Importance of sensory alterations for cancer patients with taste alteration

The Journal of Supportive Care in Cancer published a study, showing that taste and smell alterations are common in patients receiving systemic antitumor therapy and that nutritional support specifically designed to better address sensory alterations, is appreciated in these patients.1

prevelance-of-taste-alterations-7in10-stat

Taste alterations can contribute towards malnutrition2

Taste alterations may develop throughout the course of the cancer, before, during and up to one year after treatment.2 These taste alterations could lead to a reduced intake of food and therefore have a negative impact on the nutritional status with up to 25% reduction in nutritional intake, leading to greater weight loss.3,4

sensory-alterations-nutritional-impact

Tastes change, nutritional intake should not 

Taste alterations in patients with cancer can vary in character and severity. The trigeminal somatosensory system plays a fundamental role in chemosensation and the overall flavour of foods.5 To compensate for taste alterations, some patients need more intense stimuli, such as adding spice or ginger, while others need less intense flavours.6,7 Nutritional interventions in cancer patients, such as Oral Nutritional Supplements (ONS) can improve overall energy and protein intake, overall body weight, muscle mass and quality of life. Furthermore, adressing the needs of taste alterations and selecting optimal tasting medical nutrition can improve outcomes in patients with cancer.8-12

The Role of the Trigeminal System5

oncology-trigeminal-nerve

Support nutritional intake of patients with taste alterations with Fortisip Compact Protein cooling, warming and neutral flavours

Fortisip Compact Protein is available in 9 flavours to help prevent flavour fatigue.2Included within this range, are our cooling, warming and neutral flavours, appreciated in patients with cancer1. The sensory adapted flavours address the needs of taste alterations and support with compliance by combating flavour fatigue.15

fscp-sensory-adapted-flavours-profile
Click to sample the sensory adapted flavours*

fscp-onco-profile

You may also be interested in:

Screening for Malnutrition

Further support on screening for Malnutrition, including our Screening for Malnutrition e-learning which is coming soon.

View more

Nutritional intervention in Oncology patients

Our 'Good Days and Bad Days' video was developed highlight the importance of good nutrition in Cancer patients.

Watch now

Oncology e-Learning

This E-learning module is designed to support and improve your knowledge of managing Malnutrition in Oncology, as well as to provide guidance on the use of Oral Nutritional Supplements (ONS) for patients with cancer.

Register here

Resources

A range of Case Studies, Articles and further reading to support Nutrition in Oncology

View all

Nutrition in Oncology Webinar

This webinar showcases a multi-disciplinary approach to nutritional management in Oncology. Together, Emma, a Specialist Dietitian, and Judith, a Specialist Nurse, highlight the prevalence of malnutrition in Oncology and the important role nutrition plays.

View more

British Journal of Nursing - Nutrition and Oncology

British Journal of Nursing article written by Emma Atkinson, Mcmillan Dietitian and Judith Atkinson, Specialist Nurse. Nutrition and Oncology: best practice and the development of a traffic light system.

Download

Fortisip Compact Protein is a Food for Special Medical Purposes for the dietary management of disease related malnutrition and must be used under medical supervision.

* Product can be provided to patients upon the request of a healthcare professional. 

± RNI (Reference Nutrient Intakes) for males 19-49yrs (excl Na, K, and Cl).

  1. De Haan et al. Supportive Care Cancer 2021, 29(10):5691–5699. 
  2. Spotten et al. Ann Oncol 2017; 28:969-84
  3. Brisbois et al. J Pain Symptom Manage. 2011;41(4):673-683.
  4. Belqaid et al. Acta Oncol 2014; 53:1405-12
  5. Felix Viana et al. 2011 "Chemosensory Properties of the Trigeminal System"
  6. Boltong A, et al. Support Care Cancer. 2012;20:2765-74
  7. De Vries YC, et al. Support Care Cancer. 2016;24:3119-26
  8. Arends et al. Clin Nutr 2017; 6(1):11-48
  9. Arends et al. ESMO Open 2021; 6(3):100092
  10. Kabata et al. Support Care Cancer 2015; 23(2):365-70
  11. Manásek et al. Klin Onkol 2016; 29(5):351-357
  12. Garcia et al. Nutr Cancer 2020; 72(5):801-807
  13. TRP Ion Channel Function in Sensory Transduction and Cellular Signaling Cascades Book 
  14. Tominaga M. (2005). Molecular mechanisms of trigeminal nociception and sensation of pungancy. Chemical senses, 30 Suppl 1, i191-i192. 
  15. Hubbard GP. et al. Clin Nutr. 2012; 31: 293-312
  16. Hubbard GP. et al. Proc. Nutr. Soc. 2012;69(OCE2):E16

 

Nutricia offers access to a wide range of support services and resources including:

  • • Our free Sampling Service to order product samples and have them sent to your patients' homes.
  • • A range of CPD accredited e-learning programmes.
  • • Order free paper copies of our support tools for yourself or to use with your patients.
  • • Sign up to receiving marketing communications and be the first to know about our free educational events & webinars, the latest scientific research and product updates.
Register today for free
  • Nutricia Limited is a company registered in England and Wales with company number 00275552. VAT Number GB436975115
  • © 2024 Nutricia. All rights reserved.
x