Time United States National Institutes of Health Universities Workplace base coronavirus disease density early onset epidemiology study faculty support federal policy flu health care settings hyposmia medical specialties nasal obstruction novel olfactory sensory neurons olfactory stimulus patient subsets predictive modeling prevent receptor response screening sustentacular cell taste stimuli tool undergraduate student usability web portal

项目摘要

The goals of this Emergency Competitive Revision are to develop (Aim 1) and deploy (Aim 2) a novel, objective, psychophysical smell and taste screening test to detect the onset of COVID 19 in at-risk populations. Complementary to the temperature screening procedures currently in use, this tool is predicted to promote early identification of COVID onset leading to better prognoses and the early implementation of protocols to prevent community spread. Our specific plan is to use a hard-candy containing different combinations of tastants and flavors that are easy to distribute to a large population. During the development phase (Aim 1), this novel test will be compared with the NIH toolbox to assess the acceptability and efficacy of the two methods. We expect that the hard-candy assessment will be at least as efficacious in detecting chemosensory loss but more acceptable to subjects. Aim 2 will entail daily self-monitoring of chemosensory function in at-risk populations with data tracked through a secure online portal. The novelty of this confectionary-based test is that it provides standard stimuli that can yield objective measures of both the qualitative and quantitative aspects of smell (aroma and flavor) and taste (sweet and sour). Moreover, both orthonasal and retronasal olfactory function will be independently assessed. The test can be self-administered and the familiar, pleasant nature of the stimuli should facilitate a high compliance rate, allowing for continuous monitoring over prolonged periods. Moreover, the test is rapid and inexpensive. Data will be incorporated into a predictive model for COVID 19 and assessed using AOC analyses of sensitivity and specificity. OSU is a leading large public land grant university with a varied population of students, faculty, and support staff that includes all health care specialties. These characteristics, along with the University-mandated regular PCR testing of students and staff makes it a perfect site to perform this urgent research.

本紧急竞争修订版的目标是开发（目标1）和部署（目标2）一种新的、客观的、心理物理的嗅觉和味觉筛查测试，用于检测COVID 19的发病在高危人群中。作为对目前使用的温度筛选程序的补充，预计该工具将促进对COVID发病的早期识别，从而获得更好的诊断以及尽早实施预防社区传播的协议。我们的具体计划是，使用含有不同口味和口味的硬糖，分发给大量的人口。在开发阶段（目标1），这种新的测试将与NIH工具箱进行比较，以评估两种方法的可接受性和有效性。我们预计硬糖评估将至少在检测化学感受性方面同样有效损失，但受试者更容易接受。目标2将需要每天自我监测化学感觉在高危人群中发挥作用，并通过安全的在线门户网站跟踪数据。的新奇这种基于实验的测试是，它提供了标准的刺激，可以产生客观的气味（香气和风味）和味道的定性和定量测量（甜和酸）。此外，鼻前和鼻后的嗅觉功能都将受到影响。独立评估。该测试可以自行进行，并且具有熟悉、愉快的性质刺激应促进高依从率，允许持续监测长时间的此外，该测试快速且廉价。数据将被合并到一个 COVID 19的预测模型，并使用AOC的敏感性和特异性分析进行评估。俄勒冈州立大学是一所领先的大型公立赠地大学，拥有不同的学生，教师，和支持人员，包括所有医疗保健专业。这些特点，沿着大学规定的定期PCR检测的学生和工作人员使其成为一个完美的网站，以执行这项紧急研究。