Taste and Smell Impairment in COVID-19: An AAO-HNS Anosmia Reporting Tool-Based Comparative Study

Objective To identify the taste and smell impairment in coronavirus disease 2019 (COVID-19)–positive subjects and compare the findings with COVID-19–negative subjects using the American Academy of Otolaryngology–Head and Neck Surgery (AAO-HNS) Anosmia Reporting Tool. Setting Tertiary referral center...

Full description

Saved in:
Bibliographic Details
Published in:Otolaryngology-head and neck surgery 2020-09, Vol.163 (3), p.473-479
Main Authors: Sayin, İbrahim, Yaşar, Kadriye Kart, Yazici, Zahide Mine
Format: Article
Language:English
Subjects:
Adult
anosmia
Betacoronavirus
chemosensory
coronavirus
Coronavirus Infections - complications
COVID-19
dysgeusia
Female
Humans
Male
Olfaction Disorders - diagnosis
Olfaction Disorders - etiology
Pandemics
Pneumonia, Viral - complications
Real-Time Polymerase Chain Reaction
SARS-CoV-2
Special Section on COVID-19
Surveys and Questionnaires
Taste Disorders - diagnosis
Taste Disorders - etiology
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Objective To identify the taste and smell impairment in coronavirus disease 2019 (COVID-19)–positive subjects and compare the findings with COVID-19–negative subjects using the American Academy of Otolaryngology–Head and Neck Surgery (AAO-HNS) Anosmia Reporting Tool. Setting Tertiary referral center/COVID-19 pandemic hospital. Study Design Comparative study. Subjects and Methods After power analysis, 128 subjects were divided into 2 groups according to real-time polymerase chain reaction (RT-PCR) COVID-19 testing results. Subjects were called via telephone, and the AAO-HNS Anosmia Reporting Tool was used to collect responses. Results The mean age of the study group was 38.63 ± 10.08 years. At the time of sampling, rhinorrhea was significantly high in the COVID-19–negative group, whereas those complaints described as “other” were significantly high in the COVID-19–positive group. There was a significant difference in the smell/taste impairment rates of the groups (n = 46% [71.9%] for the COVID-19–positive group vs n = 17 [26.6%] for the COVID-19–negative group, P = .001). For subjects with a smell impairment, anosmia rates did not differ between the groups. The rates of hyposmia and parosmia were significantly high in the COVID-19–positive group. For the subjects with taste impairment, ageusia rates did not differ between groups. The rate of hypogeusia and dysgeusia was significantly high in the COVID-19–positive group. Logistic regression analysis indicates that smell/taste impairment in COVID-19–positive subjects increases the odds ratio by 6.956 (95% CI, 3.16-15.29) times. Conclusion COVID-19–positive subjects are strongly associated with smell/taste impairment.
ISSN:0194-5998
1097-6817
DOI:10.1177/0194599820931820