Genetic Factors Behind COVID-Related Loss of Taste and Smell

Loss of taste and smell has been a puzzling symptom of COVID-19, and recent research suggests a genetic component may play a role.

Despite being fully vaccinated, I contracted COVID-19 over the Christmas holiday. Thankfully, my symptoms were mild, primarily consisting of a stuffy nose and a sore throat for a few days (if you haven’t already, please get vaccinated and boosted!). However, one of the most surprising aspects of my illness was the complete loss of sensitivity to spicy foods—a symptom that lingered for weeks even after I recovered and tested negative.

Since the onset of the pandemic, loss of taste and smell has been recognized as a common indicator of COVID-19, yet the reasons behind it have remained unclear. A recent study published in Nature Genetics has shed light on this issue, revealing a potential genetic risk factor associated with the loss of smell in COVID-19 patients. This research marks a significant step toward understanding the underlying causes and may assist scientists in developing treatments to restore these senses post-recovery.

The loss of taste and smell can be a prolonged symptom for many, with reports indicating that up to 1.6 million individuals in the U.S. continue to experience alterations in these senses six months after their initial infection. Previous efforts to identify the reasons for this lingering effect have been inconclusive. However, the new study has identified a genetic locus, a specific location on a chromosome near olfactory genes, that may increase the likelihood of losing the sense of smell by as much as 11 percent.

Danielle Brown, a researcher specializing in the differences in taste and smell loss due to COVID-19, remarked, “This helps address the question of ‘why me’ regarding taste and smell loss with COVID-19. Some experience it while others do not, and innate genetics may offer part of the explanation.”

Remarkably, the research indicates that around 68 percent of individuals infected with COVID-19 report some level of taste or smell loss. This discovery not only provides insight into the phenomenon but also represents a promising first step toward treating this symptom effectively.

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In summary, recent findings suggest that genetic factors may contribute to the loss of taste and smell in some COVID-19 patients. This research not only enhances our understanding of the condition but also paves the way for potential treatments.

Keyphrase: Genetic factors in COVID taste and smell loss

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