0 79

Cited 0 times in

Changes in taste and food preferences in breast cancer patients receiving chemotherapy: a pilot study

DC FieldValueLanguage
dc.contributor.author김건민-
dc.contributor.author정현철-
dc.contributor.author김건민-
dc.contributor.author정현철-
dc.contributor.author정현철-
dc.contributor.author김건민-
dc.contributor.author정현철-
dc.date.accessioned2020-04-13T16:49:54Z-
dc.date.available2020-04-13T16:49:54Z-
dc.date.issued2020-
dc.identifier.issn0941-4355-
dc.identifier.urihttps://ir.ymlib.yonsei.ac.kr/handle/22282913/175530-
dc.description.abstractPURPOSE: Cancer treatment may relate to appetite reduction and malnutrition. We investigated taste alterations and dish-type preferences during chemo- and/or radiation therapy in breast cancer patients. METHODS: Breast cancer patients (BC, n = 59) scheduled to receive cancer therapy and healthy subjects (control group or CTRL, n = 49) were voluntarily recruited. Taste detection thresholds (DTs) and recognition thresholds (RT) were compared between pre-treatment BC patients and CTRL for sweet (sucrose), salty (NaCl), bitter (caffeine), and sour (citric acid) solutions. Changes in taste thresholds and dish preferences during treatment were monitored in the BC group. Blood chemistry and anthropometric data were collected. RESULTS: At baseline, BC patients demonstrated lower sweet and salty DTs and RTs and a higher sour RT compared to CTRL. Bitter DT and RT were similar in both groups. Mild/soft dishes were preferred over fried/oily dishes by BC patients. Throughout treatment in BC patients, sweet thresholds significantly declined, while salty, bitter, and sour DTs and RTs were not affected, and there was no increase in preference for a dish. However, preference towards mild/soft dishes remained. While sweet-sour fruits and sweetened nuts were not favored during therapy. CONCLUSIONS: Sensitivities to sweet, salty, and sour but not bitter tastes differed between BC patients and CTRL. During treatment, sweet taste sensitivity increased while other tastes were unaffected. BC patients preferred mild/soft dishes over fried and sweetened dishes compared to CTRL. Our findings may contribute to developing dishes for breast cancer patients to increase food intake and thereby lower the risk of malnutrition.-
dc.description.statementOfResponsibilityrestriction-
dc.languageEnglish-
dc.publisherSpringer International-
dc.relation.isPartOfSUPPORTIVE CARE IN CANCER-
dc.rightsCC BY-NC-ND 2.0 KR-
dc.subject.MESHBreast Neoplasms/psychology*-
dc.subject.MESHFemale-
dc.subject.MESHFood Preferences/psychology*-
dc.subject.MESHHumans-
dc.subject.MESHMale-
dc.subject.MESHMiddle Aged-
dc.subject.MESHPilot Projects-
dc.subject.MESHTaste/physiology*-
dc.titleChanges in taste and food preferences in breast cancer patients receiving chemotherapy: a pilot study-
dc.typeArticle-
dc.contributor.collegeCollege of Medicine (의과대학)-
dc.contributor.departmentDept. of Internal Medicine (내과학교실)-
dc.contributor.googleauthorYeon-hee Kim-
dc.contributor.googleauthorGun Min Kim-
dc.contributor.googleauthorSungtaek Son-
dc.contributor.googleauthorMina Song-
dc.contributor.googleauthorSangun Park-
dc.contributor.googleauthorHyun Cheol Chung-
dc.contributor.googleauthorSeung-Min Lee-
dc.identifier.doi10.1007/s00520-019-04924-9-
dc.contributor.localIdA00287-
dc.contributor.localIdA03773-
dc.contributor.localIdA03773-
dc.contributor.localIdA00287-
dc.contributor.localIdA00287-
dc.contributor.localIdA03773-
dc.contributor.localIdA03773-
dc.contributor.localIdA03773-
dc.contributor.localIdA03773-
dc.contributor.localIdA00287-
dc.contributor.localIdA00287-
dc.contributor.localIdA03773-
dc.contributor.localIdA03773-
dc.relation.journalcodeJ02697-
dc.identifier.eissn1433-7339-
dc.identifier.pmid31230121-
dc.identifier.urlhttps://link.springer.com/article/10.1007%2Fs00520-019-04924-9-
dc.subject.keywordBreast cancer-
dc.subject.keywordDish preference test-
dc.subject.keywordTaste threshold test-
dc.contributor.alternativeNameKim, Gun Min-
dc.contributor.affiliatedAuthor김건민-
dc.contributor.affiliatedAuthor정현철-
dc.contributor.affiliatedAuthor정현철-
dc.contributor.affiliatedAuthor김건민-
dc.contributor.affiliatedAuthor김건민-
dc.contributor.affiliatedAuthor정현철-
dc.contributor.affiliatedAuthor정현철-
dc.contributor.affiliatedAuthor정현철-
dc.contributor.affiliatedAuthor정현철-
dc.contributor.affiliatedAuthor김건민-
dc.contributor.affiliatedAuthor김건민-
dc.contributor.affiliatedAuthor정현철-
dc.contributor.affiliatedAuthor정현철-
dc.citation.volume28-
dc.citation.number3-
dc.citation.startPage1265-
dc.citation.endPage1275-
dc.identifier.bibliographicCitationSUPPORTIVE CARE IN CANCER, Vol.28(3) : 1265-1275, 2020-
Appears in Collections:
1. College of Medicine (의과대학) > Dept. of Internal Medicine (내과학교실) > 1. Journal Papers

qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.