Alterations in emotional responses (pleasantness/unpleasantness) induced by sniffing food odors during chemotherapy in patients with lung cancer

Ishinaga, Kojiro; Higa, Misato; Yasuda, Miho; Kuwana, Miki; Nishiwaki, Chisato; Sunaga, Masahiro; Okamura, Hitoshi

doi:10.1093/jjco/hyy123

Cited by 6 publications

(3 citation statements)

References 23 publications

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“…In addition, it is presumed that cancer-related inflammation can trigger apoptosis of the taste bud cells through cytokine signaling pathways, thereby contributing to the development of taste disorders [33]. An enhanced ability to smell during chemotherapy, potentially resulting in food aversions and nausea, might be a strengthened defense mechanism of the sensory organ to avoid ingestion of potentially harmful substances into the body [34]. However, many questions remain regarding smell and taste changes during chemotherapy.…”

Section: Discussionmentioning

confidence: 99%

Smell and taste function in childhood cancer patients: a feasibility study

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IJpma

Belkom

et al. 2020

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Purpose Chemotherapy can affect smell and taste function. This has never been investigated in childhood cancer patients during chemotherapy. The objective of this study was to determine whether psychophysical smell and taste tests are suitable for children with cancer. Taste and smell function, fungiform papillae density, and eating behavior were measured before (T1) and after (T2) a cycle of chemotherapy and compared with healthy controls. Methods Thirty-one childhood cancer patients treated for a hematological, solid, or brain malignancy (median age 12 years, 16 girls), and 24 healthy controls (median age: 11 years, 10 girls) participated. Smell function was measured using Sniffin' Sticks, including a threshold, discrimination, and identification test. Taste Strips were used to determine recognition thresholds for sweet, sour, salty, and bitter taste. Papillae density was investigated by counting the fungiform papillae of the anterior tongue. Eating behavior was assessed using the Behavioral Pediatrics Feeding Assessment Scale (BPFAS). Results Smell and taste function could be investigated in more than 90% of the patients, while fungiform papillae density could be determined in 61% of the patients. A significant difference in smell threshold was found between patients and controls (p = 0.001), showing lower thresholds in patients. In patients, sweet taste (p < 0.001), bitter taste (p = 0.028), and total taste function (p = 0.004) were significantly different after a cycle of chemotherapy, with higher scores at T2. Conclusion The assessment of smell, taste, and fungiform papillae density is feasible in children with cancer. Results of the current study suggest that smell and taste sensitivity increased in children with cancer.

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Section: Discussionmentioning

confidence: 99%

Smell and taste function in childhood cancer patients: a feasibility study

Brink

IJpma

Belkom

et al. 2020

Support Care Cancer

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“…These inconsistencies may be attributed to antagonism and synergy between the compounds or odor psychology in panelists. 47 Four compounds were not found odor threshold in water though their FD values were higher, and their OAVs could not be calculated: 2H-1-benzopyran-2-one, 7-methoxy-, (Z)-3-hexenyl isovalerate, (E)-geranic acid, and 5H-5-methyl-6,7-dihydrocyclopentapyrazine.…”

Section: Oavs Of Aroma-active Compounds In Lagpmentioning

confidence: 97%

Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea

Xiao

Zheng

Xiao

et al. 2021

Flavour & Fragrance J

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Lu'an Guapian (LAGP) tea, produced in Lu'an, Anhui province, is among the ten most popular teas in China. 1 LAGP tea is the only tea produced in China that consists of tender leaves and has no tea buds or stems. Its production requires de-enzyming, shaping, first drying, second drying, and final drying (Figure 1). It is worth noting that the drying processes of LAGP, which are different from those of other green teas, contribute to the characteristic aroma and taste of the tea. 2 "Sensomics" was proposed by Schieberle and Hofmann to clarify key aroma compounds in many teas. 3 The characterization of aroma compounds in tea represents an analytical challenge due to the complex chemical composition of the matrix and the nature, amount, and sensitivity of the aroma compounds. 4 Extraction methods and advanced detection technology are important in the analysis of tea aroma compounds and affect the results of aroma compounds in tea. 5 The most common extraction methods of volatile compounds in tea include solvent-assisted flavor evaporation (SAFE), simultaneous distillation-extraction (SDE), solid-phase microextraction (SPME), and solid phase extraction (SPE). 6 Most volatile compounds in tea can be detected by GC-MS. Aroma-active compounds and their contributions cannot be not identified by GC-MS. 7 GC-O is an important tool for screening active compounds. When coupled with aroma extract dilution analysis (AEDA) and odor activity values (OAVs), GC-O allows researchers to determine compounds responsible for aroma and distinguish between aroma-active and non-aromaactive compounds. 8 Aroma is the most important quality indicator in LAGP. However, few studies have evaluated the aromatic properties of LAGP. Ruan et al studied the volatile compounds of LAGP for the

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“…Among them, Likert scales are the most frequently reported in the literature and graduated from extremely unpleasant to extremely pleasant with values from −5 to +5 (e.g., Distel et al, 1999), from +1 to +10 (e.g., Coppin et al, 2010), from −2 to +2 ( e.g., Doty et al, 1984;Masago et al, 2001;Cumming et al, 2011), and even more. Visual analog scales are also frequently used to assess odor hedonic estimation in different contexts such as in the elderly population (e.g., Markovic et al, 2007), in pain tolerance (e.g., Prescott and Wilkie, 2007), in olfactory lateralization (e.g., Thuerauf et al, 2008), in depression (e.g., Clepce et al, 2010), or in cancer chemotherapy (e.g., Ishinaga et al, 2018). Moreover, there are several questionnaires to assess general hedonicity, such as the Temporal Experience Pleasure Scale (Gard et al, 2006) or the Self-Assessment Anhedonia Scale (Olivares et al, 2005), and more specifically, hedonicity in relation to odors, such as the Affective Impact of Odor (AIO) scale (Wrzesniewski, 1999) or the Chemosensory Pleasure Scale (CPS) (Zhao et al, 2019).…”

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confidence: 99%

Odor Hedonic Profile (OHP): a self-rating tool of everyday odors

2023

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Odor hedonic estimation (pleasant/unpleasant) is considered the first and one of the most important dimensions in odor perception. Although there are several published scales that rate odor hedonicity, most of them use odorants that induce biases related to stimulus properties or test conditions and make difficult clinical or industrial applications. Thus, this study aimed to propose a model of odor hedonic profile (OHP) based on 14 items related to everyday odors without stimulus. The OHP is a self-rating tool based on the hedonic estimate representation and allows the determination of specific profiles, i.e., “conservative,” “neutral,” “liberal,” “negative olfactory alliesthesia,” and “positive olfactory alliesthesia.” It can be useful in different contexts (e.g., food studies) and general pathologies (e.g., eating disorders) or pathologies with mood/emotional disturbances (e.g., depression).

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Alterations in emotional responses (pleasantness/unpleasantness) induced by sniffing food odors during chemotherapy in patients with lung cancer

Abstract: The present findings suggest that patients with food aversion during chemotherapy are those with heightened odor awareness level; furthermore, this happens when they sense smells characteristic of substances harmful to the body.

Cited by 6 publications

References 23 publications

Smell and taste function in childhood cancer patients: a feasibility study

Smell and taste function in childhood cancer patients: a feasibility study

Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea

Odor Hedonic Profile (OHP): a self-rating tool of everyday odors

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