Neoplasms

Skin and Connective Tissue Diseases

All Conditions

Respiratory Tract (Lung and Bronchial) Diseases

Behaviors and Mental Disorders

Breast Neoplasms

Carcinoma, Bronchogenic

Carcinoma

Bronchial Neoplasms

Lung Neoplasms

Respiratory Tract Neoplasms

Thoracic Neoplasms

Lung Diseases

Respiratory Tract Diseases

Quality of Life

Patients included in this arm will have following interventions :

* CANUT support : patients will receive the CANUT guide (food guide) to help them deal with eating disorders encountered during their chemotherapy treatment ; the CANUT support includes calls from a dietician between chemotherapy cycles for support and advice.
* anthropometric measures
* Prehension strength measurement
* food quality of life questionnaire (Qualité de Vie Alimentaire QVA)
* Quality of Life Questionnaire Core 30 (QLQ C30)
* Scratch \& Snif Test
* Taste Strip Test
* Nutrition interview
* 24 H feed back questionnaire
* condiment questionnaire
* tobacco questionnaire

Patients included in this arm will have following interventions :

* anthropometric measures
* Prehension strength measurement
* food quality of life questionnaire (Qualité de Vie Alimentaire QVA)
* Quality of Life Questionnaire Core 30 (QLQ C30)
* Scratch \& Snif Test
* Taste Strip Test
* Nutrition interview
* 24 H feed back questionnaire
* condiment questionnaire
* tobacco questionnaire

CANUT support includes delivery of the CANUT guide (food guide developed by Paul Bocuse Institute from previous results) ; it will be given to patient with explanations about the use of the guide. This also includes 2 calls from a dietician, performed between the 1st and the 3rd chemotherapy cycle to help patient personally with their food side effects.

CANUT support

These measures include weight, waist size, hip size and brachial circumference

Anthropometric measures

Prehension strength will be assessed thanks to a hand grip device, that makes it possible to measure strength of all fingers, hands, wrists and forearms muscles

Prehension strength measurement

QVA Questionnaire

QLQ C30 Questionnaire

The Scratch \& Snif Test is used to assess olfactory capacities : patient has to scratch a box on a card, smell it and recognize the scent amongst a list of propositions

Scratch & Snif Test

The Taste Strip Test is used to assess taste capacities : strips impregnated with different concentrations of the 5 basic taste qualities (sweet, sour, acid, bitter, umami) are successively placed on patient's tongue ; patient has to identify the taste bit by bit.

Taste Strip Test

This questionnaire describes patient's food and drink intakes during the last 24 ours

24 H feed back questionnaire

This questionnaire used to assess condiments consumption

Condiment questionnaire

This questionnaire used to assess tobacco consumption

Tobacco questionnaire

This interview will be conducted by a dietician

Nutrition interview

Although it has been established that the perception of food and eating and cooking habits change during cancer and its treatment, quality of life related to meals, which is an indicator of the psychobiological and physiological well-being of patients in their relationship to food, has been little studied in the pathological context, and particularly in patients undergoing chemotherapy.

Beyond its biological role, food plays a significant psychobiological and social role, as shown by a series of qualitative studies based on interviews with patients. Following a cancer diagnosis, loss of appetite, difficulty in sharing a meal with the family, and reduced pleasure in eating disrupt the patient's relationship with his or her food.

Thus, side effects such as fatigue, nausea and vomiting, and alterations in taste and smell induced by chemotherapy will affect patients' eating behavior, increasing the risk of deteriorating their quality of life with food. As these side effects are less known and therefore less expected by patients, they often lack the information and tools necessary to understand them.

The present study proposes a support for cancer patients treated by chemotherapy in order to improve their quality of life related to meals, and thus keep the pleasure of eating and reduce the risks of malnutrition. This support will consist of a guide provided to patients, in which they will have information on the functioning of the sensory systems involved in the eating experience, advice and culinary tips to adapt foods to their sensory disorders, and recipes that can be adapted in mild (for patients with hypersensitivity to tastes/smells), accentuated (for patients with hypersensitivity to tastes/smells) and enriched (for patients at risk of denutrition) versions. In addition, their sensory abilities will be assessed at the beginning of the study by psychophysical tests, then between each chemotherapy via a telephone interview (self-reported sensory abilities), and they will benefit from orientation according to the test results.

This work will be a first action to improve the quality of life related to the meal by information, follow-up, and adaptation of the meals to the sensory performances of each patient.

CAncer, NUtrition and Taste 2

Impact of a Nutritional, Sensory and Culinary Support on the Improvement of the Quality of Life Related to Meals in Patients With Cancer Cancer Patients Treated With Chemotherapy

The main endpoint of CANUT-2 is the comparison of the overall score of the food quality of life questionnaire (Qualité de Vie Alimentaire QVA) between patients who received CANUT support and those who did not receive the CANUT support. The comparison is performed at the time of V2 i.e. after 4 cycles of chemotherapy treatment, corresponding with the end of study follow-up.

Food questionnaire score QVA will be compared for each subsection between the 2 groups and between V1 (inclusion) and V2 (after 4 cycles of chemotherapy), according to the type of cancer.

Quality of life questionnaire score QLQ-C30 will be compared between the 2 arms and between V1 and V2, according to the type of cancer

Anthropometric parameters (weight, waist size, hip size and brachial circumference) associated with 24 H feedback questionnaire score and prehension strength, will make it possible to assess evolution of nutritional status between the 2 arms and between V1 and V2, according to the type of cancer.

This parameter, associated with anthropometric parameters and 24 H feedback questionnaire score, will make it possible to assess evolution of nutritional status between the 2 arms and between V1 and V2, according to the type of cancer

This parameter, associated with anthropometric parameters and prehension strength, will make it possible to assess evolution of nutritional status between the 2 arms and between V1 and V2, according to the type of cancer

Olfactory capacities will be assessed thanks to the Scratch \& Snif Test

Taste capacities will be assessed thanks to the Taste Strip Test

Trigeminal sensitivity will be assessed thanks to a trigeminal sensitivity test

Changes in the frequency of use of the CANUT guide

Determining patient typology according to CITAS (Chemotherapy-induced Taste Alteration Scale) scale

Determining patient satisfaction using a satisfaction questionnaire

Study title	NCT ID	Conditions	Interventions	Eligibility	Organization	Link
CAncer, NUtrition and Taste 2	NCT05027490	Breast Cancer Gynecologic Can... Bronchial Cance... Breast, Gynecol...	CANUT support Anthropometric ... Prehension stre... QVA Questionnai... QLQ C30 Questio... Scratch & Snif ... Taste Strip Tes... 24 H feed back ... Condiment quest... Tobacco questio... Nutrition inter...	18 Years -	Hospices Civils de Lyon
CAncer, NUtrition and Taste 2	NCT05027490	Breast Cancer Gynecologic Can... Bronchial Cance... Breast, Gynecol...	CANUT support Anthropometric ... Prehension stre... QVA Questionnai... QLQ C30 Questio... Scratch & Snif ... Taste Strip Tes... 24 H feed back ... Condiment quest... Tobacco questio... Nutrition inter...	18 Years -	Hospices Civils de Lyon

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