Taste in Parkinson's disease

被引：41

作者：

Cecchini, Maria Paola ^{[1
]}

Fasano, Alfonso ^{[2
,3
,4
]}

Boschi, Federico ^{[5
]}

Osculati, Francesco ^{[1
,6
]}

Tinazzi, Michele ^{[7
]}

机构：

[1] Univ Verona, Dept Neurol & Movement Sci, Anat & Histol Sect, I-37134 Verona, Italy

[2] Toronto Western Hosp, Morton & Gloria Shulman Movement Disorders Clin, Toronto, ON M5T 2S8, Canada

[3] Toronto Western Hosp, Edmond J Safra Program Parkinsons Dis, Toronto, ON M5T 2S8, Canada

[4] Univ Toronto, Div Neurol, Toronto, ON, Canada

[5] Univ Verona, Dept Comp Sci, I-37100 Verona, Italy

[6] IRCCS, Ctr Neurolesi Bonino Pulejo, Messina, Italy

[7] Univ Verona, Dept Neurol & Movement Sci, Neurol Sect, I-37100 Verona, Italy

来源：

JOURNAL OF NEUROLOGY | 2015年 / 262卷 / 04期

关键词：

Parkinson's disease; Taste function; Taste evaluation tests; GUSTATORY FUNCTION; OLFACTORY DYSFUNCTION; ELECTROGUSTOMETRY; SMELL;

D O I：

10.1007/s00415-014-7518-1

中图分类号：

R74 [神经病学与精神病学];

学科分类号：

摘要：

Parkinson's disease is now considered a complex systemic disease also characterized by the occurrence of a variety of non-motor symptoms. Among them, a chemosensory impairment defined as a deficient olfactory performance is now acknowledged to be one of the prevalent symptoms since the early stages of the disease. Less clear are the incidence, extent and pathophysiology of taste function. The purpose of the present review is to summarize the state of the art in taste literature. To provide a better understanding of the available results, we will also discuss the different methods for taste evaluation and the other potential confounders to be addressed by future research.

引用

页码：806 / 813

页数：8

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