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Recent smell loss is the best predictor of COVID-19: a preregistered, cross-sectional study
Richard C. Gerkin; Kathrin Ohla; Maria Geraldine Veldhuizen; Paule V. Joseph; Christine E. Kelly; Alyssa J. Bakke; Kimberley E. Steele; Michael C. Farruggia; Robert Pellegrino; Marta Y. Pepino; Cédric Bouysset; Graciela M. Soler; Veronica Pereda-Loth; Michele Dibattista; Keiland W. Cooper; Ilja Croijmans; Antonella Di Pizio; M. Hakan Ozdener; Alexander W. Fjaeldstad; Cailu Lin; Mari A. Sandell; Preet B. Singh; V. Evelyn Brindha; Shannon B. Olsson; Luis R. Saraiva; Gaurav Ahuja; Mohammed K. Alwashahi; Surabhi Bhutani; Anna D'Errico; Marco A. Fornazieri; Jérôme Golebiowski; Liang-Dar Hwang; Lina Öztürk; Eugeni Roura; Sara Spinelli; Katherine L. Whitcroft; Farhoud Faraji; Florian Ph.S Fischmeister; Thomas Heinbockel; Julien W. Hsieh; Caroline Huart; Iordanis Konstantinidis; Anna Menini; Gabriella Morini; Jonas K. Olofsson; Carl M. Philpott; Denis Pierron; Vonnie D. C. Shields; Vera V. Voznessenskaya; Javier Albayay; Aytug Altundag; Moustafa Bensafi; María Adelaida Bock; Orietta Calcinoni; William Fredborg; Christophe Laudamiel; Juyun Lim; Johan N. Lundström; Alberto Macchi; Pablo Meyer; Shima T. Moein; Enrique Santamaría; Debarka Sengupta; Paloma Paloma Domínguez; Hüseyin Yanık; Sanne Boesveldt; Jasper H. B. de Groot; Caterina Dinnella; Jessica Freiherr; Tatiana Laktionova; Sajidxa Mariño; Erminio Monteleone; Alexia Nunez-Parra; Olagunju Abdulrahman; Marina Ritchie; Thierry Thomas-Danguin; Julie Walsh-Messinger; Rashid Al Abri; Rafieh Alizadeh; Emmanuelle Bignon; Elena Cantone; Maria Paola Cecchini; Jingguo Chen; Maria Dolors Guàrdia; Kara C. Hoover; Noam Karni; Marta Navarro; Alissa A. Nolden; Patricia Portillo Mazal; Nicholas R. Rowan; Atiye Sarabi-Jamab; Nicholas S. Archer; Ben Chen; Elizabeth A. Di Valerio; Emma L. Feeney; Johannes Frasnelli; Mackenzie Hannum; Claire Hopkins; Hadar Klein; Coralie Mignot; Carla Mucignat; Yuping Ning; Elif E. Ozturk; Mei Peng; Ozlem Saatci; Elizabeth A. Sell; Carol H. Yan; Raul Alfaro; Cinzia Cecchetto; Gérard Coureaud; Riley D. Herriman; Jeb M. Justice; Pavan Kumar Kaushik; Sachiko Koyama; Jonathan B. Overdevest; Nicola Pirastu; Vicente A. Ramirez; S. Craig Roberts; Barry C. Smith; Hongyuan Cao; Hong Wang; Patrick Balungwe; Marius Baguma; Thomas Hummel; John E. Hayes; Danielle R. Reed; Masha Y. Niv; Steven D. Munger; Valentina Parma.
Afiliação
  • Richard C. Gerkin; School of Life Sciences, Arizona State University
  • Kathrin Ohla; Institute of Neuroscience and Medicine (INM3), Forschungszentrum Jülich
  • Maria Geraldine Veldhuizen; Department of Anatomy, Mersin University
  • Paule V. Joseph; National Institutes of Nursing Research, National Institute of Alcohol Abuse and Alcoholism, National Institutes of Health
  • Christine E. Kelly; AbScent
  • Alyssa J. Bakke; Food Science, The Pennsylvania State University
  • Kimberley E. Steele; National Institute of Health, National Institute of Diabetes and Digestive and Kidney Diseases
  • Michael C. Farruggia; Interdepartmental Neuroscience Program, Yale University
  • Robert Pellegrino; Food Science, University of Tennessee
  • Marta Y. Pepino; Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign
  • Cédric Bouysset; Institut de Chimie de Nice, UMR CNRS 7272, Université Côte D'Azur
  • Graciela M. Soler; GEOG (grupo de estudio de olfato y gusto), Buenos Aires, Argentina, GEOG (grupo de estudio de olfato y gusto) and Department of Otorhinolaryngology University o
  • Veronica Pereda-Loth; Medecine Evolutive UMR5288, University of Toulouse
  • Michele Dibattista; Department of Basic Medical Science, Neuroscience and Sense Organs, Università degli Studi di Bari A Moro
  • Keiland W. Cooper; Department of Neurobiology and Behavior, University of California, Irvine
  • Ilja Croijmans; Department of Psychology, Utrecht University
  • Antonella Di Pizio; Leibniz-Institute for Food Systems Biology at the Technical University of Munich
  • M. Hakan Ozdener; Monell Chemical Senses Center
  • Alexander W. Fjaeldstad; Flavour Clinic, Department of Otorhinolaryngology, Regional Hospital West Jutland
  • Cailu Lin; Monell Chemical Senses Center
  • Mari A. Sandell; Department of Food and Nutrition, University of Helsinki
  • Preet B. Singh; Department of Oral Surgery and Oral Medicine, Faculty of Dentistry, University of Oslo
  • V. Evelyn Brindha; Department of Electrical and Electronics engineering, Karunya Institute of Technology and Sciences
  • Shannon B. Olsson; National Centre for Biological Sciences, Tata Institute of Fundamental Research
  • Luis R. Saraiva; Research Branch, Sidra Medicine
  • Gaurav Ahuja; Computational Biology, Indraprastha Institute of Information Technology
  • Mohammed K. Alwashahi; ENT division,Surgery Department,Muscat,Oman, Sultan Qaboos University
  • Surabhi Bhutani; School of Exercise and Nutritional Sciences, San Diego State University
  • Anna D'Errico; Cellular and Molecular Neurobiology, Goethe University Frankfurt
  • Marco A. Fornazieri; Clinical Surgery, Universidade Estadual de Londrina
  • Jérôme Golebiowski; Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur
  • Liang-Dar Hwang; The University of Queensland Diamantina Institute, The University of Queensland
  • Lina Öztürk; Department of Anatomy, Mersin University
  • Eugeni Roura; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland
  • Sara Spinelli; Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence
  • Katherine L. Whitcroft; Ear Institute, University College London
  • Farhoud Faraji; Department of Surgery, Division of Otolaryngology-Head and Neck Surgery, UC San Diego Health
  • Florian Ph.S Fischmeister; Department of Psychology, University of Graz
  • Thomas Heinbockel; Department of Anatomy, Howard University College of Medicine
  • Julien W. Hsieh; Department of Otorhinolaryngology, Rhinology-Olfactology Unit, Geneva University Hospitals
  • Caroline Huart; ENT department, Cliniques universitaires Saint-Luc
  • Iordanis Konstantinidis; ORL Department, Papageorgiou Hospital, Aristotle University
  • Anna Menini; Neuroscience Area, SISSA, International School for Advanced Studies
  • Gabriella Morini; University of Gastronomic Sciences
  • Jonas K. Olofsson; Department of Psychology, Stockholm University
  • Carl M. Philpott; Norwich Medical School, The Norfolk Smell & Taste Clinic, University of East Anglia
  • Denis Pierron; AMIS UMR5288, Équipe de Médecine Evolutive, Universite Toulouse III CNRS
  • Vonnie D. C. Shields; Biological Sciences Department, Fisher College of Science and Mathematics, Towson University
  • Vera V. Voznessenskaya; Severtsov Institute of Ecology and Evolution RAS
  • Javier Albayay; Department of General Psychology, University of Padova
  • Aytug Altundag; Otorhinolaryngology Department, Biruni University
  • Moustafa Bensafi; Lyon Neuroscience Research Center, CNRS
  • María Adelaida Bock; Departamento de Salud Pública. ORL, Hospital General Barrio Obrero
  • Orietta Calcinoni; Private practice, Milan
  • William Fredborg; Psychology Department, Stockholm University
  • Christophe Laudamiel; Scent Engineering, DreamAir LLC
  • Juyun Lim; Food Science and Technology, Oregon State University
  • Johan N. Lundström; Department of Clinical Neuroscience, Karolinska Institutet
  • Alberto Macchi; ENT Department University of Insubria Varese, Assi-Sette Laghi, Italian Academy of Rhinology
  • Pablo Meyer; Health Care and Life Sciences, IBM TJ. Watson Research Center
  • Shima T. Moein; School of Biological Sciences, Institute for Research in Fundamental Sciences
  • Enrique Santamaría; Clinical Neuroproteomics Unit, Navarrabiomed-IdiSNA
  • Debarka Sengupta; Computational Biology, Indraprastha Institute of Information Technology
  • Paloma Paloma Domínguez; Psychology and Anthropology, University of Extremadura
  • Hüseyin Yanık; Department of Electrical and Electronics Engineering, Mersin University
  • Sanne Boesveldt; Division of Human Nutrition and Health, Wageningen University
  • Jasper H. B. de Groot; Behavioral Science Institute, Radboud University
  • Caterina Dinnella; Department of Agriculture, Food, Environment and Forestry, Florence University
  • Jessica Freiherr; Department of Psychiatry and Psychotherapy, Friedrich-Alexander-Universität Erlangen-Nürnberg
  • Tatiana Laktionova; Severtsov Institute of Ecology and Evolution RAS
  • Sajidxa Mariño; Centro de Otorrinolaringología Respira Libre
  • Erminio Monteleone; Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence
  • Alexia Nunez-Parra; Department of Biology, University of Chile
  • Olagunju Abdulrahman; Department of Physiology, The Federal University of Technology, Akure, Nigeria
  • Marina Ritchie; Neurobiology and Behavior, University of California, Irvine
  • Thierry Thomas-Danguin; CSGA-Centre for Taste and Feeding Behavior, INRAE, CNRS, AgroSup Dijon, University Bourgogne Franche-Comté
  • Julie Walsh-Messinger; Department of Psychology, University of Dayton
  • Rashid Al Abri; ENT Division, Department of Surgery, College of Medicine & Health Sciences, Sultan Qaboos University
  • Rafieh Alizadeh; ENT and Head and Neck Research Center and Department, the Five Senses Institute, Iran University of Medical Sciences
  • Emmanuelle Bignon; Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur
  • Elena Cantone; Neuroscience Department, Federico II University
  • Maria Paola Cecchini; Department of Neuroscience, Biomedicine and Movement Sciences, Anatomy and Histology Section, University of Verona
  • Jingguo Chen; Department of Otolaryngology-Head and Neck Surgery, Second Affiliated Hospital of Xi'an Jiaotong University
  • Maria Dolors Guàrdia; Food Technology, IRTA
  • Kara C. Hoover; Department of Anthropology, University of Alaska Fairbanks
  • Noam Karni; Department of Medicine, Hadassah - Hebrew University Medical Center, Mt Scopus
  • Marta Navarro; Centre for Nutrition and Food Science, The University of Queensland
  • Alissa A. Nolden; Department of Food Science, University of Massachusetts
  • Patricia Portillo Mazal; Servicio de Otorrinolaringología, Hospital Italiano de Buenos Aires
  • Nicholas R. Rowan; Department of Otolaryngology-Head and Neck Surgery, Johns Hopkins University School of Medicine
  • Atiye Sarabi-Jamab; School of Cognitive Sciences, Institute for Research in Fundamental Sciences (IPM)
  • Nicholas S. Archer; Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO)
  • Ben Chen; Department of Psychiatry, The Affiliated Brain Hospital of Guangzhou Medical University
  • Elizabeth A. Di Valerio; Center for Smell and Taste, University of Florida
  • Emma L. Feeney; Institute of Food and Health, University College Dublin
  • Johannes Frasnelli; Department of Anatomy, Université du Québec à Trois-Rivières
  • Mackenzie Hannum; Monell Chemical Senses Center
  • Claire Hopkins; ENT Dept, Guy's and St Thomas' Hospitals
  • Hadar Klein; Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem
  • Coralie Mignot; Department of Otorhinolaryngology, Smell and Taste Clinic
  • Carla Mucignat; Department of Molecular Medicine, University of Padova
  • Yuping Ning; Neurology, The Affiliated Brain Hospital of Guangzhou Medical University
  • Elif E. Ozturk; Nutrition and Dietetics, Kilis 7 Aralik University
  • Mei Peng; Sensory Neuroscience Laboratory, University of Otago
  • Ozlem Saatci; Department of Otorhinolaryngology, Sancaktepe Education and Research Hospital
  • Elizabeth A. Sell; University of Pennsylvania, Perelman School of Medicine
  • Carol H. Yan; Division of Otolaryngology-Head and Neck Surgery, University of California San Diego
  • Raul Alfaro; Food Science and Human Nutrition, University of Illinois at Urbana-Champaign
  • Cinzia Cecchetto; Department of General Psychology, University of Padova
  • Gérard Coureaud; CMOENES groups, Centre de Recherche en Neurosciences de Lyon
  • Riley D. Herriman; Monell Chemical Senses Center
  • Jeb M. Justice; Center for Smell and Taste, Department of Otolaryngology, University of Florida
  • Pavan Kumar Kaushik; National Centre for Biological Sciences, Tata Institute of Fundamental Research
  • Sachiko Koyama; Department of Chemistry, Indiana University
  • Jonathan B. Overdevest; Department of Otolaryngology - Head & Neck Surgery, Columbia University Medical Center
  • Nicola Pirastu; Centre fo Global Health, Usher Institute, University of Edinburgh
  • Vicente A. Ramirez; Public Health, University of California
  • S. Craig Roberts; Division of Psychology, University of Stirling
  • Barry C. Smith; Centre for the Study of the Senses, University of London
  • Hongyuan Cao; Department of Statistics, Florida State University
  • Hong Wang; Monell Chemical Senses Center
  • Patrick Balungwe; Hôpital Provincial Général de Référence de Bukavu (HPGRB)
  • Marius Baguma; Hôpital Provincial Général de Référence de Bukavu (HPGRB)
  • Thomas Hummel; Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden
  • John E. Hayes; Department of Food Science, The Pennsylvania State University
  • Danielle R. Reed; Monell Chemical Senses Center
  • Masha Y. Niv; The Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem
  • Steven D. Munger; Center for Smell and Taste, Department of Pharmacology and Therapeutics, University of Florida
  • Valentina Parma; Department of Psychology, Temple University
Preprint em Inglês | medRxiv | ID: ppmedrxiv-20157263
ABSTRACT
BackgroundCOVID-19 has heterogeneous manifestations, though one of the most common symptoms is a sudden loss of smell (anosmia or hyposmia). We investigated whether olfactory loss is a reliable predictor of COVID-19. MethodsThis preregistered, cross-sectional study used a crowdsourced questionnaire in 23 languages to assess symptoms in individuals self-reporting recent respiratory illness. We quantified changes in chemosensory abilities during the course of the respiratory illness using 0-100 visual analog scales (VAS) for participants reporting a positive (C19+; n=4148) or negative (C19-; n=546) COVID-19 laboratory test outcome. Logistic regression models identified singular and cumulative predictors of COVID-19 status and post-COVID-19 olfactory recovery. ResultsBoth C19+ and C19-groups exhibited smell loss, but it was significantly larger in C19+ participants (mean{+/-}SD, C19+ -82.5{+/-}27.2 points; C19- -59.8{+/-}37.7). Smell loss during illness was the best predictor of COVID-19 in both single and cumulative feature models (ROC AUC=0.72), with additional features providing negligible model improvement. VAS ratings of smell loss were more predictive than binary chemosensory yes/no-questions or other cardinal symptoms, such as fever or cough. Olfactory recovery within 40 days was reported for [~]50% of participants and was best predicted by time since illness onset. ConclusionsAs smell loss is the best predictor of COVID-19, we developed the ODoR-19 tool, a 0-10 scale to screen for recent olfactory loss. Numeric ratings [≤]2 indicate high odds of symptomatic COVID-19 (4
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Texto completo: Disponível Coleções: Preprints Base de dados: medRxiv Tipo de estudo: Experimental_studies / Estudo observacional / Estudo prognóstico / Rct Idioma: Inglês Ano de publicação: 2020 Tipo de documento: Preprint
Texto completo: Disponível Coleções: Preprints Base de dados: medRxiv Tipo de estudo: Experimental_studies / Estudo observacional / Estudo prognóstico / Rct Idioma: Inglês Ano de publicação: 2020 Tipo de documento: Preprint
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