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.

随着进步的发展，品味和气味下降的能力被慢性疾病（例如癌症）加剧了，这些疾病不成比例地影响了人口的老年人。这项研究的目的是开发一种方法来增强食物的风味，以补偿气味和品味的改变，并改善老年癌症患者的免疫状态和生活质量。先前对没有癌症的脆弱的老年人的研究表明，具有食物口味的食物的感觉特性的强化与免疫状态和体力的改善有关。口味是可以直接从天然产物中提取的有臭的分子的混合物，或者可以在天然产物的色谱和质谱分析后合成。例如，可以将模拟鸡肉味添加到鸡肉和模拟胡萝卜中。具体目的1。表征使用标准化学感应测试方案（第1阶段和第2阶段）接受化学疗法的老年癌症患者中功能障碍的类型，程度和时间的味道和气味。假设：在化学疗法期间，老年癌症患者的味觉和气味功能会受到损害；化学疗法完成后，化学感应功能将缓慢改善。具体目的2。确定接受化学疗法的老年癌症患者的味觉和味觉和气味功能障碍的类型和时间过程如何影响生活质量（第1阶段和第2阶段）。假设：老年癌症患者的味道和气味功能障碍程度与生活质量的度量相关。具体目的3。要确定必须添加到食物中的风味量，以最大程度地提高食物偏好，而损失较大的老年癌症患者（第1阶段和第2阶段）。假设：与年龄较大的癌症患者相比，具有更高的化学水敏损失的老年癌症患者需要更高的味道来提高食物偏好。具体目的4。评估食物的风味增强对老年癌症患者的免疫状况，生活质量和功能状态的影响（第2阶段）。假设：与脆弱的老年人一样，食物的风味增强将增加老年癌症患者的T和B淋巴细胞水平。增强风味将减少CD4+ T细胞种群延迟恢复的风险，辅助治疗和与年龄相关的胸腺疾病尤其降低。改善的免疫力将反映在更好的总体生活/功能状态。