2006 Volume 20 Issue 2 Pages 51-60
Abstract
The present study investigated the effect of taste alteration, oral cavity response and food characteristics on the appetite of 13 oral cancer patients receiving radiation therapy. Each subject underwent a semi―structured interview at or within 7 days of completing therapy, and the resulting data were qualitatively and inductively analyzed. There are 5 main characteristics of food that affect appetite: ‘texture’, ‘seasoning’, ‘temperature’, ‘serving style’, and ‘flavor’. Patients reported significant effects of these when the radiation dose reached 40―50 Gy. With 30―40 Gy there were significant alterations in taste, and the food characteristics affecting appetite were ‘texture’, ‘seasoning’, ‘temperature’ , and ‘flavor’. ‘Personal preference’ was associated with food characteristics on 30―40Gy. With 50 Gy, there was significant oral cavity pain on day 7 after completion of therapy and a dry mouth. The food characteristics affecting appetite were ‘texture’, ‘temperature’ , and ‘serving style’. With 60 Gy, ‘flavor’ was highly associated with appetite on day 7; that is, intense flavor specific to the food decreased the subject’s appetite. The results also showed circadian changes in the relationship among taste alteration, pain, dry mouth and food. The diet for oral cancer patients should take into account the level of treatment, the characteristics of the food, ‘personal preference’ and circadian changes.
