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1.
Cancer Treat Rev ; 54: 110-121, 2017 Mar.
Article in English | MEDLINE | ID: mdl-28242521

ABSTRACT

PURPOSE: To review the current knowledge on radiotherapy associated olfactory dysfunction among head and neck cancer (HNC) patients. METHODS: A systematic review of RT-related olfactory dysfunction in HNC was performed. Searches were conducted in several databases (Medline, EMBASE, CINAHL, CAB Abstracts, SCOPUS, Proquest Dissertations and Theses, PROSPERO, ALLEBM Reviews - Cochrane DSR, ACP Journal Club, DARE, CCTR, CMR, HTA, and NHSEED). Publications investigating olfactory dysfunction as an explicit side effect of Radiotherapy (RT, or RT-chemo or RT-monoclonal antibodies) were eligible, no limits were applied. RESULTS: Two hundred and twenty-nine papers were screened and 23 met inclusion criteria. CONCLUSIONS: Odor detection, identification and discrimination are olfactory functions impaired after RT for HNC. An RT dose-effect has been calculated for odor identification and odor discrimination. There were no studies of the effect of olfactory dysfunction on weight loss or energy intake among RT-treated HNC patients. To improve our understanding of RT associated olfactory dysfunction among HNC patients, future studies should include a multi-dimensional assessment of olfactory function in a longitudinal design, track other conditions affecting olfaction, assess retronasal olfactory perception, adopt validated self-report tools and explore the impact of olfactory dysfunction on the eating experience of HNC patients.


Subject(s)
Head and Neck Neoplasms/radiotherapy , Olfaction Disorders/etiology , Radiotherapy/adverse effects , Dose-Response Relationship, Radiation , Humans
2.
Eur J Oncol Nurs ; 22: 54-62, 2016 Jun.
Article in English | MEDLINE | ID: mdl-27179893

ABSTRACT

BACKGROUND AND AIM: Dietary advice for post treatment head and neck cancer (HNC) patients emphasizes food characteristics of nutritional value and texture, and not patients' characterization of food. The aim of this study was to determine patients' characterization of food. METHODS: Repertory grid interviews were conducted with 19 orally-fed HNC patients between 4 and 10 months post-treatment to characterize foods commonly eaten, avoided and eaten sometimes. Patients compared and rated 12 foods using their own descriptors. Data were analyzed by General Procrustes Analysis (GPA). Socio-demographic status, taste and smell alterations, appetite and food intake data were also collected. Patient physical symptom burden was defined by University of Washington-Quality of Life Physical Function domain scores and used to stratify patients with "less physical symptom burden" (n = 11, score ≥ 61.7) or "greater physical symptom burden" (n = 8, score < 61.7). RESULTS: All patients used descriptors of taste, ease of eating, convenience, texture, potential to worsen symptoms and liking to characterize foods. Overall, avoided foods were characterized as having dry texture, while foods commonly eaten were characterized by their ease of eating and low potential to worsen symptoms. Descriptors of nutrition and smell were significant only for patients with greater physical symptom burden. CONCLUSIONS: Physical symptom burden influenced the characterization of foods among post-treatment HNC patients. Nutrition counseling must consider patients' physical symptom burden and the subsequent characterization of food that drive food selection or avoidance to facilitate dietary advice for adequate, appropriate and enjoyable food intake.


Subject(s)
Food Preferences , Head and Neck Neoplasms/complications , Head and Neck Neoplasms/therapy , Adult , Aged , Appetite , Diet , Eating , Female , Head and Neck Neoplasms/psychology , Humans , Male , Middle Aged , Nutritional Status , Quality of Life
3.
Qual Life Res ; 25(6): 1495-504, 2016 06.
Article in English | MEDLINE | ID: mdl-26589527

ABSTRACT

PURPOSE: Taste and smell alterations (TSAs) are among the most frequent and troublesome symptoms reported by head and neck cancer (HNC) patients after treatment. Little is known about the relationship between TSAs and quality of life (QoL) among HNC patients. The aim of this study was to determine the effect of TSAs on overall QoL among tube-fed and orally fed HNC patients before treatment, at end of treatment and at 2.5-month follow-up. METHODS: Data were collected in a longitudinal study prior to treatment (n = 126), at end of treatment (n = 100) and at 2.5-month follow-up (n = 85). Chemosensory Complaint Score (CCS) and the University of Washington Quality of Life Questionnaire version 3 were used to assess TSAs and QoL, respectively. Generalized estimated equation modeling was used to estimate the effect of CCS on QoL. RESULTS: At end of treatment, QoL and CCS had declined for both tube-fed and orally fed patients and thereafter improved, but not to pre-treatment levels. Neither QoL nor CCS mean scores were different between the two groups at any time point. CCS was a significant predictor of overall QoL (ß = -1.82, p < 0.0001), social-emotional (ß = -1.76, p < 0.0001), physical (ß = -1.12, p < 0.0001) and overall functions (ß = -1.15, p < 0.0001) at a multivariate level. Taste was reported as an important symptom for both tube-fed and orally fed groups at end of treatment and follow-up. CONCLUSIONS: TSAs are an important symptom and an independent predictor of QoL for both tube-fed and orally fed HNC patients. HNC patients need support to manage TSAs, regardless of the method of nutritional intake.


Subject(s)
Head and Neck Neoplasms/pathology , Olfaction Disorders/pathology , Quality of Life/psychology , Smell/physiology , Taste Disorders/pathology , Taste/physiology , Adult , Aged , Enteral Nutrition/psychology , Female , Humans , Longitudinal Studies , Male , Middle Aged , Surveys and Questionnaires
4.
Ann Oncol ; 22(9): 2086-2093, 2011 Sep.
Article in English | MEDLINE | ID: mdl-21343383

ABSTRACT

BACKGROUND: A pilot study (NCT00316563) to determine if delta-9-tetrahydrocannabinol (THC) can improve taste and smell (chemosensory) perception as well as appetite, caloric intake, and quality of life (QOL) for cancer patients with chemosensory alterations. PATIENTS AND METHODS: Adult advanced cancer patients, with poor appetite and chemosensory alterations, were recruited from two sites and randomized in a double-blinded manner to receive either THC (2.5 mg, Marinol(®); Solvay Pharma Inc., n = 24) or placebo oral capsules (n = 22) twice daily for 18 days. Twenty-one patients completed the trial. At baseline and posttreatment, patients completed a panel of patient-reported outcomes: Taste and Smell Survey, 3-day food record, appetite and macronutrient preference assessments, QOL questionnaire, and an interview. RESULTS: THC and placebo groups were comparable at baseline. Compared with placebo, THC-treated patients reported improved (P = 0.026) and enhanced (P < 0.001) chemosensory perception and food 'tasted better' (P = 0.04). Premeal appetite (P = 0.05) and proportion of calories consumed as protein increased compared with placebo (P = 0.008). THC-treated patients reported increased quality of sleep (P = 0.025) and relaxation (P = 0.045). QOL scores and total caloric intake were improved in both THC and placebo groups. CONCLUSIONS: THC may be useful in the palliation of chemosensory alterations and to improve food enjoyment for cancer patients.


Subject(s)
Dronabinol/therapeutic use , Neoplasms/drug therapy , Neoplasms/physiopathology , Olfactory Perception/drug effects , Palliative Care/methods , Taste Perception/drug effects , Aged , Double-Blind Method , Dronabinol/adverse effects , Female , Humans , Male , Pilot Projects , Placebos , Quality of Life
5.
Meat Sci ; 87(4): 349-55, 2011 Apr.
Article in English | MEDLINE | ID: mdl-21146327

ABSTRACT

Increased demand for processed poultry products through the growth of home meal replacements and ready to eat products, present an opportunity for the development of new value-added poultry products. Repertory grid interviews were conducted to generate insight into consumer driven product development of these products. Procrustes analysis revealed that healthiness, nutrition, convenience, and processing attributes were most important parameters for discriminating amongst 24 meat and meat alternatives. "White meat", "healthier", "leaner", "good source of protein", "easy to cook" and "convenient", were found to positively influence consumer preferences for unprocessed chicken products, eggs and salmon while price did not appear to be important for differentiating the products. Traditional processed fish and poultry products, such as chicken nuggets, represented undesirable composition, processing and quality concerns. Identification of consumer attributes for discriminating poultry products among other meat alternatives can guide the development of competitive value-added poultry products.


Subject(s)
Consumer Behavior , Meat Products , Poultry Products , Adolescent , Adult , Aged , Animals , Chickens , Consumer Product Safety , Cooking , Eggs , Female , Humans , Interviews as Topic , Male , Middle Aged , Surveys and Questionnaires , Young Adult
6.
Poult Sci ; 88(5): 1085-95, 2009 May.
Article in English | MEDLINE | ID: mdl-19359699

ABSTRACT

Consumers are becoming more aware of the impact on their health of the food they eat. One of the ways they hope to reduce their risk of cardiovascular disease is by consuming more foods enriched with polyunsaturated fatty acids (PUFA), particularly n-3 fatty acids. Flaxseed is a good source for increasing the n-3 PUFA in poultry meat because of the high content of alpha-linolenic acid. A study was conducted to identify an optimal process to enrich of broiler diets with n-3 PUFA by using 2 levels of flaxseed fed for various times before processing. The acceptability of broiler meat functional properties was tested to ensure that further processing efficiencies would not be compromised by the enrichment strategy. This experiment was conducted as a 2 x 8 factorial, with 2 dietary levels of ground flaxseed (10 and 17%) fed for 8 lengths of time before processing [0 (control), 4, 8, 12, 16, 20, 24, and 35 d]. Of 650 Ross x Ross 308 mixed-sex broilers reared in this study, 128 were used to evaluate breast and thigh meat functional properties, oxidative stability, and sensory analysis. No statistical interactions were found between treatments for chicken breast meat quality traits. The duration of feeding flaxseed strongly affected meat quality parameters. In particular, feeding flaxseed for 16 d resulted in a final pH of 5.65, compared with 5.93 in the control. The lower ultimate pH found in animals fed flaxseed affected meat cooking loss, drip loss, and shear value (P < 0.0001). Shear value significantly increased after 16 d of feeding flaxseed (P < 0.0001). Susceptibility to oxidation increased in both breast and thigh broiler meat with the duration of feeding flaxseed. Enriching the diet for less than 16 d did not result in perceivable sensory defects. Duration of flaxseed feeding significantly affected the color characteristics, functional properties, and oxidative stability of broiler meat.


Subject(s)
Consumer Behavior , Fatty Acids, Omega-3/chemistry , Meat/analysis , Meat/standards , Animal Feed/analysis , Animal Nutritional Physiological Phenomena , Animals , Chickens , Cooking , Diet/veterinary , Female , Flax/chemistry , Male , Oxidation-Reduction , Taste
7.
J Food Sci ; 73(4): H50-7, 2008 May.
Article in English | MEDLINE | ID: mdl-18460130

ABSTRACT

Grain from paired samples of the hard red spring wheat cultivar "Park" grown on both conventionally and organically managed land was milled and baked into 60% whole wheat bread. Consumers (n= 384) rated their liking of the bread samples on a 9-point hedonic scale before (blind) and after (labeled) receiving information about organic production. Consumers liked organic bread more (P < 0.05) than conventional bread under blind and labeled conditions. Environmental information about organic production did not impact consumer preference changes for organic bread, but health information coupled with sensory evaluation increased liking of organic bread. Ordinary least squares (OLS) and binary response (probit) regression models identified that postsecondary education, income level, frequency of bread consumption, and proenvironmental attitudes played a significant role in preference changes for organic bread. The techniques used in this study demonstrate that a combination of sensory and econometric techniques strengthens the evaluation of consumer food choice.


Subject(s)
Bread , Environment , Food Preferences , Food, Organic , Health Education , Sensation , Consumer Behavior , Flour , Humans , Least-Squares Analysis , Perception , Surveys and Questionnaires , Triticum
8.
Meat Sci ; 80(3): 857-63, 2008 Nov.
Article in English | MEDLINE | ID: mdl-22063608

ABSTRACT

Steaks from corn-fed and barley-fed beef were characterized by a trained panel, which rated corn-fed beef higher (p<0.05) for tenderness attributes and overall flavor intensity. Canadian consumers preferred (p<0.01) cooked and raw steaks from barley-fed beef, while Mexican consumers showed no preference (p>0.05) for either type of finished beef. Japanese consumers showed a preference (p<0.05) for the appearance of raw barley-fed steaks but a preference for cooked corn-fed steaks (p<0.05). No differences (p>0.05) were observed for Warner-Bratzler shear, marbling scores, cooking losses or Hunter colorimeter values. There was a trend for higher concentrations (p<0.08) of the saturated fatty acids in the barley treatment, but no differences (p>0.10) in mono or polyunsaturated fatty acids.

9.
J Food Sci ; 72(4): S254-60, 2007 May.
Article in English | MEDLINE | ID: mdl-17995787

ABSTRACT

The Canadian hard red spring wheat cultivar "Park" was grown in 2005 in Edmonton, AB, Canada on both conventionally and organically managed land, situated less than 1 km apart. Grains from the paired wheat samples were compared for cereal-grain-quality attributes. For sensory analysis, organically and conventionally produced wheat grains were milled into flour and baked into 60% whole wheat bread. Color, texture, taste, and aroma attributes of bread were compared using the sensory technique of descriptive analysis. Organic grain contained more wholemeal protein than conventional grain (P < or = 0.05), but both were greater than 14% protein, indicating excellent grain quality for yeast-leavened bread. Mixograph analysis revealed that conventional flour produced stronger bread dough than organic flour (P < or = 0.05). Visual observation confirmed these findings as conventional flour produced larger bread loaf volume. Fourteen sensory attributes were generated by the descriptive analysis panel. No differences were observed for flavor, aroma, or color attributes (P > 0.05), but the panel perceived the organic bread to be more "dense" in texture (P < or = 0.05) with smaller air cells in the appearance of the crumb (P < or = 0.05) than conventional bread.


Subject(s)
Bread/analysis , Flour , Odorants , Taste/physiology , Triticum , Canada , Cooking/methods , Female , Hardness , Humans , Male , Pigments, Biological , Quality Control , Students
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