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A Study of Taste- and Olfactory-Evoked Potentials in Patients With Visual Impairment: Taste, Smell, and Vision
Sponsor: Centre Hospitalier Universitaire Dijon
Summary
Visual impairment, whether central or peripheral, may influence the plasticity of other sensory modalities, such as taste and smell. Taste-evoked potentials (TEPs) and smell-evoked potentials (SEPs)-methods for analyzing brain activity in response to taste and smell stimuli-allow for the objective assessment of these interactions. This approach has already demonstrated its value in the study of cognitive disorders. This study aims to demonstrate an enhancement of taste and smell capabilities that could compensate for specific visual impairments, particularly in situations involving food choices.
Key Details
Gender
All
Age Range
18 Years - 60 Years
Study Type
INTERVENTIONAL
Enrollment
50
Start Date
2026-09
Completion Date
2028-09
Last Updated
2026-07-16
Healthy Volunteers
Yes
Conditions
Interventions
Taste and smell evaluation
Determination of taste and smell ability scores using standardized methods (ETOC and Taste Strips)
Recording of evoked potentials (EP)
A recording of gustatory evoked potentials (GEP) and olfactory evoked potentials (OEP) in response to stimuli consisting of sucrose solution, vanillin, and a combination of the two.
Locations (1)
Chu Dijon Bourgogne
Dijon, France