الفهرس 
Anatomy and physiology of olfactory and gustatory systemOnly 14 pages are availabe for public view
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Abstract
The COVID-19 pandemic, declared by the World Health Organization
(WHO), prompted global efforts to understand the diverse manifestations of the
disease. Our study aimed to investigate olfactory and gustatory dysfunctions in
63 COVID-19 patients, exploring their demographic, laboratory, and clinical
correlates.
The emergence of the COVID-19 pandemic has spurred an unprecedented
global research effort to comprehend the diverse spectrum of clinical
presentations associated with SARS-CoV-2 infection. The World Health
Organization (WHO) declaration of COVID-19 as a pandemic triggered a surge
in clinical investigations, aiming to enhance diagnostic precision and therapeutic
strategies. Notably, sensory disturbances, particularly olfactory and gustatory
dysfunctions, have become recognized clinical features of COVID-19. Our study
responds to this imperative by conducting a comprehensive exploration of these
sensory impairments in 63 COVID-19 patients, scrutinizing their demographic,
laboratory, and clinical characteristics.
With methodological rigor, our study enrolled a cohort of 63 COVID-19
patients, emphasizing the importance of assessing olfactory and gustatory
functions through clinical tests. The demographic profile of the study participants
mirrored the broader trends observed in COVID-19 cases, with a mean age of
41.8 ± 10.5 years and a male predominance of 63.5%. We employed validated
clinical tests for olfactory and gustatory functions, anchoring our investigation in
objective measurements rather than relying solely on subjective self-evaluations.
Our laboratory analyses encompassed a comprehensive set of parameters,
including hemoglobin levels, total leukocyte count (TLC), C-reactive protein (CRP), and more. The meticulous selection of these markers aimed to unveil potential associations between sensory dysfunctions and underlying physiological processes. Rigorous methodologies were employed to ensure the
accuracy and reliability of data collection, aligning with the imperative of robust
scientific inquiry.
Our study uncovered a noteworthy incidence of olfactory dysfunction in
65.1% of participants, with varying degrees of severity. Gustatory dysfunction
was reported in 38.1% of cases, underlining the involvement of the chemosensory
system in a significant proportion of COVID-19 patients. The demographic
analysis revealed no significant age association with sensory dysfunctions, but a
gender-based difference emerged, with males exhibiting a higher prevalence of
gustatory dysfunction (p = 0.022386).
Laboratory analyses provided insights into potential correlations between
sensory dysfunctions and hematological parameters. While no significant
differences were found in hemoglobin levels among those with and without
olfactory dysfunction, individuals with gustatory dysfunction exhibited lower
hemoglobin levels (p = 0.05). Furthermore, significant associations were noted between severe olfactory dysfunction and higher CRP levels (p = 0.06), as well as between anosmia and elevated D-dimer levels (p = 0.02).