The Nutritional Impact of COVID-19-Induced Olfactory Dysfunction.

Despite well-known associations between nutrition and chemosensory dysfunction, very little is known regarding the nutritional impact of COVID-19-related chemosensory dysfunction. A retrospective cohort study using the National COVID Cohort Collaborative (N3C) Database was performed to evaluate the risk of malnutrition in individuals with COVID-19-induced anosmia. Statistical analysis among groups was performed by odds ratio (OR) calculations (95% confidence interval [CI]). 19,384 (0.05%) COVID-19-positive adults without preexisting malnutrition were identified with a new diagnosis of anosmia. Within this subgroup, there were significant odds of developing overnutrition (OR 1.36, 95% CI [1.26, 1.46], P < .0001) and any malnutrition diagnosis (OR 1.34, 95% CI [1.25, 1.44], P < .0001), but not undernutrition (OR 0.88, 95% CI [0.66, 1.16], P = .35). These large database findings indicate that chemosensory losses in COVID-19 patients may increase the risk of subsequent overnutrition on a broad, national scale. Level of Evidence. Level 3.