Graduate Program in Dentistry, Hospital Universitário, Federal University of Sergipe, Rua Cláudio Batista, s/n. Sanatório, Aracaju, Sergipe, CEP: 49060-100, Brazil.
Investigative Pathology Laboratory, Federal University of Sergipe, Aracaju, Sergipe, Brazil.
Inflammopharmacology. 2022 Dec;30(6):2079-2087. doi: 10.1007/s10787-022-01066-z. Epub 2022 Sep 12.
There is evidence that chemosensory dysfunctions, including smell and taste disorders, are common findings in patients with SARS-CoV-2 infection. However, the underlying biological mechanisms and the role of inflammatory markers are still poorly understood.
To investigate the inflammatory biomarkers levels in patients with COVID-19 presenting chemosensory dysfunctions.
This review was conducted according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guideline. A systematic literature search was performed from January 1, 2020, to May 12, 2022. Observational studies that provided data on hematological, biochemical, infection-related indices and cellular immunity, and coagulation function in patients with COVID-19 experiencing smell and/or taste disorders were considered eligible. Effect sizes were reported as standardized mean difference (SMD) with 95% confidence intervals (CI). A negative effect size indicated that the inflammatory biomarker levels were lower among patients with chemosensory dysfunctions.
Eleven studies were included. Patients with chemosensory disturbances had lower levels of leukocytes (SMD - 0.18, 95% CI - 0.35 to - 0.01, p = 0.04), lactate dehydrogenase (SMD - 0.45, 95% CI - 0.82 to - 0.09, p = 0.01), IL-6 (SMD - 0.25, 95% CI - 0.44 to - 0.06, p < 0.01), and C-reactive protein (SMD - 0.33, 95% CI - 0.58 to - 0.08, p < 0.01) than patients without chemosensory disturbances.
Patients with SARS-CoV-2 infection who have olfactory and gustatory disorders have a lower inflammatory response than patients who do not have chemosensory alterations. The presence of these symptoms may indicate a more favorable clinical course for COVID-19.
有证据表明，包括嗅觉和味觉障碍在内的化学感觉功能障碍是 SARS-CoV-2 感染患者的常见发现。然而，其潜在的生物学机制和炎症标志物的作用仍知之甚少。
研究出现化学感觉功能障碍的 COVID-19 患者的炎症生物标志物水平。
本综述按照系统评价和荟萃分析的首选报告项目（PRISMA）指南进行。从 2020 年 1 月 1 日至 2022 年 5 月 12 日进行了系统的文献检索。纳入的观察性研究提供了 COVID-19 患者出现嗅觉和/或味觉障碍时的血液学、生化、感染相关指标以及细胞免疫和凝血功能数据。效应量以标准化均数差（SMD）和 95%置信区间（CI）表示。负的效应量表示化学感觉功能障碍患者的炎症生物标志物水平较低。
共纳入 11 项研究。与无化学感觉障碍的患者相比，有化学感觉障碍的患者白细胞（SMD -0.18，95%CI -0.35 至 -0.01，p=0.04）、乳酸脱氢酶（SMD -0.45，95%CI -0.82 至 -0.09，p=0.01）、IL-6（SMD -0.25，95%CI -0.44 至 -0.06，p<0.01）和 C 反应蛋白（SMD -0.33，95%CI -0.58 至 -0.08，p<0.01）水平较低。
与无化学感觉障碍的 SARS-CoV-2 感染患者相比，出现嗅觉和味觉障碍的患者炎症反应较低。这些症状的存在可能表明 COVID-19 的临床病程更有利。
