Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Oliveira, Williara Queiroz de; Sousa, Paulo Henrique Machado de; Pastore, Gláucia Maria

doi:10.1016/j.tifs.2022.01.022

Cited by 11 publications

(20 citation statements)

References 101 publications

(149 reference statements)

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“…Normal taste perception is linked to ACE2 and aminopeptidase-N. The 2 RAAS carboxypeptidases and aminopeptidases are involved in protein hydrolysis, releasing a variety of amino acids with specific flavors (eg, bitter-tasting L-amino acids, umami-flavored glutamates) 37 . SARS-CoV-2 infection may down-regulate ACE2 expression in the tongue epithelia and affect olfactory functions 24 .…”

Section: Csd In Covid-19/postacute Sequelae Of Covid-19mentioning

confidence: 99%

“…Chemosensory dysfunction may have adverse impacts on the recovery of COVID-19/PASC patients, due to reduced appetite and low intake of essential nutrients, and may lead to weight loss (sarcopenia), malnutrition, new-onset metabolic syndromes (ie, type 2 diabetes), and hypertension 21,42 . Furthermore, anosmia/OD may compromise the ability of COVID-19/PASC patients to distinguish food safety hazards and affect their well-being 37,43 …”

Section: Multimodal Implications Of Csd On Covid-19/pascmentioning

confidence: 99%

“…Accordingly, crunchy solid foods (ie, grains, cereals, hard vegetables, and crispy snacks) may be beneficial for COVID-19/PASC patients 42 . Furthermore, different food textures combined with strong flavors (ie, pepper, wasabi, ginger) and spices (ie, cinnamon, vanilla, chili) could provide additional organoleptic attributes for increasing gastronomic pleasure 37,55 …”

Section: Management Of Csd In Covid-19/pascmentioning

confidence: 99%

“…This impairment is reported in approximately 36% of COVID-19 cases, 57,58 and in approximately 10% of such patients, OD may persist for >95 days 59 . Encapsulation can effectively mask the flavor and aroma of ingredients and improve food eating experiences in these patients 37,60 …”

Section: Management Of Csd In Covid-19/pascmentioning

confidence: 99%

“…Anosmia/OD and ageusia/GD (and their variations) have attracted global attention to the chemosensory and neurological implications of the COVID-19 pandemic 52,53 . Healthcare professionals from food science/nutrition and somatosensory areas can play an important role in the development of specialized diets and technologies to regain the pleasure of eating for COVID-19/PASC patients 37,42 . Biopolymers such as chitosan, alginate, and hydronic acid could repair damaged OSN; among such polysaccharide-based olfactory tissue regenerators, chitosan showed promise 74 …”

Section: Perspectives For the Future And Conclusionmentioning

confidence: 99%

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No Smell, No Taste—Dealing With a “Senseless” Phase of the Pandemic

Naidu

Clemens

2022

Nutr Today

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The SARS-CoV-2 infection alters smell and taste sensations in many patients. These 2 neurosensory impairments, namely, (1) the loss of smell, an olfactory dysfunction (OD) or anosmia, and (2) the loss of taste, a gustatory dysfunction (GD) or ageusia, are often the earliest and, sometimes, the only signs in otherwise asymptomatic individuals. Both OD and GD are recognized by the international scientific community as one of the critical symptoms of COVID-19. The prevalence of COVID-19–related OD is higher among women (although less likely to experience severe forms of SARS-CoV-2 infection) than men. The total loss of taste sense or GD is more common among the elderly COVID-19 patients than in the younger population. In “long” COVID or postacute sequelae of COVID-19 (PASC) patients, OD/GD could persist for months to years, depending on the extent of damage caused by the SARS-CoV-2 infection to the olfactory and gustatory systems. Olfactory dysfunction and GD manifestations may severely disrupt quality of life, which includes altered eating habits, loss of appetite, weight change, and loss of pleasure in food consumption, and may further affect psychological well-being, social bonding, altered intimacy, and relationship to self and others. The hedonic value of diet relies exclusively on its flavor; however, the onset of OD/GD during SARS-CoV-2 infection deprives such organoleptic experiences of nutrition. To compensate for these OD/GD issues, the chemosensory focus of COVID-19/PASC patients during dietary consumption may shift toward food texture (to stimulate trigeminal nerves) and food colors (to stimulate brain activity), to sustain appetite as well as enhance the pleasure of eating. Olfactory training with repeated exposure to 4 intense odors twice daily has been a traditional rehabilitation practice to alleviate olfactory impairments in COVID-19. The neurosensory impairments in COVID-19 pathobiology culminate from iron-redox dysregulation, viral-induced host metabolic reprogramming, and host mitochondrial dysfunction. Therefore, nutritional restoration of host metabolic reprogramming and mitochondrial function could provide an effective strategy to reverse iron-redox dysregulation syndrome and combat OD/GD in COVID-19 and PASC patients. Innate regulators of iron-redox homeostasis, such as lactoferrin, heme oxygenase-1, erythropoietin, and hepcidin modulators, could serve as potential interventions for OD/GD recovery.

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Section: Csd In Covid-19/postacute Sequelae Of Covid-19mentioning

confidence: 99%

Section: Multimodal Implications Of Csd On Covid-19/pascmentioning

confidence: 99%

Section: Management Of Csd In Covid-19/pascmentioning

confidence: 99%

Section: Management Of Csd In Covid-19/pascmentioning

confidence: 99%

Section: Perspectives For the Future And Conclusionmentioning

confidence: 99%

See 3 more Smart Citations

No Smell, No Taste—Dealing With a “Senseless” Phase of the Pandemic

Naidu

Clemens

2022

Nutr Today

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Taste and its receptors in human physiology: A comprehensive look

Li,

Sun

et al. 2024

Food Frontiers

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Increasing evidence shows that food has significance beyond traditional perception (providing nutrition and energy) in maintaining normal life activities. It is indicated that the sense of taste plays a crucial part in regulating human life activities. Taste is one of the basic physiological sensations in mammals, and it is the fundamental guarantee for them to perceive, select, and ingest nutrients in order to survive. With the advances in electrophysiology, molecular biology, and structural biology, studies on the intracellular and extracellular transduction mechanisms of taste have made great progress and gradually revealed the indispensable role of taste receptors in the regulation and maintenance of normal physiological activities. Up to now, how food regulates life activities through the taste pathway remains unclear. Thus, this review comprehensively and systematically summarizes the current study about the sense of taste, the function of taste receptors, the taste–structure relationship of gustatory molecules, the cross‐talking between distinctive tastes, and the role of the gut–organ axis in the realization of taste. Moreover, we also provide forward‐looking perspectives on taste research to afford a scientific basis for revealing the scientific connotation of taste receptors regulating body health.

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