Literature Review (Grey)
Smell and taste impairments are recognised as common symptoms in COVID-19 patients. Depending on the country, in up to 85-90% of cases anosmia and dysgeusia are reported. In this article, the authors review the main mechanisms involved in the physiology of olfaction and taste focusing on receptors and transduction as well as the main neuroanatomical pathways. They then examine the current evidence explaining the disturbances and mode of action of the virus at the level of the nasal and oral cavities, focusing on its impact on the peripheral and central nervous system. Finally, considering the role of smell and taste in numerous physiological functions, especially in ingestive behavior, the authors discuss the consequences on the physiology of the patients as well as management regarding food intake.