Menu 4 - Paper 6

Menu, Journal of Food and Hospitality Research
Volume 4, 2015, Pages 31-36

The impact of chemotherapy on taste preference

Roxane Vella 1
Marine Fontas 2
Ida Kongsbak 1
Agnes Giboreau 1

1 The Center for Food and Hospitality Research, Institut Paul Bocuse, Château du vivier, BP 25, 69131 Ecully Cedex France
2 CERTOP, UMR5044, Pôle TAS (tourisme, alimentation, santé), Université Toulouse 2-Le Mirail, 5 allée Antonio Machado, 31058 Toulouse, France


Abstract: Chemotherapy induces various physiological, psychological and social disturbances in cancer patients. Patients under treatment were interviewed before and during treatment regarding their food preference. They were asked questions related to taste in order to identify specifities of food charges due to chemotherapy. This allowed to precise more specifically the disturbances induced by the treatment. After 3 cycles of chemotherapy, the patients seemed to have a loss of sensibility of the receptors for the salty taste, since they generally added salt to their dishes. On the contrary, the sour taste seemed to be over-pronouced or disturbed. The study needs now to be reproduced with more patients

Keywords: Chemotherapy – bronchial cancer – sensory distrubances – taste – pleasure of food

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