ArticleSupportive care in cancer : official journal of the Multinational Association of Supportive Care in Cancer2020
Chemotherapy alters subjective senses of taste and smell but not dietary patterns in Japanese lung cancer patients.
Article in Supportive care in cancer : official journal of the Multinational Association of Supportive Care in Cancer, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 12 citations in OpenAlex.
- Photobiomodulation therapy prevents dysgeusia chemotherapy induced in breast cancer women treated with doxorubicin plus cyclophosphamide: a triple-blinded, randomized, placebo-controlled clinical trial.Supportive care in cancer : official journal of the Multinational Association of Supportive Care in Cancer · 2022Trial
- Shiso (Food science & nutrition · 2026Article
- Risk factors for dyseugia during chemotherapy in breast cancer women: A cohort STROBE-guided.Journal of clinical and experimental dentistry · 2026Review
- Taste alterations in patients following hematopoietic stem cell transplantation: A qualitative study.Asia-Pacific journal of oncology nursing · 2023Article
- Managing Severe Dysgeusia and Dysosmia in Lung Cancer Patients: A Systematic Scoping Review.Frontiers in oncology · 2021Article
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
purposeTo investigate how outpatient-based chemotherapy would alter the senses of taste and smell and affect daily dietary intake in patients with lung cancer.
methodsThe self-reported taste and smell alteration (TSA) in 35 Japanese patients with lung cancer as well as their patterns of dietary intake at home were tested using a questionnaire.
resultsThe patients experienced considerable TSA, and smoking was shown to contribute to this alteration. Specifically, current or past smokers were more likely to experience subjective taste change during chemotherapy than never smokers were. Chemotherapy made steamed rice or sushi the most unfavorable food in the patients; on the other hand, Japanese-style noodles were the most preferred during chemotherapy. Nevertheless, the patients maintained their habit of consuming steamed rice at home at least once a day, suggesting the robustness of dietary habits despite the TSA caused by chemotherapy.
conclusionsNutritional assessment as well as appropriate advice and intervention by dietitians is expected to improve the general conditions and quality of daily living in patients with cancer.
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