Abstract 1420
Background
Personalised care is the current practice of treating cancer patients. Taste changes during chemotherapy also should be personalised depending on changes observed during chemotherapy. We attempted the same using a survey in each patient of chemotherapy at our center. This is first of its kind from india to the best of our knowledge.
Methods
Every patient coming for chemotherapy at our center was given one page survey along with consent form. Survey included: specifying taste changes for sweet, salt, bitter, sour and humami. Taste of water was included. Based on survey findings, nutrition advice was given to patient. Feedback from patient also was taken about food items they like, religious belief and any other preferences. Weight loss and albumin level was checked during each chemotherapy.
Results
Total 71 patients participated in the study. 24 makes and 47 females. Age range: 13 to 77. Diagnosis: breast: 17; ovary:14; GI:19;hematological:6; head neck:5; lung:4; CNS:3; sarcoma:3. All patients completed at least 2 cycles of chemotherapy (range: 2 -16). Survey of taste changes: except 1, all other 70 patients preserved sweet taste during chemotherapy. Highest change was in salt: 59% (42/71) followed by bitter 22%. Surprisingly, 24% reported water to be tasteless. Intervention: with the help of endocrinologist; all patients were advices to take fresh fruits and sweets. Salt and bittertaste was overcome by use of sour (lemon pickle etc). In fact, majority of patients loved addition of sour food items. Coconut water, lemon flavoured water were easily consumed in patients with water taste problems. Except 5 patients, all patients preserved weight n albumin.
Conclusions
This is first experience of personalised nutrition care in cancer patients with chemotherapy. Patients really enjoyed eating to their taste and thus were happy and were able to retain their weight n albumin. We are continuing this study with help of taste bud strips and professional nutritionists.
Clinical trial identification
Legal entity responsible for the study
Phoenix Innovation LLP.
Funding
Has not received any funding.
Editorial Acknowledgement
Purvish M Parikh.
Disclosure
All authors have declared no conflicts of interest.