The effect of sniffing Turkish coffee on olfactory disorders in COVID-19 patients: An experimental clinical study.
Background and purpose
The current study aimed to examine the effect of sniffing Turkish coffee on the sense of smell in COVID-19 patients.


Methods
This study utilized the experiment-control method. Data were collected using a patient and disease information form and the Connecticut Chemosensory Clinical Research Center (CCCRC) Test. An experimental group of patients sniffed Turkish coffee, and the coffee's effect on the patients' sense of smell was examined. All data were analyzed using SPSS version 25 (IBM).


Results
Of the patients in the experimental group, 25% had moderate hyposmia, 58.3% had severe hyposmia, and 16.7% had anosmia prior to sniffing Turkish coffee. After sniffing the Turkish coffee, 13.3% of these patients regained their ability to smell normally, while 18.3% had mild hyposmia, 45% had moderate hyposmia, 6.7% had severe hyposmia, and 16.7% had anosmia. There was no difference in the control group between first and second measurement.


Conclusion
COVID-19 patients who sniffed Turkish coffee intermittently regained some of their sense of smell for one hour. Turkish coffee is cheap, fragrant, widely available, and easy to access. Therefore, results of this study suggest that it may be recommended for treating olfactory disorder in COVID-19 patients.
['Bulbuloglu|Semra|S|', 'Altun|Yasar|Y|']
D000086382:COVID-19 D003069:Coffee D006801:Humans D000857:Olfaction Disorders D000086402:SARS-CoV-2 D012903:Smell
Turkish coffee COVID-19 smell olfaction