1. The flavor test is a sensitive tool in identifying the flavor sensorineural dysfunction in Parkinson’s disease
- Author
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Giuseppe De Michele, Silvio Desiderio, Elena Cantone, Immacolata Cristina Nettore, Annamaria Colao, Silvio Peluso, Francesco Saccà, Fiore Manganelli, Luigi Maione, Anna De Rosa, Dario Bruzzese, Paolo Emidio Macchia, De Rosa, Anna, Nettore, Immacolata Cristina, Cantone, Elena, Maione, Luigi, Desiderio, Silvio, Peluso, Silvio, Saccà, Francesco, Manganelli, Fiore, Bruzzese, Dario, Colao, Annamaria, De Michele, Giuseppe, and Macchia, Paolo Emidio
- Subjects
Adult ,Male ,medicine.medical_specialty ,Taste ,Parkinson's disease ,Neurology ,Flavor test ,Dermatology ,Disease ,Severity of Illness Index ,Gastroenterology ,Taste Disorders ,03 medical and health sciences ,0302 clinical medicine ,Disease severity ,Statistical significance ,Internal medicine ,medicine ,Humans ,030212 general & internal medicine ,Flavor ,Aged ,business.industry ,Taste Perception ,Parkinson Disease ,General Medicine ,Middle Aged ,medicine.disease ,Control subjects ,Olfaction ,Psychiatry and Mental health ,Disease Progression ,Parkinson’s disease ,Female ,Neurology (clinical) ,business ,030217 neurology & neurosurgery - Abstract
Gustatory perception has been poorly explored in Parkinson's disease (PD). Aim of this study was to assess the flavor ability in PD patients, using the "flavor test" (FT), a new standardized and validated tool to examine the flavor perception. Thirty-eight patients (17 F and 21 M) and 36 control subjects (15 F and 21 M) comparable for age and gender were enrolled. All the subjects underwent the flavor test (FT), the Sniffin' Sticks test (SST), and the gustometry test (GT), based on the basic four tastants ("salty," "sour," "sweet," and "bitter"). PD patients presented a FT score significantly lower than controls (p
- Published
- 2019