The sour taste of sensory alterations: taste, smell and mouthfeel disturbances in patients with cancer and COVID-19
The sour taste of sensory alterations: taste, smell and mouthfeel disturbances in patients with cancer and COVID-19
Imagine that your favorite food suddenly tastes bad. This is daily reality for many patients with cancer and people who have had COVID-19. Changes in taste, smell, and mouthfeel have a major impact on food intake, enjoyment of food, and quality of life. This thesis of Jip van Elst focuses on these underestimated side effects. The aim was to investigate the nature and consequences of these changes in patients with cancer and people recovering from COVID-19.
Initially, patients undergoing targeted cancer therapy were examined. A significant proportion of these patients experienced changes in taste, smell, and mouthfeel. In addition, patients who had undergone immunotherapy more than two years ago were examined. The majority of this group had no (persistent) complaints.
Because eating and drinking are essential against undesired weight and muscle loss, eating experience was also studied. When it comes to hospital meals, good quality, presentation, and meeting patient's preferences are important.
Furthermore, this thesis focuses on people who recovered from COVID-19. In addition to persistent changes in taste and smell, it was found that changes in mouthfeel and temperature can also remain for a long time.
Across all studies, it appears that changes in taste, smell, and mouth sensation have a clear impact on daily life and quality of life. These complaints often remain neglected in healthcare, and there are still few effective treatments available. More attention and a patient-centered approach are needed to manage these complaints more effectively.