Williams L R, Cohen M H
Am J Clin Nutr. 1978 Jan;31(1):122-5. doi: 10.1093/ajcn/31.1.122.
Taste threshold levels for the four basic taste modalities were determined in 30 male lung cancer subjects and 30 male control subjects who had no history of malignant disease. Lung cancer patients demonstrated significant alteration in taste recognition for sour but not for bitter, sweet, or salt. There were, however, quantitative differences between cancer patients and control subjects in recognition thresholds for the sweet taste modality. Some of the lung cancer subjects had demonstrated greater sensitivity to the taste of bitter than the control subjects and others were less sensitive. These alterations may account in part for the reduction of intake and for the aviodance of certain food items by lung cancer subjects. Dietary histories should be taken on all cancer patients in order to individualize dietary management, thereby improving the nutritional intake.
在30名男性肺癌患者和30名无恶性疾病病史的男性对照受试者中测定了四种基本味觉模式的味觉阈值水平。肺癌患者在酸味的味觉识别上表现出显著改变，但在苦味、甜味或咸味方面没有。然而，癌症患者和对照受试者在甜味味觉模式的识别阈值上存在数量差异。一些肺癌受试者对苦味的味觉表现出比对照受试者更高的敏感性，而另一些则较低。这些改变可能部分解释了肺癌患者食物摄入量减少以及对某些食物的回避。应对所有癌症患者进行饮食史调查，以便进行个体化饮食管理，从而改善营养摄入。
