A Simplified Test to Assess Flavor in COVID-19 Patients

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Total Enrollment

111 participants

Study Classification

OBSERVATIONAL

Study Start Date

2020-05-05

Study Completion Date

2021-01-15

Brief Summary

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The Flavor test has been developed and validated by our group to assess retro-nasal olfactory performances.

The original flavor test has been simplified, with the great advantage to be self-administrable for COVID-19 patients in isolation, without any risk to health professionals.

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Detailed Description

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Smell and taste dysfunctions (STDs) are symptoms associated with COVID-19 syndrome, even if their incidence is still uncertain and variable. In this study, the effects of SARS-CoV-2 infection on chemosensory function have been investigated using both a self-reporting questionnaire on smell and flavor perception, and a simplified flavor test. A total of 111 subjects (19 hospitalized \[HOS\] and 37 home-isolated \[HI\] COVID-19 patients, and 55 healthy controls \[CTRL\]) were enrolled in the study. The flavor test used consists in the self-administration of four solution with a pure olfactory stimulus (coffee), a mixed olfactory-trigeminal stimulus (peppermint), and a complex chemical mixture (banana).

After SARS-CoV-2 infection, HOS and HI patients reported similar frequency of STDs, with a significant reduction of both smell and flavor self-estimated perception.

The aromas of the Flavor test were recognized by HI and HOS COVID-19 patients similarly to CTRL, however the intensity of the perceived aromas was significantly lower in patients compared to controls.

This suggests that a chemosensory impairment is present after SARS-CoV-2 infection, and the modified "flavor test" could be a novel self-administering objective screening test to assess STDs in COVID-19 patients.

Conditions

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Covid19

Study Design

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Observational Model Type

COHORT

Study Time Perspective

PROSPECTIVE

Study Groups

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HOS: hospitalized COVID19 patients

Patients positive to COVID19 hospitalized

Flavor test

Intervention Type DIAGNOSTIC_TEST

A simplified self-administrable flavor test has been proposted to all the enrolled subjects

Self-assesment questionnaire

Intervention Type OTHER

Questionnaire to score subjective chemosensory function (smell and flavor) before and after COVID-19 using a 0-10 scale with 0 corresponding to "no smell/flavor perception" and 10 corresponding to "excellent smell/flavor perception".

HI: Home-isolated COVID19 patients

Home-isolated patients positive to COVID19

Flavor test

Intervention Type DIAGNOSTIC_TEST

A simplified self-administrable flavor test has been proposted to all the enrolled subjects

Self-assesment questionnaire

Intervention Type OTHER

Questionnaire to score subjective chemosensory function (smell and flavor) before and after COVID-19 using a 0-10 scale with 0 corresponding to "no smell/flavor perception" and 10 corresponding to "excellent smell/flavor perception".

CTRL: Healthy controls

Healthy COVID19 negative subjects

Flavor test

Intervention Type DIAGNOSTIC_TEST

A simplified self-administrable flavor test has been proposted to all the enrolled subjects

Interventions

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Flavor test

A simplified self-administrable flavor test has been proposted to all the enrolled subjects

Intervention Type DIAGNOSTIC_TEST

Self-assesment questionnaire

Questionnaire to score subjective chemosensory function (smell and flavor) before and after COVID-19 using a 0-10 scale with 0 corresponding to "no smell/flavor perception" and 10 corresponding to "excellent smell/flavor perception".

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* Adults (≥18 years of age) that gave their written informed consent to the study
* Diagnosis of COVID-19 was confirmed by PCR of nasopharyngeal swab (HI or HOS)
* Negative COVID-19 nasopharyngeal swab (CTRL)
* Subjects with no critical conditions and able to understand the protocol