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Cited by 98Olfactory and Sensory Function StudiesBiochemical Analysis and Sensing TechniquesParkinson's Disease Mechanisms and Treatments

Taste responses in patients with Parkinson’s disease.

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Sienkiewicz-Jarosz, H·2005·Journal of Neurology, Neurosurgery & Psychiatry
DOI 10.1136/jnnp.2003.033373PMC PMC1739334
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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.

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  • Many patients with schizophrenia or Parkinson's, and possibly some with major depression, are not actually anhedonic: they report normal sensory pleasure ratings of ice cream or other sensory reward in the moment, even though they attach little value to any sensory, social or other pleasant reward in life.

    “However, recent studies suggest that many patients with schizophrenia or Parkinson’s, and possibly some with major depression, are not actually anhedonic after all: they report normal sensory pleasure ratings of ice cream or other sensory reward in the moment, even though they attach little value to any sensory, social or other pleasant reward in life.”

    From Evolving Concepts of Emotion and Motivation (2018) · cites this paper as Sienkiewicz-Jarosz et al., 2005

  • Their deficit really reflects a selective loss of incentive motivation or 'wanting,' rather than loss of pleasure 'liking.'

    “Some investigators therefore have suggested their deficit really reflects a selective loss of incentive motivation or ‘wanting,’ rather than loss of pleasure ‘liking’ (Sienkiewicz-Jarosz et al., 2005; Dowd and Barch, 2010; Treadway and Zald, 2011; Barch et al., 2014).”

    From Evolving Concepts of Emotion and Motivation (2018) · cites this paper as Sienkiewicz-Jarosz et al., 2005

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Research works printed but not linked: 4

  1. Smith GP. Dopamine and food reward. Prog Psychobiol Physiol Psychol 1995;16:83-144.
  2. Scott TR. Taste, feeding and pleasure. Prog Psychobiol Physiol Psychol 1992;15:231-91.
  3. Babor TF, Grant M. From clinical research to secondary prevention: international collaboration in the development of the Alcohol Use Disorders Identification Test (AUDIT). Alcohol Health Res World 1989;13:371-4.
  4. Berridge KC. Brain substances of liking and wanting. Neurosci Biobehav Rev 1995;20:1-25.

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Authors
Sienkiewicz-Jarosz, H.
Venue
Journal of Neurology, Neurosurgery & Psychiatry
Publisher
BMJ
Published
2005-01-01
Volume
76
Issue
1
Pages
40-46
ISSN
0022-3050 (ISSN-L)
DOI
10.1136/jnnp.2003.033373
PMC
PMC1739334
OpenAlex
W2170788940
Cited by
98
References
83
Citations by year
2026: 3 · 2025: 1 · 2024: 3 · 2023: 3 · 2022: 5 · 2021: 4 · 2019: 7 · 2018: 10 · 2017: 5 · 2016: 3 · 2015: 4 · 2014: 7 · 2013: 4 · 2012: 7
FWCI
2.00
Type
journal article
Language
en
Open access
Locations
  • Journal of Neurology Neurosurgery & Psychiatry (publishedVersion)
  • PubMed Central (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
  • Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
  • Health Sciences › Medicine › Neurology › Parkinson's Disease Mechanisms and Treatments
Keywords
Parkinson's disease, taste perception, taste pleasantness, taste intensity, taste detection threshold, electrogustometry, quinine, sucrose, citric acid, sodium chloride, dopamine signaling, basal ganglia, taste sensitivity
MeSH terms
Aged, Animals, Cacao, Female, Humans, Male, Middle Aged, Parkinson Disease, Quinine, Sucrose, Taste, Case-Control Studies, Sodium Chloride, Dietary, Citric Acid, Vanilla

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