Taste and smell enhancement in older cancer patients

老年癌症患者的味觉和嗅觉增强

• 批准号: 6336208
• 负责人: SUSAN S SCHIFFMAN
• 金额: $ 15.21万
• 依托单位: DUKE UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 2000
• 资助国家: 美国
• 起止时间: 2000-07-01 至 2001-06-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/6336208
• 关键词: aging; clinical research; food additives; food flavor; food processing /preparation; functional ability; geriatrics; human old age (65+); human subject; medical rehabilitation related tag; neoplasm /cancer; neoplasm /cancer chemotherapy; nutrition related tag; olfactions; perception; quality of life; sensation; sensory disorders; sensory mechanism; taste

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.

味觉和嗅觉的能力随着年龄的增长而下降，这些损害会因癌症等慢性疾病而加剧，这些疾病对老年人的影响不成比例。本研究的目的是开发一种食品风味增强的方法，以补偿嗅觉和味觉的改变，并改善老年癌症患者的免疫状态和生活质量。以前对没有癌症的虚弱老年人的研究表明，强化食品风味的食品的感官特性与免疫状态和体力的改善有关。香料是气味分子的混合物，可以直接从天然产物中提取，也可以在天然产物的色谱和质谱分析后合成。例如，可以将模拟鸡肉香料添加到鸡肉和模拟胡萝卜中。具体目标1。使用标准化化学感觉测试方案（1期和2期）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、程度和时程。假设：老年癌症患者的味觉和嗅觉功能在化疗期间会受损;化疗完成后，化学感觉功能会慢慢改善。具体目标2。确定接受化疗的老年癌症患者味觉和嗅觉功能障碍的类型、程度和时间进程如何影响生活质量（1期和2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。为了确定必须添加到食物中的调味剂的量，以最大限度地提高食物偏好，而不是老年癌症患者的损失较少（第1阶段和第2阶段）。假设：具有更大化学感觉损失的老年癌症患者将需要更高浓度的风味，以最大化食物偏好，而不是具有较低广泛损失的老年癌症患者。具体目标4。评估食品增味对老年癌症患者免疫状态、生活质量和功能状态的影响（第2阶段）。假设：食物的增味作用会增加老年癌症患者的T和B淋巴细胞水平，就像对体弱的老年人一样。风味增强将降低CD 4 + T细胞群延迟恢复的风险，这尤其是通过辅助治疗和年龄相关的胸腺退化而减少的。免疫力的提高将反映在更好的整体生活质量/功能状态。