Selective Taste Control of Meals to Tackle Problematic Food Intake due to Long-term Dysgeusia after a COVID-19 Infection: A Case Report.

This article presents a case study of a 46-year-old woman suffering from long-term dysgeusia following a COVID-19 infection, which significantly impacted her food intake and overall quality of life. Dysgeusia, often accompanied by loss of smell, is a common symptom of COVID-19 and can persist for months, increasing the risk of malnutrition. As no specific guidelines currently exist for treating taste and smell disorders in post-COVID patients, an innovative gastrological approach was applied—originally developed for cancer patients experiencing chemotherapy-induced taste disturbances.

Using an O-Box assessment, the patient's gustatory and olfactory preferences were mapped. Five of her favorite dishes were then modified and personalized by a chef-gastro-engineer. The patient prepared these meals at home and rated them highly, with an average enjoyment score of 9 out of 10, despite ongoing taste loss. The results suggest that selective taste control can significantly improve food intake and enjoyment. Further research in a larger patient group is recommended. 

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