Oral Nutritional Supplement Preferences in Patients With Cancer

University of Bergen

Status: Enrolling

Conditions: Malnutrition; Neoplasms

Treatments: Other: Taste session of five ONS flavors

Study type: Interventional

Funder types: Other; Industry

Identifiers

NCT05816369

Cancer Taste Study

Details and patient eligibility

About

Patients diagnosed with cancer have a particularly high risk of developing malnutrition due to the disease itself and due to symptoms of cancer treatments that can affect food intake such as reduced appetite, nausea, fatigue, and alterations in taste and smell. Nutritional treatment is essential in the prevention and treatment of malnutrition. Oral nutritional supplements (ONS) are often recommended to cancer patients who need to increase their nutritional intake and are unable to meet their nutritional requirements by consumption of normal food alone. However, patient compliance with ONS depends on sensory acceptability of such products. Therefore, the objective of this study is to investigate preferences of sensory characteristics of ONS among cancer patients. Additionally, possible associations between taste and smell alterations and dietary intake, malnutrition risk, and quality of life will be investigated. The results from this study will optimize recommendations of ONS in the clinical setting and encourage new efforts among manufacturers in developing acceptable sensory characteristics of ONS to cancer patients. Findings from this study will contribute to improving nutritional treatment for cancer patients.

Enrollment: 50 estimated patients

Sex: All

Ages: 18+ years old

Volunteers: No Healthy Volunteers

Inclusion criteria

• Ambulatory patients diagnosed with lung cancer
• Patients receiving cancer treatment of different types
• Age 18 years or more
• Provided signed informed consent
• Understand written and oral Norwegian

Exclusion criteria

• Severe mental or cognitive disorders
• Contraindication to consume ONS (dysphagia, inability to swallow oral nutritional supplements)
• Allergic or intolerant to any of the ingredients in the ONS
• Terminally ill patients (<3 months to live)
• A clinically significant disease or condition that could, in the investigator's opinion make the patient unfit for the study

Trial design

Primary purpose: Supportive Care

Allocation: N/A

Interventional model: Single Group Assignment

Masking: None (Open label)

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50 participants in 1 patient group

Taste preferences of five ONS flavors

Experimental group

Description:

Taste session with corresponding questionnaires

Treatment:

Other: Taste session of five ONS flavors