Taste Disorders and Their Relation to Body Mass Index, Food Frequency Questionnaire and Quality of Life in Breast Cancer Patients During Chemotherapy.
Overview
- Phase
- Not Applicable
- Intervention
- Not specified
- Conditions
- Breast Cancer
- Sponsor
- Hospital General de Mexico
- Enrollment
- 106
- Locations
- 1
- Primary Endpoint
- Prevalence of taste disorders and perception of the four basic flavors
- Status
- Completed
- Last Updated
- 5 years ago
Overview
Brief Summary
Taste disorders in cancer patients during chemotherapy could be consider as multifactorial disease, it is related with changes of food consumption. Approximately 36-69% of the patients under chemotherapy suffer oral toxicity or dysgeusia
A prospective case- only observational study was conducted in patients of the Hospital General de México for two years. A self-reported taste survey was used, and patients scored their results in a Likert scale.
Investigators
Dr. Vanessa Fuchs Tarlovsky
Principal investigator
Hospital General de Mexico
Eligibility Criteria
Inclusion Criteria
- •Chemotherapy with Doxorubicin + Cyclophosphamide (DC) or Paclitaxel + Carboplatin (PC) or Docetaxel.
- •Exclusión Criteria:
- •No smokers Infections in oral cavity Acute respiratory diseases Gastro- oesophageal reflux disease Other types of cancer.
Exclusion Criteria
- Not provided
Outcomes
Primary Outcomes
Prevalence of taste disorders and perception of the four basic flavors
Time Frame: 21 days
to assess the prevalence of taste alterations perception of the four basic flavors (sweet, salty, bitter and acidic) in newly diagnosed breast cancer patients (clinical stages IA, IIA, IIB, IIIA and IIIB) before and after chemotherapy