Table 2.
Characterization of anosmia/hyposmia and ageusia/dysgeusia by COVID-19 diagnosis
| Characterization of anosmia/hyposmia – % | |||
|---|---|---|---|
| Total (n = 127) | Positive (n = 56) | Negative (n = 71) | |
| Anosmia/hyposmia around the time of COVID-19 symptom onset* (5 days before or any time after) | |||
| Yes | 20.5 | 41.1 | 4.2 |
| No | 64.6 | 41.1 | 83.1 |
| Unable to recall | 13.4 | 16.1 | 11.3 |
| Prefer not to respond | 0.8 | 0.0 | 1.4 |
| Timing of anosmia/hyposmia | Total (n = 26) | Positive (n = 23) | Negative (n = 3) |
| Before any other symptoms | 11.5 | 8.7 | 33.3 |
| Early (after one or two other symptoms) | 42.3 | 43.5 | 33.3 |
| Late (after other symptoms developed) | 42.3 | 43.5 | 33.3 |
| Unknown (did not select) | 3.8 | 4.3 | 0.0 |
| Current ability to smell | Total (n = 26) | Positive (n = 23) | Negative (n = 3) |
| Normal | 50.0 | 47.8 | 66.7 |
| Diminished | 23.1 | 26.1 | 0.0 |
| Absent | 23.1 | 26.1 | 0.0 |
| Unknown (did not select) | 3.9 | 0.0 | 33.3 |
| Characterization of dysgeusia/ageusia – % | |||
| Total (n = 127) | Positive (n = 56) | Negative (n = 71) | |
| Dysgeusia/ageusia around the time of COVID-19 symptom onset* (5 days before or any time after) | |||
| Yes | 23.6 | 46.4 | 5.6 |
| No | 69.3 | 51.8 | 83.1 |
| Unable to recall | 6.3 | 1.8 | 9.9 |
| Prefer not to respond | 0.8 | 0.0 | 1.4 |
| Component of taste loss | Total (n = 30) | Positive (n = 26) | Negative (n = 4) |
| Salty | 73.3 | 73.1 | 75.0 |
| Sweet | 60.0 | 65.4 | 25.0 |
| Sour | 56.7 | 57.7 | 50.0 |
| Bitter | 60.0 | 61.5 | 50.0 |
| Savoury | 76.7 | 80.8 | 50.0 |
*Statistically significant p-value (< 0.05). Kruskal-Wallis test for continuous variables and Fisher's exact test for categorical variables.