TREINAMENTO OLFATIVO DE SOMMELIERS PÓS COVID
DOI:
https://doi.org/10.56238/levv16n52-053Palavras-chave:
Disfunção Olfativa, COVID-19, Treinamento Olfativo, Sommeliers, Wine TastersResumo
Objetivo: Analisar as publicações referentes à prevalência do treinamento olfativo em sommeliers pós COVID-19, com ênfase nas repercussões clínicas, por meio de uma revisão integrativa.Fonte de dados: cruzamento das palavras -chave “(olfactory dysfunction) AND (COVID-19) AND (olfactory training)”AND (sommeliers) AND ( wine tasters)” nas bases de dados PubMed/Google Academic, incluindo estudos publicados entre 2020 e 2024, ao visar a cronologia da pandemia de COVID-19.Síntese de dados: Foram identificados 89 artigos, dos quais 17 atenderam aos critérios de inclusão. Conclusões:Os estudos selecionados abordaram características clínicas e prevalência da disfunção olfativa pós-COVID; modalidades e eficácia do treinamento olfativo; possíveis efeitos protetivos do treinamento; lacunas de conhecimento específicas sobre sommeliers. Evidenciou-se que a disfunção olfativa afeta diretamente a atuação profissional de sommeliers, mesmo em quadros leves, e que o treinamento olfativo pode atuar tanto como reabilitação quanto como estímulo preventivo. Ainda assim, poucos estudos focam diretamente nesta população.A literatura reforça a relevância do treinamento olfativo na recuperação funcional do olfato, especialmente em casos persistentes. Em profissionais do vinho, essa abordagem pode mitigar o impacto sensorial e funcional gerado pela COVID-19, embora mais estudos específicos com essa população sejam necessários. Observa-se uma lacuna importante sobre os efeitos a longo prazo da disfunção olfativa em sommeliers e a real eficácia do treinamento em cenários práticos de alta complexidade sensorial.
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