The Oncoflavour Study

Not Applicable

Completed

• Conditions: Cancer
• Interventions: Other: Tasting of flavours

• Registration Number: NCT03525236
• Lead Sponsor: University Medical Center Groningen

Brief Summary

Oral nutritional supplements (ONS) are often prescribed for malnourished patients to help improve nutritional status. Commonly in cancer patients taste and smell alterations and side effects of treatment can affect the palatability and compliance to ONS. A variety of flavours and styles are available of ONS however research of the palatability of these in cancer patients is limited. This study aims to evaluate specific flavours created based on the taste changes occuring during treatment.

We aim to evaluate the patient liking and evaluation of 5 flavors in 3 different types of flavour-sensations:

* Warming/spicy sensation: to trigger the senses and bring new sensations

* Cooling/fresh sensation: to have a fresh mouthfeel and lighter base perception

* Neutral: to avoid that patients experience additional flavour and let them the opportunity to mix it with other food

Detailed Description

Not available

Basic Information
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Recruitment & Eligibility
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Study & Design
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Trial Locations

Study Timeline

• Study Start: 2017-06-19
• Primary Completion: 2017-11-01
• Study Completion: 2017-11-01
• Study First Submitted: 2018-04-26
• Study First Submitted QC: 2018-05-12
• Study First Posted: 2018-05-15
• Status Verified: 2024-04
• Last Update Submitted: 2024-04-17
• Last Update Posted: 2024-04-19

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 50

Inclusion Criteria

• > 18 years old
• Ability to complete and comprehend questionnaires provided
• Undergoing systemic cancer treatment (chemotherapy or concurrent chemoradiotherapy, radiotherapy, targeted therapy or immunotherapy)

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Exclusion Criteria

• Uncertainty about the willingness or ability of the patient to comply with the protocol requirements (no impairment and no cognitive impairments)
• Coexisting-morbidities affecting taste or smell function
• Lactose Intolerance or Galactosaemia
• Dysphagia
• Diabetics
• Food allergies/intolerances to ingredients present in the product
• No rejection of lemon, red fruits, exotic fruit, yellow fruit flavours.

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Study & Design

• Study Type: INTERVENTIONAL
• Study Design: SINGLE_GROUP

Arm && Interventions

Group	Intervention	Description
Taste of 5 flavors	Tasting of flavours	* Each patient will taste 5 products, in sequential-monadic test, randomized, one by one. * Patients will take few sips of each study product, ideally in isolation (avoid influence of other patients) * For each product tasted the subjects will be asked to answer a questionnaire including 1 question on the palatability of the product using a 10-point hedonic scale and a more detailed organoleptic evaluation of the product. * Between product tastings, participants will have a 10 minutes break to rinse their mouth and fill in a questionnaire assessing sensory changes

Primary Outcome Measures

Name	Time	Method
Liking of 5 different oral nutritional supplements with adapted flavors	20 minutes	To evaluate patient liking and perception about 5 new flavors on a 10-point scale via a sip test

Trial Locations

Locations (1)

University Medical Center Groningen; 🇳🇱 Groningen, Netherlands