The Nutritional Impact of COVID‐19‐Induced Olfactory Dysfunction

Despite well‐known associations between nutrition and chemosensory dysfunction, very little is known regarding the nutritional impact of COVID‐19‐related chemosensory dysfunction. A retrospective cohort study using the National COVID Cohort Collaborative (N3C) Database was performed to evaluate the risk of malnutrition in individuals with COVID‐19‐induced anosmia. Statistical analysis among groups was performed by odds ratio (OR) calculations (95% confidence interval [CI]). 19,384 (0.05%) COVID‐19‐positive adults without preexisting malnutrition were identified with a new diagnosis of anosmia. Within this subgroup, there were significant odds of developing overnutrition (OR 1.36, 95% CI [1.26, 1.46], P < .0001) and any malnutrition diagnosis (OR 1.34, 95% CI [1.25, 1.44], P < .0001), but not undernutrition (OR 0.88, 95% CI [0.66, 1.16], P = .35). These large database findings indicate that chemosensory losses in COVID‐19 patients may increase the risk of subsequent overnutrition on a broad, national scale. Level of Evidence. Level 3.