Taste preferences in Parkinson's disease patients

Travers, Joseph B.; Akey, L.R.; Chen, S.C.; Rosen, Seth; Paulson, George W.; Travers, Susan P.

doi:10.1093/chemse/18.1.47

Cited by 15 publications

(13 citation statements)

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“…In patients with Parkinson's disease (PD), while there was no overall difference in sucrose preference when compared to control subjects, statistically significant differences were observed at higher sucrose concentrations (and therefore increased sweetness) (p = 0.003) and for the interaction between disease state and sucrose concentration (p < 0.001) [109]. In another study, no differences were observed [112].…”

Section: Studies In Subjects With a Neurological Or Psychological Dismentioning

confidence: 99%

“…Twelve studies were identified wherein the effects of disease on sweetness preference were investigated (Table S3-11 of Supplementary File S3). Seven of the studies included subjects with a neurological or psychological disease [108][109][110][111][112][113][114], three included subjects with type 2 diabetes mellitus (T2DM) or gestational diabetes mellitus (GDM) [115][116][117], and two included subjects with other diseases, namely end-stage renal disease or Prader-Willi Syndrome (PWS) [118,119]. All studies but one were conducted in adults.…”

Section: Disease and Sweetness Preferencementioning

confidence: 99%

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Determinants of Sweetness Preference: A Scoping Review of Human Studies

et al. 2020

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Factors associated with sweetness preference are multi-faceted and incredibly complex. A scoping review was undertaken to identify determinants of sweetness preference in humans. Using an online search tool, ProQuest ™, a total of 99 publications were identified and subsequently grouped into the following categories of determinants: Age, dietary factors, reproductive hormonal factors, body weight status, heritable, weight loss, sound, personality, ethnicity and lifestyle, previous exposure, disease, and 'other' determinants. Methodologies amongst studies were heterogenous in nature (e.g., there was variability across studies in the sweetness concentrations tested, the number of different sweetness concentrations used to assess sweetness preference, and the methods utilized to measure sweetness preference), rendering interpretation of overall findings challenging; however, for certain determinants, the evidence appeared to support predictive capacity of greater sweetness preference, such as age during certain life-stages (i.e., young and old), being in a hungry versus satiated state, and heritable factors (e.g., similar sweetness preferences amongst family members). Recommendations for the design of future studies on sweetness preference determinants are provided herein, including an "investigator checklist" of criteria to consider.

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Section: Studies In Subjects With a Neurological Or Psychological Dismentioning

confidence: 99%

Section: Disease and Sweetness Preferencementioning

confidence: 99%

Determinants of Sweetness Preference: A Scoping Review of Human Studies

et al. 2020

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“…Travers et al [11] had 25 PD patients and 16 normal controls rate the pleasantness of six ascending suprathreshold concentrations of sucrose on a six-point rating scale. The preference curve of the PD subjects was a monotonically increasing function, whereas that of the controls was an inverted U-shape, peaking at the 0.3 M concentration.…”

Section: Introductionmentioning

confidence: 99%

Taste function in early stage treated and untreated Parkinson’s disease

et al. 2014

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Since brain stem regions associated with early Parkinson's disease (PD) pathology encroach upon those involved in taste function, the ability to taste may be compromised in PD. However, studies on this point have been contradictory. We administered well-validated whole-mouth and regional taste tests that incorporated multiple concentrations of sucrose, citric acid, caffeine, and sodium chloride to 29 early stage PD patients and 29 age-, sex-, and race-matched controls. Electrogustometry was also performed on the anterior tongue. The PD cohort was tested both on and off dopamine-related medications in counterbalanced test sessions. While whole-mouth taste identification test scores for all stimuli were, on average, nominally lower for the PD patients than for the controls, a trend in the opposite direction was noted for the intensity ratings at the lower stimulus concentrations for all stimuli except caffeine. Moreover, regional testing found that PD subjects tended to rate the stimuli, relative to the controls, as more intense on the anterior tongue and less intense on the posterior tongue. No significant associations were evident between taste test scores and UPDRS scores, L-DOPA medication equivalency values, or [(99m)Tc]TRODAT-1 SPECT imaging of dopamine transporter uptake within the striatum and associated regions. Our findings suggest that suprathreshold measures of taste function are influenced by PD and that this disease differentially influences taste function on anterior (CN VII) and posterior (CN IX) tongue regions. Conceivably PD-related damage to CN IX releases central inhibition on CN VII at the level of the brainstem, resulting in enhanced taste intensity on the anterior tongue.

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“…Despite the fact that an association between smell and taste was reported in a multicenter survey, few and cross‐sectional studies have evaluated taste performance in PD . These studies have been carried out often with a relatively small sample by using different measurement methods, which can be potential confounders; it is generally reported that taste could also be affected in PD by showing persistent but slight and stable taste impairments …”

mentioning

confidence: 99%

“…Despite the fact that an association between smell and taste was reported in a multicenter survey, 6 few and cross-sectional studies have evaluated taste performance in PD. [7][8][9][10][11][12][13][14][15] These studies have been carried out often with a relatively small sample by using different measurement methods, 7 which can be potential confounders 16,17 ; it is generally reported that taste could also be affected in PD by showing persistent but slight and stable taste impairments. 18 In the past decades, the genetic ability to perceive the bitter taste of thiourea compounds, such as 6-npropylthiouracil (PROP) and phenylthiocarbamide (PTC), has gained considerable attention as a paradigm of general taste perception and an oral marker of food preferences and physiological mechanisms.…”

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confidence: 99%

6‐n‐propylthiouracil taste disruption and TAS2R38 nontasting form in Parkinson's disease

et al. 2018

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Our results show that 6-n-propylthiouracil taster status and TAS2R38 locus are associated with PD. The 6-n-propylthiouracil test may therefore represent a novel, simple way to identify increased vulnerability to PD. Moreover, the presence of the nontasting form of TAS2R38 in PD may further substantiate that disease-associated taste disruption may represent a risk factor associated with the disease. © 2018 International Parkinson and Movement Disorder Society.

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Taste preferences in Parkinson's disease patients

Cited by 15 publications

References 0 publications

Determinants of Sweetness Preference: A Scoping Review of Human Studies

Determinants of Sweetness Preference: A Scoping Review of Human Studies

Taste function in early stage treated and untreated Parkinson’s disease

6‐n‐propylthiouracil taste disruption and TAS2R38 nontasting form in Parkinson's disease

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