Statistical analysis
Statistical analysis was performed using SPSS 26.0 (IBM, Armonk, NY,
USA). Categorical variables are reported in numerals and percentages of
the total. Descriptive statistics for quantitative variables are given
as the mean ± standard deviation (SD). The statistical analysis of
differences in olfactory and gustatory function, between population
subgroups, was performed using Student’s T test. The level of
statistical significance was set at P ≤ 0.05 with a 95% confidence
interval.
RESULTS
Following the inclusion and exclusion criteria, 72 COVID-19 patients (27
males, 45 females, mean age 49.2 years old) were enrolled for the study
at the University Hospital of Sassari. Of these, 3 were hospitalized in
the Respiratory Diseases Department, 22 in the Infectious Diseases
Department, and the remaining 47 patients belonged to the infected
healthcare personnel, were quarantined at home and assisted by the
Surveillance and Prevention Department. The last group was assessed in
occasion of the first recall for the control swab. Table 3 reports a
framework summary of patient general characteristics and clinical
features [Table 3].
Fifty-three patients (73.6% of the study population) reported having
chemosensory dysfunctions during the course of the COVID-19. Especially,
isolated taste disorders were reported in 9 cases (12.5%), while 14
patients (14.4%) reported isolated olfactory dysfunctions. Thirty
patients (41.7%) reported they experienced combined disorders of both
olfaction and taste. At the time of the evaluation, most of these
patients (35 cases, 66%) reported a complete recovery of chemosensitive
functions, which occurred in less than 5 days in 19 cases and in more
than 5 days in the remaining 16. On the contrary, 18 patients (34%)
reported a persistence of alterations in taste and olfaction.