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NCT04492904

Singapore COVID-19 Chemosensory Tracking (SCCT) Study

Completed Last updated 14 December 2021
What this trial tests

trial testing Home-use Test and Follow-up Questionnaire in Covid19 in 102 participants. Completed in 15 June 2021.

Timeline
17 July 2020
Primary endpoint
15 June 2021
15 June 2021

Quick facts

Lead sponsorSingapore Institute of Food and Biotechnology Innovation
StatusCompleted
Study typeOBSERVATIONAL
Enrollment102
Start date17 July 2020
Primary completion15 June 2021
Estimated completion15 June 2021
Sites1 location across Singapore

Drugs / interventions tested

Conditions studied

Sponsor

Singapore Institute of Food and Biotechnology Innovation

Who can join

Adults 21 to 70, any sex, with Covid19. Patients with the condition only — healthy volunteers not accepted.

Sponsor's own description

The study aims to longitudinally track the onset, severity and recovery of changes in chemosensory acuity (smell and/or taste loss) among those suspected of COVID-19 infection. Using standardised questionnaire and testing approaches, the investigators aim to objectively characterise and measure temporal changes in taste and smell to confirm the prevalence of these symptoms as an early marker of infection. Information on symptoms experience, changes in appetite and food-related quality of life will be also be assessed via questionnaire. The results of the study will help individuals who experience a loss of smell and/or taste to self-isolate and/or self-refer to a medical professional, if an association between smell and/or taste and COVID-19 infection is found.

Publications & conference data

2 peer-reviewed publications reference this trial (live from Europe PMC):

  1. Evaluating the Onset, Severity, and Recovery of Changes to Smell and Taste Associated With COVID-19 Infection in a Singaporean Population (the COVOSMIA-19 Trial): Protocol for a Prospective Case-Control Study.
    Sheen F, Tan V, Haldar S, Sengupta S, et al · · 2020 · cited 4× · PMID 33351775 · DOI 10.2196/24797
  2. The COVOSMIA-19 trial: Preliminary application of the Singapore smell and taste test to objectively measure smell and taste function with COVID-19.
    Sheen F, Tan V, Lim AJ, Haldar S, et al · · 2022 · cited 3× · PMID 34848929 · DOI 10.1016/j.foodqual.2021.104482

Verify or expand the search:

Other recruiting trials for Covid19

Currently open trials in the same condition.

Other Singapore Institute of Food and Biotechnology Innovation trials

Trials by the same sponsor.

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Data sources for this page

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