Sensory Approach of Food Modifications Led by Chemotherapy

Sensory Approach of Food Modifications Led by Chemotherapy

The aim of the present study was to evaluate the impact of chemotherapy on sensorial perception in lung cancer patients in comparison to a control group (individuals without lung cancer and chemotherapy treatment). We will use a longitudinal approach whereby 44 patients and 44 controls will be tested for olfactory and gustatory abilities before and after treatment (for patients) and for two sessions separated by the same duration for controls. Primary measure outcome will be to examine the impact of treatment on the perception of hedonic valence of odors. Secondary measure outcome will include odor and taste perceptual changes and questionnaires on eating habits and behaviors, in order to examine the impact of treatment on odor, taste and food perception.

Inclusion Criteria:

• Men or women
• Age ≥ 18 years old
• People capable of giving their consent and of understanding the study
• 18 ≤ BMI < 30 kg/m²

Control group:

• controlled blood pressure
• absence of pathology which can interfere with the criteria of the study (ENT, neurological, digestive,…)
• absence of treatment which can interfere with the criteria of the study
• absence of digestive disorders
• women with contraception

Patients:

• Patients affected by a bronchial cancer (post-operative or metastatic) with small cells or not, that must be handled by a chemotherapy with salts of platinum (at least 3 cycles)
• patients without previous chemotherapy
• Absence of ENT or neurological pathologies

Exclusion Criteria:

- Subjects having lost more than 10 % of their weight in the previous 2 months

Patients:

• Symptomatic intellectual and/or meningeal metastases
• Mycosis of oral or superior digestive tract
• Cancer of ENT or esophageal or gastric ways
• Patients with digestive disorders (≥ rank 1)
• Patients presenting a pathology which can interfere with the study