University of Reading Research Data Archive

Output from questionnaire relating to NCT04868435 study entitled 'Triggers for post-viral parosmia'

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Description

Data from a six-part questionnaire looking at triggers for parosmia (olfactory distortions). The 6 parts comprised questions on 1) demographics, 2) loss of smell, 3) onset of parosmia 4) loss of taste, 5) responses for 14 set trigger foods and 6) other triggers and comments. 954 people started the questionnaire. After removal of trial runs and non-completers, data from the remaining 727 are presented here.

Resource Type: Dataset
Creators: Parker, Jane ORCID logoORCID: https://orcid.org/0000-0003-4121-5481 and Methven, Lisa ORCID logoORCID: https://orcid.org/0000-0001-6940-7579
Rights-holders: University of Reading
Data Publisher: University of Reading
Publication Year: 2022
Data last accessed: 1 August 2022
DOI: https://doi.org/10.17864/1947.000367
Metadata Record URL: https://researchdata.reading.ac.uk/id/eprint/367
Organisational units: Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Participating Organisations: University of Reading, Monell Chemical Senses Center, Royal National Ear, Nose and Throat and Eastman Dental Hospitals, Centre for the study of the Senses, Institute of Philosophy, School of Advanced Study, University of London, AbScent
Keywords: parosmia, anosmia, COVID-19, food triggers, disgust, distortions
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