Sweet liking in patients with Parkinson's disease

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• 作者：Halina Sienkiewicz-Jarosz^a ; Anna Scinska^a ; ^b ; Lukasz Swiecicki^c ; Wanda Lipczynska-Lojkowska^a ; Wlodzimierz Kuran^a ; Danuta Ryglewicz^a ; Marcin Kolaczkowski^d ; Jerzy Samochowiec^e ; Przemyslaw Bienkowski^b ; ^{bienkow@ipin.edu.pl}
• 关键词：Parkinson's disease ; Sweet liking ; Reward ; Gustation ; Olfaction
• 刊名：Journal of the Neurological Sciences
• 出版年：2013
• 出版时间：15 June, 2013
• 年：2013
• 卷：329
• 期：1-2
• 页码：17-22
• 全文大小：275 K

文摘

Pleasant tastes and odors are considered phylogenetically old natural rewards and their hedonic evaluation is regarded as a good indicator of the reward system function. The primary aim of the present study was to compare pleasantness ratings of sucrose solutions (1-30 % , w/w) and sweet liking/disliking status in 20 patients with Parkinson's disease (PD) and in 20 age-matched healthy controls. In addition, basic sensory aspects of gustatory (intensity ratings, electrogustometric thresholds) and olfactory function (identification abilities in the Sniffin' Stick test) were assessed in both groups. The number of odors rated as pleasant, unpleasant, and neutral was also compared. As expected, the PD patients showed a significant impairment in olfactory identification abilities. There were no differences between the PD patients and controls in electrogustometric thresholds. Rated intensity of higher sucrose concentrations did not differ between the groups. The PD patients tended to rate water taste as more intense in comparison with the controls. Pleasantness ratings of sucrose solutions, the proportion of subjects rating 30 % sucrose as the most pleasant (sweet likers), and the number of odors rated as pleasant did not differ between the study groups. The present results suggest that PD does not lead to any obvious alterations in pleasantness ratings of chemosensory stimuli. The study requires replication in larger samples.