@misc{,
 copyright={Creative Commons Attribution BY 4.0 license},
 howpublished={online},
 language={pol},
 abstract={The aim of the work was:1. Assessment of the characteristics of taste disturbances in the course of COVID-19, taking into account the disturbances of particular tastes.2. Development of a predictive model of SARS-CoV-2 virus infection based on the objectivetaste test.3. Comparison of the effectiveness of predictive models based on subjective COVID-19symptoms with models based on the objective taste test. Conclusion:I. Infection with SARS-CoV-2 virus affects the perception of tastes, selectively impairing theperception of sweet and salty taste. These disturbances consist of hypogeusia corresponding tothe concentration of the flavor substance. Ageusia in the COVID-19 group is very rare.II. The single taste tester with the highest diagnostic value (the highest ROC-AUC value) forSARS-CoV-2 virus infection, among taste testers and, at the same time, the highest sensitivityamong taste testers, was the sweet taste tester with a sucrose concentration of 40 mg / ml.III. The predictive model based on objective taste tests, with the highest sensitivity, was themodel consisting of the medical questionnaire on subjective symptoms of COVID-19 and theSweet 1 tester test (sucrose concentration 40 mg / ml) – the screening model.IV. The predictive model based on objective taste tests, with the highest specificity, was themodel consisting of the following testers: Salty 1 (sodium chloride concentration 13.5 mg/ml),2Salty 2 (sodium chloride concentration 17 mg / ml), Sweet 3 (sodium chloride concentrationsucrose 106.4 mg / ml) - the diagnostic model.V. The diagnostic value (ROC-AUC value) of the predictive model based on subjectiveCOVID-19 symptoms (medical questionnaire) was higher than the predictive models based onthe objective taste tests. In epidemiological situations requiring the screening tests to beobjective, it may be advisable to use taste tests independently or in conjunction with a medical questionnaire.},
 type={Text},
 URL={http://rcin.org.pl/Content/234928/K.Adamczyk_Doktorat_l.pdf},
 keywords={COVID-19, SARS-Co-V-2, Distrubance of taste},
}