UMass sensory scientist researches how diminished taste function can affect cancer patients’ post-treatment diets

Raspberries

Alissa Nolden of UMass food Science set out to review the literature about the impact of cancer patients’ sense of taste and smell on their “food behavior,” defined as any behavior that affects patients’ overall nutritional health, such as their desire to eat, food preferences and consumption. Nolden’s goal is to develop a better understanding of changes in taste and how that affects cancer patients’ ability to enjoy food and meet optimum nutritional needs during and after treatment.  Her review evaluated 11 studies published between 1982 and 2018 “that psychophysically measured taste and smell function and assessed some aspect of food behavior.” Nolden found a reduced taste function, particularly for sweet flavors, among people with cancer. And that diminished taste was associated with a reduced appetite; avoidance of certain foods, including meat; and a lower intake of calories and protein.  CNS News December 18, 2019