TY - JOUR T1 - 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: a retrospective observational study JF - BJGP Open JO - BJGP Open DO - 10.3399/BJGPO.2021.0141 SP - BJGPO.2021.0141 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 Y1 - 2022/05/18 UR - http://bjgpopen.org/content/early/2022/05/17/BJGPO.2021.0141.abstract N2 - Background Among the manifestations of COVID-19 are taste and smell disorders (TSDs).Aim To evaluate the sensitivity and specificity of TSDs and other associated symptoms to estimate predictive values for determining SARS-CoV-2 infection.Design & setting A retrospective observational study of healthcare professionals in Catalonia, Spain.Method 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 110 with negative PCR. TSDs had an odds ratio (OR) of 12.4 (95% confidence interval [CI] = 6.3 to 26.2), sensitivity 60.3% and specificity 89.1%. 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 (AUC) of 85.7% (95% CI = 80.7 % to 90.7 %), sensitivity 82.8 %, specificity 80.0%, and positive predictive values 81.4% and negative 81.5%.Conclusion 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. ER -