Chemotherapy-induced taste and smell changes influence food perception in cancer patients

• Published in: Supportive care in cancer 2021-04, Vol.29 (4), p.2125-2132
• Main Authors: Drareni, K., Bensafi, M., Giboreau, A., Dougkas, A.
• Format: Article
• Language: English
• Subjects: Aged; Cancer; Chemotherapy; Cognitive science; Female; Food; Humans; Male; Medicine; Medicine & Public Health; Neoplasms - complications; Neoplasms - drug therapy; Neuroscience; Nursing; Nursing Research; Nutrition; Nutritional Status - drug effects; Olfaction Disorders - chemically induced; Oncology; Original Article; Pain Medicine; Perception; Quality of Life - psychology; Rehabilitation Medicine; Side effects; Smell; Smell - drug effects; Surveys and Questionnaires; Taste; Taste - drug effects; Taste Disorders - chemically induced; Well being
• ISSN: 0941-4355; 1433-7339
• DOI: 10.1007/s00520-020-05717-1

Purpose Chemotherapy-induced taste and smell alterations may have a negative impact on the quality of life and nutritional status. A prominent issue when dealing with taste and smell alterations and their consequences on food behavior and well-being lies in the variation arising from individual differences in chemosensory perceptions. The main aim of this study was to examine the effect of individuals’ variation in the severity of taste and smell alterations relative to the stage of chemotherapy on self-reported food behavior and food perception. Methods Eighty-nine cancer patients completed a questionnaire subdivided into two parts: a chemosensory part that allowed classification of patients in three groups (“no alterations,” “moderate alterations,” and “severe alterations”) and a food behavior part. Results The results highlighted a negative impact of chemosensory alterations on food perception. Compared with patients without taste and smell alterations, patients with severe chemosensory alterations reported significantly more frequent food perception problems, including modification of the perceived taste of food, finding bad taste in all food, and being unable to perceive food taste. Whereas 72% of patients with severe alterations were in late stage, only 37% of patients were in late stage in the no alterations group, indicating an effect of the treatment stage on taste and smell alterations. Conclusion Our results underlie the importance of providing specific attention to the severity of chemotherapy-induced taste and smell alterations and considering the individual differences among patients for a better nutritional management.