Revisiting smell and taste dysfunctions during COVID-19 pandemic in Hong Kong
Publication in refereed journal


摘要Background: This cross-sectional cohort study in Hong Kong aimed to revisit smell and taste symptoms in COVID-19 in Chinese population which were previously underreported in China. Methods: 120 symptomatic patients underwent testing for SARS-coronavirus 2 (SARS-CoV-2) were recruited. The clinical data of confirmed COVID-19 (n=60) and control subjects (n=60) were collected, including severity of smell and taste impairment and the cycle threshold (Ct) values from a SARS-CoV-2 polymerase chain reaction (PCR) assay of specimens. Results: Twenty-eight (46.7%) and twenty-seven (45%) COVID-19 patients reported smell and taste impairment, respectively, whereas neither symptom occurred in the control group (p < 0.05). Cough (60%), fever (50%), expectorant (43%) and dyspnea (25%) were common symptoms in COVID-19 but were not specific to the diagnosis. Conclusion: We observed no ethnic differences in COVID-19-related smell and taste dysfunctions between Chinese and Caucasians. These symptoms were more specific for COVID-19 than fever, cough, expectorant and dyspnea.
著者Ryan HW Cho, Zion WH To, Zenon WC Yeung, Eugene YK Tso, Kitty SC Fung, Sandy KY Chau, Erica YL Leung, Thomas SC Hui, Steven WC Tsang, KN Kung, Eudora YD Chow, Victor Abdullah, CA van Hasselt, Michael CF Tong, Peter KM Ku
期刊名稱American Journal of Biomedical Science & Research
出版社BiomedGrid LLC
頁次230 - 235
關鍵詞Smell, taste, COVID-19, dysfunction

上次更新時間 2020-19-10 於 00:25