Single-center Study of Gustation in Idiopathic Parkinson's Disease and Lewy Body Disease Using Gustatory Evoked Potential Analysis

Condition(s) studied

Investigational drug(s) / intervention(s)

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)

Study 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.

Eligibility

Primary outcome measure(s)

• Average latency of taste-evoked potentials — After a 2-hour fasting period

Trial sites (1)

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