Cancer taste smell changes cause malnutrition

Cancer patients often face taste and smell changes that lead to malnutrition and poorer treatment outcomes. Experts from dsm-firmenich say these sensory alterations are common but frequently overlooked in clinical care.

Marie Bouvet, director of Innovation & Science Medical Nutrition at dsm-firmenich, explains that up to 90% of patients may experience taste changes. Smell alterations affect as many as 60% of patients. These changes are not consistent. Some patients lose their senses completely. Others experience heightened or reduced sensations. Some report “phantom” tastes or smells that aren’t there.

Bouvet’s team reviewed over 150 scientific papers on the topic. The study found that a metallic taste is one of the most frequently reported changes. In one study, 58% of patients with taste issues described this symptom. Bouvet emphasizes that these changes are distressing and can significantly reduce a person’s quality of life during an already difficult time.

Taste and Smell Changes Drive Malnutrition

The loss of food enjoyment and appetite directly impacts nutrient intake. Bouvet states that taste and smell alterations are a major contributor to malnutrition in cancer patients. This malnutrition can have serious consequences, including a reduced tolerance for treatment and a weaker response to therapies. In some cases, it may even lower survival rates.

One reason these sensory issues are missed is that they are not always seen as urgent as other side effects, such as pain or nausea. Bouvet notes a lack of standardized screening methods to diagnose and monitor these changes. She calls for simple, validated questionnaires that can help patients report their sensory experiences to healthcare teams.

Such a system would improve communication. It would allow care teams to adapt supportive strategies as a patient’s needs evolve. Lyzandra Passarella-Dutour, senior director of Technical Taste, adds that better reporting could lead to medical nutrition with flavors adapted to a patient’s specific sensory profile.

Sensory-Adapted Nutrition Shows Promise

Passarella-Dutour points out that medical nutrition products are only effective if patients will consume them. She says sensory-adapted solutions, already tested in clinical settings, are well-received by patients undergoing cancer treatment. These solutions can be adjusted as a patient’s taste changes over time.

For example, if a patient develops a heightened sensitivity to bitterness, their nutritional care can be modified to accommodate it. dsm-firmenich offers tools like ModulaSense to address heightened perceptions, such as bitterness, metallic notes, and acidity. This is particularly useful for oral supplements that contain high levels of proteins or peptides, which can introduce unpleasant flavors.

Passarella-Dutour also highlights the company’s Novasense sensates, which provide warming or cooling sensations to improve the eating experience. Research on older cancer patients shows that modifying flavors can boost nutritional intake and quality of life.

However, Bouvet notes that patients can experience “flavor fatigue” after several weeks of using the same nutritional supplement. dsm-firmenich’s internal research suggests that 60-70% of oncology patients develop this taste boredom. She believes that offering sensory variety could help maintain the appeal of these products over longer periods.

Bridging Insight and Application

Looking forward, both experts agree that more systematic assessment is needed. Bouvet states there is a need for more robust clinical evidence. Understanding how taste and smell changes vary between patients is important for developing the most effective management strategies.