Taste-Sensitivity in Patients After Cancer Chemotherapy and Desirable Nursing Care for These Patients
| Project/Area Number |
08672663
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Nursing
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| Research Institution | Gunma University |
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Principal Investigator |
KANDA Kiyoko School of Health Sciences Gunma University Assistant Professor, 医学部, 助教授 (40134291)
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| Co-Investigator(Kenkyū-buntansha) |
TOCHIHARA Yutaka Kyushu Institute of Design, Professor, 人間工学部, 教授 (50095907)
IIDA Mitue School of Health Sciences Gunma University Assistant, 医学部, 助手 (80272269)
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| Project Period (FY) |
1996 – 1997
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| Project Status |
Completed (Fiscal Year 1997)
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| Budget Amount *help |
¥1,700,000 (Direct Cost: ¥1,700,000)
Fiscal Year 1997: ¥700,000 (Direct Cost: ¥700,000)
Fiscal Year 1996: ¥1,000,000 (Direct Cost: ¥1,000,000)
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| Keywords | Cancer Chemotherapy / Taste Cganges / Stomatitis food / Food intake / Chimotherapy food / 癌化学療法食 / 血液・造血器腫瘍疾患患者 / 味覚 / 食事 / 味覚識別能 |
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| Research Abstract |
We evaluated the best means of helping patients with their dietary practices during and after cancer chemotherapy which sometimes modifies the sense of taste of patients. Fore this purpose, we conducted the following three investigations. First, we tested the sensitivity of patients to 4 tastes, usingthe the reagent droppingmethod, before cancer chemotherapy, on the 4th day of chemotherapy and after the end of chemotherapy. Second, we surveyed the menus of meals served to inpatients at 241 nationwide questionnaire. The effective responses from 145 hospitals were analyzed. Third, We investigated taste sensitivity, food in take records, and food preferences of 3 patients undergoing cancer chemothevapy, and evaluated their nutritional balance. The results are summarized as follows :
1.Cancer chemotherapy affected the response to the salty taste more strongly than the response to the sweet, souror bitter taste. The thresh old test revealed that patients became more sensitive to the salty taste during chemotherapy and became significantly less sensitive to that after the end of chemotherapy.
When the relationdhip between taste sensitivity and food preference was analyzed, it was found that patients tenede to eat extra snacks which they had strong taste of being for which they had exhibited reduced sensitivity. During chemotherapy, patients tended to dislike high protain and cooked foods.
3.The amounts of protein, lipids and carbohydrate ingested decreased markedly during chemotherapy or in the presence of stomatitis. Caloric intake was often lower than the basal metabolism level during these periods.
When caring for patients whose taste sensitivity has been affected by cancer chemotherapy, after the end of chemotherapy, the salty taste should be slightly emphasized when preparing foods (e.g.noodles) for patients. It is desirable for hospitals to establish special menus for patients receiving cancer chemotherapy, such as "chemotherapy food" and "stomatitis food".
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Report
(3 results)
Research Products
(11 results)
