Chemotherapy-induced taste and smell changes influence food perception in cancer patients

2020 ◽  
Author(s):  
K. Drareni ◽  
M. Bensafi ◽  
A. Giboreau ◽  
A. Dougkas
Keyword(s):  
Cancer Patients ◽  
Food Perception ◽  
Taste And Smell

The impact of taste and smell alterations on quality of life in head and neck cancer patients

2015 ◽  
Vol 25 (6) ◽  
pp. 1495-1504 ◽  
Author(s):  
M. Alvarez-Camacho ◽  
S. Gonella ◽  
S. Ghosh ◽  
C. Kubrak ◽  
R. A. Scrimger ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Head And Neck Cancer ◽  
Head And Neck ◽  
Cancer Patients ◽  
Neck Cancer ◽  
The Impact ◽  
Taste And Smell

Chemotherapy alters subjective senses of taste and smell but not dietary patterns in Japanese lung cancer patients

2019 ◽  
Vol 28 (4) ◽  
pp. 1667-1674
Author(s):  
Nao Yoshimoto ◽  
Masaharu Inagaki ◽  
Yoshie Sekiguchi ◽  
Yoko Tomishima ◽  
Kayo Masuko
Keyword(s):  
Lung Cancer ◽  
Cancer Patients ◽  
Dietary Patterns ◽  
Lung Cancer Patients ◽  
Taste And Smell

scholarly journals Molecular and Neural Mechanism of Dysphagia Due to Cancer

2021 ◽  
Vol 22 (13) ◽  
pp. 7033
Author(s):  
Ikuko Okuni ◽  
Yuta Otsubo ◽  
Satoru Ebihara
Keyword(s):  
Radiation Therapy ◽  
Cancer Patients ◽  
Neural Mechanism ◽  
Central Nervous System Damage ◽  
Common Causes ◽  
Diagnostic Technology ◽  
Medical Care Team ◽  
Smell Disorders ◽  
Taste And Smell

Cancer is one of the most common causes of death worldwide. Along with the advances in diagnostic technology achieved through industry–academia partnerships, the survival rate of cancer patients has improved dramatically through treatments that include surgery, radiation therapy, and pharmacotherapy. This has increased the population of cancer “survivors” and made cancer survivorship an important part of life for patients. The senses of taste and smell during swallowing and cachexia play important roles in dysphagia associated with nutritional disorders in cancer patients. Cancerous lesions in the brain can cause dysphagia. Taste and smell disorders that contribute to swallowing can worsen or develop because of pharmacotherapy or radiation therapy; metabolic or central nervous system damage due to cachexia, sarcopenia, or inflammation can also cause dysphagia. As the causes of eating disorders in cancer patients are complex and involve multiple factors, cancer patients require a multifaceted and long-term approach by the medical care team.

Taste and smell disturbances in cancer patients: a scoping review of available treatments

2020 ◽  
Vol 29 (1) ◽  
pp. 49-66
Author(s):  
Olga Sevryugin ◽  
Popi Kasvis ◽  
MariaLuisa Vigano ◽  
Antonio Vigano
Keyword(s):  
Cancer Patients ◽  
Scoping Review ◽  
Taste And Smell

scholarly journals Single-neuron responses to intraoral delivery of odor solutions in primary olfactory and gustatory cortex

2017 ◽  
Vol 117 (3) ◽  
pp. 1293-1304 ◽  
Author(s):  
Joost X. Maier
Keyword(s):  
Single Neuron ◽  
Neural Mechanisms ◽  
Plain Water ◽  
Gustatory Cortex ◽  
Flavor Perception ◽  
Food Perception ◽  
Primary Sensory Cortex ◽  
Integral Role ◽  
Multisensory Information ◽  
Taste And Smell

Smell plays a major role in our perception of food. Odorants released inside the mouth during consumption are combined with taste and texture qualities of a food to guide flavor preference learning and food choice behavior. Here, we built on recent physiological findings that implicated primary sensory cortex in multisensory flavor processing. Specifically, we used extracellular recordings in awake rats to characterize responses of single neurons in primary olfactory (OC) and gustatory cortex (GC) to intraoral delivery of odor solutions and compare odor responses to taste and plain water responses. The data reveal responses to olfactory, oral somatosensory, and gustatory qualities of intraoral stimuli in both OC and GC. Moreover, modality-specific responses overlap in time, indicating temporal convergence of multisensory, flavor-related inputs. The results extend previous work suggesting a role for primary OC in mediating influences of taste on smell that characterize flavor perception and point to an integral role for GC in olfactory processing. NEW & NOTEWORTHY Food perception is inherently multisensory, taking into account taste, smell, and texture qualities. However, the neural mechanisms underlying flavor perception remain unknown. Recording neural activity directly from the rat brain while animals consume multisensory flavor stimuli, we demonstrate that information about odor, taste, and mouthfeel of food converges on primary taste and smell cortex. The results suggest that processing of naturalistic, multisensory information involves an interacting network of primary sensory areas.

scholarly journals Relationship between food behavior and taste and smell alterations in cancer patients undergoing chemotherapy: A structured review

2019 ◽  
Vol 46 (2) ◽  
pp. 160-172 ◽  
Author(s):  
Kenza Drareni ◽  
Anestis Dougkas ◽  
Agnes Giboreau ◽  
Martine Laville ◽  
Pierre-Jean Souquet ◽  
...  
Keyword(s):  
Cancer Patients ◽  
Food Behavior ◽  
Taste And Smell

Assessing taste and smell alterations in cancer patients undergoing chemotherapy according to treatment

2018 ◽  
Vol 26 (12) ◽  
pp. 4077-4086 ◽  
Author(s):  
Javier Amézaga ◽  
Begoña Alfaro ◽  
Yolanda Ríos ◽  
Aitziber Larraioz ◽  
Gurutze Ugartemendia ◽  
...  
Keyword(s):  
Cancer Patients ◽  
Taste And Smell

Changes in taste and smell function, dietary intake, food preference, and body composition in testicular cancer patients treated with cisplatin-based chemotherapy

2017 ◽  
Vol 36 (6) ◽  
pp. 1642-1648 ◽  
Author(s):  
Irene IJpma ◽  
Remco J. Renken ◽  
Jourik A. Gietema ◽  
Riemer H.J.A. Slart ◽  
Manon G.J. Mensink ◽  
...  
Keyword(s):  
Body Composition ◽  
Testicular Cancer ◽  
Dietary Intake ◽  
Cancer Patients ◽  
Food Preference ◽  
Smell Function ◽  
Taste And Smell
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