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Single-center Study of Gustation in Idiopathic Parkinson's Disease and Lewy Body Disease Using Gustatory Evoked Potential Analysis
Sponsor: Centre Hospitalier Universitaire Dijon
Summary
The aim of the PI-PEG study is to explore the taste functions of the following 3 groups of participants: * healthy volunteers * patients with early Parkinson's disease * patients with incipient Lewy body disease. To this end, the results obtained from taste evoked potentials in each of the 3 groups of participants will be compared with each other and with different nutritional, motor and cognitive data. This study could reveal a difference in cortical processing of gustatory sensory information between patients who have had idiopathic Parkinson's disease progressing for 3 years or less, and patients who have had Lewy body disease progressing for 3 years or less. Indeed, a modification of taste evoked potentials (in terms of latencies) proportional to the degree of cerebral degeneration could be observed.
Key Details
Gender
All
Age Range
18 Years - Any
Study Type
INTERVENTIONAL
Enrollment
66
Start Date
2024-05-27
Completion Date
2026-05
Last Updated
2024-06-07
Healthy Volunteers
Yes
Interventions
Fasting blood test
metabolic assays determination of food intake hormones oxidative stress and neurodegeneration marker assays
Subject interview
socio-demographic data, medical and family history, treatment taken
Motor assessment
MDS-UPDRS scale PART III
Neurocognitive assessment
MoCA and MMSE scales
Nutritional assessment
anthropometric data (weight, height, BMI, waist circumference, hip circumference, android/gynoid ratio, triceps skin fold, brachial circumference), bioelectrical impedancemetry (fat mass, lean mass, water mass and bone mass)
Taste tests
Recording of PEGs in response to a sucrose solution and a free fatty acid solution (prepared beforehand)
Locations (1)
Chu Dijon Bourgogne
Dijon, France