Food Tastes Awful for Chemotherapy Receivers

Cancer patients who receive chemotherapy or strong drug therapies have smell and taste dysfunction and cannot properly enjoy a food or a beverage, according to a recent study conducted by researchers at the Virginia Tech-Wake Forest University School of Biomedical Engineering and Sciences. The team found that about 2 million US cancer patients and 40% of the hospitalized patients with severe conditions encounter nutrition troubles because all foods and beverages taste bad and have an awful metallic flavor.

This fact can only lead to the malnutrition of patients who suffer from cancer and other very serious diseases. They cannot eat or drink properly because they cannot enjoy the taste of foods and beverages, which makes them disgusted by the intake of anything. Therefore, most chemotherapy recipients prefer staying away from foods, rather than having to go through the ordeal of having a bad taste in their mouths.

Andrea Dietrich, lead researcher of the study and Professor of Civil and Environmental Engineering at the Virginia Tech stated: "Unfortunately, these problems that impact nutrition and quality of life are underestimated and understudied by oncologists. I am attempting to gain a better understanding of the metallic sensation, its prevention, and application to human health."

Prof. Dietrich explained that the awful metallic taste and flavor of foods and beverages experienced by chemotherapy receivers is caused by two key-factors: the metal ions detected by receptors of gustatory papillae found on the tongue and the metal-catalyzed odors transmitted from the mouth to the nasal cavities. It is all related to the retro-nasal effect - what we taste we automatically smell, because the sense of taste is mediated by both gustatory receptors and olfactory receptors.

However, the study is still in progress and scientists at the Virginia Tech stated they strive to detect what causes the foul metallic taste and flavor of foods and beverages experienced by chemotherapy recipients. The researchers also pointed out the fact that once the metallic-flavor cause is identified, solutions to the problem would be more easily developed. "If we can discover the cause of the production of metallic flavor, then preventive methods can be taken accordingly," stated Prof. Dietrich. One of the solutions would be the use of antioxidants for restoring the taste and smell of foods and beverages.