FOOD AND NUTRITIONAL PERCEPTION IN POST-COVID-19 PAROSMIA
DOI:
https://doi.org/10.47820/recima21.v4i7.3490Keywords:
parosmia, covid-19, nutrition, Quality of lifeAbstract
Introduction: Post-COVID-19 parosmia is a sequel of qualitative olfactory dysfunction that is distortion in smell and taste. Because of this dysfunction, feeling unpleasant smells and strange flavors becomes part of the daily life of those who have lived with this condition. Objective: The present study discusses the scientific evidence on olfactory and gustatory perception in individuals with post-COVID-19 parosmia. Methodology: The searches were conducted in March and April 2023, for articles in the PubMed and Google Scholar databases, and ten articles were selected that make up this literature review. Result: Olfactory dysfunction is among the many symptoms of long-running COVID-19, whether quantitative or qualitative. Parosmia is a common qualitative form of olfactory dysfunction that has been correlated with COVID-19 infection and may appear late. Parosmia aims to appear after an injury or degenerative process that injures neurons, leading to a modification in feeding. Conclusion: The regeneration time is individual for several physiological issues and the most indicated treatment is olfactory training that stimulates the smells to return the right connections. However, more specific treatments are needed to improve the quality of life and aid in the total recovery of olfactory feeling and nutritional intake.
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