Taste responses in patients with Parkinson's disease

Abstract

Objective: Preclinical studies indicate that dopaminergic transmission in the basal ganglia may be involved in processing of both pleasant and unpleasant stimuli. Given this, the aim of the present study was to assess taste responses to sweet, bitter, sour, and salty substances in patients with Parkinson's disease (PD). Methods: Rated intensity and pleasantness of filter paper discs soaked in sucrose (10-60%), quinine (0.025-0.5%), citric acid (0.25-4.0%), or sodium chloride (1.25-20%) solutions was evaluated in 30 patients with PD and in 33 healthy controls. Paper discs soaked in deionised water served as control stimuli. In addition, reactivity to 100 ml samples of chocolate and vanilla milk was assessed in both groups. Taste detection thresholds were assessed by means of electrogustometry. Sociodemographic and neuropsychiatric data, including cigarette smoking, alcohol consumption, tea and coffee drinking, depressive symptoms, and cognitive functioning were collected. Results: In general, perceived intensity, pleasantness, and identification of the sucrose, quinine, citric acid, or sodium chloride samples did not differ between the PD patients and controls. Intensity ratings of the filter papers soaked in 0.025% quinine were significantly higher in the PD patients compared with the control group. No inter-group differences were found in taste responses to chocolate and vanilla milk. Electrogustometric thresholds were significantly (p = 0.001) more sensitive in the PD patients. Conclusions: PD is not associated with any major alterations in responses to pleasant or unpleasant taste stimuli. Patients with PD may present enhanced taste acuity in terms of electrogustometric threshold.

New test of odor pleasantness in Parkinson�s disease

“…Hedonicity of taste was also evaluated, but no difference was found between the PD subjects and the control group. Sienkiewicz-Jarosz and collaborators proved that PD is not associated with any major alteration in taste responses to pleasant or unpleasant stimuli (Sienkiewicz-Jarosz et al, 2005, 2013. The NTOP is a valuable method within the complex array of olfactory screening tools and it is also well received by patients.…”

Revisão: metodologias para análise da sensibilidade gustativa ao sal

“…A lavagem da boca com água entre as soluções com diferentes concentrações de NaCl foi realizada em 77,3% (n = 17) dos artigos e, em cinco, não consta a informação (ELLEGARD et al, 2007a;SIENKIEWICZ-JAROSZ et al, 2005;MALAGA et al, 2003MALAGA et al, , 2005UKOH et al, 2004). Pode haver a diluição do NaCl na saliva após degustação do estímulo, com comprometimento da próxima avaliação, e lavar a boca com água minimizaria esse efeito (STONE;SIDEL, 2004;MEILGAARD et al, 1999).…”

“…No entanto, apenas 13 (48,1%) dos 27 artigos fizeram recomendações para abstenções (STEWART-KNOX et al 2008;GUDZIOL;HUMMEL, 2007;McDAID et al, 2007;HEATH et al, 2006;HONG et al, 2005;SIENKIEWICZ-JAROSZ et al, 2005;UKOH et al, 2004;TUNSURIYAWONG et al, 2000;MIDDLETON;ALLMAN-FARINELLI, 1999;HORIO;KAWAMURA, 1998;OKORO et al, 2002;ANTONELLO et al, 2007;SPRITZER, 1985). As orientações feitas com maior frequência foram: evitar a ingestão de alimentos (48,1%) e não fumar (37%).…”

“…O resultado limiar de detecção com uso da eletrogustometria (SIENKIEWICZ-JAROSZ et al, 2005) foi de 27,0 ± 6,5 µA nos indivíduos saudáveis e, nos indivíduos com Parkinson, de 95,6 ± 20 µA.…”

Frequency and Characteristics of Taste Impairment in Patients with Parkinson's Disease: Results of a Clinical Interview

“…The determined frequencies of smell impairment vary among reports based on the method of evaluation (i.e., psychophysical "Sniffin' Sticks" testing vs. electrophysiologic testing). Taste impairment has also been reported in patients with PD, but less frequently and with contradictory results (5)(6)(7). Abnormal taste includes reduced, sensitive and altered sensation and taste perception.…”