taste disorders after COVID-19
Conditions
Interventions
All groups will be evaluated for taste impairment with a taste perception methodology, which includes 5 ml of each substance (Salty, sour, bitter and sweet), in the first interview, and also after 30
Sponsors
Universidade de São Paulo
Universidade de São Paulo
Eligibility
Age
18 Years to No maximum
Inclusion criteria
Inclusion criteria: Volunteers of both sexes; 18 years old or more; Positive PCR for COVID19; ageusia; dysgeusia; parageusia; symptoms lasting minimum of 2 months.
Exclusion criteria
Exclusion criteria: Less than 18 years old; Pregnant; Lactating; PCR with less than 2 months; absence PCR test attesting COVID19 infection.
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| We aim to find a better general taste perception, measured with Visual Analogue Scale, and statistically analysed with the appropriate statistical test (to be defined after evaluate data normality and homoscedasticity - ideally repeated measurements ANOVA). We will observe Ageusia; Dysgeusia; Hypogeusia and Phantogeusia evolution with VAS on four different tastes - at 3 different times along the study, and correlate them with increase in auto-percepted taste in different groups. Confidence Interval is defined in 95%, and a p value smaller than 0.05 is expected to evaluate the statistical differences between groups and placebo, or even intergroup differences may be expected. | — |
Secondary
| Measure | Time frame |
|---|---|
| Is Expected that Quality of life, measured by OHIP, will be increased once taste perception may be increased. ;Differences according to sex, age, or complications on the infectious phase of disease may be related to prolonged Dysgeusia or Ageusia COVID-19 related | — |
Countries
Brazil
Contacts
Public ContactPedro Cardoso Soares
Universidade de São Paulo
Outcome results
None listed