Imagine biting into your favorite chocolate bar only to find it tastes like cardboard. For those going through cancer treatment, this sensory bait and switch is a common experience. In fact, up to 80 percent of people being treated for cancer report foods taste different than usual during treatment.
“Cancer treatment [can be] really toxic, and it’s clear that there are multiple ways it can interfere with taste or appetite or food enjoyment,” says Anna Boltong, a dietitian with Cancer Council Victoria in Melbourne, Australia. Boltong does research on the effects of cancer treatment on flavor and appetite.
Our ability to taste depends on a complex system. Detecting the flavor of food not only involves the taste receptors on the tongue that tell you if something is bitter, salty, sour, sweet or savory; it also involves the smell, texture and temperature of food, Boltong says. Food preferences and appetite also play a role in which foods we choose to eat. Cancer treatment can knock out or alter our enjoyment of food anywhere along this spectrum.
Here are tips from the American Cancer Society and Anna Boltong, a dietitian with Cancer Council Victoria in Melbourne, Australia:
• Figure out your symptoms. The solution depends on the symptom.
• If you’re bothered by the tastes and smells of foods, eat them cold.
• Avoid favorite foods when you feel sick and before treatment so you don’t develop food aversions.
• If foods taste bland, use spices and seasonings, or add ginger or citrus.
• Try new foods. People find their preferences change during treatment.
For example, chemotherapy targets and kills rapidly growing cells, including healthy cells like taste receptors, Boltong says. Chemotherapy can also damage nerve pathways to the brain, altering the ability to detect flavors. Nausea from treatment not only affects the desire to eat, but can lead to food aversions, resulting in a person no longer enjoying foods because she associates them with feeling sick. These problems usually go away a couple of months after treatment, but they can make it hard to get enough nutrients at a time when the body is weakest.
“There’s an association between taste problems and the ability to get adequate protein and calories,” Boltong says. “Cancer itself and the rigors of treatment place quite a burden of protein need on the body.” Protein is integral to wound healing, immunity and maintaining muscle mass. People who are deficient in protein and calories often have poorer cancer outcomes, Boltong says.
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
3 stalks celery, thinly sliced
1 medium jalapeño pepper, seeded, diced
5 cloves garlic, minced
1 pound boneless, skinless chicken breast
1 cup frozen corn
1 can (14.5 oz.) no-salt-added diced tomatoes
6 cups reduced-sodium chicken broth
1½ teaspoons Italian seasoning
1 teaspoon oregano
¼ teaspoon cumin
3 medium limes
½ bunch cilantro, rinsed, chopped
1 medium avocado, cut into ½-inch cubes
In a soup pot, heat oil over medium-high heat. Sauté onion, celery, jalapeño and garlic for 6 minutes or until tender. Add whole chicken breast, corn, tomatoes, broth, Italian seasoning, oregano and cumin and stir. Bring soup to a boil. Reduce heat. Cover and simmer for 55 minutes.
Remove chicken breast to large platter and shred using two forks. Return chicken to soup.
Over a strainer to catch seeds, squeeze juice of 2 limes into soup. Add cilantro and gently stir. Ladle soup into serving bowls. Top each bowl with avocado, garnish with lime wedge and serve.
Reprinted with permission from the American Institute for Cancer Research
“It can be tricky because a patient may say, ‘Well, I always used to like these [foods]. What’s happening now?’ It’s really about trying to find a wide repertoire of food choices for a patient so that they’ve got more chance of enjoying things,” Boltong says.
June 24, 2016