Food‐related experiences and behavioral responses among people affected by chemosensory dysfunctions following COVID‐19: A scoping review

Abstract

AbstractA category of symptoms that became characteristic early in the first wave of the coronavirus disease 2019 (COVID‐19) pandemic was chemosensory dysfunctions (alterations of smell and taste). Such symptoms substantially affect food and eating—cornerstones for both nutrition‐related health outcomes and for quality of life. Based on this, this scoping review aimed to map out existing scientific literature on food‐related experiences and related behavioral responses among people affected by chemosensory dysfunctions following COVID‐19. A librarian‐supported search of PsycInfo, PubMed, and Scopus for publications written in English (2020 to April 26, 2022) was conducted. Two authors searched for and screened publications and three others extracted and collated data. These are reported following the Preferred Reporting Items of Systematic reviews and Meta‐Analyses extension for Scoping Reviews. Of 1169 hits, 9 publications were included in the review. The results are thematized as “Psychological and social aspects” and “Nutritional aspects,” each with the subsections “Experiences” and “Behavioral responses.” A great variety of food‐related problems, nutritional and mental health effects, and implications for social life are identified. People affected by chemosensory dysfunctions following COVID‐19 suffer, as evident both in stories from qualitative studies and in measurements of quality of life. The results impact all professions who are and may come to be involved in treating these patients, such as nurses, physicians, dietitians, and psychologists. With more knowledge about the dysfunctions' manifestation, duration, and impact on everyday life, multiprofessional teams need to collaborate in supporting patients medically, psychosocially, and nutritionally.