Association of Parosmia and nutritional status in Post COVID Patients using PAST TOOL

Sandya Mohan; Vibhaavari Venkatesh; Cynthia Ganesan; Supriya Velraja; Rajkumar

doi:10.17485/IJST/v16i35.1106

Article

Association of Parosmia and nutritional status in Post COVID Patients using PAST TOOL

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Indian Journal of Science and Technology

DOI: 10.17485/IJST/v16i35.1106

Year: 2023, Volume: 16, Issue: 35, Pages: 2807-2812

Original Article

Association of Parosmia and nutritional status in Post COVID Patients using PAST TOOL

Sandya Mohan¹, Vibhaavari Venkatesh¹, Cynthia Ganesan¹, Supriya Velraja^2*, Rajkumar³

¹Clinical Nutrition, Department of Clinical Nutrition, Sri Ramachandra Faculty of Allied Health Sciences, Sri Ramachandra Institute of Higher Education and Research, Porur, Chennai, Tamil Nadu, India
²Associate Professor, Department of Clinical Nutrition, Sri Ramachandra Faculty of Allied Health Sciences, Sri Ramachandra Institute of Higher Education and Research, Porur, Chennai, Tamil Nadu, India
³Professor, and Head, Department of General Medicine, Sri Ramachandra Institute of Higher Education and Research, Porur, Chennai, Tamil Nadu, India

*Corresponding Author
Email: [email protected]

Received Date:09 May 2023, Accepted Date:06 August 2023, Published Date:16 September 2023

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

Objectives: To determine the association between normal dietary intake of patients suffering from parosmia and clinically relevant recovery of olfactory and gustatory function in patients with postinfectious COVID-19 using the PAST tool. Method: The study involved categorizing post-COVID patients into two distinct groups based on the presence or absence of parosmia. These groups were then subjected to a standardized questionnaire known as the ”PAST TOOL” to determine the specific foods that elicited aversive reactions in the patients. The 24-hour recall was considered for calculating their energy and protein intake. Findings: The study revealed that the presence of an odd/unusual taste and odour significantly influences the dietary behaviour, energy, and protein intake of individuals afflicted with parosmia. The patients’ energy and protein intake were notably lower, with mean values of 538.6 ()148.9kcal and 26.17 ()8.08g, respectively, and the difference was statistically significant (p<0.05). Furthermore, the emotional well-being of the patients was adversely affected, leading to a significant impact on their overall quality of life. Novelty: This study aims to investigate the potential correlation between parosmia and nutritional status among post-COVID patients. The PAST tool was utilized to obtain data on the olfactory and gustatory responses and stimuli of individuals who have encountered parosmia following their recovery from COVID-19. The exploration of this association is considered as a novel area of research as it has not been extensively studied.

Keywords: Olfactory; Parosmia; Gustatory; Covid19; PAST Tool

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Copyright

© 2023 Mohan et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Published By Indian Society for Education and Environment (iSee)