The palatability of oral nutritional supplements: before, during, and after chemotherapy

Abstract

Purpose Oral nutritional supplements (ONS) are commonly prescribed to malnourished patients to improve their nutritional status. Taste and smell changes in patients with cancer can affect the palatability of ONS. The present study investigated: (1) the palatability of six ONS in testicular cancer patients before, during the first two cycles, and after chemotherapy; (2) the relation between the palatability and taste and smell function; (3) the metallic taste of these ONS. Methods Twenty-one testicular cancer patients undergoing first-line cisplatin-based chemotherapy participated. Two milkbased (vanilla; strawberry), two juice-based (apple; orange), and two yoghurt-based (vanilla-lemon; peach-orange) ONS were tested. A questionnaire was used to assess the palatability of ONS and to which extent the attribute 'metallic' was applicable. Taste and smell function were measured using taste strips and 'Sniffin' Sticks', respectively. Results The palatability of ONS was highly variable among patients. The milk-based strawberry ONS was preferred most before, during, and after chemotherapy. The liking of the milkbased vanilla ONS tended to decrease over time (p = 0.053), whereas the liking of the other ONS remained stable. A higher smell threshold and a lower sour taste threshold were correlated to a decreased liking of the milk-based vanilla ONS. The two juice-based ONS tended to taste more metallic during than before chemotherapy. Conclusion Health care professionals and patients should be aware that the palatability of ONS can change over time. Regular structured contact between health care professionals and patients regarding the choice of ONS seems warranted.

Systematic review and meta-analysis of the evidence for oral nutritional intervention on nutritional and clinical outcomes during chemo(radio)therapy: current evidence and guidance for design of future trials

“…For example, flexible nutritional intervention goals during the course of chemotherapy could allow for lower intake during treatment days, and higher nutritional goals to catch up between cycles. In addition, compliance might be improved by focusing on patient education and awareness, or strategies to support patient convenience, such as more concentrated ONS or improved palatability of supplements, as sensory and taste challenges are often experienced during chemotherapy [ 53 , 54 ]. Anabolic (e.g.…”

Relationship between food perceptions and health-related quality of life in a prospective study with breast cancer patients undergoing chemotherapy

“…The literature on this topic presents results that are not necessarily convergent. Steinbach et al 25 , in a cohort study of 69 participants with BC and 12 with gynecological cancer, found that the most distasteful foods were meats, fatty foods, fruits, chocolate, cream, coffee and cola-based soft drinks. Verde et al 8 studied 25 women with breast neoplasms and observed that after CT, they showed aversions to coffee and to a group of beverages that included alcoholic beverages, tea, black coffee and sweeteners.…”

Psychosocial Support in Cancer Cachexia Syndrome: The Evidence for Supported Self-Management of Eating Problems during Radiotherapy or Chemotherapy Treatment

“…The 21 men with testicular cancer preferred milk-based strawberry oral nutritional supplements before and during treatment and found juice-based supplements tasted more metallic during compared to pretreatment. [ 58 ] The 55 women with ovarian cancer had received at least two cycles of chemotherapy. Their 3-day food records revealed dietary intake greatest in the 3 days before treatment and lowest on the day of treatment.…”