The prevalence of chemosensory dysfunction
in patients with COVID-19
varies greatly between populations. It is unclear whether such differences
are due to factors at the level of the human host, or at the level
of the coronavirus, or both. At the host level, the entry proteins
which allow virus binding and entry have variants with distinct properties,
and the frequency of such variants differs between ethnicities. At
the level of the virus, the D614G mutation enhances virus entry to
the host cell. Since the two virus strains (D614 and G614) coexisted
in the first six months of the pandemic in most populations, it has
been difficult to distinguish between contributions of the virus and
contributions of the host for anosmia. To answer this question, we
conducted a systematic review and meta-analysis of studies in South
Asian populations when either the D614 or the G614 virus was dominant.
We show that populations infected predominantly with the G614 virus
had a much higher prevalence of anosmia (pooled prevalence of 31.8%)
compared with the same ethnic populations infected mostly with the
D614 virus strain (pooled anosmia prevalence of 5.3%). We conclude
that the D614G mutation is a major contributing factor that increases
the prevalence of anosmia in COVID-19, and that this enhanced effect
on olfaction constitutes a previously unrecognized phenotype of the
D614G mutation. The new virus strains that have additional mutations
on the background of the D614G mutation can be expected to cause a
similarly increased prevalence of chemosensory dysfunctions.