Changes in the perception of tastes or hypersensitivity to smells are problems with which nearly 70 percent struggle. cancer patients during chemo- or radiotherapy. These anomalies may lead to the development of malnutrition, which in turn may affect the tolerance of therapy and its effects in cancer patients. So how to support the nutrition of cancer patients when they do not feel the taste and smell of food?
" The taste of food is gone, I often feel disgust when I eat … ", " I felt that my senses perceived completely differently. Eating normal meals was impossible”. This is how patients describe their experiences who, the very next day after starting chemotherapy or radiotherapy, began to notice a change in tastes, and eating was no longer pleasant for them.
- Imagine a situation where, as a result of illness, our need for energy, protein and nutrients is greater than before, and we are unable to eat as much as usual. What used to be our daily activity is starting to evoke negative feelings. Eating a meal can even hurt - we feel nauseous, nothing tastes the same as before. A vicious circle arises - we need more and eat less - explains Dr. Rafał Becht, a specialist in clinical oncology.
Research shows that disturbances in the perception of taste have an adverse effect on the nutritional status and lead to increased weight loss in patients compared to the group of people without taste disturbances. - Weight loss is unfavorable for every cancer patient and it is worth debunking the myth that for overweight or obese patients, weight loss is not a problem. Often, such patients have reduced muscle mass, and this can even affect the results of treatment - adds the oncologist.
What discourages eating?
Most of us know five tastes: sweet, bitter, s alty, sour and umami. In addition, the connection between taste and smell is also important. It happens that the very smell of a meal may alienate us so much that we will not be able to swallow it. The taste impression is also initiated by touch, e.g. baking under the influence of paprika, cooling after menthol or tickling after drinking a carbonated drink.
In the case of cancer patients, it is sometimes these additional experiences that influencedecision to eat or give up a meal. The irritating nausea odor will effectively discourage you from eating. And when everything is tasteless, any additional sensations like warming up or cooling down can help.
- Although the problem of taste and smell disorders may seem less important than other treatment consequences, its consequences can often have a significant impact on the therapeutic process and its outcomes. From this perspective, anything that can slow down, reduce chances, delay or discontinue treatment should be considered as early as possible. It is also worth remembering how important the quality of life is and fighting for every little thing that can positively affect the patient's well-being, says Dr. Becht.
The most common taste and olfactory anomalies during cancer therapy:- aversion to certain flavors,
- no sense of taste,
- feeling only intense flavors (change of taste thresholds),
- change of taste preferences,
- unpleasant aftertaste in the mouth,
- metallic taste in the mouth,
- bitter taste in the mouth,
- dry mouth,
- nauseous taste,
- changes on the oral mucosa,
- variability in the perception of smells.
What to do when everything tastes like sawdust?
- Patients who have problems with eating should receive nutritional treatment as soon as possible. In fact, it should be included in parallel with anti-cancer therapy, because without proper nutrition, the patient will not be able to cope with oncological treatment. Medical nutrition supports an adequate supply of all the necessary nutrients, such as amino acids, carbohydrates, fats, trace elements and vitamins. The type of nutrition is selected individually to the patient's abilities and needs. Whenever possible, oral nutrition is the preferred route. However, in the event that the patient cannot take it, the next step is enteral nutrition directly into the stomach or intestine, and finally parenteral nutrition. In the case of taste and smell disorders, when oral nutrition is possible, you can ask about preparations with ingredients that stimulate sensory receptors. It is important for the patient to check what suits him best - for one it will be something cool, for another more spicy, yet another will prefer a neutral taste and smell, explains Dr. Becht.
The needs of patients will depend on what changes have occurred in their taste and smells. These changes are very individual, butwe suggest that in the case of:
- dry mouth- it is worth reaching for products that stimulate salivation, moisturize the oral mucosa and / or apply causal treatment,
- disturbed thresholds of tastes and smells
- changes in the perception of taste and smellit is worth considering products that will stimulate the trigeminal nerve, e.g. with the addition of menthol, ginger, pepper or chili flavors.
Nobody knows better how to respond to the needs of patients than they themselves, therefore, together with oncological patients, innovative flavoring formulas of medical nutrition preparations (available in pharmacies) have been developed, which meet the specific nutritional needs of patients in during intensive cancer therapy. For patients with taste disorders, they provide new experiences and at the same time provide the body with the necessary dietary components.
Research Sources:1. Spotten et al. Subjective and objective taste and smell changes in cancer. Annals of Oncology 28: 969-984, 20222. Brisbois et al. Characterization of Chemosensory Alterations in Advanced Cancer Reveals Specific Chemosensory Phenotypes Impacting Dietary Intake and Quality of Life. Journal of Pain and Symptom Management Volume 41, Issue 4, April 2011, 673-683.3. TRP Ion Channel Function in Sensory Transduction and Cellular Signaling Cascades Book.