Dr. Mohamed Ata Hendaus-Rahal
A report on why some people with COVID-19 develop failure to smell or alteration in taste has been published in Journal of Biomolecular Structure and Dynamics. This was written by Sidra Medicine expert.
Senior Consultant and Senior Attending in Academic General Paediatrics at Sidra Medicine Dr. Mohamed Ata Hendaus-Rahal’s article is entitled “Anosmia (smell failure) and dsgeusia (taste distortion) in COVID-19: it is genetic,” which explains the genetic risk for having this type of alteration in smell or taste with the COVID-19.
The Journal of Biomolecular Structure and Dynamics is one of the leading publications in high-end computational science, atomic structural biology, bioinformatics, virtual drug design, genomics and biological networks.
Speaking to The Peninsula, Dr. Hendaus-Rahal said, “The published manuscript delineates the reasons for smell failure and taste distortion in COVID-19 patients. It is written and illustrated in such a way that any interested structural biologist, including doctoral students could understand it.”
His manuscript explains that COVID-19 can present with anosmia (failure to smell) and dysgeusia (distortion of the sense of taste). This condition has a prevalence of around 15 of every 1,000 people in the United States, prior to the COVID-19 pandemic. However, the prevalence of smelling and tasting dysfunction in COVID-19 patients can reach to 33.5 and 35.6 percent respectively, and the two symptoms have affected approximately 1.6 million Americans for longer than six months the initial infection with SARS-Cov-2.
“The loss of vital senses has been linked with changes in appetite and quality of life. Moreover, it can decrease the ability to detect harmful smoke or gases, aggravate worries about personal hygiene and can decrease social interaction. Current data has shown a possible strong association between a genetic risk factor and anosmia/dysgeusia post-COVID-19 infection,” he explained.
“A location near two genes (UGT2A1 and UGT2A2) on chromosome 4 that are responsible for the sense of smell is linked to COVID-19 loss of smell and taste. The genetic risk factor makes it 11% more likely for an individual with COVID-19 to lose their sense of taste or smell. This genetic location could damage part of the nose called olfactory epithelium, which comprise of cells that aid a person in smelling,” Dr. Hendaus-Rahal disclosed.
Moreover, the article concluded that “it appears to be a genetic link to the biological mechanisms underlying COVID-19-related anosmia and dysgeusia. More studies are needed to delineate a clear pathophysiology. For the meantime, commonly used precautions employed since the beginning of the COVID-19 pandemic are recommended.”
The article was published on February 11 at the journal’s website www.tandfonline.com. Dr. Hendaus-Rahal has been writing COVID-19 related articles for the past two years.
Dr. Mohamed Ata Hendaus-Rahal is also the Chairman of the Pharmacy and Therapeutics Committee and the Deputy Chairperson of the Institutional Board review at Sidra Medicine.
