The Effect of Loss of Taste and Smell on Meal Preparation, Food Enjoyment, and Quality of Life Among Patients of COVID-19: A Systematic Review

Objective(s): To determine the impact of Covid 19 related symptoms of ageusia (loss of taste) and anosmia (loss of smell) on meal preparation/food enjoyment and overall quality of life. This would help Occupational therapists address the disrupted occupational performance patterns, roles, and routines due to COVID-19-induced loss of taste and smell. Aspects of quality of life, meal preparation, and nutrition may be affected. Therefore, it is crucial to formulate client-centered and holistic interventions addressing these problem areas.

Data Sources: A search of four databases (Ovid(Medline)), PsychINFO, Scopus, and CINAHL) produced 673 articles. Seventy were retrieved for full-text review. Search terms included COVID-19, coronavirus, anosmia, taste disorders, smell, taste, meal enjoyment, food perception, taste perception, ageusia, olfaction disorders, chemosensory disorder, appetite, malnutrition, meals, and meal prep. Articles published between 2020 and 2022

Study Selection: Inclusion criteria: Quantitative studies, studies on the effect of loss of smell and taste due to COVID-19, and articles published between 2020 and 2022. Exclusion criteria: Studies that were qualitative or not directly related to the effect of loss of smell and taste
resulting from COVID-19 to justify their use in this systematic review

Data Extraction: Authors used the Preferred Reporting Items for Systematic Reviews and Meta-Analyses to abstract data. Authors reviewed studies independently, first and last authors verified studies when disagreement among other authors.

Data Synthesis: Three studies found an overall decreased quality of life, and four studies found noticeable weight loss and malnutrition resulting from loss of taste and smell due to COVID-19. Outcomes of these studies showed that those with chronic loss of taste and smell presented with lower quality of life, weight loss, and malnutrition.

Conclusions: COVID-19-induced loss of taste and smell impacted clients, lowered their quality of life, caused decreased enjoyment of food, and caused malnutrition. This review offers evidence for the potential need for services such as occupational therapy to improve health outcomes.

Author(s) Disclosures: Authors have nothing to disclose