The influence of chemotherapy on taste perception and food hedonics: A systematic review

Boltong, Anna; Keast, Russell

doi:10.1016/j.ctrv.2011.04.008

Cited by 119 publications

(102 citation statements)

References 70 publications

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“…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). Dietary interventions, such as dietary counseling, flavor enhancement, oral supplementation, or tube feeding, have been found to lessen weight loss and improve health status (9,(20)(21)(22)(23).…”

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: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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“…42 As alterações da sensibilidade gustativa que permeiam o processo de envelhecimento impactam consideravelmente sobre o estado nutricional do idoso. Contudo, medidas simples podem trazer grande benefício ao evitar ou contornar alterações gustativas no idoso, dentre elas, a introdução de alimentos que estimulam o paladar (condimentos e temperos naturais), o aumento da ingestão hídrica, a redução do consumo de alimentos com alto teor de carboidratos, em especial os industrializados, estimular a mastigação adequada, higiene bucal apropriada e próteses dentárias em boas condições de uso.…”

Section: Manejo Nutricional Nas Alterações Do Paladarunclassified

Sensibilidade gustativa em idosos: uma revisão narrativa

Ceolin

Pinheiro²

2017

PAJAR, Pan Am. J. Aging Res.

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RESUMOObjetivO: realizar uma revisão narrativa referente ao paladar e os diversos aspectos relacionados às alterações gustativas no envelhecimento, bem como o manejo nutricional. FOntes de dadOs: Foi realizada uma pesquisa bibliográfica na base de dados PubMed no período de março a julho de 2017. Para execução da busca, utilizaram-se os termos "taste perception", "taste disorders", "taste threshold", "taste bud", "elderly" com auxílio de operadores booleanos (and e Or). resuMO dOs achadOs: um dos primeiros receptores envolvidos na identificação e avaliação dos alimentos é o receptor gustativo. com o envelhecimento, ocorre uma perda de paladar devido a mudanças nas membranas das células gustativas envolvendo função alterada de canais iônicos e receptores sensoriais além da redução do número de botões gustativos numa papila gustativa. estas desordens podem estar associadas a diversas condições, dentre elas, a polifarmácia, tabagismo, álcool, higiene bucal inadequada e doenças debilitantes como doença renal e hepática, câncer, infecções respiratórias, aids e diabetes mellitus, doença de Parkinson e distúrbios cognitivos. Medidas simples como o uso de condimentos e temperos naturais, aumento da ingestão hídrica, mastigação adequada e higiene bucal apropriada podem trazer grandes benefícios ao evitar ou contornar alterações gustativas no idoso, sendo fundamental a atuação do nutricionista. cOnclusões: É essencial compreender as alterações na função gustativa que permeiam o processo de envelhecimento a fim de detectar precocemente essas alterações e contribuir para uma melhor qualidade de vida dos idosos.Palavras-chave: envelhecimento; idoso; paladar; distúrbios do paladar. ABSTRACTObjective: this study is a narrative review about the palate and the various aspects related to taste alterations in aging, as well as nutritional management. data sOurces: a bibliographic search was carried out in the PubMed database from March to july 2017. For the purpose of the search, the terms "taste perception", "taste disorders", "taste threshold", "taste" bud", "elderly" with the help of boolean operators (and and Or). suMMary: One of the earliest recipients involved in food identification and evaluation is the taste receptor. With aging, a loss of taste occurs due to changes in the membranes of taste cells involving altered function of ion channels and sensory receptors in addition to reducing the number of taste pores. these disorders may be associated with several conditions, including polypharmacy, smoking, alcohol, inadequate oral hygiene and debilitating diseases such as kidney and liver disease, cancer, respiratory infections, aids and diabetes mellitus, Parkinson's disease and cognitive disorders. simple measures such as the use of natural condiments and seasonings, increased water intake, proper chewing and proper oral hygiene can bring great benefits by avoiding or circumventing gustatory changes in the elderly, being essential the performance of the nutritionist. cOnclusiOns: it is essential to understand the changes in ...

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“…11 Dysgeusia (abnormal taste or taste alterations) is a common side effect of cancer treatment (radiotherapy and/or chemotherapy) and may be prevented or treated by zinc supplementation, but so far, the evidence on supplementation of zinc in general cancer patients is limited. [59][60][61] Although the evidence is limited, expert opinions recommend to supply increased zinc (and vitamin C) for patients with GVHD, following the requirements of patients with wounds (grade D). 6 Other expert opinions suggest supplementation of zinc (up to 3 times daily 45 mg ZnSO 4 ) is safe and effective to improve taste disorders in cancer patients (grade D).…”

Section: Nutritional Support In Gvhd Of the Digestive Tract Bs Van Dementioning

confidence: 99%

“…Both led to a rapid rise in serum magnesium, possibly due to an increased permeability of the inflamed digestive tract and dehydration. 60,61 Finally, iron overload is common in SCT patients. 62 Causes include enhanced iron absorption due to anaemia, and multiple blood transfusions before and after allo-SCT.…”

Section: Nutritional Support In Gvhd Of the Digestive Tract Bs Van Dementioning

confidence: 99%

Nutritional support in patients with GVHD of the digestive tract: state of the art

Meij

Graaf

Wierdsma

et al. 2012

Bone Marrow Transplant

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The influence of chemotherapy on taste perception and food hedonics: A systematic review

Cited by 119 publications

References 70 publications

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

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

Sensibilidade gustativa em idosos: uma revisão narrativa

Nutritional support in patients with GVHD of the digestive tract: state of the art

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