Post-Covid-19 Patients Follow-up Study

N/ACompletedNCT07571382

University of Oslo176 enrolled

Overview

Taste, smell, trigeminal and salivary function is impacted in post-COVID-19 patients

Study Type

INTERVENTIONAL

Allocation

Purpose

SCREENING

Masking

NONE

Enrollment

176

Conditions

Smell Dysfunction Taste Dysfunction Trigeminal Dysfunction Salivary Dysfunction

Interventions

Smell trainingOTHER

Smell training

Eligibility

Sex: ALLMin age: 18 YearsMax age: 80 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: -COVID-19 diagnosis Exclusion Criteria: -Not COVID-19 diagnosis

Locations (1)

University of Oslo

Oslo, Oslo, Norway

Outcomes

Primary Outcomes

Smell

Olfactory (smell) function will be evaluated using the Twelve felt-tip Sniffin' Sticks test (Burghart Messtechnik GmbH, Holm, Germany). Participants are categorized into anosmic (score 0-6, no smell), hyposmic (score 7-10, reduced smell), and normosmic (score 11-12, normal smell), according to normative classification.

Time frame: two years

Secondary Outcomes

Taste

Gustatory (taste) function is assessed using Taste Strips impregnated with solutions of four different taste qualities (sweet, sour, salty, and bitter) in four different concentrations (Burghart Messtechnik GmbH, Holm, Germany). Participants are classified into ageusic (score 0, no taste), hypogeusic (score 1-8, reduced taste) and normogeusic (score 9-16, normal taste) using a normative classification. Participants are considered to have a specific ageusia if they are unable to detect all four different concentrations of a particular tastant.

Time frame: 2 years

Dry mouth

Xerostomia (oral dryness) iss categorized according to participants' self-reported perception as either no dry mouth (score 0), or dry mouth (score 1). Participants are asked whether the symptoms of xerostomia started before or after COVID-19 infection and are asked open-ended questions where they could describe their experience of oral dryness. Finally, they are asked to report whether there are food items that they had to refrain from eating because of parosmia, dysgeusia, dysesthesia or xerostomia.

Time frame: 2 years

Dysesthesia

Dysesthesia (oral burning sensation) iss categorized as either no dysesthesia (score 0), or dysesthesia (score 1). Participants report how often they experienced dysesthesia (constantly, daily, sometimes, periodically, during meals, in between meals), asked to describe where in the mouth they experienced dysesthesia (whole tongue, anterior tongue, lips, palate, buccal mucosa, other), and identify food items that enhanced the dysesthesia (spicy, sweet, sour, salty, bitter).

Data from ClinicalTrials.gov

This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.