Chemosensory science in the context of cancer treatment: implications for patient care

Boltong, Anna and Keast, Russell 2015, Chemosensory science in the context of cancer treatment: implications for patient care, Chemosensory perception, vol. 8, no. 3, pp. 117-125, doi: 10.1007/s12078-015-9180-0.

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Title Chemosensory science in the context of cancer treatment: implications for patient care
Author(s) Boltong, Anna
Keast, RussellORCID iD for Keast, Russell orcid.org/0000-0003-2147-7687
Journal name Chemosensory perception
Volume number 8
Issue number 3
Start page 117
End page 125
Total pages 9
Publisher Springer
Place of publication Berlin, Germany
Publication date 2015-09
ISSN 1936-5802
1936-5810
Keyword(s) Cancer treatment
Flavour
Hedonics
Nutrition
Taste
Summary Introduction: This collaborative commentary brings together both clinical and sensory science perspectives in an effort to explain the mechanisms of cancer treatment and the ensuing implications for the sensorium. Strategy: This paper makes the distinction between food hedonics and true chemosensory effects in the cancer context and describes the adverse effects cancer and its treatment have on the eating and drinking experience, including gastronomic, nutritional and emotional implications. Results from a prospective breast cancer cohort study, conducted by an interdisciplinary team of nurses, medical oncologists, dietitians and sensory science researchers shed new light on specific sensory symptomatology associated with chemotherapy treatment and the implications this has for informing reliable pre-treatment patient education. Findings: Two conceptual models are posed as frameworks for better understanding the determinants and consequences of altered eating and drinking experiences during chemotherapy, as well as the link between patient-reported symptoms and chemosensory or hedonic disturbances. Discussion: Application of evidence of cancer treatment and its sensory effects in the patient treatment context continues to be a challenge for cancer clinicians, especially where standardised testing of taste and smell function are not able to be practically administered. Conclusions: Recommendations are made for further research and practice pursuits to underpin improved food enjoyment and dietary quality throughout the cancer trajectory. Clinician education of sensory science is also encouraged.
Language eng
DOI 10.1007/s12078-015-9180-0
Field of Research 111299 Oncology and Carcinogenesis not elsewhere classified
Socio Economic Objective 920102 Cancer and Related Disorders
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2015, Springer
Persistent URL http://hdl.handle.net/10536/DRO/DU:30074996

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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