Abstract
AbstractA plethora of research and empiric observation supported the claim that–among other symptoms–diseases often affect the ability to smell and the sense of taste, possibly affecting the taste- and food preferences as well.The aim of the present study was to shed light on the impact of COVID-related smell- (dysosmia/anosmia) and taste function-disorder/loss (dysgeusia/ageusia) on the food and taste preferences COVID-19 patients of different symptomatic and pre-existing conditions and demographic backgrounds.The research based on a descriptive, cross-sectional survey. In total, 514 participants filled our self-administered online questionnaire. Thirteen participants were excluded according to the exclusion criteria. Descriptive statistics, Chi-square test, t-test for correlation coefficient, were performed.The most common long COVID symptom was fatigue/weakness (53.1%) followed by anosmia (50.9%) and tachycardia (33.5%). Many participants reported dysgeusia/ageusia during the acute phase of the disease, which sometimes prevailed as a long COVID symptom. A high percentage of participants reported that they rejected all kinds of meat of animal origin except cold cuts for their duration of recuperation, which proved to be the most common dietary change during the post-COVID period so far.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
