Influence of chemosensional disorders on taste preferences in cancer patients who are receiving oral nutrition supplements
AbstractChemosensory disorders (CSD) such as disorders of taste and smell are one of the causes of malnutrition in cancer patients.
The aim of the research was to evaluate the influence of CSD on taste preferences in cancer patients receiving oral nutritional supplements (ONS).
Material and methods. The procedure involves 100 oncological patients (26 men, 74 women; 57.0+1.2 years old). The taste preferences in these patients were assessed using a digital rating scale during ONS. All patients had cancer outside the head and neck area and underwent specific treatment. The functional status on the ECOG scale was 0-II. All patients had indications for DPP (ESMO scale >2 points). Patients were offered a mixture of sweet (banana, coffee, vanilla) and unsweetened (vegetable, chicken soup) tastes in a disposable 30 ml container. The patient was asked to take a sip and evaluate the smell, taste, strength of taste and density (consistency) of the sample on a digital rating scale from 0 to 5 points, where 0 -1 do not feel, 5 -1 feel excellent. The maximum possible number of points for each sample was 20.
Results. Signs of CSD (score <10) were detected in 69% of patients [95% confidence interval (CI) 59.5-77.7]. In this group, the frequency of choosing unsweetened tastes for ONS was 59.4% (95% CI 47.5-70.8), sweet - 40.6% (95% CI 29.2-52.5). In the group of patients without signs of CSD, the frequency of choosing savory tastes was 29.0% (95% CI 14.1-46.7), sweet - 71.0% (95% CI 53.3-85.9) (р=0.0049).
Conclusion. The presence of CSD significantly affects the taste preferences of cancer patients and significantly increases the likelihood of choosing products for ONS with unsweetened taste (unsweetened foods).
Keywords:oncology, nutrition, chemosensory disorders, taste preferences
Funding. The research was carried out without sponsorship.
Conflict of interest. The authors declare no conflicts of interest.
For citation: Potapov A.L., Servitova M.A., Samarin S.A., Petrov V.A., Leiderman I.N. Influence of chemosensional disorders on taste preferences in cancer patients who are receiving oral nutrition supplements. Voprosy pitaniia [Problems of Nutrition]. 2021; 90 (4): 122-8. DOI: https://doi.org/10.33029/0042-8833-2021-90-4-122-128 (in Russian)
References
1. Potapov A.L., Khoronenko V.E., Gameeva E.V., et al. Oral nutritional supplements: applied classification of formulas and basic rules of their prescribing in oncology. Voprosy pitaniia [Problems of Nutrition]. 2020; 89 (1): 69–76. DOI: https://doi.org/10.24411/0042-8833-2020-10008 (in Russian)
2. Kobayashi D., Ishigure K., Mochizuki Y., et al. Multi-institutional prospective feasibility study to explore tolerability and efficacy of oral nutritional supplements for patients with gastric cancer undergoing gastrectomy (CCOG1301). Gastric Cancer. 2017; 20 (4): 718–27. DOI: https://doi.org/10.1007/s10120-016-0668-3
3. Lidoriki L., Schizas D., Mylonas K.S., et al. Oral nutritional supplementation following upper gastrointestinal cancer surgery: a prospective analysis exploring potential barriers to compliance. J Am Coll Nutr. 2020; 4: 1–7. DOI: https://doi.org/10.1080/07315724.2020.1723453
4. Nolden A.A., Hwang L.D., Boltong A., Reed D.R. Chemosensory changes from cancer treatment and their effects on patients’ food behavior: a scoping review. Nutrients. 2019; 10 (11): 2285. DOI: https://doi.org/10.3390/nu11102285
5. Gevorkov А.R., Boyko А.V., Volkova E.E., Shashkov S.V. Prevalence, clinical significance and possible correction of taste and smell abnormalities in patients with oncological diseases. Opukholi golovy i shei [Tumors of the Head and Neck]. 2019; 9 (2): 53–65. DOI: https://doi.org/10.17650/2222-1468-2019-9-2-53-65 (in Russian)
6. Welchman S., Hiotis P., Pengelly S., et al. Changes in taste preference after colorectal surgery: a longitudinal study. Clin Nutr. 2015; 34 (5): 881–4. DOI: https://doi.org/10.1016/j.clnu.2014.09.017
7. Enriquez-Fernández B.E., Nejatinamini S., Campbell S.M., et al. Sensory preferences of supplemented food products among cancer patients: a systematic review. Support Care Cancer. 2019; 27 (2): 333–49. DOI: https://doi.org/10.1007/s00520-018-4458-9
8. Arends J., Bachmann P., Baracos V., et al. ESPEN guidelines on nutrition in cancer patients. Clin Nutr. 2017; 36 (1): 11–48. DOI: https://doi.org/10.1016/j.clnu.2016.07.015
9. Sytov A.V., Zuzov S.A., Leyderman I.N., Hoteev A.Zh. Practical recommendation on nutritional support in cancer patients. Zlokachestvennye opukholi [Malignant Tumours]. 2020; 10 (3s2-2): 102–10. DOI: https://doi.org/10.18027/2224-5057-2020-10-3s2-43 (in Russian)
10. van Oort S., Kramer E., de Groot J.W., Visser O. Taste alterations and cancer treatment. Curr Opin Support Palliat Care. 2018; 12 (2): 162–7. DOI: https://doi.org/10.1097/SPC.0000000000000346
11. Khoroshilov I.E. Sipping enteral nutrition: clinical-pharmacological analysis and opportunities of its use in the intensive care. Vestnik anesteziologii i reanimatologii [Bulletin of Anesthesiology and Resuscitation]. 2015; 12 (5): 58–64. DOI: https://doi.org/10.21292/2078-5658-2015-12-5-58-64 (in Russian)
12. Shestopalov A.E., Dmitriev A.V. Sip feeding as a type of nutritional and metabolic support in clinical medicine. Sovremennaya onkologiya [Modern Oncology]. 2019; 21 (4): 35–44. DOI: https://doi.org/10.26442/18151434.2019.4.190702 (in Russian)
13. Liljeberg E., Andersson A., Lövestam E., Nydahl M. Incomplete descriptions of oral nutritional supplement interventions in reports of randomised controlled trials. Clin Nutr. 2018; 37 (1): 61–71. DOI: https://doi.org/10.1016/j.clnu.2017.03.024
14. IJpma I., Renken R.J., Ter Horst G.J., Reyners A.K. The palatability of oral nutritional supplements: before, during, and after chemotherapy. Support Care Cancer. 2016; 24 (10): 4301–308. DOI: https://doi.org/10.1007/s00520-016-3263-6