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Pereira ADA, Reis ESD, Guilarducci MJ, Oliveira JSE, Gomes JMG. Food Aversion during Cancer Treatment: A Systematic Review. Nutr Cancer 2023; 75:389-401. [PMID: 36382624 DOI: 10.1080/01635581.2022.2129079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Individuals with cancer often present food aversion after initiation of anti-tumor treatment, which may impair nutritional status. We aim to assess the prevalence and factors associated with food aversion during cancer treatment. Articles from three databases were searched: MEDLINE, EMBASE and Cochrane Library. English was used, with no restriction on the year of publication. Inclusion criteria were original articles that evaluated food aversion in adults and the elderly undergoing chemotherapy and/or radiotherapy treatment. Fifteen articles were included. A high prevalence of food aversion (21-62%) was observed, with meat considered the most aversive food. The aversion is usually transient and may be due to gastrointestinal problems, such as nausea and vomiting, caused by chemotherapy or radiotherapy treatment, and even psychological and emotional issues. Offering a new food before the beginning of treatment seems to be an effective strategy to reduce aversion, combined with nutritional and psychological monitoring. Cancer patients have a high prevalence of food aversion. Multidisciplinary care can minimize the consequences of cancer treatment.
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Affiliation(s)
- Aline de Araújo Pereira
- Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais - Campus Barbacena, Barbacena, Brazil
| | - Emylliane Santana Dos Reis
- Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais - Campus Barbacena, Barbacena, Brazil
| | - Mariana Julião Guilarducci
- Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais - Campus Barbacena, Barbacena, Brazil
| | | | - Júnia Maria Geraldo Gomes
- Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais - Campus Barbacena, Barbacena, Brazil
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2
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Wismer WV. Sensory and consumer science support for the food sensory preferences of cancer survivors. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.100990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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3
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Raynard B, Hen NHH, Guinhut M, Chemama S. La ghréline et ses analogues dans le traitement de l’anorexie et de la cachexie cancéreuse. NUTR CLIN METAB 2022. [DOI: 10.1016/j.nupar.2022.07.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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4
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Hui-Lin C, Ting G. The experiences, perceptions, and support needs among family caregivers of patients with advanced cancer and eating problems: An integrative review. Palliat Med 2022; 36:219-236. [PMID: 35188004 DOI: 10.1177/02692163211058598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
BACKGROUND Advanced cancer patients often present with numerous eating problems, posing a significant challenge for family caregivers during the provision of nutritional care. AIM To systematically identify and synthesize empirical literature on the experiences, perceptions, and support needs of family caregivers of patients with advanced cancer and eating problems to ascertain directions for future research. DESIGN Integrative review guided by Whittemore and Knafl's methodological framework. DATA SOURCES Five electronic databases were searched from their inception to April 2021. Studies were eligible if they examined family caregivers' perspectives and experiences when caring for their relatives with advanced cancer and eating problems and were primary quantitative, qualitative, and mixed-methods studies published in English-language peer-reviewed journals. The Mixed Methods Appraisal Tool was used to evaluate the quality of the studies. RESULTS Twenty-seven papers from 21 studies met the eligibility criteria and were included in this review. The included papers were mostly qualitative studies and were of moderate to high methodological quality. Three themes were identified: (a) multiple negative effects of advanced cancer patients' eating problems; (b) coping responses in managing advanced cancer patients' eating problems; and (c) unmet support needs in the provision of nutritional care. CONCLUSIONS Research on the studied topic was descriptive and predominantly qualitative in nature. Quantitative research examining the impact of caregiving experiences in relation to food and eating in the context of advanced cancer patients is the first important step moving this research area forward.
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Affiliation(s)
- Cheng Hui-Lin
- School of Nursing, The Hong Kong Polytechnic University, Hong Kong
| | - Gan Ting
- School of Nursing, The Hong Kong Polytechnic University, Hong Kong
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5
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Milliron BJ, Packel L, Dychtwald D, Klobodu C, Pontiggia L, Ogbogu O, Barksdale B, Deutsch J. When Eating Becomes Torturous: Understanding Nutrition-Related Cancer Treatment Side Effects among Individuals with Cancer and Their Caregivers. Nutrients 2022; 14:nu14020356. [PMID: 35057538 PMCID: PMC8781744 DOI: 10.3390/nu14020356] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/08/2022] [Accepted: 01/12/2022] [Indexed: 11/24/2022] Open
Abstract
Individuals living with cancer often experience multiple nutrition-related side effects from cancer treatment, including changes in taste and smell, nausea, diarrhea, loss of appetite, and pain during eating. These side effects can profoundly impact nutritional status and quality of life. The purpose of this study was to explore experiences with nutrition-related cancer treatment side effects among cancer patients and their family caregivers, the way they manage such side effects, and the resulting changes in food preferences and behaviors. Structured surveys and in-depth interviews were conducted. Interviews focused on the presence and management of treatment side effects, how those changes influenced food preferences, and the extent to which they interfered with quality of life. Most patients (72%) reported treatment side effects; 61% reported that these side effects impacted their eating and drinking. Common side effects included fatigue (58%), dry mouth (30%), nausea (24%), constipation (20%) and diarrhea (20%). Six overarching qualitative themes were identified: Spiral of side effects; Pain of eating; Burden of eating; Loss of taste/change in taste; Symptom management; and Solutions. The authors conclude with implications for food and nutrition practice—moving beyond traditional recommendations of what to eat or avoid—to consider the overall patient and caregiver experience.
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Affiliation(s)
- Brandy-Joe Milliron
- Department of Nutrition Sciences, College of Nursing and Health Professions, Drexel University, 1601 Cherry Street, Philadelphia, PA 19102, USA; (D.D.); (C.K.)
- Department of Food and Hospitality Management, College of Nursing and Health Professions, Drexel University, 3141 Chestnut Street, Philadelphia, PA 19104, USA;
- Correspondence:
| | - Lora Packel
- Department of Physical Therapy, University of the Sciences, 600 S. 43rd Street, Philadelphia, PA 19104, USA;
| | - Dan Dychtwald
- Department of Nutrition Sciences, College of Nursing and Health Professions, Drexel University, 1601 Cherry Street, Philadelphia, PA 19102, USA; (D.D.); (C.K.)
| | - Cynthia Klobodu
- Department of Nutrition Sciences, College of Nursing and Health Professions, Drexel University, 1601 Cherry Street, Philadelphia, PA 19102, USA; (D.D.); (C.K.)
| | - Laura Pontiggia
- Institute of Emerging Health Professions, Thomas Jefferson University, 901 Walnut Street, Philadelphia, PA 19107, USA;
| | - Ochi Ogbogu
- AstraZeneca Hope Lodge of the American Cancer Society, 110 W Laurel Ave., Cheltenham, PA 19012, USA; (O.O.); (B.B.)
| | - Byron Barksdale
- AstraZeneca Hope Lodge of the American Cancer Society, 110 W Laurel Ave., Cheltenham, PA 19012, USA; (O.O.); (B.B.)
| | - Jonathan Deutsch
- Department of Food and Hospitality Management, College of Nursing and Health Professions, Drexel University, 3141 Chestnut Street, Philadelphia, PA 19104, USA;
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Enriquez-Fernandez BE, Chen L, Klassen P, Ghosh S, Mazurak V, Wismer WV. Fortified Snack Preferences among Patients with Cancer. Nutr Cancer 2021; 74:1712-1723. [PMID: 34346233 DOI: 10.1080/01635581.2021.1957948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Fortified snacks can increase nutrient intake among patients with cancer. The aim of this study was to identify snack foods preferred as potential vehicles for fortification and how experienced symptoms influence preferences. A study-specific survey among 150 patients identified snack foods for fortification, influence of symptom presence, desired nutrients and characteristics of a fortified snack, and perception of oral nutritional supplements. Patients had mainly breast, gastrointestinal, lung, and colorectal tumors. Soup, yogurt, cheese, fruit juice, egg products, and protein bars were identified as suitable fortified snacks by >60% of subjects. Desired characteristics for snacks included nutritious, flavorful, convenient, ready to eat, easy to chew, and easy to swallow. Vitamins, minerals, and protein were the nutrients of interest. Three clusters of symptoms were identified that predicted patients' desired characteristics of fortified snacks and satisfaction with food-related life. Patients in High and Moderate symptom clusters were more likely to have reduced food intake and higher consumption of oral nutritional supplements. Preferences for fortified snacks and their characteristics are influenced by symptom presence. The results of this study provide insight to guide the development of fortified snacks for patients with cancer.
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Affiliation(s)
| | - Lingyun Chen
- Department of Agricultural Food and Nutritional Sciences, University of Alberta, Edmonton, Alberta, Canada
| | - Pamela Klassen
- Department of Agricultural Food and Nutritional Sciences, University of Alberta, Edmonton, Alberta, Canada
| | - Sunita Ghosh
- Division of Medical Oncology, Department of Oncology, University of Alberta, Edmonton, Alberta, Canada
| | - Vera Mazurak
- Department of Agricultural Food and Nutritional Sciences, University of Alberta, Edmonton, Alberta, Canada
| | - Wendy Victoria Wismer
- Department of Agricultural Food and Nutritional Sciences, University of Alberta, Edmonton, Alberta, Canada
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7
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Ellender G, Coveney J. Flavor alterations in cancer treatment: Extrinsic factors as a means of augmentation. Clin Nutr ESPEN 2021; 43:76-89. [PMID: 34024568 DOI: 10.1016/j.clnesp.2021.02.016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 02/01/2021] [Accepted: 02/24/2021] [Indexed: 01/13/2023]
Abstract
Flavor, comprising taste, smell and somatosensory inputs, is commonly altered in patients undergoing chemotherapy resulting in malnutrition leading to cachexia. A narrative review considered taste and smell alterations associated with malignancies treated using chemotherapy and the various interventions proffered to lessen alterations. Many of the currently used interventions directed towards enhancing intrinsic factors of food appeared ineffective in encouraging intake of adequate nutrition to ward off complications of malnutrition. Counselling is used in some cases with positive results. The use of extrinsic influences commensurate with the principles of food behavior and gastronomy are considered as a means of providing purpose to patients to accommodate flavor loss which when integrated with counseling and appropriate intrinsic factors are potentially a means of curtailing malnutrition and enhancing the psychological status of the patient. The close association between the cephalic phase responses (CPRs) and the control of eating and digestive behaviors is multifaceted, and when the influences of taste and smell are diminished, other contributing factors guiding CPRs may compensate a deficit. The need for the application of a consistent lexicon is essential when describing taste and smell alterations.
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Affiliation(s)
- Graham Ellender
- Adelaide Dental School, The University of Adelaide, South Australia 5000, Australia.
| | - John Coveney
- Global Food, Culture and Health, Flinders University, Bedford Park, South Australia 5042, Australia.
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Tobberup R, Rasmussen HH, Holst M, Jensen NA, Falkmer UG, Bøgsted M, Delekta AM, Carus A. Exploring the dietary protein intake and skeletal muscle during first-line anti-neoplastic treatment in patients with non-small cell lung cancer. Clin Nutr ESPEN 2019; 34:94-100. [DOI: 10.1016/j.clnesp.2019.08.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2019] [Accepted: 08/17/2019] [Indexed: 02/08/2023]
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9
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Tobberup R, Holst M, Carus A, Jensen NA, Falkmer UG, Rasmussen HH. Longitudinal alterations in nutrient intake and food pattern in patients with non‐small cell lung cancer during anti‐neoplastic treatment: a cohort study. J Hum Nutr Diet 2019; 32:559-569. [DOI: 10.1111/jhn.12655] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- R. Tobberup
- Centre for Nutrition and Bowel Disease Department of Gastroenterology Aalborg University Hospital Aalborg Denmark
- Department of Clinical Medicine Faculty of Medicine Aalborg University Aalborg Denmark
- Department of Oncology Clinical Cancer Research Center Aalborg University Hospital Aalborg Denmark
| | - M. Holst
- Centre for Nutrition and Bowel Disease Department of Gastroenterology Aalborg University Hospital Aalborg Denmark
- Department of Clinical Medicine Faculty of Medicine Aalborg University Aalborg Denmark
| | - A. Carus
- Department of Clinical Medicine Faculty of Medicine Aalborg University Aalborg Denmark
- Department of Oncology Clinical Cancer Research Center Aalborg University Hospital Aalborg Denmark
| | - N. A. Jensen
- Department of Oncology Clinical Cancer Research Center Aalborg University Hospital Aalborg Denmark
| | - U. G. Falkmer
- Department of Clinical Medicine Faculty of Medicine Aalborg University Aalborg Denmark
- Department of Oncology Clinical Cancer Research Center Aalborg University Hospital Aalborg Denmark
| | - H. H. Rasmussen
- Centre for Nutrition and Bowel Disease Department of Gastroenterology Aalborg University Hospital Aalborg Denmark
- Department of Clinical Medicine Faculty of Medicine Aalborg University Aalborg Denmark
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10
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Osazuwa‐Peters N, Christopher KM, Cass LM, Massa ST, Hussaini AS, Behera A, Walker RJ, Varvares MA. What's Love Got to do with it? Marital status and survival of head and neck cancer. Eur J Cancer Care (Engl) 2019; 28:e13022. [DOI: 10.1111/ecc.13022] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 09/10/2018] [Accepted: 01/17/2019] [Indexed: 12/15/2022]
Affiliation(s)
- Nosayaba Osazuwa‐Peters
- Department of Otolaryngology‐Head and Neck Surgery Saint Louis University School of Medicine St. Louis Missouri
- Saint Louis University Cancer Center St. Louis Missouri
- Department of Epidemiology College of Public Health and Social Justice Saint Louis University St. Louis Missouri
| | | | - Lauren M. Cass
- Department of Otolaryngology‐Head and Neck Surgery Saint Louis University School of Medicine St. Louis Missouri
| | - Sean T. Massa
- Department of Otolaryngology‐Head and Neck Surgery Saint Louis University School of Medicine St. Louis Missouri
| | - Adnan S. Hussaini
- Department of Otolaryngology‐Head and Neck Surgery Georgetown University Medical Center Washington District of Columbia
| | - Anit Behera
- Saint Louis University Center for Outcomes Research St. Louis Missouri
- Saint Louis University School of Medicine St. Louis Missouri
| | - Ronald J. Walker
- Department of Otolaryngology‐Head and Neck Surgery Saint Louis University School of Medicine St. Louis Missouri
| | - Mark A. Varvares
- Department of Otolaryngology, The Massachusetts Eye and Ear Infirmary Harvard Medical School Boston Massachusetts
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11
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Maharjan A, Peng M, Cakmak YO. Non-invasive High Frequency Median Nerve Stimulation Effectively Suppresses Olfactory Intensity Perception in Healthy Males. Front Hum Neurosci 2019; 12:533. [PMID: 30719001 PMCID: PMC6348262 DOI: 10.3389/fnhum.2018.00533] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2018] [Accepted: 12/17/2018] [Indexed: 01/27/2023] Open
Abstract
Median nerve stimulation (MNS) had been performed in the existing literature to alleviate symptoms of nausea and vomiting. The observed facilitative effects are thought to be mediated by the vagal pathways, particularly the vagus nerve (VN) brainstem nuclei of the dorsal motor nucleus of vagus and nucleus tractus solitarius (DMV-NTS). Sense of smell is one of the major sensory modalities for inducing vomiting and nausea as a primary defense against potentially harmful intake of material. This study aimed to test effects of non-invasive, high and low frequency MNS on human olfactory functioning, with supplementary exploration of the orbitofrontal cortex (OFC) using near-infrared spectroscopy (NIRS). Twenty healthy, male, adults performed supra-threshold odor intensity tests (labeled magnitude scale, LMS) for four food-related odorant samples (presented in three different concentrations) before and after receiving high-, low frequency MNS and placebo (no stimulation), while cortical activities in the OFC was monitored by the NIRS. Data of the NIRS and LMS test of separate stimulation parameters were statistically analyzed using mixed-model analysis of variance (ANOVA). Only the high frequency MNS showed effects for suppressing the intensity perception of the moderate concentration of Amyl Acetate (p:0.042) and strong concentration of Isovaleric Acid (p:0.004) and 1-Octen-3-ol (p:0.006). These behavioral changes were coupled with significant changes in the NIRS recordings of the left (p:0.000) and right (p:0.003) hemispheric orbitofrontal cortices. This is the first study that applied non-invasive, high frequency MNS to suppress the supra-threshold odor ratings of specific concentrations of odors. The vagal networks are potential relays of MNS to influence OFC. Results from the current article implore further research into non-invasive, high frequency MNS in the investigation of its modulatory effects on olfactory function, given its potential to be used for ameliorating nausea and malnutrition associated with various health conditions.
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Affiliation(s)
- Ashim Maharjan
- Department of Anatomy, School of Biomedical Sciences, University of Otago, Dunedin, New Zealand
| | - Mei Peng
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Yusuf O Cakmak
- Department of Anatomy, School of Biomedical Sciences, University of Otago, Dunedin, New Zealand.,Brain Health Research Centre, Division of Sciences, University of Otago, Dunedin, New Zealand.,Medical Technologies Centre of Research Excellence, Auckland, New Zealand
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12
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How much does reduced food intake contribute to cancer-associated weight loss? Curr Opin Support Palliat Care 2018; 12:410-419. [DOI: 10.1097/spc.0000000000000379] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Guerdoux-Ninot E, Flori N, Janiszewski C, Vaillé A, de Forges H, Raynard B, Baracos VE, Thezenas S, Senesse P. Assessing dietary intake in accordance with guidelines: Useful correlations with an ingesta-Verbal/Visual Analogue Scale in medical oncology patients. Clin Nutr 2018; 38:1927-1935. [PMID: 30355527 DOI: 10.1016/j.clnu.2018.06.974] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 05/16/2018] [Accepted: 06/19/2018] [Indexed: 12/20/2022]
Abstract
BACKGROUND & AIMS Energy intake and food ingesta are central in nutritional screening and assessment. Cancer patients are at nutritional risk of losing weight, and clinicians need quick and easy tools to identify patients for nutritional support. This study aimed to evaluate the feasibility and the accuracy of a Visual/Verbal Analogue Scale of food ingesta (ingesta-VVAS) to assess energy food intake and nutritional risk in medical oncology patients. METHODS Dieticians administered prospectively the ingesta-VVAS in 1762 medical oncology patients. The external validity of the ingesta-VVAS was determined against daily energy intake based on a 24-h dietary recall. Patients had to estimate how they currently ate on a scale from 0 "nothing at all" to 10 "as usual". Area Under the Receiver-Operating Characteristics (ROC) curve served as determine the optimal cut-off and provide the discriminative power of the tool to detect patients who ingested less or more than 25 kcal kg-1 day-1. RESULTS The feasibility of the ingesta-VVAS was 97.7%. The scores were significantly correlated with energy intake (ρ = .67, p < .05), whatever the specific situation (i.e. malnutrition or not). With a cut-off of ≤7, the ingesta-VVAS exhibited a good power discrimination (AUC = .804) to detect patients who ingested less or more than 25 kcal kg-1 day-1, with a sensitivity of 80.8%, a positive predictive value of 83.6%, a specificity of 67.5%, and a negative predictive value of 63.3%. Patients with a score ≤7 on the ingesta-VVAS score were at 12-fold higher probability of nutritional risk [OR 12.3; 95% CI (8.7-17.4); p < .001]. Sensitivity to detect patients with a significant weight loss was 71%, and a positive predictive value of 75.9%. CONCLUSIONS This easy-to-use ingesta-VVAS is well-correlated with energy intake and may be useful in clinical practice. An ingesta-VVAS score is ≤ 7 could be used to detect patients with nutritional risk of weight loss in medical oncology.
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Affiliation(s)
- Estelle Guerdoux-Ninot
- Department of Supportive Care, Cancer Institute of Montpellier (ICM), Montpellier, University of Montpellier, France; Department of Clinical Nutrition and Gastroenterology, Cancer Institute of Montpellier (ICM), University of Montpellier, France.
| | - Nicolas Flori
- Department of Clinical Nutrition and Gastroenterology, Cancer Institute of Montpellier (ICM), University of Montpellier, France
| | - Chloé Janiszewski
- Department of Clinical Nutrition and Gastroenterology, Cancer Institute of Montpellier (ICM), University of Montpellier, France
| | - Arnaud Vaillé
- Department of Clinical Nutrition and Gastroenterology, Cancer Institute of Montpellier (ICM), University of Montpellier, France
| | - Hélène de Forges
- Clinical Research Department, Cancer Institute of Montpellier (ICM), University of Montpellier, France
| | - Bruno Raynard
- Department of Supportive Care, Gustave Roussy Cancer Campus, Villejuif, France
| | | | - Simon Thezenas
- Department of Biostatistics, Cancer Institute of Montpellier (ICM), University of Montpellier, France
| | - Pierre Senesse
- Department of Supportive Care, Cancer Institute of Montpellier (ICM), Montpellier, University of Montpellier, France; Department of Clinical Nutrition and Gastroenterology, Cancer Institute of Montpellier (ICM), University of Montpellier, France
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14
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Depeint F, Niamba CN, Illner AK, Buche-Foissy C, Branchu J, Younes H, Loncke C, Pouillart PR. Investigating the Modifications of Sugar Perception and Consumption in Cancer Patients. Nutr Cancer 2018; 70:1060-1068. [DOI: 10.1080/01635581.2018.1494844] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Flore Depeint
- Département des Sciences de la Nutrition et Santé (SNES), Institut Polytechnique UniLaSalle, Beauvais, France
- Pôle d’activité en Nutrition, Alimentation et Santé Humaine (PANASH), Institut Polytechnique UniLaSalle, Beauvais, France
| | - Claude-Narcisse Niamba
- Département des Sciences de la Nutrition et Santé (SNES), Institut Polytechnique UniLaSalle, Beauvais, France
- Pôle d’activité en Nutrition, Alimentation et Santé Humaine (PANASH), Institut Polytechnique UniLaSalle, Beauvais, France
| | - Anne-Kathrin Illner
- Département des Sciences de la Nutrition et Santé (SNES), Institut Polytechnique UniLaSalle, Beauvais, France
- Pôle d’activité en Nutrition, Alimentation et Santé Humaine (PANASH), Institut Polytechnique UniLaSalle, Beauvais, France
| | - Cécile Buche-Foissy
- Pôle d’activité en Nutrition, Alimentation et Santé Humaine (PANASH), Institut Polytechnique UniLaSalle, Beauvais, France
| | - Julie Branchu
- Pôle d’activité en Nutrition, Alimentation et Santé Humaine (PANASH), Institut Polytechnique UniLaSalle, Beauvais, France
| | - Hassan Younes
- Département des Sciences de la Nutrition et Santé (SNES), Institut Polytechnique UniLaSalle, Beauvais, France
- Pôle d’activité en Nutrition, Alimentation et Santé Humaine (PANASH), Institut Polytechnique UniLaSalle, Beauvais, France
| | - Christelle Loncke
- Pôle d’activité en Nutrition, Alimentation et Santé Humaine (PANASH), Institut Polytechnique UniLaSalle, Beauvais, France
| | - Philippe R. Pouillart
- Département des Sciences de la Nutrition et Santé (SNES), Institut Polytechnique UniLaSalle, Beauvais, France
- Pôle d’activité en Nutrition, Alimentation et Santé Humaine (PANASH), Institut Polytechnique UniLaSalle, Beauvais, France
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15
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Wismer WV. Rapid descriptive product profile techniques for food product development for cancer survivors. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.05.015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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