Prevention of food aversions in cancer patients during treatment

Mattes, Richard D.

doi:10.1080/01635589409514300

Cited by 16 publications

(12 citation statements)

References 40 publications

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“…Furthermore, since pregnant women probably consume several foods or drinks in the hours preceding the onset of nausea, interference may limit the degree to which any single item becomes aversive (cf. Mattes, 1994).…”

Section: Discussionmentioning

confidence: 95%

“…For example, nearly half of patients receiving repeated infusions of chemotherapy for breast cancer developed at least one aversion to an item in their normal diet (Jacobsen et al, 1993). However, the formation of learned food aversions to normal dietary items is diminished if an interference food is presented prior to the illness (Mattes, 1994). It is also suggested that foods high in protein, and those with strong odours such as coffee, may be particularly salient targets for aversion formation as a result of their flavour properties (Mattes et al, 1987).…”

Section: Introductionmentioning

confidence: 99%

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Food cravings and aversions during pregnancy: relationships with nausea and vomiting

et al. 2002

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Section: Discussionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Food cravings and aversions during pregnancy: relationships with nausea and vomiting

et al. 2002

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“…A similar learning process may occur in cancer patients because they often show learned avoidance to foods, or even environmental stimuli, associated with chemotherapy (Mattes et al, 1991;Mattes, 1994;Matteson et al, 2002). In laboratory animals learned flavour aversion produced by emetogenic treatments, including cytotoxic chemotherapy agents, can be blocked by anti-emetic medications.…”

Section: Conditioned Flavour Avoidance (Cfa)-manymentioning

confidence: 99%

“…species show CFA or learned flavour aversion to foods or flavours associated with toxicosis, including humans (Mattes et al, 1991;Mattes, 1994). CFA is used extensively to study malaise in laboratory animals, particularly the rat.…”

Section: Conditioned Flavour Avoidance (Cfa)-manymentioning

confidence: 99%

Signals for nausea and emesis: Implications for models of upper gastrointestinal diseases

Andrews

Horn

2006

Autonomic Neuroscience

221

201

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Nausea and vomiting are amongst the most common symptoms encountered in medicine as either symptoms of diseases or side effects of treatments. In a more biological setting they are also important components of an organism's defences against ingested toxins. Identification of treatments for nausea and vomiting and reduction of emetic liability of new therapies has largely relied on the use of animal models, and although such models have proven invaluable in identification of the anti-emetic effects of both 5-hydroxytryptamine3 and neurokinin1 receptor antagonists selection of appropriate models is still a matter of debate. The present paper focuses on a number of controversial issues and gaps in our knowledge in the study of the physiology of nausea and vomiting including: The choice of species for the study of emesis and the underlying behavioural (e.g. neophobia), anatomical (e.g. elongated, narrow abdominal oesophagus with reduced ability to shorten) and physiological (e.g. brainstem circuitry) mechanisms that explain the lack of a vomiting reflex in certain species (e.g. rats); The choice of response to measure (emesis[retching and vomiting], conditioned flavour avoidance or aversion, ingestion of clay [pica], plasma hormone levels[e.g. vasopressin], gastric dysrhythmias) and the relationship of these responses to those observed in humans and especially to the sensation of nausea; The stimulus coding of nausea and emesis by abdominal visceral afferents and especially the vagus-how do the afferents encode information for normal postprandial sensations, nausea and finally vomiting?; Understanding the central processing of signals for nausea and vomiting is particularly problematic in the light of observations that vomiting is more readily amenable to pharmacological treatment than is nausea, despite the assumption that nausea represents "low" intensity activation of pathways that can evoke vomiting when stimulated more intensely.

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“…Broberg and Bernstein (1987) found that using strongly flavoured candies as scapegoats reduces food aversions during chemotherapy and, thereby, increases food consumption among paediatric patients. Furthermore, Mattes (1994) showed that patients exposed to a particular sensory stimulus demonstrate a statistically significant 30% reduction in the development of food aversion compared with the non-exposed patients.The elderly and undernutrition. In addition to application to cancer patients under chemotherapy, the study of food aversions and preferences has other interesting biomedical applications, particularly in the hospitalized elderly.…”

mentioning

confidence: 99%

Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research?

Clouard

Meunier-Salaün

Val‐Laillet

2012

Animal

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The establishment of food preferences and aversions determines the modulation of eating behaviour and the optimization of food intake. These phenomena rely on the learning and memory abilities of the organism and depend on different psychobiological mechanisms such as associative conditionings and sociocultural influences. After summarizing the various behavioural and environmental determinants of the establishment of food preferences and aversions, this paper describes several issues encountered in human nutrition when preferences and aversions become detrimental to health: development of eating disorders and obesity, aversions and anorexia in chemotherapy-treated or elderly patients and poor palatability of medical substances and drugs. Most of the relevant biomedical research has been performed in rodent models, although this approach has severe limitations, especially in the nutritional field. Consequently, the final aim of this paper is to discuss the use of the pig model to investigate the behavioural and neurophysiological mechanisms underlying the establishment of food preferences and aversions by reviewing the literature supporting analogies at multiple levels (general physiology and anatomy, sensory sensitivity, digestive function, cognitive abilities, brain features) between pigs and humans.Keywords: pig, conditioned learning, eating behaviour, animal model, biomedical applications ImplicationsInvestigation of the behavioural and neurophysiological mechanisms of the establishment of food preferences and aversions can lead to important developments in the context of human nutrition and health. Because the rodent models are not always adequate in this field, there is a need to develop alternative experimental models. Pigs have numerous similarities with humans in terms of the physiology, anatomy, sensory sensitivity, cognitive abilities and brain functions. The aim of this paper is to promote the use of pigs for biomedical research in human nutrition. IntroductionFeeding is a complex behaviour, which can be described as 'the research and consumption of food and drink to maintain vital functions ' (Bellisle, 1999) and to 'fulfil the metabolic needs of the organism ' (Ferreira, 2004). Today, it is also well acknowledged that a high proportion of human food consumption in developed countries appears to be driven by pleasure (for a review, see Lowe and Butryn, 2007) and sociocultural influences. Food consumption is also involved in fundamental metabolic homeostasis regulation, as it controls the supply of energy and nutrients in the organism (Bellisle, 1999). According to Ferreira (2004), feeding behaviour implies that animals learn to consume high-energy foods and to avoid toxic foods. Establishment of food selection implies that, during its first experience with food, the organism memorizes the sensorial characteristics of the food (e.g. taste, odour, texture and visual cues) and the postingestive consequences of its ingestion, and associates these food characteristics with these consequences (Garcia et ...

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Prevention of food aversions in cancer patients during treatment

Cited by 16 publications

References 40 publications

Food cravings and aversions during pregnancy: relationships with nausea and vomiting

Food cravings and aversions during pregnancy: relationships with nausea and vomiting

Signals for nausea and emesis: Implications for models of upper gastrointestinal diseases

Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research?

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