Chemosensory Science in the Context of Cancer Treatment: Implications for Patient Care

Abstract

Introduction This collaborative commentary brings together both clinical and sensory science perspectives in an effort to explain the mechanisms of cancer treatment and the ensuing implications for the sensorium. Strategy This paper makes the distinction between food hedonics and true chemosensory effects in the cancer context and describes the adverse effects cancer and its treatment have on the eating and drinking experience, including gastronomic, nutritional and emotional implications. Results from a prospective breast cancer cohort study, conducted by an interdisciplinary team of nurses, medical oncologists, dietitians and sensory science researchers shed new light on specific sensory symptomatology associated with chemotherapy treatment and the implications this has for informing reliable pre-treatment patient education. Findings Two conceptual models are posed as frameworks for better understanding the determinants and consequences of altered eating and drinking experiences during chemotherapy, as well as the link between patient-reported symptoms and chemosensory or hedonic disturbances. Discussion Application of evidence of cancer treatment and its sensory effects in the patient treatment context continues to be a challenge for cancer clinicians, especially where standardised testing of taste and smell function are not able to be practically administered. Conclusions Recommendations are made for further research and practice pursuits to underpin improved food enjoyment and dietary quality throughout the cancer trajectory. Clinician education of sensory science is also encouraged.

Dealing with taste and smell alterations—A qualitative interview study of people treated for lung cancer

“…Thus, in this matter, knowledge and interest in food and cooking constituted an individual resource. Strategies such as avoiding unpleasant odors, adjusting seasonings, and trying out foods are similar to previous research reports’ suggestions for how health care professionals might better support patients with TSAs [ 29 , 30 ]. As some participants in our study had resources to initiate these strategies by themselves, such advice was sometimes perceived as superfluous.…”

Support with nutrition for women receiving chemotherapy for breast cancer

“…Commencing chemotherapy has also been identified as a timely opportunity for receiving information about diet and weight management (James-Martin et al, 2014;Heinze and Williams, 2015;Kelly et al, 2015). Improving nutrition in women during chemotherapy may provide benefits such as enhancing general health and wellbeing (Lawn et al, 2015); enabling women to better cope with chemotherapy side effects (Breast Cancer Care 2014; Boltong and Keast, 2015); and reducing the subsequent risk of cancer recurrence (Tramm et al, 2011).…”

Innovative food products for cancer patients: future directions

“…The exact mechanism underlying these chemosensory alterations is not yet known owing to the multifactorial etiology of taste and odor abnormalities. It has been suggested that chemotherapy targets rapidly dividing cancer cells, but unfortunately, this systemic treatment is not selective, and other rapidly growing non‐cancer cells, such as mucosal cells and olfactory and gustatory receptors, are also damaged …”