Ignite Creation Date:
2024-05-06 @ 4:05 PM
Last Modification Date:
2024-10-26 @ 2:03 PM
Study NCT ID:
NCT04868435
Status:
COMPLETED
Last Update Posted:
2023-05-09
First Post:
2021-04-26
Brief Title:
Triggers for Post-Viral Parosmia
Sponsor:
University of Reading
Organization:
University of Reading
Study Overview
Official Title:
Triggers for Post-Viral Parosmia After COVID-19 and Non-COVID-19 Infections
Status:
COMPLETED
Status Verified Date:
2023-05
Last Known Status:
None
Delayed Posting:
No
If Stopped, Why?:
Not Stopped
Has Expanded Access:
False
If Expanded Access, NCT#:
N/A
Has Expanded Access, NCT# Status:
N/A
Acronym:
ParosmiaQ
Brief Summary:
Background Many people lose their sense of smell after they have had a cold flu or sinus infection Recovery if at all generally starts with a parosmia phase which means every-day smells become distorted and over-poweringly objectionable and this can lead to malnutrition and depression We do not know much about how or why parosmia happens but there are key foods common to those who suffer from parosmia which seem to trigger the distortion
Parosmia and COVID-19 Loss of smell has recently been recognised as an official symptom of COVID-19 and we are starting to get reports of people who have recently had COVID-19 developing parosmia The triggers seem to be similar to those of the common cold flu or virus infections but the journey between loss of smell and parosmia is different
Hypotheses
1 Triggers of distortion will be the same for all parosmics
2 There may be additional trigger foods in different cultures
Questions
1 What are the trigger foods and beverages for parosmia
2 Are there regionalcultural variations
3 Does Covid-19 parosmia differ from standard post-viral parosmia
The overall aim of the project is to understand the mechanisms involved in parosmia The approach is to identify foods and everyday aromas associated with parosmia and to determine whether they are the same across different continentsculturesethnic backgrounds and whether Covid-19 parosmia is any different to non-Covid-19 parosmia The questionnaire will ask about Covid-19 status ethnic background smell loss and parosmia and the changes that occurred between smell loss and parosmia The participants will then answer questions on up to 15 everyday smells some of which our preliminary evidence shows are common triggers and others which are not The questionnaire will be globally distributed for example through current collaborations in the UK US Germany Iran China Japan and Brazil It will be completed by participants who are currently experiencing parosmia
All participants will be asked to record any foods that they find distorted and provide a list of aromas which returned undistorted
Parosmia and COVID-19 Loss of smell has recently been recognised as an official symptom of COVID-19 and we are starting to get reports of people who have recently had COVID-19 developing parosmia The triggers seem to be similar to those of the common cold flu or virus infections but the journey between loss of smell and parosmia is different
Hypotheses
1 Triggers of distortion will be the same for all parosmics
2 There may be additional trigger foods in different cultures
Questions
1 What are the trigger foods and beverages for parosmia
2 Are there regionalcultural variations
3 Does Covid-19 parosmia differ from standard post-viral parosmia
The overall aim of the project is to understand the mechanisms involved in parosmia The approach is to identify foods and everyday aromas associated with parosmia and to determine whether they are the same across different continentsculturesethnic backgrounds and whether Covid-19 parosmia is any different to non-Covid-19 parosmia The questionnaire will ask about Covid-19 status ethnic background smell loss and parosmia and the changes that occurred between smell loss and parosmia The participants will then answer questions on up to 15 everyday smells some of which our preliminary evidence shows are common triggers and others which are not The questionnaire will be globally distributed for example through current collaborations in the UK US Germany Iran China Japan and Brazil It will be completed by participants who are currently experiencing parosmia
All participants will be asked to record any foods that they find distorted and provide a list of aromas which returned undistorted
Detailed Description:
The questionnaire will be sent out to those reporting early stages of parosmia as a result of post-viral infection including post-COVID-19 infection The questionnaire will record demographic data and ask about COVID-19 status COVID-19 diagnosis and results of COVID-19 tests It will ask about loss of smell taste and chemesthesis irritation from the heat of spices and it will ask about the sequence of events leading to parosmia Up to 15 everyday items will be rated for aroma description intensity and valence Participants will be asked to list other distorted foods and also smells that returned undistorted The questionnaire will be fully anonymous unlinked anonymous and voluntary The questionnaire will be designed distributed and data collected using the secure platform provided by Compusense
Study Oversight
Has Oversight DMC:
None
Is a FDA Regulated Drug?:
False
Is a FDA Regulated Device?:
False
Is an Unapproved Device?:
None
Is a PPSD?:
None
Is a US Export?:
None
Is an FDA AA801 Violation?:
None