‘Taste’ changes: A problem for patients and their dietitians

Boltong, Anna; Campbell, Katrina L.

doi:10.1111/1747-0080.12101

Cited by 25 publications

(22 citation statements)

References 70 publications

(117 reference statements)

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“…Reproduced in part from Boltong and Campbell (2013) physical activity and more sedentary behaviour (Makari-Judson et al 2014) Treatment-induced hedonic factors have been cited by some breast cancer survivors as reasons for altered food intake. In an interview study of women who had gained weight following chemotherapy treatment for breast cancer by Kwok et al (2015), participants described that both type and amount of food and drink consumed changed secondary to changes in flavour perception and appetite.…”

Section: Smell Structural Surgical Removal Of Structures Involved In mentioning

confidence: 99%

Chemosensory Science in the Context of Cancer Treatment: Implications for Patient Care

Boltong

Keast

2015

Chem. Percept.

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Introduction This collaborative commentary brings together both clinical and sensory science perspectives in an effort to explain the mechanisms of cancer treatment and the ensuing implications for the sensorium. Strategy This paper makes the distinction between food hedonics and true chemosensory effects in the cancer context and describes the adverse effects cancer and its treatment have on the eating and drinking experience, including gastronomic, nutritional and emotional implications. Results from a prospective breast cancer cohort study, conducted by an interdisciplinary team of nurses, medical oncologists, dietitians and sensory science researchers shed new light on specific sensory symptomatology associated with chemotherapy treatment and the implications this has for informing reliable pre-treatment patient education. Findings Two conceptual models are posed as frameworks for better understanding the determinants and consequences of altered eating and drinking experiences during chemotherapy, as well as the link between patient-reported symptoms and chemosensory or hedonic disturbances. Discussion Application of evidence of cancer treatment and its sensory effects in the patient treatment context continues to be a challenge for cancer clinicians, especially where standardised testing of taste and smell function are not able to be practically administered. Conclusions Recommendations are made for further research and practice pursuits to underpin improved food enjoyment and dietary quality throughout the cancer trajectory. Clinician education of sensory science is also encouraged.

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Section: Smell Structural Surgical Removal Of Structures Involved In mentioning

confidence: 99%

Chemosensory Science in the Context of Cancer Treatment: Implications for Patient Care

Boltong

Keast

2015

Chem. Percept.

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“…Flavour is a broad phenomenon encompassing the senses of taste, smell and touch to enable the perception of sensations with far greater complexity than the five basic tastes alone. 16 Human saliva naturally contains chemicals that elicit the five basic tastes: sweet-glucose, salt-sodium, umami-glutamate, sour-acids and bitter-urea. The only food or fluid generally not tasted is one's own saliva because of taste familiarisation.…”

Section: Discussionmentioning

confidence: 99%

“…Compounds such as amino acids, peptides, esters, organic and inorganic salts contribute to the bitter tastes in products such as coffee, tea, chocolate, saccharin, wine and some fruits and vegetables. 16 Bitter perception occurs through the bitter taste receptors encoded by the T2R genes, which identify between 25 different members of this gene family. 17 These differences may allow a wide variety of chemical shapes, sizes and functionalities to be bound by these receptors and be perceived as bitter.…”

Section: Discussionmentioning

confidence: 99%

“…18 Even among tasters these chemicals can only be detected if it is dissolved in the taster's own saliva, not in water or someone else's saliva. 16 Thiourea is an organosulphur compound SC(NH 2 ) 2 which is structurally similar to urea CO(NH 2 ) 2 , with the oxygen atom replaced by a sulphur atom, but their properties differ significantly. The ability to taste thiourea is dominantly inherited and is related to taste bud density and genetic expression of the taste receptor gene TAS2R38.…”

Section: Discussionmentioning

confidence: 99%

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Taste genetics and gastrointestinal symptoms experienced in chronic kidney disease

Manley

2015

Eur J Clin Nutr

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“…Düşük algılama eşiği daha duyarlı bir bireyi ifade eder (45). 7-12 yaş ve 13-18 yaş arasındaki çocuklar için iki versiyonu bulunmaktadır.…”

Section: Objektif Yöntemler  Kimyasal Tat Algılama Ve Tanıma Eşikunclassified

Kanserli Hastalarda Tat Alma Değişikliği

Bılsın¹,

Yılmaz²

2018

Sağlık Bilimleri Ve Meslekleri Dergisi

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ÖZ Tat alma değişikliği kanserli hastalarda görülen en yaygın ve önemli sorunlardan bir tanesidir. Hastalar tat alma değişimini ağızda metalik, acı ya da kötü bir tat, hassasiyet, tatlıya karşı duyarsızlık ve acıya intolerans olarak tanımlamıştır. Kanserli hastalarda tat alma değişikliğinin nedeni tam olarak bilinmemektedir. Kanser tedavisi fizyolojik ve psikolojik nedenlerle tat almayı etkilemektedir. Kanserli hastalarda tat alma değişikliği sonucunda iştah kaybı, bazı yiyeceklerden hoşlanmama, yiyecek tercihinde değişme, yetersiz beslenme, yetersiz enerji alımı, kilo kaybı, malnutrisyon, kötü prognoz, yaşam kalitesinde azalma, stres, depresyon, ağız kuruluğu, hastanede kalma süresinin uzaması, koku almada bozukluk, immün sistemde bozulma ve tedaviye uyumda bozulma gelişmektedir. Tat alma değişikliğini değerlendirmek ve tedavi etmek zordur. Tat alma değişikliğini tanımlamak, sınıflandırmak ve bu sorunları yönetmek için kanıta dayalı destekleyici stratejilerde yetersizlik olduğu ve profilaktik tedavilerin başarılı olmadığı belirlenmiştir Bu nedenle kanserli hastaların bakım ve tedavisinde tat alma değişikliği yönetimi bir sorun olmaya devam etmektedir.Anahtar kelimeler: Kanser, tat alma değişikliği, hemşirelik ABSTRACT Taste alteration is one of the most common and important problems in patients with cancer. Some patients were defined taste alteration as metallic, bitter or bad taste in the mouth, sensitivity, insensitivity to sweet taste and bitter taste intolerance. The etiologies of taste alteration are not fully known in patients with cancer. Cancer treatment is influenced taste alteration by physiological and psychological causes. In patients with cancer, loss of appetite, dislike of some foods, change in food preferences, inadequate feeding, inadequate energy intake, weight loss, malnutrition, poor prognosis, reduced quality of life, stress, depression, dryness of the mouth, prolonged hospital stay, impaired smell, deterioration of the immune system and reduction compliance to treatment regimen develops as a result of taste alteration. Taste alteration are difficult to measure and treat. It has been determined that there is a lack of supportive strategies based on evidence taste alteration to describe, classify and manage these problems. It has been determined that prophylactic treatments are not successful. For this reason, the management of taste alteration remains a problem in care and treatment of patients with cancer.

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‘Taste’ changes: A problem for patients and their dietitians

Cited by 25 publications

References 70 publications

Chemosensory Science in the Context of Cancer Treatment: Implications for Patient Care

Chemosensory Science in the Context of Cancer Treatment: Implications for Patient Care

Taste genetics and gastrointestinal symptoms experienced in chronic kidney disease

Kanserli Hastalarda Tat Alma Değişikliği

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