Eating Habits and Body Weight Changes Induced by Variation in Smell and Taste in Patients with Previous SARS-CoV-2 Infection

Olfactory and gustatory dysfunction are recognized as common symptoms in patients with COVID-19, with a prevalence ranging, respectively, between 41-61% and 38.2-49%. This review focused on relating the variations in dietary habits with the reduction/loss of smell and/or taste in patients who contra...

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Bibliographic Details
Published in:Nutrients 2022-11, Vol.14 (23), p.5068
Main Authors: Ferrulli, Anna, Senesi, Pamela, Terruzzi, Ileana, Luzi, Livio
Format: Article
Language:English
Subjects:
Anosmia
Body Weight
Brain
Care and treatment
Chemoreception
Coronaviruses
COVID-19
COVID-19 - complications
Diet
Disease transmission
Eating behavior
eating behaviour
Epidemics
Feeding Behavior
Food
Food intake
Glucose
Health aspects
Herpes viruses
Humans
Hypotheses
Infection
Infections
Malnutrition
Medical research
Medicine, Experimental
Metabolism
Nutritional status
Olfaction
Olfaction disorders
Pandemics
Pathogenesis
Proteins
Review
SARS-CoV-2
Sensation
Sensory properties
Severe acute respiratory syndrome coronavirus 2
Smell
Taste
Taste - physiology
Taste disorders
Taste Disorders - etiology
Viral infections
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Summary:Olfactory and gustatory dysfunction are recognized as common symptoms in patients with COVID-19, with a prevalence ranging, respectively, between 41-61% and 38.2-49%. This review focused on relating the variations in dietary habits with the reduction/loss of smell and/or taste in patients who contracted the COVID-19 infection. Primarily, we reviewed the main pathological mechanisms involved in COVID 19-induced anosmia/dysosmia and ageusia/dysgeusia. Then, we explored and summarized the behavioural changes in food intake and body weight during the COVID-19 pandemic in relation to sensory impairment and the underlying mechanisms. Most studies on this topic argue that the altered chemosensory perception (taste and smell) mainly induces reduced appetite, leading to a faster fullness sensation during the consumption of a meal and, therefore, to a decrease in body weight. On the other hand, a reduced perception of the food's sensory properties may trigger compensatory responses that lead some individuals to increase food intake with a different effect on body weight. Regarding body weight, most studies evaluated malnutrition in patients hospitalized for COVID-19; more studies are warranted to investigate nutritional status specifically in non-hospitalized patients with olfactory and gustatory dysfunctions caused by COVID-19 infection.
ISSN:2072-6643
2072-6643
DOI:10.3390/nu14235068