Prospective observational study of taste assay in patients with solid tumors treated with standard chemotherapy (POTATO)
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ORIGINAL ARTICLE
Prospective observational study of taste assay in patients with solid tumors treated with standard chemotherapy (POTATO) Riccardo Giampieri 1,2 & Elisa Pelati 4 & Aurora Anna Mobili 4 & Cecilia Copparoni 1 & Sonia Crocetti 1 & Maria Giuditta Baleani 1 & Mirco Pistelli 1 & Sofia Pugnaloni 4 & Sonila Alia 4 & Carlotta Mariani 4 & Arianna Vignini 4 & Marina Taus 4 & Rossana Berardi 1,2 Received: 18 February 2020 / Accepted: 25 May 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Purpose The aim of our study is to evaluate taste changes in patients affected by solid tumors not involving oral cavity within the first month of standard chemotherapy. Methods In this monocentric, prospective, cohort study, we enrolled patients treated at our institution for different types of solid tumors between February and July 2019. Taste cotton swabs assay was used to assess taste changes. Results Thirty-one patients were enrolled and most of them had at least one change in taste. The taste that changed less was acid (42% of the population) whereas the one that changed the most was the perception of sweet (reduced in 35% of the population and increased in 45% of the population) and sour (reduced in 35% of the population). We did not find any statistical significant difference in terms of changes of taste and type of chemotherapy (emetogenic vs not, p > 0.05 for salty, sweet, bitter, and acid tastes). The type of primary tumor (breast vs GI-related) had a significant impact on perception of both salty (p = 0.0163) and acid (p = 0.0312) flavor. Furthermore, body mass composition assessed by BIA showed that obese patients had different changes in acid flavor vs non-obese patients (p = 0.04). This could not be proven when the assessment was made using BMI calculation. Conclusions Our study suggests that type of primary tumor (GI vs breast) more than type of chemotherapy used could be relevant in determining changes in taste during chemotherapy. Individualized dietary strategies based on these reported data are suggested, as to optimize patients’ management. Keywords Chemotherapy . Toxicity . Taste . Nausea
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00520-020-05553-3) contains supplementary material, which is available to authorized users. * Riccardo Giampieri [email protected]; [email protected] 1
Oncologia Clinica, AOU Ospedali Riuniti di Ancona, Università Politecnica delle Marche, Ancona, Italy
2
Dipartimento Scienze Cliniche e Molecolari, Università Politecnica delle Marche, Ancona, Italy
3
Azienda Ospedaliera, Universitaria Ospedali Riuniti di Ancona, Ancona, Italy
4
Dietetica e Nutrizione Clinica, AOU Ospedali Riuniti di Ancona, Università Politecnica delle Marche, Ancona, Italy
Abbreviations NCI CTCAE National Cancer Institute—Common Terminology Criteria for Adverse Events BMI Body Mass Index BIA Bio-electrical impedance analysis GI Gastrointestinal G-CSF Granulocyte-colony stimulating factor GPCR G Protein-coup
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