Impact of taste and smell training on taste disorders during chemotherapy - TASTE trial

Publikation: Beitrag in FachzeitschriftForschungsartikelBeigetragenBegutachtung

Beitragende

  • Julia Von Grundherr - , Universität Hamburg (Autor:in)
  • Barbara Koch - , Universität Hamburg (Autor:in)
  • Donata Grimm - , Universität Hamburg (Autor:in)
  • Jannike Salchow - , Universität Hamburg (Autor:in)
  • Luzia Valentini - , Hochschule Neubrandenburg (Autor:in)
  • Thomas Hummel - , Klinik und Poliklinik für Hals-Nasen-Ohrenheilkunde, Universitätsklinikum Carl Gustav Carus Dresden, Technische Universität Dresden (Autor:in)
  • Carsten Bokemeyer - , Universität Hamburg (Autor:in)
  • Alexander Stein - , Universität Hamburg (Autor:in)
  • Julia Mann - , Universität Hamburg (Autor:in)

Abstract

Purpose: Two-thirds of cancer patients report taste disorders during and after chemotherapy. Taste disorders impact on nutritional status which is highly relevant for treatment efficacy and overall prognosis. Improvement of taste disorder is of particular importance for cancer patients’ outcomes, thus the TASTE trial was conducted to improve taste disorders with a taste and smell training. Methods: In this trial, patients undergoing chemotherapy were screened for taste disorders. Subsequently, patients were allocated based on the detection of taste disorders (=8 taste strips points) to an intervention group with a taste and smell training at baseline and week 3-5 or were only followed up, if no taste disorder was detected (=9 taste strips points) (non-intervention group). At baseline, all patients received a nutritional counseling. The primary endpoint was the minimal clinically relevant improvement of taste strips score by 2 taste strips points in at least 50% of the patients with taste disorders. Results: The trial included 62 patients (48 women [77%], 14 male [23%], age 54.5±11.6 years) who had gastrointestinal (n=29), breast (n=31), or lung cancer (n=2). Taste disorders were more frequent in gastrointestinal than in breast cancer patients. Out of 62 patients screened, 30 patients showed taste disorders. The primary endpoint was met with 92% (n=23 of 25) of the patients completing the intervention. In the intervention group, the patients’ taste significantly improved from baseline (median taste strips: 7.0 points) to week 12 (median taste strips: 10.0 points) (P≤0.001). Patients of the non-intervention group who completed the reassessment (n=27 of 32) experienced no change in taste perception in the 3-month follow-up (P=0.897). Conclusion: Intensified nutritional counseling with taste and smell training may improve taste perception of patients undergoing chemotherapy. A confirmatory randomized trial is planned.

Details

OriginalspracheEnglisch
Seiten (von - bis)4493-4504
Seitenumfang12
FachzeitschriftCancer management and research
Jahrgang11
PublikationsstatusVeröffentlicht - 2019
Peer-Review-StatusJa

Externe IDs

ORCID /0000-0001-9713-0183/work/152545980

Schlagworte

ASJC Scopus Sachgebiete

Schlagwörter

  • Cancer patients, Malnutrition, Nutritional counseling, Nutritional intervention, Taste and smell training, Taste disorders