The Effect of Dual Task on Attentional Performance in Children With ADHD

Attention-deficit/hyperactivity disorder (ADHD) is a common psychiatric disorder without validated objective markers. Oculomotor behavior and executive motor control could potentially be used to investigate attention disorders. The aim of this study was to explore an oculomotor and postural dual task in children with ADHD. Forty-two children were included in the study, gathering children with ADHD (n = 21) (mean 8.15 age ± years 0.36) and sex-, age-, and IQ-matched typically developing children (TD). Children performed two distinct fixation tasks in three different postural conditions. Eye movements and postural body sway were recorded simultaneously, using an eye tracker and a force platform. Results showed that children with ADHD had poor fixation capability and poor postural stability when compared to TD children. Both groups showed less postural control on the unstable platform and displayed more saccades during the fixation task. Surprisingly, in the dual unstable platform/fixation with distractor task, the instability of children with ADHD was similar to that observed in TD children. “Top-down” dys-regulation mediated by frontal-striatal dysfunction could be at the origin of both poor inhibitory oculomotor deficits and impaired body stability reported in children with ADHD. Finally, we could assume that the fact both groups of children focused their attention on a secondary task led to poor postural control. In the future it could be interesting to explore further this issue by developing new dual tasks in a more ecological situation in order to gain more insight on attentional processes in children with ADHD.HIGHLIGHTS– Children with ADHD showed poor fixation capability when compared to TD children.– “Top-down” dys-regulation mediated by frontal-striatal dysfunction could be at the origin of both poor inhibitory oculomotor deficits and impaired body stability reported in children with ADHD.– Both groups of children focused their attention on the visual fixation task leading to poor postural control.– In the future it could be interesting to develop new dual tasks in an ecological situation in order to gain more insight on attentional processes in children with ADHD

Similitudes et différences entre le TDAH et le TSA, illustrées par l’étude du défaut d’inhibition

Le Trouble du Déficit d’Attention avec Hyperactivité (TDAH) et le Trouble du Spectre Autistique (TSA) sont deux troubles fréquemment comorbides. L’étude de cette comorbidité est récente puisque c’est seulement depuis la sortie du DSM-5 que la classification diagnostique permet leur coexistence. La littérature récente explore cette comorbidité ainsi que les similitudes et différences entre les deux troubles. Nous présenterons tout d’abord une étude évaluant la prévalence des sujets TDAH parmi les apparentés de sujets TSA. Ensuite, nous exposerons les résultats d’une méta-analyse portant sur l’épidémiologie des comportements suicidaires chez les sujets TDAH. Enfin nous présenterons une étude en Imagerie par Résonnance magnétique (IRM) fonctionnelle comparant les activations cérébrales d’enfants TDAH, TSA et au développement typique pour une tâche d’inhibition motrice. En conclusion, les études présentées illustrent les symptômes communs au TDAH et au TSA car l’inattention, l’hyperactivité et le défaut d’inhibition d’une part, les difficultés dans les interactions sociales d’autre part se retrouvent dans les deux troubles. Cependant les réseaux cérébraux impliqués dans l’inhibition motrice semblent différement activés, ce qui laisse suggérer que les mécanismes sous-jacents sont distincts.Attention Deficit Hyperactivity Disorder (ADHD) and Autism Spectrum Disorder (ASD) are two neurodevelopmental disorders that frequently co-occur. Studying this comorbidity is recent, it is only since the release of the DSM-5 that the diagnostic classification allows their coexistence. Recent literature explores this comorbidity as well as the similarities and differences between the two disorders. First, we will present a study evaluating the prevalence of ADHD among relatives of ASD probands. Then, we will present the results of a meta-analysis on the epidemiology of suicidal behaviour in ADHD subjects. Finally, we will present a functional Magnetic Resonance Imaging (MRI) study comparing brain activations of ADHD, ASD and typically developing children, for a motor inhibition task. In conclusion, the studies show common features of ADHD and ASD: inattention, hyperactivity and impulsivity on the one hand, and difficulties in social interactions on the other hand are found in both disorders. However, the brain networks involved in motor inhibition seem to show different activations, suggesting that the underlying mechanisms are distinct

Association between suicidal spectrum behaviors and Attention-Deficit/Hyperactivity Disorder: a systematic review and meta-analysis

The relationship between ADHD and suicidal spectrum behaviors (SSBs) remains uncertain. We conducted the first meta-analysis on the association between ADHD and SSBs taking possible confounders into account. Based on a pre-registered protocol (PROSPERO-CRD42018093003), we searched Pubmed, Ovid and Web of Knowledge databases through April 6th, 2018, with no language/publication type restrictions, and contacted study authors for unpublished data/information. From a pool of 2798 references, we retained 57 studies. Random-effects models were performed. Study quality was rated using the Newcastle-Ottawa Scale. After pooling crude ORs, we found a significant association between ADHD and suicidal attempts (2.37, 95% CI = 1.64–3.43; I2 = 98.21), suicidal ideations (3.53, 2.94–4.25; I2 = 73.73), suicidal plans (4.54, 2.46–8.37; I2 = 0), and completed suicide (6.69, 3.24–17.39; I2 = 87.53). Results did not substantially change when pooling adjusted ORs. Findings were also in general robust to sensitivity analyses to assess possible moderators. Awareness of the association between ADHD and SSBs should contribute to more effectively prevent SSBs

Food comfortability: a new concept to understand elderlies' expectations in terms of sensory characteristics

Food comfortability: a new concept to understand elderlies' expectations in terms of sensory characteristics. 7. european conference on sensory and consumer research (eurosense

Oral comfort: A new concept to assess the acceptance of food by elderly people suffering from oral health problems

The cumulative effects of physiological aging, diseases and drugs often impair food oral processing (mastication, salivation and swallowing), which is the most important point where foods organoleptic properties can be perceived and elicit sensory pleasure. The aim of the present study was to explore the concept of “oral comfort” when eating a food in the elderly. Firstly, three focus groups were conducted with elderly people to develop concepts linked to oral comfort when eating. Results of the focus groups, which included brainstorming (What is oral comfort for you?) and food tasting, led to the following definition: “A comfortable food is easy to chew, to humidify with saliva and to swallow. Eating it does not cause face or mouth pain. The food is neither too fat nor dry but has a firm texture, is not too hard and is rather melty. Its taste is well dosed out, not too tasteless or too strong.”Secondly, a questionnaire was designed from verbatims collected during the focus groups, including items on oral comfort and pain, on easiness to chew, to moisten and to swallow as well as on texture and flavor properties. Then, around 40 participants over 65 years old, with or without chewing and/or salivary difficulties, completed this questionnaire for various food textures within three categories (dairy, meat and bread products). Results showed that the questionnaire allows discriminating food matrices. For instance, plain beef steak was perceived as less comfortable than ground steak, easier to chew. However, plain and ground steaks were perceived as less comfortable than beef cheek which was easier to moisten.The faith is to use the questionnaire for developing products which will meet the oral capacities of elderly people while preserving eating pleasure, a major challenge within the context of an aging population

Le confort en bouche, un nouveau concept pour mieux comprendre les attentes des consommateurs seniors

International audienceIn humans, oral food intake is the ultimate stage of food supply chain and the beginning of food disintegration and digestion process. During aging, the oral health changes and sometimes eating food can be a real challenge as food can be hard to masticate, humidify or swallow. To meet this challenge, and as part of the AlimaSSenS project, a team of researchers from the Centre of taste and eating behaviour investigated the concept of “oral comfort” when eating a food in an elderly population. A group of 107 seniors aged 65 years and more participated in qualitative (focus group) and quantitative studies (tasting sessions) in order to explore the concept of oral comfort when eating, according to elderly people, and develop a questionnaire to evaluate the oral comfort when eating a food product. The results of the study highlighted that oral comfort when eating a food product is a multi-dimensional concept, which includes dimensions related to food oral processing, food sensory properties and, to a lesser extent, pain sensation. The concept of oral comfort when eating food should be taken into account by those who are willing to design food products tailored to the elderly population.Chez l’homme, la mise en bouche d’un aliment est l’étape ultime de la chaîne alimentaire et le début du processus de dégradation et de digestion. Avec l’âge, la santé orale évolue et peut parfois rendre l’acte alimentaire difficile. Dans le cadre du projet AlimaSSenS, 107 personnes âgées ont participé à des études qualitatives (groupes de discussion) et quantitatives (séances de dégustation) afin de comprendre ce qu’est le confort en bouche et de développer un outil permettant d’évaluer ce concept. Les résultats de cette étude ont montré que le confort en bouche est un concept multidimensionnel qui inclut des dimensions de formation de bol alimentaire, de propriétés sensorielles de l’aliment et, dans une moindre mesure, de douleurs ressenties en bouche. De plus, cette étude a montré qu’un aliment inconfortable l’est pour l’ensemble des seniors interrogés, quelle que soit leur santé bucco-dentaire. Il semble essentiel, lors de développement de nouveaux produits à destination de la population senior, de recueillir l’évaluation du confort en bouche desdits produits avant toute commercialisation

Food comfortability: a new concept to assess the acceptance of various food textures by elderly people suffering from oral health problems

Oral health changes with ageing and sometimes, eating food can be a real challenge. One of the solutions could be to give food with modified texture: pureed ground or even reconstituted meat. This solution is not necessarily adapted to all oral health problems encountered by the elderly, and food could be perceived as uncomfortable.The aim of the present study was to understand why some foods are considered as comfortable and some others are not, and if the judgment of comfortability is linked to oral health.39 elderly people, half with a good oral health - no missing teeth except third molar, at least 7 posterior dental occlusions and no denture - and half with a poor oral health - less than 5 posterior dental occlusions - were recruited. These subjects tasted six meat products differing by their origin and texture: a ground and a plain beef, beef cheek, chicken aiguillette, reconstituted chicken aiguillette and chicken balls. For each product, the elderly subjects had to complete a new questionnaire designed to evaluate food comfortability through the following dimensions: the easiness to eat the peice of meat, the action needed to masticate and swallow, the potential pain felt during tasting, and the intensity and the embarrassment of texture and flavor descriptors.The results showed that the developed questionnaire allows discriminating food matrices and showing that comfortability of food consumption can be defined by texture, potential pain felt during tasting, or even the action needed to masticate and swallow. The influence of oral health on food comfortability will be discussed

Oculomotor Abnormalities in Children with Attention-Deficit/Hyperactivity Disorder Are Improved by Methylphenidate

International audienceBackground: There are relatively few studies of saccadic eye movements in children with attention-deficit/hyperactivity disorder (ADHD). The aim of this study was to examine inhibitory abilities of eye movements in children with ADHD and to explore the effect of methylphenidate (MPH) on eye movement performance.Methods: Thirty-one children with ADHD (mean age 9.9-0.4 years) and 31 sex-, age-, and IQ-matched children with normal development were examined. Saccades elicited not only by the gap, step, overlap, and antisaccade paradigms but also a simple fixation paradigm have been recorded using an eye tracker. The latency of each type of saccade, the error rate of antisaccades, and the number of saccades made during fixation have been measured.Results: Children with ADHD and naive to treatment with respect to controls showed significantly shorter mean latency of voluntary saccades (overlap paradigm), more frequent errors during the antisaccade paradigm, and higher number of saccades made during fixation. After 1 month of MPH treatment, all these parameters changed significantly and reached control values.Conclusion: Taken together, these results suggest that oculomotor abilities are poor in children with ADHD, which may correlate with deficits in inhibitory mechanisms. Treatment with MPH improves oculomotor performances through adaptive strategies, which may involve brain structures related to cognitive inhibition

Oral comfort: A new concept to understand elderly people’s expectations in terms of food sensory characteristics

International audienceIn the elderly population, ageing frequently impacts on the different aspects of oral physiology that play a key role in eating behavior. In the context of an aging population, it is crucial to develop a food supply tailored for the elderly people in order to prevent the onset of malnutrition. To meet this challenge, we looked for the concept of “oral comfort” when eating a food. The present study aimed at i) exploring the concept of oral comfort when eating according to elderly people in order to develop a questionnaire to evaluate the oral comfort when eating a food and ii) asking elderly people to evaluate various meat and cereal products using this questionnaire. Results of focus groups highlighted that oral comfort when eating a food is a multi-dimensional concept which includes dimensions related to food oral processing (ability to form and swallow food bolus), food sensory properties (texture and taste) and to a lesser extent pain sensations. Furthermore, the oral comfort questionnaire developed in the present study enabled a discrimination of products and highlighted the fact that some products supposed to fit with elderly people capacities and needs were not rated as the most comfortable foods by the elderly people. The concept of oral comfort when eating a food should be taken into account by those who are willing to design food products tailored to the elderly population. The questionnaire could be an interesting tool to assess oral comfort when eating a food in the elderly population