Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodqual.2021.104482
Title: The COVOSMIA-19 trial: Preliminary application of the Singapore smell and taste test to objectively measure smell and taste function with COVID-19
Authors: Sheen, F
Tan, V
Lim, AJY
Haldar, S
Sengupta, S
Allen, D 
Somani, J 
Chen, HY
Tambyah, P 
Forde, CG 
Keywords: Ageusia
Anosmia
COVID-19
COVID-19, Coronavirus disease 2019
Gustatory dysfunction
Olfactory dysfunction
PCR, Polymerase Chain Reaction
SARS-CoV-2
SARS-CoV-2, Severe Acute Respiratory Syndrome Coronavirus 2
SNOT-22, 22-item Sino-Nasal Outcome test
SSTQ, The Singapore Smell and Taste Questionnaire
SSTT, The Singapore Smell and Taste Test
VAS, Visual Analogue Scale
Issue Date: 1-Apr-2022
Publisher: Elsevier BV
Citation: Sheen, F, Tan, V, Lim, AJY, Haldar, S, Sengupta, S, Allen, D, Somani, J, Chen, HY, Tambyah, P, Forde, CG (2022-04-01). The COVOSMIA-19 trial: Preliminary application of the Singapore smell and taste test to objectively measure smell and taste function with COVID-19. Food Quality and Preference 97 : 104482-. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodqual.2021.104482
Abstract: Sudden loss of smell and/or taste has been identified as an early symptom of SARS-CoV-2 2019 (COVID-19) infection, and presents an effective target for prompt self-isolation and reducing community spread. The current study sought to develop and test a novel, rapid, self-administered test to objectively measure smell and taste losses associated with COVID-19, and administered self-report questionnaires to characterise symptoms associated with COVID-19 in Singapore. Participants (N = 99) completed questionnaires to record recent changes in smell and taste ability. This was followed by the ‘Singapore Smell and Taste Test’ (SSTT), a personal, objective testing kit for daily self-assessment of smell and taste function at their place of residence. Seventy-two recruited participants were confirmed as COVID-19 positive at baseline, of which 58 completed the SSTT at home. Of these, 36.2% had objectively measured smell and/or taste loss. The SSTT measures of smell and taste function were positively associated with participants’ self-reported smell and taste acuity, and rated smell intensity of 6 common household items. This study presents the first application of the SSTT as a rapid, cost-effective, objective tool to self-monitor smell and taste function in a residential setting, and ensures comparability across individuals through the use of standardised stimuli. The SSTT has potential for future application in populations with limited access to formal COVID-19 testing as a self-administered objective method to monitor sudden changes in smell and taste, and to prompt early self-isolation, in order to reduce community transmission of COVID-19.
Source Title: Food Quality and Preference
URI: https://scholarbank.nus.edu.sg/handle/10635/228509
ISSN: 0950-3293
DOI: 10.1016/j.foodqual.2021.104482
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