Journal of Movement Disorders

Priya Jagota

2 Articles

Validation of the Thai Version of the Movement Disorder Society-Sponsored Revision of the Unified Parkinson's Disease Rating Scale: Priya Jagota, Prachaya Srivanitchapoom, Sitthi Petchrutchatachart, Surat Singmaneesakulchai, Apichart Pisarnpong, Praween Lolekha, Suwanna Setthawatcharawanich, Parnsiri Chairangsaris, Natlada Limotai, Pawut Mekawichai, Pattamon Panyakaew, Onanong Phokaewvarangkul, Jirada Sringean, Yuvadee Pitakpatapee, Nancy LaPelle, Pablo Martinez-Martin, Xuehan Ren, Sheng Luo, Glenn T. Stebbins, Christopher G. Goetz, Roongroj Bhidayasiri; J Mov Disord. 2022;15(2):151-155. Published online March 16, 2022; DOI: https://doi.org/10.14802/jmd.21104

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Objective
This study aims to validate the Thai translation of the Movement Disorder Society-sponsored revision of the Unified Parkinson’s Disease Rating Scale (MDS-UPDRS).
Methods
The English version was translated into Thai and then back-translated into English. The translated version underwent 2 rounds of cognitive pretesting to assess the ease of comprehension, ease of use and comfort with the scale. Then, it underwent large clinimetric testing.
Results
The Thai version was validated in 354 PD patients. The comparative fit index (CFI) for all four parts of the Thai version of the MDS-UPDRS was 0.93 or greater. Exploratory factor analysis identified isolated item differences in factor structure between the Thai and English versions.
Conclusion
The overall factor structure of the Thai version was consistent with that of the English version based on the high CFIs (all CFI ≥ 0.90). Hence, it can be designated the official Thai version of the MDS-UPDRS.

Citations

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Global Epidemiology of Movement Disorders: Rare or Underdiagnosed?
Sarah A. O'Shea, Ludy C. Shih
Seminars in Neurology.2023;[Epub] CrossRef
Vibratory and plantar pressure stimulation: Steps to improve freezing of gait in Parkinson's disease
Warongporn Phuenpathom, Pattamon Panyakaew, Peerapon Vateekul, Decho Surangsrirat, Akarin Hiransuthikul, Roongroj Bhidayasiri
Parkinsonism & Related Disorders.2022; 105: 43. CrossRef

Umami and Other Taste Perceptions in Patients With Parkinson’s Disease: Priya Jagota, Nattida Chotechuang, Chanawat Anan, Teeraparp Kitjawijit, Chanchai Boonla, Roongroj Bhidayasiri; J Mov Disord. 2022;15(2):115-123. Published online March 22, 2022; DOI: https://doi.org/10.14802/jmd.21058

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Abstract PDF: Objective
Studies of taste perceptions in Parkinson’s disease (PD) patients have been controversial, and none of these studies have assessed umami taste. This study aimed to assess umami, along with the other 4 taste functions in PD patients.
Methods
Participants were tested for gustation using the modified filter paper disc method and olfaction using the modified Sniffin’ Stick-16 (mSS-16) test (only 14 culturally suitable items were used). A questionnaire evaluated patients’ subjective olfactory and gustatory dysfunction, taste preference, appetite, and food habits.
Results
A total of 105 PD patients and 101 age- and sex-matched controls were included. The body mass index (BMI) of PD patients was lower than that of controls (PD = 22.62, controls = 23.86, p = 0.028). The mSS-16 score was 10.7 for controls and 6.4 for PD patients (p < 0.001) (normal ≥ 9). Taste recognition thresholds (RTs) for sweet, salty, sour, bitter and umami tastes were significantly higher in PD, indicating poorer gustation. All taste RTs correlated with each other, except for umami. Most patients were unaware of their dysfunction. Patients preferred sweet, salty and umami tastes more than the controls. Dysgeusia of different tastes in patients was differentially associated with poorer discrimination of tastes, an inability to identify the dish and adding extra seasoning to food. BMI and mSS-16 scores showed no correlation in either patients or controls.
Conclusion
PD patients have dysgeusia for all five tastes, including umami, which affects their appetite and diet. Patients preferred sweet, salty and umami tastes. This information can help adjust patients’ diets to improve their nutritional status.

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