Taste and smell enhancement in older cancer patients

味觉和嗅觉的能力会随着年龄的增长而下降，而癌症等慢性疾病会加重这些损伤，对老年人的影响尤为严重。本研究的目的是开发一种增强食物风味的方法，以补偿嗅觉和味觉的变化，并改善老年癌症患者的免疫状态和生活质量。先前对未患癌症的体弱老年人的研究表明，带有食物风味的食物的感官特性的增强与免疫状态和体力的改善有关。香料是有气味分子的混合物，可以直接从天然产物中提取，也可以通过对天然产物进行色谱和质谱分析后合成。例如，可以在鸡肉中添加模拟鸡肉风味，以及模拟胡萝卜。具体目标采用标准化的化学感觉测试方案（第1期和第2期）来描述接受化疗的老年癌症患者味觉和嗅觉功能障碍的类型、程度和时间过程。假设：老年癌症患者的味觉和嗅觉功能在化疗期间会受到损害；化疗完成后，化学感觉功能会慢慢改善。具体目标2。目的：探讨老年癌症化疗患者味觉和嗅觉功能障碍的类型、程度和时间进程对生活质量的影响（一期和二期）。假设：老年癌症患者的味觉和嗅觉功能障碍程度与生活质量指标相关。具体目标3。确定必须添加到食物中的风味量，以最大限度地提高老年癌症患者的食物偏好，而老年癌症患者的损失较小（第一阶段和第二阶段）。假设：与化学感觉损失较小的老年癌症患者相比，化学感觉损失较大的老年癌症患者需要更高浓度的风味来最大化食物偏好。具体目标评估食品风味增强对老年癌症患者免疫状态、生活质量和功能状态的影响（2期）。假设：食物的风味增强会增加老年癌症患者的T和B淋巴细胞水平，就像它对虚弱的老年人一样。风味增强将降低CD4+ T细胞群延迟恢复的风险，特别是辅助治疗和年龄相关的胸腺退化。免疫力的提高将反映在更好的整体生活质量/功能状态上。

The ability to taste and smell declines with advancing, and these impairments are exacerbated by chronic diseases such as cancer which disproportionately effects the elderly segment of the population. The purpose of this study is to develop a method for flavor enhancement of foods to compensate for smell and taste alterations and to improve immune status and quality of life for elderly cancer patients. Previous studies of frail elderly without cancer have shown that intensification of the sensory properties of foods with food flavors is associated with improvements in immune status and physical strength. Flavors are mixtures of odorous molecules that can be extracted directly from natural products, or they can be synthesized after chromatographic and mass spectrographic analysis of natural products. For example, simulated chicken flavor can be added to chicken, and simulated carrots. Specific Aim 1. To characterize the type, degree, and time course of taste and smell of dysfunction in elderly cancer patients undergoing chemotherapy using standardized chemosensory test protocols (Phase 1 and 2). Hypothesis: Taste and smell functioning in elderly cancer patients will be impaired during chemotherapy; chemosensory function will slowly improve after chemotherapy is complete. Specific Aim 2. To determine how the type, degree, and time course of taste and smell dysfunction in elderly cancer patients undergoing chemotherapy impacts the quality of life (Phase 1 and 2). Hypothesis: The degree of taste and smell dysfunction in elderly cancer patients correlates with measures of quality of life. Specific Aim 3. To determine the amount of flavor that must be added to food to maximize food preferences than elderly cancer patients with less extensive losses (Phase 1 and 2). Hypothesis: Elderly cancer patients with greater chemosensory losses will require higher concentrations of flavor to maximize food preferences than elderly cancer patients with less extensive losses. Specific Aim 4. To assess the impact of flavor enhancement of food on immune status, quality of life, and functional status in elderly cancer patients (Phase 2). Hypothesis: Flavor enhancement of food will increase T and B lymphocyte levels in elderly cancer patients just as it does in frail elderly. Flavor enhancement will reduce the risk of delayed recovery of CD4+ T cell populations which are especially diminished by adjuvant therapy and age-related thymic involution. Improved immunity will be reflected in better overall quality of life/functional status.