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Journals / Sağlık Bilimlerinde İleri Araştırmalar Dergisi / 2024 / Volume: 7 Issue: 3

ASSOCIATION BETWEEN GUSTATORY AND OLFACTORY DYSFUNCTIONS AND GHRELIN, IL-6, AND IL-10 LEVELS IN COVID-19 PATIENTS

COVID-19’LU HASTALARDA TAT VE KOKU ALMA BOZUKLUKLARI İLE GHRELİN, IL-6 VE IL-10 DÜZEYLERİ ARASINDAKİ İLİŞKİ

Gönül Şeyda Seydel(Niğde Ömer Halisdemir University, Niğde Zübeyde Hanım Vocational School of Health Service, Department of Health Care Services)0000-0001-9317-0719
Inayet Gunturk(Niğde Ömer Halisdemir University, Zübeyde Hanım Faculty of Health Sciences, Department of Midwifery)0000-0002-8299-1359
Cevat Yazıcı(Erciyes University, Faculty of Medicine, Department of Medical Biochemistry)0000-0003-0625-9542
Füsun Erdoğan(Erciyes University, Faculty of Medicine, Department of Neurology)0000-0002-6315-7529
Pages
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Publication Date
2024-10-30
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Conclusions: These results demonstrate that an inflammatory process mediated by ghrelin, IL-6, and IL-10 contributes to the development of gustatory and olfactory dysfunctions in COVID-19 patients.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Objective: The aim of this study was to examine the association between gustatory and olfactory dysfunctions and ghrelin, IL-6, and IL-10 levels in patients with COVID-19.
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Key Findings & Data:Materials and Methods: A total of 80 COVID-19 patients were enrolled in the study: 57 patients with gustatory and/or olfactory dysfunctions and 23 patients without gustatory or olfactory dysfunctions.
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Conclusion & Impact:Conclusions: These results demonstrate that an inflammatory process mediated by ghrelin, IL-6, and IL-10 contributes to the development of gustatory and olfactory dysfunctions in COVID-19 patients.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Ghrelin · IL-6 · IL-10

Abstract

Objective: The aim of this study was to examine the association between gustatory and olfactory dysfunctions and ghrelin, IL-6, and IL-10 levels in patients with COVID-19. Materials and Methods: A total of 80 COVID-19 patients were enrolled in the study: 57 patients with gustatory and/or olfactory dysfunctions and 23 patients without gustatory or olfactory dysfunctions. The plasma ghrelin, IL-6, and IL-10 levels of all patients were determined using the ELISA method. Results: COVID-19 patients with gustatory and/or olfactory dysfunctions had higher IL-6 and lower ghrelin and IL-10 levels compared with COVID19 patients without gustatory or olfactory dysfunctions (p<0.001). Conclusions: These results demonstrate that an inflammatory process mediated by ghrelin, IL-6, and IL-10 contributes to the development of gustatory and olfactory dysfunctions in COVID-19 patients.

Özet

Amaç: Bu çalışmanın amacı, COVID-19’lu hastalarda tat ve koku alma bozuklukları ile ghrelin, IL-6 ve IL-10 düzeyleri arasındaki ilişkiyi incelemekti. Gereç ve Yöntemler: Çalışmaya tat ve/veya koku alma bozukluğu olan 57 hasta ve tat ve ya koku alma bozukluğu olmayan 23 hasta olmak üzere toplam 80 COVID-19 hasta dahil edildi. Tüm hastaların plazma ghrelin, IL-6 ve IL-10 düzeyleri ELISA yöntemi kullanılarak belirlendi. Bulgular: Tat ve/veya koku alma bozukluğu olan COVID-19 hastaları, tat ve koku alma bozukluğu olmayan COVID-19 hastalarına kıyasla daha yüksek IL-6 ve daha düşük ghrelin ve IL-10 düzeylerine sahipti (p<0.001). Sonuçlar: Bu sonuçlar, ghrelin, IL-6 ve IL-10’un aracılık ettiği inflamatuar bir sürecin, COVID-19 hastalarında tat ve koku alma bozukluklarının gelişimine katkıda bulunduğunu göstermektedir.

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Cite This Article

Seydel, G. Ş., Gunturk, I., Yazıcı, C., Erdoğan, F. (2024). ASSOCIATION BETWEEN GUSTATORY AND OLFACTORY DYSFUNCTIONS AND GHRELIN, IL-6, AND IL-10 LEVELS IN COVID-19 PATIENTS. Sağlık Bilimlerinde İleri Araştırmalar Dergisi, Volume: 7 Issue: 3. https://doi.org/10.26650/JARHS2024-1473193

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