Study confirms sensory loss associated with taste and smell is strongly linked to early coronavirus infection. Based on the findings, people who report olfactory or taste loss are ten times more likely to have COVID-19 than other infections. Patients reported their sensory loss to be profound rather than mild. Encouragingly, the rate of sensory recovery was high, with patients reporting a return of normal smell and taste function within two to four weeks, which matches the time of disease recovery. Researchers also found people who reported sore throats more often tested negative for COVID-19.
51% of COVID-19 patients report they experienced the loss of smell and taste up to five months after infection. On average, once their senses were restored, people reported a loss in sensitivity to smell and taste.
User data from a new COVID-19 symptom tracking app reveals a loss of taste and smell are the strongest predictors of a positive coronavirus diagnosis. Using the data, researchers have developed a model to identify which combination of symptoms together could best predict COVID-19 infection in individuals.
Researchers have identified a pathway near the midbrain where neural messages for taste and pain converge, a new study reports.
People who suffer from synethesia are also more sensitive to the association between the sound of words and visual shapes, researchers report.
Researchers report consuming a savory broth can produce subtle neurobiological changes that promotes healthy eating behaviors and food choices.
Children who prefer high levels of sweet tastes also prefer saltier tastes, researchers report.
A new study reports that being pleasantly surprised or disappointed with a certain food product can change a person's mood.