Visual impairment, whether central or peripheral, may influence the plasticity of other sensory modalities, such as taste and smell. Taste-evoked potentials (TEPs) and smell-evoked potentials (SEPs)-methods for analyzing brain activity in response to taste and smell stimuli-allow for the objective assessment of these interactions. This approach has already demonstrated its value in the study of cognitive disorders. This study aims to demonstrate an enhancement of taste and smell capabilities that could compensate for specific visual impairments, particularly in situations involving food choices.
Adult: ≥ 18 years and ≤ 60 years
Individual who has given oral consent
Individual who has been fasting (no food, drink, or tobacco) for at least 1 hour prior to PEG and PEO measurement
No cognitive complaints and normal neurological examination.
Individuals who are not enrolled in or eligible for a social security program
Individuals subject to a legal protective measure (guardianship, conservatorship)
Individuals subject to judicial safeguard measures
Adults who are legally incapacitated or unable to give informed consent
Parallel
Taste and smell evaluation
Other interventionDetermination of taste and smell ability scores using standardized methods (ETOC and Taste Strips)
Recording of evoked potentials (EP)
Other interventionA recording of gustatory evoked potentials (GEP) and olfactory evoked potentials (OEP) in response to stimuli consisting of sucrose solution, vanillin, and a combination of the two.
Average latency of PEG (Taste-Evoked Potentials) peaks
Measurement of the mean latency of taste-evoked potential peaks in visually impaired patients versus control subjects following purely gustatory stimulation (sucrose).
Average amplitude of PEG (Taste-Evoked Potentials) peaks
Measurement of the mean amplitude of taste-evoked potential peaks in visually impaired patients versus control subjects following purely gustatory stimulation (sucrose).
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