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NOT YET RECRUITING
NCT07707219
NA

A Study of Taste- and Olfactory-Evoked Potentials in Patients With Visual Impairment: Taste, Smell, and Vision

Sponsor: Centre Hospitalier Universitaire Dijon

View on ClinicalTrials.gov

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

Interventions

OTHER

Taste and smell evaluation

Determination of taste and smell ability scores using standardized methods (ETOC and Taste Strips)

OTHER

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