Oncology Center Diana Laura Riojas de Colosio, Médica Sur Clinic and Foundation, Mexico City, Mexico.
Nutr J. 2010 Mar 24;9:15. doi: 10.1186/1475-2891-9-15.
To determine the relationship between energy and nutrient consumption with chemosensory changes in cancer patients under chemotherapy.
We carried out a cross-sectional study, enrolling 60 subjects. Cases were defined as patients with cancer diagnosis after their second chemotherapy cycle (n = 30), and controls were subjects without cancer (n = 30). Subjective changes of taste during treatment were assessed. Food consumption habits were obtained with a food frequency questionnaire validated for Mexican population. Five different concentrations of three basic flavors --sweet (sucrose), bitter (urea), and a novel basic taste, umami (sodium glutamate)-- were used to measure detection thresholds and recognition thresholds (RT). We determine differences between energy and nutrient consumption in cases and controls and their association with taste DT and RT.
No demographic differences were found between groups. Cases showed higher sweet DT (6.4 vs. 4.4 micromol/ml; p = 0.03) and a higher bitter RT (100 vs. 95 micromol/ml; p = 0.04) than controls. Cases with sweet DT above the median showed significant lower daily energy (2,043 vs.1,586 kcal; p = 0.02), proteins (81.4 vs. 54 g/day; p = 0.01), carbohydrates (246 vs.192 g/day; p = 0.05), and zinc consumption (19 vs.11 mg/day; p = 0.01) compared to cases without sweet DT alteration. Cases with sweet DT and RT above median were associated with lower completion of energy requirements and consequent weight loss. There was no association between flavors DT or RT and nutrient ingestion in the control group.
Changes of sweet DT and bitter RT in cancer patients under chemotherapy treatment were associated with lower energy and nutrient ingestion. Taste detection and recognition thresholds disorders could be important factors in malnutrition development on patients with cancer under chemotherapy treatment.
确定癌症患者在化疗期间能量和营养素消耗与化学感觉变化之间的关系。
我们进行了一项横断面研究，共纳入 60 名受试者。病例定义为接受第二次化疗周期后的癌症诊断患者（n=30），对照组为无癌症患者（n=30）。评估治疗期间味觉的主观变化。使用针对墨西哥人群验证的食物频率问卷获得食物消费习惯。使用五种不同浓度的三种基本味道（甜（蔗糖）、苦（尿素）和一种新的基本味道，鲜味（谷氨酸钠））来测量检测阈值和识别阈值（RT）。我们确定病例和对照组之间能量和营养素消耗的差异及其与味觉 DT 和 RT 的关系。
两组间无人口统计学差异。病例组的甜味 DT（6.4 vs. 4.4 micromol/ml；p=0.03）和苦味 RT（100 vs. 95 micromol/ml；p=0.04）均高于对照组。甜味 DT 高于中位数的病例组，每日能量（2043 与 1586 kcal；p=0.02）、蛋白质（81.4 与 54 g/天；p=0.01）、碳水化合物（246 与 192 g/天；p=0.05）和锌摄入量（19 与 11 mg/天；p=0.01）明显降低。甜味 DT 和 RT 均高于中位数的病例组与能量需求完成不足和体重减轻有关。对照组中，风味 DT 或 RT 与营养素摄入之间没有关联。
化疗期间癌症患者的甜味 DT 和苦味 RT 变化与能量和营养素摄入减少有关。味觉检测和识别阈值障碍可能是化疗期间癌症患者营养不良发展的重要因素。
