Should anosmia and dysgeusia be a concern for oral and maxillofacial surgeons during the COVID-19 pandemic?

PURPOSE: Dysgeusia and anosmia have been liked to COVID-19 infection. The aim of this study is to study the prevalence of dysgeusia and anosmia in COVID-19 patients treated at the University of Florida Health Center and establish the odds of having an olfactory and gustatory disorder with a confirmed COVID-19 infection. METHODS: This is a retrospective cross-sectional study utilizing the University of Florida Health Center patients' registry i2b2 platform to search for ICD 10 diagnoses of COVID-19 infection and taste and smell disturbances. We assessed the odds ratio for patients with dysgeusia and anosmia having a laboratory-confirmed COVID-19 infection using a logistic regression model adjusting for gender, race, age, and comorbidity conditions. P < 0.05 was deemed significant. RESULTS: Out of 889 individuals that tested positive for COVID-19, 12.88% were diagnosed with taste and smell disturbances. The odds ratio for COVID-19 for people with dysgeusia and anosmia was 39.107. After adjusting for sex, age, and race, it was 41.9, 37, and 34.2, respectively. CONCLUSION: Taste and smell disturbances in COVID-19 are not anecdotal. It is paramount that oral and maxillofacial surgeons include taste and smell disturbances in the history and physical examination as these symptoms are suspicious of active COVID-19 infection. Patients presenting with an olfactory and gustatory disorder should undergo further evaluations for COVID-19 infection and oral and maxillofacial surgeons should enhance the personal protective equipment used when treating these patients to prevent further spread of the infection and protect other healthcare members.

Synthesis of Highly Thermally Stable Daidzein-Based Main-Chain-Type Benzoxazine Resins.

In recent years, main-chain-type benzoxazine resins have been extensively investigated due to their excellent comprehensive properties for many potential applications. In this work, two new types of main-chain benzoxazine polymers were synthesized from daidzein, aromatic/aliphatic diamine, and paraformaldehyde. Unlike the approaches used synthesizing traditional main-chain-type benzoxazine polymers, the precursors derived from daidzein can undergo a further cross-linking polymerization in addition to the ring-opening polymerization of the oxazine ring. The structures of the new polymers were then studied by 1H nuclear magnetic resonance spectroscopy (NMR) and Fourier-transform infrared spectroscopy (FT-IR), and the molecular weights were determined by using gel permeation chromatography (GPC). We also monitored the polymerization process by differential scanning calorimetry (DSC) and in situ FT-IR. In addition, the thermal stability and flame-retardant properties of the resulting polybenzoxazines were investigated using TGA and microscale combustion calorimeter (MCC). The polybenzoxazines obtained in this study exhibited a very high thermal stability and low flammability, with a Tg value greater than 400 °C, and a heat release capacity (HRC) value lower than 30 J/(g K).