PT  - JOURNAL ARTICLE
AU  - Anna Ruiz-Comellas
AU  - Pere Roura Poch
AU  - Glòria Sauch Valmaña
AU  - Víctor Guadalupe-Fernández
AU  - Jacobo Mendioroz Peña
AU  - Queralt Miró Catalina
AU  - Josep Vidal-Alaball
AU  - Anna Ramirez-Morros
TI  - Study of the sensitivity and specificity of smell and taste disorders as a predictive factor of SARS-CoV-2 infection among primary care healthcare professionals
AID  - 10.3399/BJGPO.2021.0141
DP  - 2022 Jan 12
TA  - BJGP Open
PG  - BJGPO.2021.0141
4099  - http://bjgpopen.org/content/early/2022/01/12/BJGPO.2021.0141.short
4100  - http://bjgpopen.org/content/early/2022/01/12/BJGPO.2021.0141.full
AB  - Background among the manifestations of COVID-19 are Taste and Smell Disorders (TSDs).Aim The aim of the study is to evaluate the sensitivity and specificity of TSDs and other associated symptoms to estimate predictive values for determining SARS-CoV-2 infection.Design and setting Retrospective observational study.Methods a study of the sensitivity and specificity of TSDs has been carried out using the Polymerase Chain Reaction (PCR) test for the diagnosis of SARS-CoV-2 as the Gold Standard value. Logistic regressions adjusted for age and sex were performed to identify additional symptoms that might be associated with COVID-19.Results the results are based on 226 healthcare workers with clinical symptoms suggestive of COVID-19, 116 with positive PCR and 111 with negative PCR. TSDs had an OR of 12.43 (CI 0.95 6.33–26.19), sensitivity 60.34% and specificity 89.09%. In the logistic regression model, the association of TSD, fever or low-grade fever, shivering, dyspnoea, arthralgia and myalgia obtained an area under the curve of 85.7% (CI 0.95: 80.7 % - 90.7 %), sensitivity 82.8 %, specificity 80% and positive predictive values 81.4% and negative 81.5%.Conclusions TSDs are a strong predictor of COVID-19. The association of TSD, fever, low-grade fever or shivering, dyspnoea, arthralgia and myalgia correctly predicts 85.7% of the results of the COVID-19 test.