The aim of the PI-PEG study is to explore the taste functions of the following 3 groups of participants:
* healthy volunteers * patients with early Parkinson's disease * patients with incipient Lewy body disease.
To this end, the results obtained from taste evoked potentials in each of the 3 groups of participants will be compared with each other and with different nutritional, motor and cognitive data.
This study could reveal a difference in cortical processing of gustatory sensory information between patients who have had idiopathic Parkinson's disease progressing for 3 years or less, and patients who have had Lewy body disease progressing for 3 years or less. Indeed, a modification of taste evoked potentials (in terms of latencies) proportional to the degree of cerebral degeneration could be observed.
Person who has given written consent
Adult
Enrolled in the national register of healthy volunteers
Fasting > 2 hours before PEG measurement
Non-affiliated to national health insurance
Person under legal protection (curatorship, guardianship)
Person subject to a court order
Pregnant, parturient or breast-feeding women
Parallel
Fasting blood test
Biological/Vaccinemetabolic assays determination of food intake hormones oxidative stress and neurodegeneration marker assays
Subject interview
Other interventionsocio-demographic data, medical and family history, treatment taken
Motor assessment
Other interventionMDS-UPDRS scale PART III
Neurocognitive assessment
Other interventionMoCA and MMSE scales
Nutritional assessment
Other interventionanthropometric data (weight, height, BMI, waist circumference, hip circumference, android/gynoid ratio, triceps skin fold, brachial circumference), bioelectrical impedancemetry (fat mass, lean mass, water mass and bone mass)
Taste tests
Other interventionRecording of PEGs in response to a sucrose solution and a free fatty acid solution (prepared beforehand)
Average latency of taste-evoked potentials
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