Chefs in Future Integrated Healthcare – Current State and Innovation Needs: A First Overview of the NECTAR Project (aN Eu Curriculum for Chef gasTro-Engineering in Primary Food Care)

Winters, Marjolein; Wagner, Valentina; Patalano, Roberta; Lindner-Rabl, Sonja; Alvino, Serena; Roller‐Wirnsberger, Regina; Müller-Riedlhuber, Heidemarie; Pais, Sandra; Borriello, Matilde; Farrel, John; Vlaemynck, Geertrui; Gemst, Martijn van; Geurden, Bart; Wijngaert, Lobke Van den; Goossens, Edwig; Illario, Maddalena; Herzog, Carolin

doi:10.5334/ijic.6436

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2024

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Effects of Selective Taste Steering of Bread and Soups on Quality of Life in Adult Cancer Outpatients Who Experience Chemotherapy-Induced Taste Alterations

Geurden,

Van den Wijngaert,

Boeren

et al. 2024

European Journal of Oncology Nursing

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Effects of Selective Taste Steering of Bread and Soups on Quality of Life in Adult Cancer Outpatients Who Experience Chemotherapy-Induced Taste Alterations

Geurden,

Van den Wijngaert,

Boeren

et al. 2024

European Journal of Oncology Nursing

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Effects of Personalized Meals on Quality of Life in Adult Cancer Patients Who Experience Chemotherapy-Induced Taste Alterations

Geurden,

Wijngaert,

Boeren

et al. 2024

Preprint

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Purpose: This study aimed to assess whether the application of selective taste steering (STS) to personalize bread and soup recipes had any effect on (1) quality of life, (2) the palatability of these meals, and (3) food intake in patients with chemotherapy-induced taste alterations (CiTA). Methods: This multicentre controlled before-and-after study included two groups of adult cancer outpatients who all experienced CiTA. Both groups received dietary advice as standard care. In one group, STS was applied to bread and soups at home for three months. Both groups were compared using validated scales and a structured questionnaire, at the start of the study and after 1 and 3 months of follow-up. Results: A total of 19.3% of all patients (N=160) had a normal nutritional status (MNA-SF score >11). Compared to that in the intervention group, the number of patients with undernutrition (MNA-SF score <8) in the control group increased after 1 month (p <0.001) and 3 months (p <0.001) of follow-up. Compared to those in the control group, the 'fatigue', 'nausea/vomiting' and ‘diarrhoea’ symptom scores in the intervantion group decreased significantly (p <0.001, <0.001 and 0.002, respectively). In the intervention group, the score for 'appetite loss' decreased after 1 month (p <0.001) and remained low after 3 months of follow-up (p <0.001). Conclusion: STS translates into a significant decrease in the loss of appetite and an increase in palatability and intake of personalized bread and soups. These findings are clinically relevant and support this innovative approach to malnutrition in cancer patients.

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Chefs in Future Integrated Healthcare – Current State and Innovation Needs: A First Overview of the NECTAR Project (aN Eu Curriculum for Chef gasTro-Engineering in Primary Food Care)

Cited by 2 publications

References 15 publications

Effects of Selective Taste Steering of Bread and Soups on Quality of Life in Adult Cancer Outpatients Who Experience Chemotherapy-Induced Taste Alterations

Effects of Selective Taste Steering of Bread and Soups on Quality of Life in Adult Cancer Outpatients Who Experience Chemotherapy-Induced Taste Alterations

Effects of Personalized Meals on Quality of Life in Adult Cancer Patients Who Experience Chemotherapy-Induced Taste Alterations

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