ArticleJournal of clinical medicine2023
Loss of Sour Taste Is the Striking Feature among Four Basic Taste Qualities in Tunisian COVID-19 Patients.
Article in Journal of clinical medicine, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Taste dysfunction in Long COVID.bioRxiv : the preprint server for biology · 2025Article
- Post-COVID-19 patients suffer from chemosensory, trigeminal, and salivary dysfunctions.Scientific reports · 2024Article
- Determining the sweet detection threshold of COVID-19 patients during infection and recovery periods.PloS one · 2024Article
- COVID-19 on Oral Health: A New Bilateral Connection for the Pandemic.Biomedicines · 2023Review
- The Revived Interest in Ageusia Research during the COVID-19 Pandemic: A Bibliometric Analysis.Life (Basel, Switzerland) · 2023Article
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11 authors.
Funding
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Abstract
backgroundTaste disorders (TDs) have been reported to be very common in patients suffering from coronavirus disease 2019 (COVID-19), which is caused by the SARS-CoV-2 virus. In most of the hitherto conducted studies, a gustatory assessment was performed on the basis of surveys or self-reports by patients. The aim of our study was to undertake an objective assessment of four basic taste qualities by conducting tasting sessions that allowed detection thresholds in COVID-19 Tunisian patients and to study their associations with inflammation.
methodsThis analytical cross-sectional study was conducted on 89 patients aged between 21 to 70 years who had been diagnosed with COVID-19. We used Burghart taste strips to assess taste perception of the four taste qualities, i.e., sour, bitter, sweet, and salty. Serum levels of interleukin-1β (IL-1β), interleukin-6 (IL-6), tumor necrosis factor alpha (TNF-α), and C-reactive protein (CRP) were measured.
resultsTaste disorders were reported by 40.4% of the patients, while objective assessments revealed that 63.8% of participants were suffering from hypogeusia and/or ageusia. Sour taste was the most altered (70.8%) gustatory quality. Patients with severe COVID-19 had significantly lower sour and bitter taste scores when compared to patients with minor/moderate forms. There was no significant association between serum inflammatory markers and taste disorders. However, the relationship between bitter and sweet taste qualities and IL-1β levels was significant (
conclusionsOur results demonstrate the interest in the objective assessment of taste dysfunctions in COVID-19 patients.
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