{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,20]],"date-time":"2026-02-20T04:25:30Z","timestamp":1771561530605,"version":"3.50.1"},"reference-count":37,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2022,3,27]],"date-time":"2022-03-27T00:00:00Z","timestamp":1648339200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Olfactory dysfunction is amongst the many symptoms of Long COVID. Whilst most people that experience smell loss post COVID-19 recover their sense of smell and taste within a few weeks, about 10% of cases experience long-term problems, and their smell recovery journey often begins a few months later when everyday items start to smell distorted. This is known as parosmia. The aim of this study was to identify the key food triggers of parosmic distortions and investigate the relationship between distortion and disgust in order to establish the impact of parosmia on diet and quality of life. In this cross-sectional study (n = 727), respondents experiencing smell distortions completed a questionnaire covering aspects of smell loss, parosmia and the associated change in valence of everyday items. There was a significant correlation between strength and disgust (p &lt; 0.0001), and when the selected items were reported as distorted, they were described as either unpleasant or gag-inducing 84% of the time. This change in valence associated with loss of expected pleasure and the presence of strange tastes and burning sensations must certainly lead to changes in eating behaviours and serious longer-term consequences for mental health and quality of life.<\/jats:p>","DOI":"10.3390\/foods11070967","type":"journal-article","created":{"date-parts":[[2022,3,27]],"date-time":"2022-03-27T21:27:51Z","timestamp":1648416471000},"page":"967","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":34,"title":["Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4121-5481","authenticated-orcid":false,"given":"Jane K.","family":"Parker","sequence":"first","affiliation":[{"name":"Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6940-7579","authenticated-orcid":false,"given":"Lisa","family":"Methven","sequence":"additional","affiliation":[{"name":"Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7436-8826","authenticated-orcid":false,"given":"Robert","family":"Pellegrino","sequence":"additional","affiliation":[{"name":"Monell Chemical Senses Center, Philadelphia, PA 19104, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8345-7633","authenticated-orcid":false,"given":"Barry C.","family":"Smith","sequence":"additional","affiliation":[{"name":"Centre for the Study of the Senses, Institute of Philosophy, School of Advanced Study, University of London, London WC1E 7HU, UK"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Simon","family":"Gane","sequence":"additional","affiliation":[{"name":"Royal National Ear, Nose and Throat and Eastman Dental Hospitals, University College London Hospital, 47-49 Huntley St., London WC1E 6DG, UK"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Christine E.","family":"Kelly","sequence":"additional","affiliation":[{"name":"Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK"},{"name":"AbScent, 14 London Road, Andover SP10 2PA, UK"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2022,3,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1186\/s13411-015-0040-2","article-title":"Just how much of what we taste derives from the sense of smell?","volume":"4","author":"Spence","year":"2015","journal-title":"Flavour"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1093\/chemse\/bjt072","article-title":"Olfactory Disorders and Quality of Life\u2014An Updated Review","volume":"39","author":"Croy","year":"2014","journal-title":"Chem. 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