Yeon-Hee Kim1, Gun Min Kim2, Sungtaek Son3, Mina Song1, Sangun Park3, Hyun Cheol Chung2, Seung-Min Lee4. 1. Department of Food and Nutrition, Brain Korea 21 PLUS Project, College of Human Ecology, Yonsei University, Seoul, 03722, South Korea. 2. Division of Medical Oncology, Department of Internal Medicine, Yonsei Cancer Center, Yonsei University College of Medicine, Seoul, South Korea. 3. Department of Applied Statistics, College of Economics and Commerce, Yonsei University, Seoul, South Korea. 4. Department of Food and Nutrition, Brain Korea 21 PLUS Project, College of Human Ecology, Yonsei University, Seoul, 03722, South Korea. leeseungmin@yonsei.ac.kr.
Abstract
PURPOSE: Cancer treatment may relate to appetite reduction and malnutrition. We investigated taste alterations and dish-type preferences during chemo- and/or radiation therapy in breast cancer patients. METHODS: Breast cancer patients (BC, n = 59) scheduled to receive cancer therapy and healthy subjects (control group or CTRL, n = 49) were voluntarily recruited. Taste detection thresholds (DTs) and recognition thresholds (RT) were compared between pre-treatment BC patients and CTRL for sweet (sucrose), salty (NaCl), bitter (caffeine), and sour (citric acid) solutions. Changes in taste thresholds and dish preferences during treatment were monitored in the BC group. Blood chemistry and anthropometric data were collected. RESULTS: At baseline, BC patients demonstrated lower sweet and salty DTs and RTs and a higher sour RT compared to CTRL. Bitter DT and RT were similar in both groups. Mild/soft dishes were preferred over fried/oily dishes by BC patients. Throughout treatment in BC patients, sweet thresholds significantly declined, while salty, bitter, and sour DTs and RTs were not affected, and there was no increase in preference for a dish. However, preference towards mild/soft dishes remained. While sweet-sour fruits and sweetened nuts were not favored during therapy. CONCLUSIONS: Sensitivities to sweet, salty, and sour but not bitter tastes differed between BC patients and CTRL. During treatment, sweet taste sensitivity increased while other tastes were unaffected. BC patients preferred mild/soft dishes over fried and sweetened dishes compared to CTRL. Our findings may contribute to developing dishes for breast cancer patients to increase food intake and thereby lower the risk of malnutrition.
PURPOSE:Cancer treatment may relate to appetite reduction and malnutrition. We investigated taste alterations and dish-type preferences during chemo- and/or radiation therapy in breast cancerpatients. METHODS:Breast cancerpatients (BC, n = 59) scheduled to receive cancer therapy and healthy subjects (control group or CTRL, n = 49) were voluntarily recruited. Taste detection thresholds (DTs) and recognition thresholds (RT) were compared between pre-treatment BC patients and CTRL for sweet (sucrose), salty (NaCl), bitter (caffeine), and sour (citric acid) solutions. Changes in taste thresholds and dish preferences during treatment were monitored in the BC group. Blood chemistry and anthropometric data were collected. RESULTS: At baseline, BC patients demonstrated lower sweet and salty DTs and RTs and a higher sour RT compared to CTRL. Bitter DT and RT were similar in both groups. Mild/soft dishes were preferred over fried/oily dishes by BC patients. Throughout treatment in BC patients, sweet thresholds significantly declined, while salty, bitter, and sour DTs and RTs were not affected, and there was no increase in preference for a dish. However, preference towards mild/soft dishes remained. While sweet-sour fruits and sweetened nuts were not favored during therapy. CONCLUSIONS: Sensitivities to sweet, salty, and sour but not bitter tastes differed between BC patients and CTRL. During treatment, sweet taste sensitivity increased while other tastes were unaffected. BC patients preferred mild/soft dishes over fried and sweetened dishes compared to CTRL. Our findings may contribute to developing dishes for breast cancerpatients to increase food intake and thereby lower the risk of malnutrition.
Entities:
Keywords:
Breast cancer; Dish preference test; Taste threshold test
Authors: John E Hayes; Margaret R Wallace; Valerie S Knopik; Deborah M Herbstman; Linda M Bartoshuk; Valerie B Duffy Journal: Chem Senses Date: 2010-12-16 Impact factor: 3.160
Authors: Silke Steinbach; Walter Hundt; Thomas Zahnert; Sabina Berktold; Christina Böhner; Nina Gottschalk; Moritz Hamann; Monika Kriner; Petra Heinrich; Barbara Schmalfeldt; Nadia Harbeck Journal: Support Care Cancer Date: 2009-06-03 Impact factor: 3.603
Authors: Rebecca M Speck; Angela DeMichele; John T Farrar; Sean Hennessy; Jun J Mao; Margaret G Stineman; Frances K Barg Journal: Support Care Cancer Date: 2012-08-05 Impact factor: 3.603
Authors: Anna Boltong; Sanchia Aranda; Russell Keast; Rochelle Wynne; Prudence A Francis; Jacqueline Chirgwin; Karla Gough Journal: PLoS One Date: 2014-07-31 Impact factor: 3.240