Oral sensory alterations and influence on food preferences and eating difficulties in oncology patients: A quantitative descriptive study.

Reisya Rizki Riantiningtyas a,b,c,* , Florence Carrouel a,b , Camille Kwiecien d, Nathalie Boireau d, Amandine Bruyas e , Agnes Giboreau a,b , Stella Lignou f , Wender L.P. Bredie c , Anestis Dougkas a,g
a Institut Lyfe Research Centre, 69130, Ecully, France
b Health Systemic Process (P2S), Research Unit UR4129, University Claude Bernard Lyon 1, University of Lyon, 69008, Lyon, France c Section for Food Design and Consumer Behaviour, Department of Food Science, Faculty of Science, University of Copenhagen, 1958, Frederiksberg C, Denmark
d Danone Global Research & Innovation Center, 3584 CT, Utrecht, The Netherlands
e Institute of Cancerology, Hospices Civils de Lyon, Hopital Croix Rousse, 69004, Lyon, France
f Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, RG6 6DZ, Reading, UK
g Laboratoire Centre Europeen Nutrition et Sante (CENS), CarMeN, Unite INSERM 1060, Universite Claude Bernard Lyon 1, 69310, Pierre-Benite, France.

ABSTRACT

Purpose : Cancer and its treatments can cause significant oral complications, including sensory alterations and other oral symptoms. Consequently, these symptoms can affect patients’ nutrition, health outcomes, and quality of life. The study aimed to characterise sensory alterations and oral symptoms in oncology patients and explore their relationship with food preferences and eating challenges.
Method : An online survey was distributed among diverse types of cancer patients and survivors (n = 100). It comprised questionnaires on sensory perception, oral symptoms, sensory-related food preference, and eating difficulties. Hierarchical clustering analysis was performed to explore the different sensory profiles of patients. Correlation analysis was performed to examine the relationship between sensory alterations and oral symptoms with eating difficulties.
Results : Clustering analysis suggested the presence of distinct sensory profile groups: no alteration (48%), increased perception (44%), and decreased perception (8%). These groups exhibited differences in their sensory-related food preference. Common oral symptoms included dry mouth (68%), tooth sensitivity (66%), and nausea (45%). Sensory alterations (somatosensory: r = 0.54, P < 0.001; chemosensory: r = 0.48, P < 0.001) and oral symptoms (food processing issues: r = 0.55, P < 0.001; discomfort in mouth: r = 0.44, P < 0.001) were correlated with eating difficulties.
Conclusion : This study addresses gaps in previous research by examining sensory alterations, including somatosensory dimensions and oral symptoms, in a heterogeneous cancer population. The findings highlight the complexity and variability of sensory alterations and identify relationships with food preferences and eating difficulties, supporting the potential value of incorporating sensory evaluation into future nutritional care strategies.

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