Menu 6 - Paper 1

Menu, Journal of Food and Hospitality Research
Volume 6, 2017, Pages 3-9

Litterature review: Changes in olfactory and gustatory perceptions in patients undergoing chemotherapy.


K. Drareni *
* The Centre for Food and Hospitality Research, Institut Paul Bocuse, 69130 Ecully, France
* Centre de Recherche en Neurosciences de Lyon, Université de Lyon, 69007 Lyon, France

DOI: https://doi.org/10.26048/ez6q-7v28

Abstract: Chemotherapy generates several side effects including changes in sensory perception that may affect
the quality of life of patients. The purpose of this literature review is to evaluate the impact of
chemotherapy on the chemical senses (olfaction and gustation) and its consequences on patients'
food behavior. A research gap was found concerning the direct relationship between sensory
modifications and changes in food preferences and food behavior.

Keywords: Chemotherapy, sensory perception, olfaction, gustation, food behaviors.

Read the article


Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

Contact

Bénédicte Simon
Partnerships and Communication Manager
Send an email
+33 (0)4 26 20 71 85

Follow us