Food intake, eating-related complaints, and smell and taste sensations in patients with cancer of the lung, ovary and breast undergoing chemotherapy

Ovesen, Lars; Hannibal, Jens; Sørensen, M.; Allingstrup, Lene

doi:10.1016/0261-5614(91)90063-i

Cited by 24 publications

(12 citation statements)

References 20 publications

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“…The following questionnaires were administered to measure the patients' emotional state: the Hospital Anxiety and Depression Scale (HADS) and the QLQ of the European Organization for Research and Treatment of Cancer (EORTC QLQ C30). Nutritional status was determined by the Ovesen test [5] (Table 2) to determine the type of disturbance and its intensity and by the Patient-Generated Subjective Global Assessment [6] (PG-SGA).The results of the PG-SGA were categorised in two groups, to refl ect slight malnutrition (level A in PG-SGA) or moderatesevere malnutrition (level B+C in PG-SGA).…”

Section: Measurementsmentioning

confidence: 99%

Adapted ice cream as a nutritional supplement in cancer patients: impact on quality of life and nutritional status

et al. 2012

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Aims The aim of this study was to assess the impact of adapted ice cream as a dietary supplement on the quality of life (QLQ) of malnourished patients with cancer. Material and methods We present an exploratory prospective observational study comparing two patterns of nutrition in cancer patients admitted during the study period who presented malnutrition disorders: adapted ice cream (Group I: 39 patients) and nutritional supplements (Group II: 31 patients). Patients were selected from two different hospitals from the same Oncologic Institute. QLQ was evaluated with the Hospital Anxiety and Depression Scale (HADS) and QLQ of the European Organization for Research and Treatment of Cancer (EORTC QLQ C30). Nutrition was determined by the PG-SGA test.Results HADS showed signifi cant differences in anxiety (p=0.023) and depression (p=0.011) at the end of the study only in Group I. QLQ-C30 revealed statistically signifi cant differences in baseline measures of global dimension between the two groups p=0.017). Differences were also present in the social dimension (Group I: 77.42-93.51 CI; Group II: 55.85-82.85 CI; p=0.039). Statistically signifi cant differences were observed between the two groups at the end of the study in the global scale: Group I had 49. , and in the fatigue scale: Group I had 36. . Conclusions The administration of ice cream could cover, in part, the social aspect of food and improve QLQ in malnourished cancer patients. These results are encouraging and deserve further confi rmation.

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Section: Measurementsmentioning

confidence: 99%

Adapted ice cream as a nutritional supplement in cancer patients: impact on quality of life and nutritional status

et al. 2012

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“…Ovesen et al observed decreased electrical taste detection thresholds in patients with different solid tumors undergoing chemotherapy compared to control patients with non-cancerous disease [81]. In lung cancer patients and treatment responders, multiple studies have reported a decrease in electrical taste detection thresholds post chemotherapy compared to pre-chemotherapy [79, 81]. …”

Section: Nutritional Complications Arising From Anti-cancer Therapiesmentioning

confidence: 99%

“…Chemotherapy patients showed increased chemical taste thresholds assessed by application of dilutions of basic taste substances [67, 79, 80, 82, 83] or with impregnated filter paper Taste Strips [84]. Higher thresholds were found for bitter [85, 86], sweet [86, 87], sour [84, 86], and salty tastes [86].…”

Section: Nutritional Complications Arising From Anti-cancer Therapiesmentioning

confidence: 99%

Protein calorie malnutrition, nutritional intervention and personalized cancer care

et al. 2017

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Cancer patients often experience weight loss caused by protein calorie malnutrition (PCM) during the course of the disease or treatment. PCM is expressed as severe if the patient has two or more of the following characteristics: obvious significant muscle wasting, loss of subcutaneous fat; nutritional intake of <50% of recommended intake for 2 weeks or more; bedridden or otherwise significantly reduced functional capacity; weight loss of >2% in 1 week, 5% in 1 month, or 7.5% in 3 months. Cancer anorexiacachexia syndrome (CACS) is a multifactorial condition of advanced PCM associated with underlying illness (in this case cancer) and is characterized by loss of muscle with or without loss of fat mass. Cachexia is defined as weight loss of more than 5% of body weight in 12 months or less in the presence of chronic disease. Hence with a chronic illness on board even a small amount of weight loss can open the door to cachexia. These nutritional challenges can lead to severe morbidity and mortality in cancer patients. In the clinic, the application of personalized medicine and the ability to withstand the toxic effects of anti-cancer therapies can be optimized when the patient is in nutritional homeostasis and is free of anorexia and cachexia. Routine assessment of nutritional status and appropriate intervention are essential components of the effort to alleviate effects of malnutrition on quality of life and survival of patients.

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“…Thus, although we consider our sense of taste to be reasonably stable over time, the sensory cells underlying this perceptual stability are constantly turning over. We have little awareness of this dynamism in health, but taste dysfunction is common in disease and injury and occurs as a consequence of cancer therapies (Bartoshuk et al, 1996;Epstein and Barasch, 2010;Feng et al, 2014;Ovesen et al, 1991;Sandow et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Solution Structure and Dynamics of Myeloid Progenitor Inhibitory Factor-1 (MPIF-1), A Novel Monomeric CC Chemokine

Rajarathnam¹,

Li²,

Rohrer³

et al. 2001

Journal of Biological Chemistry

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The sense of taste, or gustation, is mediated by taste buds, which are housed in specialized taste papillae found in a stereotyped pattern on the surface of the tongue. Each bud, regardless of its location, is a collection of ∼100 cells that belong to at least five different functional classes, which transduce sweet, bitter, salt, sour and umami (the taste of glutamate) signals. Taste receptor cells harbor functional similarities to neurons but, like epithelial cells, are rapidly and continuously renewed throughout adult life. Here, I review recent advances in our understanding of how the pattern of taste buds is established in embryos and discuss the cellular and molecular mechanisms governing taste cell turnover. I also highlight how these findings aid our understanding of how and why many cancer therapies result in taste dysfunction.

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Food intake, eating-related complaints, and smell and taste sensations in patients with cancer of the lung, ovary and breast undergoing chemotherapy

Cited by 24 publications

References 20 publications

Adapted ice cream as a nutritional supplement in cancer patients: impact on quality of life and nutritional status

Adapted ice cream as a nutritional supplement in cancer patients: impact on quality of life and nutritional status

Protein calorie malnutrition, nutritional intervention and personalized cancer care

Solution Structure and Dynamics of Myeloid Progenitor Inhibitory Factor-1 (MPIF-1), A Novel Monomeric CC Chemokine

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