NCT05027490

CAncer, NUtrition and Taste 2

Impact of a Nutritional, Sensory and Culinary Support on the Improvement of the Quality of Life Related to Meals in Patients With Cancer Cancer Patients Treated With Chemotherapy

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 209 (actual)
• Sponsor: Hospices Civils de Lyon · Academic / Other
• Sex: All
• Age: 18 Years
• Healthy volunteers: Not accepted

Summary

Although it has been established that the perception of food and eating and cooking habits change during cancer and its treatment, quality of life related to meals, which is an indicator of the psychobiological and physiological well-being of patients in their relationship to food, has been little studied in the pathological context, and particularly in patients undergoing chemotherapy. Beyond its biological role, food plays a significant psychobiological and social role, as shown by a series of qualitative studies based on interviews with patients. Following a cancer diagnosis, loss of appetite, difficulty in sharing a meal with the family, and reduced pleasure in eating disrupt the patient's relationship with his or her food. Thus, side effects such as fatigue, nausea and vomiting, and alterations in taste and smell induced by chemotherapy will affect patients' eating behavior, increasing the risk of deteriorating their quality of life with food. As these side effects are less known and therefore less expected by patients, they often lack the information and tools necessary to understand them. The present study proposes a support for cancer patients treated by chemotherapy in order to improve their quality of life related to meals, and thus keep the pleasure of eating and reduce the risks of malnutrition. This support will consist of a guide provided to patients, in which they will have information on the functioning of the sensory systems involved in the eating experience, advice and culinary tips to adapt foods to their sensory disorders, and recipes that can be adapted in mild (for patients with hypersensitivity to tastes/smells), accentuated (for patients with hypersensitivity to tastes/smells) and enriched (for patients at risk of denutrition) versions. In addition, their sensory abilities will be assessed at the beginning of the study by psychophysical tests, then between each chemotherapy via a telephone interview (self-reported sensory abilities), and they will benefit from orientation according to the test results. This work will be a first action to improve the quality of life related to the meal by information, follow-up, and adaptation of the meals to the sensory performances of each patient.

Conditions

• Breast Cancer
• Gynecologic Cancer
• Bronchial Cancer
• Breast, Gynecological or Bronchial Cancer Treated With Intravenous Chemotherapy

Interventions

Type	Name	Description
OTHER	CANUT support	CANUT support includes delivery of the CANUT guide (food guide developed by Paul Bocuse Institute from previous results) ; it will be given to patient with explanations about the use of the guide. This also includes 2 calls from a dietician, performed between the 1st and the 3rd chemotherapy cycle to help patient personally with their food side effects.
OTHER	Anthropometric measures	These measures include weight, waist size, hip size and brachial circumference
OTHER	Prehension strength measurement	Prehension strength will be assessed thanks to a hand grip device, that makes it possible to measure strength of all fingers, hands, wrists and forearms muscles
BEHAVIORAL	QVA Questionnaire	Food quality of life questionnaire
BEHAVIORAL	QLQ C30 Questionnaire	Quality of Life questionnaire Core 30
BEHAVIORAL	Scratch & Snif Test	The Scratch \& Snif Test is used to assess olfactory capacities : patient has to scratch a box on a card, smell it and recognize the scent amongst a list of propositions
BEHAVIORAL	Taste Strip Test	The Taste Strip Test is used to assess taste capacities : strips impregnated with different concentrations of the 5 basic taste qualities (sweet, sour, acid, bitter, umami) are successively placed on patient's tongue ; patient has to identify the taste bit by bit.
BEHAVIORAL	24 H feed back questionnaire	This questionnaire describes patient's food and drink intakes during the last 24 ours
BEHAVIORAL	Condiment questionnaire	This questionnaire used to assess condiments consumption
BEHAVIORAL	Tobacco questionnaire	This questionnaire used to assess tobacco consumption
OTHER	Nutrition interview	This interview will be conducted by a dietician

Timeline

• Start date: 2022-01-27
• Primary completion: 2023-09-21
• Completion: 2023-09-21
• First posted: 2021-08-30
• Last updated: 2023-10-11

Locations

10 sites across 1 country: France