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OBJECTIVES: To understand taste and smell alterations (TSAs) and their relationship with quality of life among women with breast cancer receiving chemotherapy. SAMPLE & SETTING: A descriptive correlational study was conducted with 121 women with breast cancer receiving chemotherapy, and data were collected through an online survey. METHODS & VARIABLES: The Taste and Smell Survey was used to measure TSAs, and the Functional Assessment of Cancer Therapy-Breast was used to measure quality of life. RESULTS: More than half of the participants experienced severe TSAs. The longest-lasting taste after the start of chemotherapy was a bitter taste, and participants experienced it more strongly after starting chemotherapy than before. The more severe the TSAs, the lower the overall quality of life, particularly physical well-being and functional well-being. IMPLICATIONS FOR NURSING: Nurses should be vigilant about whether people with cancer receiving chemotherapy are experiencing TSAs. It is recommended to educate women in this population about avoiding bitter foods and foods with strong smells. Providing information about TSAs before treatment can help people with cancer cope.

Opinion statementTaste sensation is vital for a healthy body as it influences our food intake, acts as a defense mechanism and elicits pleasure. Majority of the head and neck cancer (HNC) patients undergoing radiotherapy suffer from altered taste function and often complain of inability to taste their food, reduced food intake, and weakness. However, there are not many studies conducted to assess this commonly reported side effect. Furthermore, clinical research on radiotherapy-induced taste alterations has proven to be difficult, considering a lack of reliable and validated study tools for assessing objective and subjective outcomes. Developing standardized tools for assessment of taste function and conducting prospective studies in larger population of HNC is the need of the hour. Taste sensation being critically important for sustenance, we need to focus on ways to preserve it. The physical properties of proton particle enable localization of the radiation dose precisely to the tumor and minimizing the exposure of the adjacent healthy tissues. By using Intensity-Modulated Proton Therapy in HNC patients, we anticipate preserving the taste sensation by reducing the dose of radiation to the taste buds.

Objective This descriptive and cross-sectional study was conducted to determine the effect of taste alteration on malnutrition and quality of life in patients undergoing outpatient chemotherapy. Materials and methods The sample consisted of 330 patients who underwent chemotherapy in the outpatient chemotherapy unit of a university hospital between March and May 2023. Data were collected through face-to-face interview technique using the “Descriptive Characteristics Form”, “Chemotherapy-Induced Taste Alteration Scale (CI-TAS)”, “Malnutrition Universal Screening Tool (MUST)” and “World Health Organisation Quality of Life Questionnaire (WHOQOL-Tr 8)”. Independent samples t -test to compare two groups in normally distributed measurements and analysis of variance (ANOVA) to compare more than two groups (as advanced analysis; least significant difference (LSD) (in cases where the variances are homogeneous), Dunnet C when it was not homogeneous) were used. Pearson correlation analysis and regression analysis were used in correlational inferences. Findings It was found that 67.6% of the patients experienced a change in taste. The CI-TAS and WHOQOL-Tr 8 total mean scores of the patients were 2.45 ± 1.17 and 26.01 ± 5.75, respectively, and 21.8% of them were included in the moderate risk group for malnutrition. A significant correlation was found between CI-TAS and MUST and WHOQOL-Tr 8, and CI-TAS had a predictive effect on MUST and WHOQOL-Tr 8 ( R 2 adjusted  = 0.014, R 2 adjusted  = 0.105). Conclusion As the severity of taste alteration intensified in patients, the risk of malnutrition rose, and their quality of life diminished. Consequently, taste alteration is an essential symptom that affects malnutrition and quality of life.

Purpose Chemotherapy-induced taste alteration is a side effect that can result in malnutrition and reduced quality of life in cancer patients. However, the underlying causes of this phenomenon remain unclear, and evidence-based treatments have not been established. This study focused on patients’ subjective symptoms of taste alterations aimed to explore how the sensitivity to basic tastes changes due to anticancer agents and how alterations in one taste perception are associated with changes in other tastes during chemotherapy. Methods A cross-sectional questionnaire-based interview survey was conducted on 215 patients undergoing chemotherapy. The subjective sensitivity to each basic taste was assessed using a visual analog scale, and the incidence of taste alterations due to different chemotherapy regimens was calculated. Multivariate logistic regression analysis was performed to determine whether there were associations between changes in one taste sensitivity and changes in other taste sensitivities. Results Approximately half (49.5%) of the patients experienced chemotherapy-induced taste alterations. An analysis of subjective changes in basic tastes revealed that the salt and umami taste systems were more sensitive to chemotherapy than other taste systems. Patients with altered sensitivity to sweet taste were significantly more likely to report altered sensitivity to salt, bitter, and sour tastes. Moreover, umami–salt and bitter–sour taste sensitivities were significantly related to each other. Conclusion This study suggests that changes in subjective sensitivities to one basic taste during chemotherapy may be accompanied by changes in other tastes in specific combinations. Considering taste associations in dietary guidance may help improve the nutritional status of cancer patients experiencing taste alterations due to chemotherapy.

Chronic kidney disease (CKD) and its treatment through hemodialysis can lead to significant oral complications that impair nutrition and quality of life. However, data on the oral health status of Saudi patients undergoing hemodialysis remain limited. This study aimed to assess the prevalence and predictors of xerostomia, taste alterations, dental caries, tooth wear, gingival inflammation, and tooth loss among hemodialysis patients in the Ha’il region of Saudi Arabia. A cross-sectional survey was conducted among 314 adult CKD patients receiving regular hemodialysis. Data were collected through a validated, structured questionnaire encompassing demographic, medical, and oral health information. Statistical analysis using Chi-square tests and binary logistic regression identified independent predictors of oral health outcomes, with significance set at p  < 0.05. A total of 314 patients undergoing hemodialysis were included. Xerostomia was reported by 46.2% of participants, while 16.2% experienced taste alterations. Dental caries, tooth wear, gingival inflammation, and tooth loss were highly prevalent. Male gender, smoking, xerostomia, taste disturbances, and medication use were significant predictors of dental caries. Tooth wear was associated with male gender and xerostomia, gingival inflammation with male gender and smoking, and tooth loss primarily with older age and xerostomia. Hemodialysis patients experience a high burden of oral disease, influenced by multiple behavioral and systemic factors. Routine oral screening, preventive care, and interprofessional collaboration between nephrology and dental teams are vital to improving oral health and overall well-being in this population.

PurposeChemotherapy-induced taste and smell alterations may have a negative impact on the quality of life and nutritional status. A prominent issue when dealing with taste and smell alterations and their consequences on food behavior and well-being lies in the variation arising from individual differences in chemosensory perceptions. The main aim of this study was to examine the effect of individuals’ variation in the severity of taste and smell alterations relative to the stage of chemotherapy on self-reported food behavior and food perception.MethodsEighty-nine cancer patients completed a questionnaire subdivided into two parts: a chemosensory part that allowed classification of patients in three groups (“no alterations,” “moderate alterations,” and “severe alterations”) and a food behavior part.ResultsThe results highlighted a negative impact of chemosensory alterations on food perception. Compared with patients without taste and smell alterations, patients with severe chemosensory alterations reported significantly more frequent food perception problems, including modification of the perceived taste of food, finding bad taste in all food, and being unable to perceive food taste. Whereas 72% of patients with severe alterations were in late stage, only 37% of patients were in late stage in the no alterations group, indicating an effect of the treatment stage on taste and smell alterations.ConclusionOur results underlie the importance of providing specific attention to the severity of chemotherapy-induced taste and smell alterations and considering the individual differences among patients for a better nutritional management.

Oral complications of cancer therapy, such as oral dryness, dysphagia, and taste alteration, are associated with a negative impact in the quality of life of the patients. Few supportive care measures are available for such complications. This case series reveals the effectiveness of the photobiomodulation (PBM) therapy when used in a specific protocol and parameters, in the management of oral complications related to cancer therapy. Dysphagia was measured using the functional outcome swallowing scale for staging oropharyngeal dysphagia (FOSS). Oral mucositis was measured according to the National Cancer Institute scale. The quantity of the whole resting and stimulated saliva was measured in order to assess the oral dryness. In addition, the taste alteration was measured according to a protocol suggested by the International Standards organization (ISO). Sensation of burning mouth was measured using a visual analogue scale. These measurements were made before treatment, during, and at the end of the treatment. Diode laser 635 nm was used in 3 J/cm2. Five sessions interleaved with 24 h breaks were conducted for the dysphagia and oral dryness, and 10 sessions were conducted for the taste alteration and burning mouth sensation. Regardless of the limitations of this case series, PBM can be considered safe, time saving, and a promising approach for the management of the oral complications due to cancer therapy and the quality of life of cancer patients.

PurposeThere is limited evidence on the effect of chemotherapy-associated taste alteration. This study aimed to evaluate taste alteration characteristics in patients receiving taxane-based chemotherapy and investigate the association of taste alterations with appetite, weight, quality of life (QOL), and adverse events.MethodsThis cross-sectional study evaluated 100 patients receiving paclitaxel, docetaxel, or nab-paclitaxel as monotherapy or combination therapy. Taste alterations were evaluated using taste recognition thresholds and severity and symptom scales. Taste recognition thresholds, symptoms, appetite, weight, and adverse events were compared between patients with and without taste alterations, and logistic regression analysis was performed to identify risk factors.ResultsOf the 100 patients, 59% reported taste alterations. We found significantly elevated taste recognition thresholds (hypogeusia) for sweet, sour, and bitter tastes in the taste alteration group receiving nab-paclitaxel (p = 0.022, 0.020, and 0.039, respectively). The taste alteration group reported general taste alterations, decline in basic taste, and decreased appetite. Neither weight nor QOL was associated with taste alterations. Docetaxel therapy, previous chemotherapy, dry mouth, and peripheral neuropathy were significantly associated with taste alterations.ConclusionsAlmost 60% of patients receiving taxane-based regimens, especially docetaxel, reported taste alterations. Taste alteration affected the patient’s appetite but did not affect the weight or QOL. Docetaxel therapy, previous chemotherapy, dry mouth, and peripheral neuropathy were independent risk factors for taste alterations.

Purpose Cancer therapy is essential and lifesaving; however, it can have short- and long-term consequences on patients’ health. Up to 87% of cancer patients report changes in taste function, yet patients report a lack of support from clinicians regarding their experience with taste loss during and following treatment. Thus, the objective of this study was to assess clinicians’ knowledge and experience with managing patients with taste loss and identify potential gaps in the availability of educational materials and diagnostic tools. Method In an online survey, sixty-seven participants who identify as clinicians and practice in the United States and work with cancer patients that complain of taste problems answered questions on their knowledge and experience supporting cancer patients experiencing changes in taste function and provided their opinion on access to educational materials. Results The current study reports gaps in participants’ knowledge of taste and taste disorder terminology, with 15.4% correctly defining both taste and flavor and roughly half were familiar with specific taste disorder classifications. Over half of the participants reported not having access to adequate information to help their patients manage taste alterations. Only two-thirds of participants reported routinely asking patients if they are experiencing changes in taste function. Conclusion Clinicians’ responses emphasized the need to improve access to educational materials regarding taste changes and increase the availability of information regarding management strategies. Addressing these inequities in education and improving the standard of care is the first step in improving the care for cancer patients suffering from altered taste function.

Breast cancer (BC) is the most common cancer worldwide. Chemotherapy (CT) is essential for the treatment of BC, but is often accompanied by several side effects, including taste alterations, due to different mechanisms. Although dysgeusia is usually underestimated by clinicians, it is considered very worrying and disturbing by cancer patients undergoing CT, because it induces changes in dietary choices and social habits, affecting their physical and psychological health, with a profound impact on their quality of life. Several strategies and therapies have been proposed to prevent or alleviate CT-induced dysgeusia. This review aimed to evaluate the available evidence on prevalence, pathophysiological mechanisms, clinical consequences, and strategies for managing dysgeusia in BC patients receiving CT. We queried the National Library of Medicine, the Cochrane Library, Excerpta Medica dataBASE, and the Cumulative Index to Nursing and Allied Health Literature database, performing a search strategy using database-specific keywords. We found that the literature on this topic is scarce, methodologically limited, and highly heterogeneous in terms of study design and criteria for patient inclusion, making it difficult to obtain definitive results and make recommendations for clinical practice.