Altered food preferences and chemosensory perception during chemotherapy in breast cancer patients: A longitudinal comparison with healthy controls

Vries, Y.C. de; Winkels, Renate M.; Berg, M.M.G.A. van den; Graaf, C. de; Kelfkens, Celine S.; Kruif, J.Th.C.M. de; Göker, E.; Grosfeld, S.; Sommeijer, Dirkje W.; Laarhoven, Hanneke W. M. van; Kampman, Ellen; Boesveldt, Sanne

doi:10.1016/j.foodqual.2017.09.003

Cited by 30 publications

(24 citation statements)

References 25 publications

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“…We found no changes in food preferences over the course of chemotherapy treatment, which confirms results from previous studies on food preferences in other specific cancer patient populations based on the same [3] or a comparable task [6,7]. However, we did find that a lower objective gustatory function was correlated with lower preference for high-protein foods and a higher preference for low-energy foods.…”

Section: Discussionsupporting

confidence: 89%

“…With an a priori one-tailed t-test for paired analysis with a power of 80% and an a of 0.05, a minimum number of patients per group of 14 patients for smell and 7 patients for taste was found. This calculation was repeated with the results of a preliminary analysis of the results of De Vries et al [3] among patients with breast cancer, showing a lower effect size: 0.415 for smell and 0.678 for taste. With a power of 90%, this led to a minimum number of 18 patients per group to be included.…”

Section: Statisticsmentioning

confidence: 99%

“…Patients report both quantitative changes, like a decreased gustatory function [12], and qualitative changes, for example a constant metallic taste [13]. Overall, reported changes in chemosensory perception are often temporary and disappear within months after the end of treatment [3,14,15].…”

Section: Introductionmentioning

confidence: 99%

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Chemosensory perception and food preferences in colorectal cancer patients undergoing adjuvant chemotherapy

Postma

Kok

Graaf

et al. 2020

Clinical Nutrition ESPEN

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Background and aim: Cancer is one of the major public health problems, with colorectal cancer being one of the most occurring types of cancer. During treatment, patients may experience changes in their dietary intake due to side-effects of treatment, like changes in chemosensory perception, i.e. smell and taste function. This study investigated alterations in chemosensory perception and food preferences in colorectal cancer patients during and after adjuvant chemotherapy. Methods: Objective olfactory and gustatory function were measured by the Sniffin' Sticks and the Taste Strips test. Subjective smell and taste perception were determined with a questionnaire, while food preferences were assessed with a computer-based ranking task. To investigate changes during chemotherapy, patients undergoing adjuvant chemotherapy were measured before the start, halfway through (approximately 3 months after the start of adjuvant chemotherapy), and within one month after finishing chemotherapy (longitudinal measurements, n ¼ 15 patients). As a comparison group, colorectal cancer patients not undergoing chemotherapy (n ¼ 20), underwent the same measurements at similar time points. To measure changes after treatment, chemosensory perception and food preferences of patients who had undergone chemotherapy treatment were measured once, either at 6, 12 or 24 months after diagnosis (cross-sectional measurements; n ¼ 20 for all time points). Changes during treatment were assessed using linear mixed model analyses, and changes after treatment were assessed with a oneway ANOVA or a Kruskal Wallis test. Results: Objective olfactory and gustatory function did not differ statistically significantly between any of the groups and at any time point during or after treatment (all p > 0.05). In contrast, subjective smell (F(1,84) ¼ 8.17, p ¼ 0.005) and taste (F(1,99) ¼ 4.08, p ¼ 0.046) perception were rated statistically significantly lower by patients undergoing chemotherapy than the comparison group during treatment. At 6 months after diagnosis, patients who underwent chemotherapy rated their subjective taste perception significantly lower than patients at 12 and 24 months after treatment (F(2,57) ¼ 12.05, p ¼ 0.002). Food preferences did not change during treatment, or thereafter (all p > 0.05). Preference for protein-rich foods was positively correlated with objective gustatory function (r ¼ 0.36, p < 0.001), while the preference for low-energy foods showed a negative correlation with objective gustatory function (r ¼ À0.28, p ¼ 0.004). Conclusions: Similar to other cancer patient populations, mainly subjective smell and taste perception are affected in colorectal cancer patients undergoing adjuvant chemotherapy. Changes in objective olfactory and gustatory function in relation to chemotherapy were not detected by the tests used in our study nor did food preferences change. However, it should be noted that subjective changes in smell and taste perception can affect subsequent flavor perception and food enjoyment, which might negatively impact...

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Section: Discussionsupporting

confidence: 89%

Section: Statisticsmentioning

confidence: 99%

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Chemosensory perception and food preferences in colorectal cancer patients undergoing adjuvant chemotherapy

Postma

Kok

Graaf

et al. 2020

Clinical Nutrition ESPEN

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“… 86 While the nature of gustatory disturbances in cancer patients are incompletely characterized, recent evidence suggests that taste alterations during chemotherapy may be related to specific macronutrients (e.g., protein) rather than specific tastes. 93 Diminished olfactory sensitivity has also been reported in patients undergoing chemotherapy treatment. 94 Changes induced by chemotherapy treatment are often transitory and recover within six months post-treatment.…”

Section: Chemosensory Abnormalities Associated With Chronic Diseasesmentioning

confidence: 99%

“… 94 Changes induced by chemotherapy treatment are often transitory and recover within six months post-treatment. 93 , 94 Alterations in chemosensory function in cancer patients undergoing chemotherapy can impact food preferences and practical and social aspects of everyday life. 95 Practitioners are advised to inform patients of potential alterations to their taste and smell perception prior to chemotherapy treatment.…”

Section: Chemosensory Abnormalities Associated With Chronic Diseasesmentioning

confidence: 99%

Nutrition and taste and smell dysfunction

Kershaw

Mattes

2018

World j. otorhinolaryngol.-head neck surg.

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Food selection plays a pivotal role in maintaining adequate nutrient intake, thus elucidating drivers of food choice is a meaningful strategy to maintain health and manage disease. Taste and smell are key determinants of food choice and warrant careful consideration. In this review, we first discuss how sensory stimulation influences food selection and metabolism. We then review the evidence regarding the relationship between taste and smell dysfunction and food preferences and selection, with attention given to contexts of certain chronic diseases. We conclude with brief recommendations for the management of chemosensory disorders. While sensory abilities influence food selection, the effect of taste and smell dysfunction on long-term consumption patterns and health status must be considered in light of environment, exposure, and culture.

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Measurement of Olfaction: Screening and Assessment

Parma

Boesveldt

2021

Sensory Science and Chronic Diseases

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Altered food preferences and chemosensory perception during chemotherapy in breast cancer patients: A longitudinal comparison with healthy controls

Cited by 30 publications

References 25 publications

Chemosensory perception and food preferences in colorectal cancer patients undergoing adjuvant chemotherapy

Chemosensory perception and food preferences in colorectal cancer patients undergoing adjuvant chemotherapy

Nutrition and taste and smell dysfunction

Measurement of Olfaction: Screening and Assessment

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