Research Article

A new strategy for treatment of Anosmia and Ageusia in COVID-19 patients

¹ Responsible for Rural Health Services of Dehkool, Hamoon City, Sistan and Baluchestan State, Iran
² Lecturer & Professor Mechanical Engineering, Golpayegan Technical and Vocational University, Isfahan State, Iran
³ Responsible for Rural-Urban Health Services of Zahak, Zahak City, Sistan and Baluchestan State, Iran

^* Corresponding author: asiyehhosseini70@yahoo.com

Received: 4 September 2020
Accepted: 17 November 2020

Abstract

Introduction: The sudden onset of smell and taste loss has been reported as a symptom related to COVID-19. There is new evidence for the loss of smell and taste as a symptom of COVID-19 infection. Objectives: This study aims to examine the influence of coffee on the smell and taste of patients with Covid-19. Methods: In order to investigate the effect of coffee consumption on the taste and smell of COVID-19 patients, we attempted to sample in 20 provinces of the country, COVID-19 patients were separated by gender and underlying and non-underlying disease, doses of 15–20 mg for non-underlying patients and 25–30 mg for underlying patients. The reason for determining this amount of coffee is that every coffee we want to prepare needs a scoop of 14 g of coffee, which we determine. For some people, it was determined 14 g and for some people 28 g of coffee was determined due to consumed in two cups of coffee. Results: Patients with COVID-19 had reversibility on the first and second day. It was clear that there is a small gap between the proportion of recovered patients in the underlying and non-underlying patients, but due to the high volume of observations, this small difference is evident. Discussion: The effectiveness time of coffee is debatable by prescribing its amount. The time efficiency of improving the sense of smell and taste with coffee consumption was lower in non-background patients than in patients. Conclusions: Anosmia and Ageusia are more prevalent in COVID-19 patients. Caffeine in coffee reduced the reversibility of the sense of smell and taste of people with COVID-19. It was concluded that the chances of recovery are higher for those who do not have the underlying disease than for the other groups and for those who suffer from all three types of the underlying disease than for the other groups.