Understanding the impact of taste changes in oncology care

Abstract

Purpose: Taste perception is frequently altered in cancer patients. The purpose of this review is to provide an update on advances in understanding of the basic biology and physiology of taste and how taste and flavor may be impacted in cancer and its treatment.

Methods: A succinct review of the literature on the biology and neurology of taste, taste evaluation, and the impact in oncology is provided.

Results: Advances have occurred in the study of the gustatory system. Taste and smell are commonly affected during cancer care, and specific chemosensory complaints may persist in large numbers of cancer survivors. Limited study in oncology patients is available despite the significant impact that taste and smell have on oral intake and general physical and social well-being.

Conclusions: Taste and flavor has had limited study in cancer therapy. Impact on taste and flavor can result in changes ranging from elimination of taste to taste distortions that may be associated with taste aversions, nausea, and dietary compromise. New therapeutics and new approaches in oncology may have additional impact upon taste that requires further study. This paper reviews the current understanding of taste function, taste testing, and its potential impact on cancer care, to serve as a guide for directing further research.

Keywords: Flavor; Oral sensory function; Smell; Taste; Taste testing.