Evaluation of qualitative and quantitative taste alterations in COVID-19
A large percentage of coronavirus disease 2019 (COVID-19) patients have taste dysfunction. Interleukin 6 (IL-6) levels in mild and moderate COVID-19 patients with the type (quantitative or qualitative) of taste disorders were compared in this observational study. The 208 COVID-19 patients (118 men...
| Main Authors: | , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Association of Basic Medical Sciences of Federation of Bosnia and Herzegovina
2023-03-01
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| Series: | Biomolecules & Biomedicine |
| Subjects: | |
| Online Access: | https://www.bjbms.org/ojs/index.php/bjbms/article/view/6973 |
| _version_ | 1797261367762223104 |
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| author | Angela Pia Cazzolla Roberto Lovero Francesca Spirito Michele Di Cosola Luigi Santacroce Eleonora Lo Muzio Domenico Ciavarella Mario Dioguardi Vito Crincoli Maria Pepe Lucia Varraso Renato Contino Francesca Di Serio Lorenzo Lo Muzio |
| author_facet | Angela Pia Cazzolla Roberto Lovero Francesca Spirito Michele Di Cosola Luigi Santacroce Eleonora Lo Muzio Domenico Ciavarella Mario Dioguardi Vito Crincoli Maria Pepe Lucia Varraso Renato Contino Francesca Di Serio Lorenzo Lo Muzio |
| author_sort | Angela Pia Cazzolla |
| collection | DOAJ |
| description |
A large percentage of coronavirus disease 2019 (COVID-19) patients have taste dysfunction. Interleukin 6 (IL-6) levels in mild and moderate COVID-19 patients with the type (quantitative or qualitative) of taste disorders were compared in this observational study. The 208 COVID-19 patients (118 men and 90 women) revealing only taste dysfunctions as prodromic symptoms were classified as mild and moderate patients. Survey results were used to evaluate the taste disorder. The IL-6 levels were measured using a chemiluminescence assay. Statistical analysis was conducted using the Wilcoxon rank, Welch’s, and Mann–Whitney tests. The findings revealed that neither the presence of dysgeusia or phantogeusia nor the perception of sour and salty, differed statistically significantly between moderate and mild patients (P > 0.05). But between moderate and mild patients, there were statistically significant differences in how umami, bitter, sweet, and parageusia were perceived (P < 0.05). There was an impairment of multiple tastes up to ageusia in patients with high IL-6 levels. The findings demonstrated that parageusia and dysfunctions in umami, bitter, and sweet taste perception can be indicators of more severe forms of COVID-19.
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| first_indexed | 2024-04-24T23:40:06Z |
| format | Article |
| id | doaj.art-68a854809c304e4c930e5767e8766783 |
| institution | Directory Open Access Journal |
| issn | 2831-0896 2831-090X |
| language | English |
| last_indexed | 2024-04-24T23:40:06Z |
| publishDate | 2023-03-01 |
| publisher | Association of Basic Medical Sciences of Federation of Bosnia and Herzegovina |
| record_format | Article |
| series | Biomolecules & Biomedicine |
| spelling | doaj.art-68a854809c304e4c930e5767e87667832024-03-15T13:22:47ZengAssociation of Basic Medical Sciences of Federation of Bosnia and HerzegovinaBiomolecules & Biomedicine2831-08962831-090X2023-03-0123210.17305/bjbms.2022.6973Evaluation of qualitative and quantitative taste alterations in COVID-19Angela Pia Cazzolla0https://orcid.org/0000-0003-0842-7351Roberto Lovero1https://orcid.org/0000-0001-7580-5733Francesca Spirito2https://orcid.org/0000-0002-8364-2425Michele Di Cosola3Luigi Santacroce4https://orcid.org/0000-0001-5671-8124Eleonora Lo Muzio5https://orcid.org/0000-0002-3588-1034Domenico Ciavarella6https://orcid.org/0000-0003-3114-6048Mario Dioguardi7Vito Crincoli8Maria Pepe9https://orcid.org/0000-0003-1127-8967Lucia Varraso10https://orcid.org/0000-0002-8292-923XRenato Contino11https://orcid.org/0000-0001-7538-3219Francesca Di Serio12https://orcid.org/0000-0001-6089-1165Lorenzo Lo Muzio13https://orcid.org/0000-0003-4633-4893Department of Clinical and Experimental Medicine, Università degli Studi di Foggia, Foggia, ItalyClinical Pathology Unit, AOU Policlinico Consorziale di Bari - Ospedale Giovanni XXIII, Bari, Italy Department of Clinical and Experimental Medicine, Università degli Studi di Foggia, Foggia, ItalyDepartment of Clinical and Experimental Medicine, Università degli Studi di Foggia, Foggia, ItalyIonian Department (DJSGEM), Microbiology and Virology Lab, Università Degli Studi di Bari, Bari, ItalyDepartment of Translational Medicine and for Romagna, School of Orthodontics, University of Ferrara, Ferrara, ItalyDepartment of Clinical and Experimental Medicine, Università degli Studi di Foggia, Foggia, ItalyDepartment of Basic Medical Sciences, Neurosciences and Sensory Organs, "Aldo Moro" University of Bari, Bari, ItalyDepartment of Basic Medical Sciences, Neurosciences and Sensory Organs, "Aldo Moro" University of Bari, Bari, ItalyTransfusional Medicine Unit, University-Policlinico, Bari, Italy Clinical Pathology Unit, AOU Policlinico Consorziale di Bari - Ospedale Giovanni XXIII, Bari, Italy Clinical Pathology Unit, AOU Policlinico Consorziale di Bari - Ospedale Giovanni XXIII, Bari, Italy Clinical Pathology Unit, AOU Policlinico Consorziale di Bari - Ospedale Giovanni XXIII, Bari, Italy Department of Clinical and Experimental Medicine, Università degli Studi di Foggia, Foggia, Italy; Consorzio Interuniversitario Nazionale per la Bio-Oncologia (C.I.N.B.O), Chieti, Italy A large percentage of coronavirus disease 2019 (COVID-19) patients have taste dysfunction. Interleukin 6 (IL-6) levels in mild and moderate COVID-19 patients with the type (quantitative or qualitative) of taste disorders were compared in this observational study. The 208 COVID-19 patients (118 men and 90 women) revealing only taste dysfunctions as prodromic symptoms were classified as mild and moderate patients. Survey results were used to evaluate the taste disorder. The IL-6 levels were measured using a chemiluminescence assay. Statistical analysis was conducted using the Wilcoxon rank, Welch’s, and Mann–Whitney tests. The findings revealed that neither the presence of dysgeusia or phantogeusia nor the perception of sour and salty, differed statistically significantly between moderate and mild patients (P > 0.05). But between moderate and mild patients, there were statistically significant differences in how umami, bitter, sweet, and parageusia were perceived (P < 0.05). There was an impairment of multiple tastes up to ageusia in patients with high IL-6 levels. The findings demonstrated that parageusia and dysfunctions in umami, bitter, and sweet taste perception can be indicators of more severe forms of COVID-19. https://www.bjbms.org/ojs/index.php/bjbms/article/view/6973COVID-19taste dysfunctiondysgeusia |
| spellingShingle | Angela Pia Cazzolla Roberto Lovero Francesca Spirito Michele Di Cosola Luigi Santacroce Eleonora Lo Muzio Domenico Ciavarella Mario Dioguardi Vito Crincoli Maria Pepe Lucia Varraso Renato Contino Francesca Di Serio Lorenzo Lo Muzio Evaluation of qualitative and quantitative taste alterations in COVID-19 Biomolecules & Biomedicine COVID-19 taste dysfunction dysgeusia |
| title | Evaluation of qualitative and quantitative taste alterations in COVID-19 |
| title_full | Evaluation of qualitative and quantitative taste alterations in COVID-19 |
| title_fullStr | Evaluation of qualitative and quantitative taste alterations in COVID-19 |
| title_full_unstemmed | Evaluation of qualitative and quantitative taste alterations in COVID-19 |
| title_short | Evaluation of qualitative and quantitative taste alterations in COVID-19 |
| title_sort | evaluation of qualitative and quantitative taste alterations in covid 19 |
| topic | COVID-19 taste dysfunction dysgeusia |
| url | https://www.bjbms.org/ojs/index.php/bjbms/article/view/6973 |
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