A systematic review of dysgeusia induced by cancer therapies

Hovan, Allan; Williams, P. Michele; Stevenson‐Moore, Peter; Wahlin, Yula B.; Ohrn, Kirsten E. O.; Elting, Linda S.; Spijkervet, Fred K. L.; Brennan, Michael T.

doi:10.1007/s00520-010-0902-1

Cited by 228 publications

(194 citation statements)

References 33 publications

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“…Although there have been some efforts to address nutrition issues during treatment, there continues to be a need for solutions (17,18,32). Nutrition strategies that have been recommended include dietary counseling, oral nutritional supplementation, and/or flavor enhancers (12,15,(21)(22)(23).…”

Section: Discussionmentioning

confidence: 99%

“…For example, cancer patients who experience chemosensory alterations, distorted taste, and increased sensitivity to smells due to the cancer itself or as a side effect of treatment (12,13) are more likely to report higher levels of weight loss, lower energy intake, and worse quality of life (12,(14)(15)(16)(17). A surprisingly high number of patients undergoing cancer treatment report distortions to their sense of taste or smell (17,18). Cancer patients also report early satiety and food aversions as a result of treatment (19).…”

Section: Introductionmentioning

confidence: 99%

“…Most of the research exploring the relationship between diet and health status/quality of life during cancer treatment has focused on specific subgroups, such as patients with advanced cancer (24) or patients with head and neck cancers (18,20), and include smaller sample sizes (19). However, a recent study of 1453 outpatients suggests that a broader range of patients are at nutritional risk during cancer treatment (25).…”

Section: Introductionmentioning

confidence: 99%

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The Impact of Cancer Treatment on the Diets and Food Preferences of Patients Receiving Outpatient Treatment

Coa

Epstein

Ettinger

et al. 2015

Nutrition and Cancer

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Patients undergoing cancer treatment experience a multitude of symptoms that can influence their ability to complete treatment as well as their quality of life during and after treatment. This cross-sectional study sought to describe the dietary changes experienced by cancer patients and to identify associations between these changes and common treatment symptoms. A convenience sample of 1199 cancer patients aged 18 yr and older undergoing active treatment were recruited from 7 cancer centers to complete a selfadministered paper-and-pencil survey. Descriptive analyses were conducted to estimate prevalence of dietary changes and chi-squared tests were used to examine associations between dietary changes and health outcomes. Approximately 40% of patients reported a decreased appetite since beginning treatment, and 67.2% of patients reported at least 1 chemosensory alteration. Increased taste sensitivities were more common than decreased taste sensitivities, with increased sensitivity to metallic being the most common taste sensitivity (18.6%). Patients also had increased sensitivities to certain smells including cleaning solutions (23.4%), perfume (22.4%), and food cooking (11.4%). Patients reported a wide range of

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Impact of Cancer Treatment on the Diets and Food Preferences of Patients Receiving Outpatient Treatment

Coa

Epstein

Ettinger

et al. 2015

Nutrition and Cancer

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“…Many testimonies concerning the taste disorders can be collected in immense literatures (70)(71)(72)(73)(74)(75)(76). Previously, these disorders could certainly be considered to be related to certain conditions such as sequelae of medications (71), radiation therapy (71,72), smoking (73), chronic systemic illness (74), and nutritional deficiency (75,76).…”

Section: Cc-by-nc-mentioning

confidence: 99%

“…Previously, these disorders could certainly be considered to be related to certain conditions such as sequelae of medications (71), radiation therapy (71,72), smoking (73), chronic systemic illness (74), and nutritional deficiency (75,76).…”

Section: Cc-by-nc-mentioning

confidence: 99%

Different tastes for different individuals

Fujikura

2014

Preprint

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Individual taste differences were first reported in the first half of the 20th century, but the primary reasons for these differences have remained uncertain. Much of the taste variation among different mammalian species can be explained by pseudogenization of taste receptors. In this study, by analyzing 14 ethnically diverse populations, we investigated whether the most recent disruptions of taste receptor genes segregate with their intact forms. Our results revealed an unprecedented prevalence of segregating loss-of-function (LoF) taste receptor variants, identifying one of the most pronounced cases of functional population diversity in the human genome. LoF variant frequency (2.10%) was considerably higher than the overall mutation rate (0.16%), and many humans harbored varying numbers of critical mutations. In particular, molecular evolutionary rates of sour (14.7%) and bitter receptors (1.8%) were far higher in humans than those of sweet (0.02%), salty (0.05%), and umami (0

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