Predisposing factors for taste loss in a group evaluated for SARS‐CoV‐2.

The article presents a study which evaluated the presence of taste dysfunction and the influence that predisposing factors have on subjects with gustatory impairment, with particular regard to those positive for SARS-CoV-2. Topics include evaluation of gustatory function, taste dysfunction according to SARS-CoV-2 status and differences between predisposing factors, and finding on the frequency of taste disturbances according to the results of the analysis.