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