Sanne Boesveldt

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Over the last two decades, neuroimaging methods have identified a variety of taste-responsive brain regions. Their precise location, however, remains in dispute. For example, taste stimulation activates areas throughout the insula and overlying operculum, but identification of subregions has been inconsistent. Furthermore, literature reviews and summaries(More)
Previous data on the prevalence of olfactory dysfunction in Parkinson's disease (PD) range from 45% to 90%. The present multicenter study aimed to provide data on the prevalence of smell loss in a large sample of PD patients from three independent populations. Olfactory sensitivity was tested in 400 patients from Australia, Germany, and The Netherlands by(More)
The aim of this study was to compare the characteristics of odor discrimination and odor identification deficits in a large population of patients with Parkinson's disease (PD) and to determine which of these olfactory tests best distinguishes between patients with PD and control subjects. Olfactory performance was assessed in 404 patients with PD and 150(More)
OBJECTIVE To evaluate the relation between olfactory impairment (OI) and other impairment domains in Parkinson disease (PD) and the characteristics of OI in patients with certain genotypic characteristics. METHODS In 295 nondemented patients with PD and 150 controls with a similar overall age and sex distribution, olfactory function was evaluated with the(More)
Our knowledge regarding the neural processing of the three chemical senses has been lagging behind that of our other senses considerably. It is only during the last 25 years that significant advances have been made in our understanding of where in the human brain odors, tastants, and trigeminal stimuli are processed. Here we provide an overview of the(More)
Background:Exposure to palatable food odors influences appetite responses, either promoting or inhibiting food intake. Possibly, food odors are appetizing after a short exposure (of circa 1–3 min), but become satiating over time (circa 10–20 min).Objective:To investigate the effect of odor exposure on general appetite and sensory-specific appetite (SSA)(More)
Dissociating between 'good' or 'bad' odors is arguable of crucial value for human survival, since unpleasant odors often signal danger. Therefore, negative odors demand a faster response in order to quickly avoid or move away from negative situations. We know from other sensory systems that this effect is most evident for stimuli from ecologically-relevant(More)
Many human olfactory experiments call for fast and stable stimulus-rise times as well as exact and stable stimulus-onset times. Due to these temporal demands, an olfactometer is often needed. However, an olfactometer is a piece of equipment that either comes with a high price tag or requires a high degree of technical expertise to build and/or to run. Here,(More)
OBJECTIVE We investigated the influence of the number of stimuli on signal-to-noise (S/N) ratio of CSERP. METHODS CSERP from 20 normosmic subjects were obtained in response to stimulation with two olfactory (H(2)S and PEA) and a trigeminal (CO(2)) stimulant. For each of these odors, 160 stimuli were delivered into the right nostril (duration 200ms, mean(More)
BACKGROUND Protein is indispensable in the human diet, and its intake appears tightly regulated. The role of sensory attributes of foods in protein intake regulation is far from clear. OBJECTIVE We investigated the effect of human protein status on neural responses to different food cues with the use of functional magnetic resonance imaging (fMRI). The(More)