A New Cranial Acupuncture Area in the Treatment of Taste and Smell Sensory Alterations Caused by Coronavirus Disease 2019 (COVID-19): Case Reports

Abstract

Background:

The demand for acupuncture to treat sensory alterations in taste and smell has significantly increased, particularly following the widespread occurrence of anosmia, hyposmia, and dysgeusia as persistent sequelae of SARS-CoV-2 infection. This study aims to present preliminary clinical outcomes on the effectiveness of acupuncture in managing these sensory dysfunctions.

Materials and Methods:

Grounded in neuroanatomical principles and the framework of cranial acupuncture developed by Dr. Zhu Qi Ming, a novel cranial zone targeting the gustatory cortex was identified and tested. This newly proposed area, presumed to project to the cortical region associated with taste, was assessed in five adult patients presenting with post-COVID-19 taste and/or smell disturbances. Bilateral acupuncture was performed on this area with a needle retention time of 60 minutes. Sensory recovery was evaluated using a visual analogue scale, comparing responses before and after treatment.

Results:

Stimulation of this single cranial zone demonstrated a marked improvement in both taste and smell functions across all patients. Results suggested the treatment effect may be cumulative with repeated sessions.

Conclusions:

These preliminary findings support the potential efficacy of a newly defined cranial acupuncture region referred to as the PS Area for treating post-COVID-19 sensory dysfunctions. A single intervention was sufficient to induce sensory recovery in this case series.