Joel  B. Epstein ,Dana  Villines,Geena  L. Epstein,Shristi  Rawal,Jennifer  Dalton,Riva  Touger-Decker,
Assessment of Oral Function and Food Product Preference in Patients with Head and Neck Cancers
Clinical Oncology and Research
2020
2613-4942
http://dx.doi.org/10.31487/j.COR.2020.12.01
https://www.sciencerepository.org/assessment-of-oral-function-and-food-product-preference-in-patients_COR-2020-12-101 
Abstract: Introduction: Taste and olfactory changes begin within days of initiating chemotherapy and radiation
therapy for head and neck cancers (HNC) and may persist 12 months or longer post-treatment, affecting 50
to 75% of adults with HNC. In this study, we assess taste function and diet in addition to food product
evaluation among patients with HNC.
Methods: Ten patients with HNC were evaluated during (n=6) and following radiation therapy with/without
chemotherapy (n=8). Oral examination measures included oral hygiene and whole saliva. Patients also
completed the Scale of Subjective Total Taste Acuity (STTA), National Cancer Institute Diet History
Questionnaire II (DHQII) and Vanderbilt Head and Neck Symptom survey (VHNSS) and evaluated Hormel
Vital CuisineTM Products.
Results: Taste changes were more pronounced in the acute treatment phase (60% moderate to severe loss)
than in the post-treatment phase (50% no taste change and no severe taste loss). Half of the patients reported
poor appetite during the study, although patients reported they were able to complete 75% of the Hormel
Vital Cuisine meal during one sitting. More than 70% of these meals were rated favourably with no aftertaste or burning sensation.
Conclusion: Considerations in meal preparation and food products during and following HNC therapy
should recognize oral and taste changes from the acute treatment phase to survivorship. Differences are seen
in oropharyngeal function and pain, saliva function and taste/flavor recognition.
Implications: This exploratory study provides insight for diet and food product development for patients
with HNC during and following treatment. Further research with a larger sample is needed to develop
guidelines for product development.Keywords: Oral and pharyngeal function, taste, diet, nutrition, head and cancer therapy