Effects of selective taste steering of bread and soups on quality of life in adult cancer outpatients who experience chemotherapy-induced taste alterations.

Purpose: To investigate the effectiveness of selective taste steering (STS) to hyper personalize bread and soup for adult cancer outpatients with chemotherapy-induced taste alterations.

Methods: This multicentre study included two groups of adult cancer outpatients with CiTA, all receiving dietary advice as standard care. In one group, STS was applied to bread and soups for three months. Outcomes were compared using validated scales and a structured questionnaire at baseline and after one and three months of follow-up.

Results: At baseline, 19.3% of all patients (N = 160) had a normal nutritional status. Compared to the intervention group, undernutrition in the control group increased significantly after 1 month (p < .001) and 3 months (p < .001). In the intervention group, the score for 'appetite loss' decreased after 1 month (p < .001) and remained low after 3 months of follow-up (p < .001). The 'fatigue, ' 'nausea/vomiting' and 'diarrhea' symptom scores in the intervention group decreased significantly (p < .001, <.001 and < .002, respectively).

Conclusion: STS decreased loss of appetite and improved palatability and food intake as well as food-related symptoms of QOL in adult cancer outpatients with CiTA These findings are clinically relevant and support a hyper-personalized approach to malnutrition in cancer patients.