Characteristics of taste dysfunction in COVID-19 subjects coming from two different countries

被引：3

作者：

Pendolino, Alfonso Luca ^{[1
,2
]}

Ottaviano, Giancarlo ^{[3
]}

Scarpa, Bruno ^{[4
,5
]}

Cattelan, Annamaria ^{[6
]}

Andrews, Julie A. ^{[7
]}

Andrews, Peter J. ^{[1
,2
]}

机构：

[1] Royal Natl ENT & Eastman Dent Hosp, Dept Ear Nose & Throat, London, England

[2] UCL, Ear Inst, London, England

[3] Univ Padua, Dept Neurosci, Otolaryngol Sect, Padua, Italy

[4] Univ Padua, Dept Stat Sci, Padua, Italy

[5] Univ Padua, Dept Math Tullio Levi Civita, Padua, Italy

[6] Univ Hosp Padova, Unit Infect Dis, Padua, Italy

[7] Whittington Hlth, Dept Microbiol, London, England

来源：

JOURNAL OF NEUROVIROLOGY | 2021年 / 27卷 / 03期

关键词：

COVID-19; Rhinology; Taste; Taste dysfunction; Survey;

D O I：

10.1007/s13365-021-00942-8

中图分类号：

Q189 [神经科学];

学科分类号：

071006 ;

摘要：

Taste dysfunction (TD) has been recognised, together with olfactory dysfunction (OD), as a key presenting symptom of COVID-19. The capability to recognise flavours, flavour intensities and aroma characteristics can be highly variable within the same population, as well as potentially diverse between culturally different populations. The aims of this study are to evaluate whether a difference in the types of TD presentation amongst COVID-19 positive subjects can be demonstrated and whether a difference exists between populations of different cultures.

引用

页码：482 / 485

页数：4

共 7 条

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