Efficacy of Olfactive Training on Loss of Smell and Taste Caused by SARS CoV2 COVID-19 (Covid-Smell)
NCT07190911 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 40
Last updated 2025-10-02
Summary
The purpose of this study is to evaluate efficiency of two months of olfactive training on olfactory and taste loss secondary to covid-19. We will compare 2 groups : olfactive training group versus no olfactive training group.
Conditions
- COVID - 19
Interventions
- OTHER
-
Olfactory rehabilitation consists of smelling a series of spices every day for 2 months
Olfactory rehabilitation consists of smelling a series of spices every day for 2 months: vanilla, coffee, dill, thyme, cinnamon, cloves, lavender, coriander, light vinegar, mint, and cumin. This rehabilitation is based on the protocols proposed by SFORL (French ORL society) and Oleszkiewicz et al.8 Allergies to certain spices will be noted at the start of the study: * in known allergy: change by another spice which belongs to the same chemical category. * in case of allergies to several scents: patient is not included in the study. * in case of allergy appearing during participation: clinical evaluation by ENT, change by another spice which belongs to the same chemical category. * in case of allergies to several scents occuring during participation: patient is excluded from the study.
Sponsors & Collaborators
-
Centre Hospitalier Universitaire de la Guadeloupe
lead OTHER
Principal Investigators
-
Suzy Duflo, MD PhD · CHU de la Guadeloupe
Study Design
- Allocation
- RANDOMIZED
- Purpose
- OTHER
- Masking
- SINGLE
- Model
- PARALLEL
Eligibility
- Min Age
- 18 Years
- Sex
- ALL
- Healthy Volunteers
- No
Timeline & Regulatory
- Start
- 2020-11-18
- Primary Completion
- 2022-03-09
- Completion
- 2022-03-09
Countries
- Guadeloupe
Study Locations
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