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The loss of taste and smell has been a puzzling symptom of COVID-19, but recent research suggests that genetics may play a role. After being fully vaccinated, I contracted COVID-19 during the holiday season. Thankfully, my symptoms were mild, primarily consisting of a runny nose and a sore throat for a few days (make sure to get your vaccine and booster if you haven’t yet!). However, one of the most surprising effects was the complete loss of my ability to enjoy spicy foods, a condition that persisted long after I had recovered and tested negative.
Since the onset of the pandemic, the loss of taste and smell has been recognized as a key indicator of COVID-19, yet the underlying reasons have remained unclear. A new study published in the journal Nature Genetics sheds light on this issue by identifying a potential genetic risk factor for those who experience a diminished sense of smell following a COVID infection. This discovery brings us closer to understanding why this symptom occurs and opens up possibilities for developing treatments to aid in recovery.
Loss of taste and smell can be a lingering issue for many individuals, often referred to as “long haul” COVID cases. In the U.S. alone, around 1.6 million people still report altered taste or smell sensations six months post-infection. While researchers have struggled to determine the exact causes and duration of these symptoms, the recent study has identified a specific genetic locus located near the olfactory genes. This locus is associated with an 11 percent increased likelihood of losing one’s sense of smell when infected with COVID-19.
“It helps answer the question of ‘why me’ regarding taste and smell loss associated with COVID-19,” noted Morgan Lee, a researcher focused on individual differences in taste and smell loss due to the virus. “Some individuals experience it, while others do not, and their genetics may partially clarify this discrepancy.” The study indicates that up to 68 percent of COVID-19 patients may encounter some level of loss in their taste or smell. This research not only provides insights into the phenomenon but may also be a critical step toward finding effective treatments.
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In summary, recent findings suggest that genetic factors may contribute to the loss of taste and smell experienced by some COVID-19 patients. This research could pave the way for better understanding and treatment options for those affected.