Nutritional and Metabolic Diseases

All Conditions

Neoplasms

Blood and Lymph Conditions

Nervous System Diseases

Symptoms and General Pathology

Malnutrition

Hematologic Neoplasms

Taste Disorders

Hematologic Diseases

Nutrition Disorders

Sensation Disorders

Neurologic Manifestations

All the patients complete the CANUT-QVA questionnaire

Evaluation of the contribution of a new questionnaire by patients with solid or hematological cancer according to 9 dimensions:

1. Making food
2. Place where the meals are eaten
3. Eating and drinking: Nutrition
4. Eating and drinking: The pleasure of tasting, chewing
5. Eating and drinking: Satiated, well being
6. Food preparation: Supply, choice, presentation
7. Eating and drinking: Feelings
8. After eating: heaviness, discomfort, hunger
9. Taste/Odour Problems to confirm the number and structure of factors obtained at the end of the pre-study and to remove redundant questions.

Evaluation of the 9 dimensions of the CANUT-QVA questionnaire

Cancer patients are at high risk of undernutrition, which is generally more pronounced for solid tumours (upper digestive tract, Ear Nose and Throat (ENT), bronchial tubes). This undernutrition leads to major weight loss and cachexia, and may represent the first sign of a call for a diagnosis of cancer. Cancer-related undernutrition is multi-factorial origins and has multiple consequences.

Chemotherapy treatments can induce various adverse effects in patients, including sensory disturbances at the beginning of treatment in addition to disturbances that may already be present before any treatment. The alteration of taste and odour, observed in 86% of patients, can induce a change in food preferences, promote the development of aversions, and therefore, lead to a significant reduction in the pleasure of eating. Loss of appetite, decreased food intake and the development of aversions to certain foods are situations experienced by a large proportion of patients treated with chemotherapy.

The assessment of taste disorders in patients treated with chemotherapy is established through the use of questionnaires, interviews and taste tests.

Changes in the perception and identification of salty, sweet, bitter and sour flavours are common in patients treated with chemotherapy.

As regards food products, patients report developing olfactory hypersensitivity mainly for food of animal origin, in particular for odours of fish, frying, cheese and eggs.

The CANUT project aims to study the effect of pathology and chemotherapy on gustatory and olfactory mechanisms, and in particular on interindividual differences in the perception and appreciation of food.

In order to monitor the evolution of patients' eating habits over time, the diet-related quality of life questionnaire (CANUT-QVA) was constructed from items selected from the Well-being related to Food questionnaire (WELLBFQ) after eliminating questions that were too general or expressed in terms of importance to use perception-related responses as a priority.

After this part, an evaluation of the 9 dimensions of the CANUT-QVA questionnaire will be performed.

CAncer, NUtrition and Taste - Validation of the CANUT-QVA Questionnaire on Eating Habits in Cancer Patients

The main evaluation criterion will be the adequacy between the responses to the food quality of life questionnaire by patients and the structure of the 9 dimensions as presented in the context (relevance of the questions for each dimension).

Hospices Civils de Lyon

Dysgeusia

Single treatment of hypoglossal needle acupuncture during the chemotherapy administration: Treated points will be Jinjin (Golden Liquid/EX-HN12) left beside the lingual frenulum and Yuye (Jade Fluid/EX-HN13) right beside the lingual frenulum. Both points are treated in quick succession with immediate removal of the needle.

Single treatment of hypoglossal sham acupuncture uring the chemotherapy administration: Treated points will be 1 to 1.5 cun (a cun is defined as the width of the patient's thumb at the knuckle) beside the verum acupuncture points Jinjin and Yuye using the dull side of the needle.

This group adheres to specific dietary recommendations for dysgeusia of the German Cancer Society.

Hypoglossal acupuncture

Sham acupuncture

Dietary recommendations

Heidemarie Haller, PhD

Holger Cramer, PhD

Ralf-Dieter Hofheinz, MD

Simone Weingärtner, MD

Marcela Winkler, MD

Gustav Dobos, Prof., MD

This randomized controlled trial aims to investigate hypoglossal acupuncture in comparison to sham acupuncture and standard medical treatment (dietary recommendations) in the treatment of dysgeusia in cancer patients undergoing chemotherapy.

Taste disorders are frequent side effects in patients undergoing chemotherapy (CTX). Dysguesia has prevalence rates of 16% to 1000% during CTX with sometimes also persistent courses. Impact of dysguesia on appetite, body weight as well as health-related quality of life was shown. Until now, evidence for adequate treatment options is limited to specific diary recommendations. Acupuncture in the treatment of side effects of chemotherapy was investigated for nausea and xerostomia, but not for dysguesia. Therefore, this randomized controlled trial aims to investigate hypoglossal acupuncture in comparison to sham acupuncture and standard medical treatment (dietary recommendations) in the treatment of dysgeusia in cancer patients undergoing chemotherapy.

Hypoglossal Acupuncture for Dysgeusia in Patients Undergoing Chemotherapy

Hypoglossal Acupuncture for Dysgeusia in Gynecologic Cancer Patients Undergoing Chemotherapy: A Randomized Controlled Trial

Universität Duisburg-Essen

Postdoctoral Research Fellow

Respiratory Tract (Lung and Bronchial) Diseases

Rare Diseases

Carcinoma

Small Cell Lung Carcinoma

Carcinoma, Non-Small-Cell Lung

Lung Neoplasms

Respiratory Tract Neoplasms

Thoracic Neoplasms

Lung Diseases

Respiratory Tract Diseases

Carcinoma, Bronchogenic

Bronchial Neoplasms

Small Cell Lung Cancer

Antineoplastic Agents

All Drugs and Chemicals

Paclitaxel

Albumin-Bound Paclitaxel

Cisplatin

Outpatients from National Cancer Institute with stage III and IV NSCLC candidates for 1 st line chemotherapy paclitaxel-cisplatin based agreeing to participate in the study

Oscar G Arrieta, MD M Sc

One of the most widely used treatments for non-small cell lung cancer (NSCLC) is the combination of paclitaxel-cisplatin. These drugs may contribute to taste alterations like dysgeusia. Which alters the feeding of cancer patients, contributing to the anorexia, weight loss and malnutrition, which leads to a prognostic impact in a lower patient response to chemotherapy, radiotherapy and surgical treatment as well as increased toxic effects, impacting treatment discontinuation and therefore, morbidity and survival of patients. The objective of this study is to describe the threshold of perception and recognition of basic tastes in patients with NSCLC before treatment with platin and paclitaxel-based chemotherapy and after the second cycle, and analyze the effect in the developement of dysgeusia, as well as the association between these and the nutritional status and quality of life.

Lung cancer is the leading cause of death from malignancies in our country. It was recently reported to induce 11.5% of cancer deaths in Mexico, with a rate of 6.5 per 100 000 people.

Non-Small Cell Lung Cancer (NSCLC) accounts for 80% of all lung cancer cases. Less than 20% has resectable disease and in the National Cancer Institute of Mexico exclusively less than 2%, representing chemotherapy the standard of care in these patients.

One of the most widely used drug combinations is paclitaxel-cisplatin. It has been reported a prevalence of malnutrition in 60 to 79% in this type of cancer, being the major contributor to morbidity and mortality. The etiology resides both in the systemic effects of the tumor and toxic effects of treatment as low levels hematologic, nausea, vomiting, mucositis, anorexia, dysgeusia, among others.

Weight loss has a strong impact on the response to chemotherapy, radiotherapy and surgery, as well as increased toxic effects impacting the discontinuation of treatment and is considered an independent predictor of survival for most patients with NSCLC. Is estimated that over 20% of cancer patients the cause of death are inanition effects.

Among the most frequent symptoms in advanced unresectable cancer or its treatment that may affect food intake and hence nutritional status, are the early satiety and dysgeusia (61% and 46% respectively). As are difficult to change early satiety, dysgeusia is a field for selecting strategies in its management.

The dysgeusia is defined as a change in taste that can manifest as a distortion of taste, lack of taste (ageusia), decreased sensitivity of perception (hypogeusia) or increased sensitivity to some or all flavors (hypergeusia).

The development of dysgeusia have clinical significance in the etiology of cancer anorexia because it can affect eating habits and contribute to weight loss or malnutrition and consequently affect the quality of life.

The chemotherapy may contribute to dysgeusia. It has reported a prevalence of 56.3% of Dysgeusia in cancer patients under this type of treatment. As well, zinc deficiency has been associated with the hypogeusia, this metal to be involved at various levels in the physiology of the role of taste at various levels of cell several organization.

Several studies have linked consumption dysgeusia with energy and macronutrients, weight loss, lack of appetite and early satiety.

The type of tumor, stage, chemotherapy regimen and serum zinc levels are associated with dysgeusia, but the exact mechanism underlining these disturbances are not known at totality. No known if chemotherapy or before this is presented dysgeusia. In addition there are few studies in this area and with methodological weaknesses, among which include heterogeneous population (patients with a diagnosis of malignancy of breast, lung, prostate, multiple myeloma and lymphoma), different patterns of treatment(different chemotherapy drugs, radiotherapy schedules and combination of both forms of measurement of dysgeusia, besides the absence of dysgeusia baseline evaluation before chemotherapy to establish a causal association between chemotherapy and taste alteration.

Also, is unknown if dysgeusia impact on body composition determined by bioelectrical impedance, phase angle in and consumption of micronutrients (iron, sodium, zinc, B6, B12).

That's why is necessary to continue studying this phenomenon to develop a better understanding of the nature, frequency, severity and duration of dysgeusia in patients with advanced lung cancer, the role that zinc exerts in its development and its impact on consumption food, anthropometric parameters and quality of life in such patients before and after chemotherapy in the same regimen of chemotherapy.

Effect of Chemotherapy With Paclitaxel/Cisplatin on Development Dysgeusia in Non Small Cell Lung Cancer

Effect of Chemotherapy With Paclitaxel and Cisplatin on Development Dysgeusia in Non-small Cell Lung Cancer Patients

Describe the threshold of perception and recognition (PT and RT, respectively) umami) with 5 dilutions with different concentrations.

The patients were instructed to taste each 5 ml dilution in ascending order and to rinse the dilution around the entire oral cavity. After each rinse, the patients were asked whether the sample they took tasted different from water to identify their PT, which was assigned to the lowest concentration at which the subject perceived a difference in taste from water. If so, then the patients were asked to identify the taste to define their RT, which was assigned to the lowest concentration at which the subject identified the taste.

Describe the threshold recognition (RT) of umami with 5 dilutions with different concentrations.

The patients were instructed to taste each 5 ml dilution in ascending order and to rinse the dilution around the entire oral cavity. After each rinse, the patients were asked whether the sample they took tasted different from water to identify their PT, which was assigned to the lowest concentration at which the subject perceived a difference in taste from water. If so, then the patients were asked to identify the taste to define their RT, which was assigned to the lowest concentration at which the subject identified the taste.

Describe the threshold perception (PT) of sweet taste with 5 dilutions with different concentrations.

The patients were instructed to taste each 5 ml dilution in ascending order and to rinse the dilution around the entire oral cavity. After each rinse, the patients were asked whether the sample they took tasted different from water to identify their PT, which was assigned to the lowest concentration at which the subject perceived a difference in taste from water. If so, then the patients were asked to identify the taste to define their RT, which was assigned to the lowest concentration at which the subject identified the taste.

Describe the recognition threshold (RT) of sweet taste with 5 dilutions with different concentrations.

The patients were instructed to taste each 5 ml dilution in ascending order and to rinse the dilution around the entire oral cavity. After each rinse, the patients were asked whether the sample they took tasted different from water to identify their PT, which was assigned to the lowest concentration at which the subject perceived a difference in taste from water. If so, then the patients were asked to identify the taste to define their RT, which was assigned to the lowest concentration at which the subject identified the taste.

Describe the perception threshold (PT) of bitter taste with 5 dilutions with different concentrations.

The patients were instructed to taste each 5 ml dilution in ascending order and to rinse the dilution around the entire oral cavity. After each rinse, the patients were asked whether the sample they took tasted different from water to identify their PT, which was assigned to the lowest concentration at which the subject perceived a difference in taste from water. If so, then the patients were asked to identify the taste to define their RT, which was assigned to the lowest concentration at which the subject identified the taste.

Describe the recognition threshold (RT) of bitter taste with 5 dilutions with different concentrations.

The patients were instructed to taste each 5 ml dilution in ascending order and to rinse the dilution around the entire oral cavity. After each rinse, the patients were asked whether the sample they took tasted different from water to identify their PT, which was assigned to the lowest concentration at which the subject perceived a difference in taste from water. If so, then the patients were asked to identify the taste to define their RT, which was assigned to the lowest concentration at which the subject identified the taste.

We divide dilutions in two groups and dichotomized the patients into high and low sensibility to umami taste. (perception)

We divide dilutions in two groups and dichotomized the patients into high and low sensibility to sweet taste.

We divide dilutions in two groups and dichotomized the patients into high and low sensibility to umami, bitter and sweet tastes

fat mass and lean body mass pre-post chemotherapy

Body mass index, using the formula kg/m\^2

validated questionnaire to identify patients with malnutrition or risk of malnutrition Subjective global assessment (PG-SGA) was used to assess and classify patients as having severe or moderate malnourishment (B or C) or as being well nourished (A).

energy and nutrimental consumption was estimated by questionnaire SNUT difference between ≥ Sweet perception thresholds vs \< Sweet perception thresholds after chemotherapy

IRON consumption was estimated by questionnaire SNUT difference between ≥ Sweet perception thresholds vs \< Sweet perception thresholds after chemotherapy

The HRQL evaluation was assessed using the validated Mexican-Spanish version of the European Organization for the Research and Treatment of Cancer Quality of Life Questionnaires specific for cancer and for LC (EORTC-QLQ-C30 and QLQ-LC13). \[18, 19\] Scores for the multi-item functional or symptom scales and the single items scales were calculated using a linear transformation of raw scores to produce a range from 0 to 100, as described by EORTC. A score of 100 represents the best score for the global health status and functional scales of QoL or 0 in the symptom rating.

comparison of patients who increased or decreased their sensibility to the PT of umami taste

comparison of peripheral neuropathy patients who increased or decreased their sensibility to the PT of umami taste The HRQL evaluation was assessed using the validated Mexican-Spanish version of the European Organization for the Research and Treatment of Cancer Quality of Life Questionnaires specific for cancer and for LC (EORTC-QLQ-C30 and QLQ-LC13). Scores for the multi-item functional or symptom scales and the single items scales were calculated using a linear transformation of raw scores to produce a range from 0 to 100, as described by EORTC. A score of 100 represents the best score for the global health status and functional scales of QoL or 0 in the symptom rating.

differences in global status of QoL scale (C-30,LC13 EORTC) between those with more or less sensibility to recognize the umami taste.

score of scale 0-100, a higher score represents better overall state.

Instituto Nacional de Cancerologia de Mexico

Head Of the Thoracic Oncology Clinic. SNI II

Serious and/or Other \[non-serious\] adverse events were not collected/assessed for this observational study

any toxicity resulting from exposure to chemotherapy with which patients are treated are unrelated to this study, which was observational

LUNG CANCER PATIENTS

Pre-chemotherapy Patientes =40

Age, Continuous

Sex: Female, Male

Mexico

Region of Enrollment

We invited to participate 72 patients with NSCLC newly diagnosed, but only 40 patients completed their baseline evaluation and their follow up after two cycles of chemotherapy using paclitaxel (175 mg/m2) and cisplatin (75 mg/m2). The main reason of exclusion was death followed by not returning to the institution.

No analysis of serum zinc was performed and a small number of subjects analyzed.

Dr. Oscar Arrieta

For the paired analysis of taste acuity we used Wilcoxon for difference between baseline and 6 weeks later.

Pre-chemotherapy Patientes

Post-chemotherapy Patients

Dysgeusia (UMAMI Perception)

we evaluated body fat before and after 2 cycles of cisplatin/paclitaxel based chemotheprapy

we evaluated lean body mass before and after 2 cycles of cisplatin/paclitaxel based chemotheprapy

FAT MASS (kg)

LEAN BODY MASS (kg)

BODY COMPOSITION

Body Mass Index

Subjective global assessment (PG-SGA) was used to assess and classify patients as having severe or moderate malnourishment (B or C) or as being well nourished (A).

SGA A

SGA B & C

Subjective Global Assessment pre-chemotherapy

Subjective Global Assessment post chemotherapy

Post-chemotherapy Patientes

Subjective Global Assessment

protein consumption was estimated by questionnaire SNUT difference between ≥ Sweet perception thresholds compared to \< Sweet perception thresholds after chemotherapy

animal protein consumption was estimated by questionnaire SNUT difference between ≥ Sweet perception thresholds vs \< Sweet perception thresholds after chemotherapy

FAT consumption was estimated by questionnaire SNUT difference between ≥ Sweet perception thresholds vs \< Sweet perception thresholds after chemotherapy

proteins

animal proteins

patient with more sensibility to perceive sweet taste from food

≥ Sweet Perception Thresholds After Chemotherapy

patient with less sensibility to perceive sweet taste from food

< Sweet Perception Thresholds After Chemotherapy

PROTEIN AND FAT Consumption

IRON CONSUMPTION ≥ Sweet perception thresholds after chemotherapy

IRON CONSUMPTION \< Sweet perception thresholds after chemotherapy

IRON Consumption

Dysgeusia (UMAMI Recognition)

change in status global of quality of life between ≤ compared to \> umami recognition threshold after chemotherapy by EORT questionnaire

change in functional role of quality of life between ≤ compared to \> umami recognition threshold after chemotherapy by EORT questionnaire

change in emotional functioning of quality of life between ≤ compared to \> umami recognition threshold after chemotherapy by EORT questionnaire

change in fatigue scale of quality of life between ≤ compared to \> umami recognition threshold after chemotherapy by EORT questionnaire

change in appetite loss of quality of life between ≤ compared to \> umami recognition threshold after chemotherapy by EORT questionnaire

change in constipation scale of quality of life between ≤ compared to \> umami recognition threshold after chemotherapy by EORT questionnaire

Global status

Role functioning

Emotional functioning

Fatigue

Appetite loss

Constipation

HRQL Pre-chemotherapy

HRQL Post-chemotherapy

Quality o f Life

patients with more or the same sensibility to umami taste pre-post chemotherapy in NSCLC patients.

(\> UPT) = more sensibility to umami perception

> or = Umami Perception Thresholds

patients with less sensibility to umami taste pre-post chemotherapy in NSCLC patients.

(\< UPT) = less sensibility to umami perception

< Umami Perception Thresholds

Change From Baseline in Albumin After 2 Cycles of Chemotherapy

change in peripheral neuropathy scale of quality of life between \> ó = compared to \< umami recognition threshold after chemotherapy by EORT questionnaire

peripheral neuropathy in patients with more or the same sensibility to umami taste pre-post chemotherapy in NSCLC patients.

(\> UPT) = more sensibility to umami perception

peripheral neuropathy patients with less sensibility to umami taste pre-post chemotherapy in NSCLC patients.

(\< UPT) = less sensibility to umami perception

Peripheral Neuropathy (QLQ-C30 Version 3, EORTC)

change in status global of quality of life between \> ó = compared to \< umami recognition threshold after chemotherapy by EORT questionnaire

quality of life scales in patient with more or the same sensibility to recognize the umami taste

< or = Umami Recognition Thresholds

> Umami Recognition Thresholds

Global Status of Quality of Life (C-30,LC13 EORTC)

Dysgeusia (SWEET Perception)

Dysgeusia (SWEET Recognition)

Dysgeusia (BITTER Perception)

Dysgeusia (BITTER Recognition)

for the paired analysis of taste acuity, we used Mc Nemar test for dividing into high and low sensibility to umami, bitter and sweet tastes.

UMAMI 0.3 - 1.5 μmol/ml

UMAMI > 1.5 μmol/ml

Dysgeusia (UMAMI Dilutions Dichotomized)

SWEET 3.5 - 9.5 μmol/ml

SWEET > 9.5 μmol/ml

patients with high or low sensibility to umami, bitter and sweet tastes pre-chemotherapy

patients with high or low sensibility to umami, bitter and sweet tastes post-chemotherapy

we dichotomized the patients into high or low sensibility to umami, bitter and sweet tastes pre-postchemotherapy

Dysgeusia (SWEET Dilutions Dichotomized)

We divide dilutions in two groups and dichotomized the patients into high and low sensibility to bitter taste. (PERCEPTION)

BITTER 91 - 103 μmol/ml

BITTER > 109 μmol/ml

Dysgeusia (BITTER Dilutions Dichotomized)

Overall Study

Pharmaceutical Solutions

Group A: Cancer patients (requiring or have required texture-modified foods and/or experiencing or have experienced taste\&smell alterations in the last 12 months) will be required to attend a one-hour online interview.

Group B: Relatives of cancer patients (requiring texture-modified foods and/or experiencing taste\&smell alterations) will be required to attend a 2-hour online focus group session.

Group C: Healthcare professionals with a minimum of a year's experience with oncological patients that require texture-modified foods and/or have taste \& smell alteration will be required to attend a 2-hour online focus group session.

A food diary will be given to Group A and B to complete for 7-days prior to their session. Topics to be discussed during the interview and the focus group sessions will include the food requirements of cancer patients, the barriers of the current food products, possible solutions to these requirements if any and their expectations towards new food solutions.

The study will involve conducting a tasting trial over a 2-weeks period where participants will be required to consume a maximum of three 3D printed texture-modified food based on the findings from Stage 1 and evaluate the food product by completing a structured questionnaire. Key questions areas covered by the questionnaire include appetite, sensory characteristics of the product (taste, flavour, mouthfeel/texture and smell), liking and acceptability, purchase intent and best place to buy the products; questions will involve rating scales as well as qualitative comments.

The study will involve conducting a home test over a one-month period where participants will be required to consume taste-optimised products based on the findings from Stage 1 and evaluate the food product by completing a structured questionnaire. Key questions areas covered by the questionnaire include appetite, sensory characteristics of the product (taste, flavour, mouthfeel/texture and smell), liking and acceptability, purchase intent and best place to buy the products; questions will involve rating scales as well as qualitative comments.

Participants (cancer patients that require texture-modified foods) will be expected to evaluate a maximum of three meals over a 2-weeks period.

Texture-modified foods for cancer patients (Stage 2)

Participants (cancer patients with taste \& smell alterations) will be expected to evaluate three foods at home over a period of one month.

Taste-optimised foods for cancer patients (Stage 3)

Stella Lignou, PhD

The ONCOFOOD project aims to design and develop new innovative food solutions for cancer patients, taking into account not only their nutritional requirements but also their sensory changes, promoting eating pleasure and preventing malnutrition. Research involving cancer patients but also their families and health care professionals is a key element of this approach to ensure the success of the developed products for the target group.

The study will be divided into three stages: in Stage 1, individual interviews will be conducted with present and past cancer patients, focus groups with families/care givers of cancer patients and health care professionals (cancer specialist nurses, clinical and medical oncologists, speech and language therapists, dietitians, oncology social workers and counselors). The interviews will help collect data and gain understanding on the needs of cancer patients, barriers to current food proposals and expectations from new solutions. In subsequent stages, semi-quantitative studies will be conducted with cancer patients that require texture-modified foods (Stage 2) and patients with taste \& smell alterations (Stage 3). Patients will be required to evaluate texture-modified products (developed using 3D food printing technology) and taste-optimised products (i.e. soups, mousses, fruit and vegetable beverages, dairy desserts and seasonings) developed based on the results obtained from Stage 1 above.

This is a 3 stage study design. The first stage will be a qualitative part with interviews and focus group sessions. In the second and third stages participants will evaluate food products. The second and third stages of the study will be conducted single blind as it is not feasible to blind the researcher.

All samples provided to the participant are labelled with 3 digit random codes.

New Food Solutions for Cancer Patients

Oncofood: New Food Solutions for Cancer Patients

No personal identification data will be shared. The study is not under an obligation to share data, however it is possible that some of the individual (unliked / non identifiable) data will be useful in a meta analysis and, hence sharing individual participant data (IPD) will be considered.

Acceptability of texture-modified food 1 using a questionnaire. Participants will be asked to rate their liking of appearance, aroma, taste, texture and overall using a 9-point hedonic scale where 1 is "dislike extremely" and 9 is "like extremely". They will also be asked to indicate their preference in comparison to usual products using a 5-point scale where 1 is "I much preferred this product to my usual products" and 5 is "I much prefer my usual products to this one". They will be asked to indicate whether they would buy this product using a 5-point scale where 1 is "definitely would buy" and 5 is "definitely would not buy".

Acceptability of texture-modified food 2 using a questionnaire. Participants will be asked to rate their liking of appearance, aroma, taste, texture and overall using a 9-point hedonic scale where 1 is "dislike extremely" and 9 is "like extremely". They will also be asked to indicate their preference in comparison to usual products using a 5-point scale where 1 is "I much preferred this product to my usual products" and 5 is "I much prefer my usual products to this one". They will be asked to indicate whether they would buy this product using a 5-point scale where 1 is "definitely would buy" and 5 is "definitely would not buy".

Acceptability of texture-modified food 3 using a questionnaire. Participants will be asked to rate their liking of appearance, aroma, taste, texture and overall using a 9-point hedonic scale where 1 is "dislike extremely" and 9 is "like extremely". They will also be asked to indicate their preference in comparison to usual products using a 5-point scale where 1 is "I much preferred this product to my usual products" and 5 is "I much prefer my usual products to this one". They will be asked to indicate whether they would buy this product using a 5-point scale where 1 is "definitely would buy" and 5 is "definitely would not buy".

Acceptability of taste-optimised food 1 using a questionnaire. Participants will be asked to rate their liking of appearance, aroma, taste, texture and overall using a 9-point hedonic scale where 1 is "dislike extremely" and 9 is "like extremely". They will also be asked to indicate their preference in comparison to usual products using a 5-point scale where 1 is "I much preferred this product to my usual products" and 5 is "I much prefer my usual products to this one". They will be asked to indicate whether they would buy this product using a 5-point scale where 1 is "definitely would buy" and 5 is "definitely would not buy".

Acceptability of taste-optimised food 2 using a questionnaire. Participants will be asked to rate their liking of appearance, aroma, taste, texture and overall using a 9-point hedonic scale where 1 is "dislike extremely" and 9 is "like extremely". They will also be asked to indicate their preference in comparison to usual products using a 5-point scale where 1 is "I much preferred this product to my usual products" and 5 is "I much prefer my usual products to this one". They will be asked to indicate whether they would buy this product using a 5-point scale where 1 is "definitely would buy" and 5 is "definitely would not buy".

Acceptability of taste-optimised food 3 using a questionnaire. Participants will be asked to rate their liking of appearance, aroma, taste, texture and overall using a 9-point hedonic scale where 1 is "dislike extremely" and 9 is "like extremely". They will also be asked to indicate their preference in comparison to usual products using a 5-point scale where 1 is "I much preferred this product to my usual products" and 5 is "I much prefer my usual products to this one". They will be asked to indicate whether they would buy this product using a 5-point scale where 1 is "definitely would buy" and 5 is "definitely would not buy".

Record of all that is eaten or drunk and any problems encountered during/after eating from cancer patients and relatives/caregivers of cancer patients.

Discussion on food related issues faced by cancer patients requiring texture-modified diets / having taste \& smell alterations via interviews.

Discussion on food related issues faced by cancer patients requiring texture-modified diets / having taste \& smell alterations with relatives/caregivers of cancer patients via a focus group session.

Discussion on food related issues faced by cancer patients requiring texture-modified diets / having taste \& smell alterations with healthcare professionals of cancer patients via a focus group session.

Study title	NCT ID	Conditions	Interventions	Eligibility	Organization
CAncer, NUtrition and Taste - Validation of the CANUT-QVA Questionnaire on Eating Habits in Cancer Patients	NCT04235153	Hematologic Can... Undernutrition Chemotherapy Ef... Taste Disorders Chemotherapy-In... Olfactory Disor...	Evaluation of t...	18 Years -	Hospices Civils de Lyon
Hypoglossal Acupuncture for Dysgeusia in Patients Undergoing Chemotherapy	NCT02304913	Acupuncture Taste Disorders Dysgeusia Chemotherapy Cancer	Hypoglossal acu... Sham acupunctur... Dietary recomme...	18 Years -	Universität Duisburg-Essen
Effect of Chemotherapy With Paclitaxel/Cisplatin on Development Dysgeusia in Non Small Cell Lung Cancer	NCT01540045	Non-Small Cell ... Dysgeusia Taste Disorders Lung Neoplasms Small Cell Lung...		18 Years - 90 Years	Instituto Nacional de Cancerologia de Mexico
New Food Solutions for Cancer Patients	NCT04302792	Cancer Patients Taste Disorders Food Selection	Texture-modifie... Taste-optimised...	18 Years - 65 Years	University of Reading
Effectiveness of Photobiomodulation Protocols in Radiation-induced Oral Side Effects in H&N Cancer Patients	NCT05242991	Mucositis Xerostomia Hyposalivation	Photobiomodulat...	18 Years - 90 Years	Federal University of Rio Grande do Sul
Effect of Chemotherapy With Paclitaxel/Cisplatin on Development Dysgeusia in Non Small Cell Lung Cancer	NCT01540045	Non-Small Cell ... Dysgeusia Taste Disorders Lung Neoplasms Small Cell Lung...		18 Years - 90 Years	Instituto Nacional de Cancerologia de Mexico
New Food Solutions for Cancer Patients	NCT04302792	Cancer Patients Taste Disorders Food Selection	Texture-modifie... Taste-optimised...	18 Years - 65 Years	University of Reading
Taste Disorders and Their Relation to BMI, FFQ, and EORTC QLQ-BR23 in Breast Cancer Patients During Chemotherapy.	NCT04543175	Breast Cancer Taste Disorders Dysgeusia Ageusia Quality of Life	Taste disorder´...	20 Years - 60 Years	Hospital General de Mexico

Spots Global Cancer Trial Database for taste disorders