코로나 이환 경험자를 대상으로 주관적 구강상태 인지와 미각 역치 간의 상호관계 분석

Abstract

Objectives: The purpose of this study was to confirm the analysis of taste threshold and evaluate the relationship between taste threshold and changes in taste according to oral factors and COVID-19 disease. Methods: In this study, a total of 203 female college students participated. Taste thresholds for five tastes were measured. Information on subjective oral environment and potential COVID-19 effects on taste thresholds was gathered through a questionnaire. Results: Sweetness stood out with the highest sensitivity at 4.19 among the five basic tastes. Subjects occasionally experiencing subjective bad breath showed significant sensitivity to sour taste (sometimes 3.12, never 2.47). Individuals frequently perceiving a subjective dry mouth exhibited heightened sensitivity to bitter taste, scoring 4.13, significantly higher than the 3.38 observed when there was no dryness. While taste thresholds did not significantly differ for those with confirmed coronavirus cases, there was a general tendency for elevated thresholds across all tastes. Subjects with altered smell during COVID-19 diagnosis were notably more sensitive to sour tastes, with a statistically significant difference. Changes in taste and smell correlated positively, with most correlations showing significant positive associations. Conclusions: This study COVID-19 infection led to taste and smell changes, but post-recovery taste thresholds remained unaffected. These findings contribute to understanding the epidemiological aspects of taste and serve as foundational data for exploring taste changes, significant as oral-related clinical symptoms of COVID-19, a classified class 4 infectious disease.