Shifts in taste and odour are common for COVID-19 sufferers.
A recent Cambridge University Press article explores food consumption and subsequent behavioural changes associated with taste and smell changes in those post-acute sequelae of COVID-19. It showed that olfactory dysfunction in COVID-19 patients has a significant adverse impact on their normal life, with disgusting or unpleasant notes in many foods consumption.
Besides, as the need to experience normal tastes and flavour cannot be satisfied, low PH food and highly processed foods such as items with a large number of refined sugars as well as cold processed food become the first choices for consumption.
Under this circumstance, how to provide interventions to help COVID-19 sufferers avoid or reduce these complications? Share your thoughts and clinical experience here!
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