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Research

Since our groundbreaking research study in 2015, the first multi-site clinical study of nutrition during cancer treatment, we have led efforts, to understand how cancer treatment affects, nutrition, taste and flavor.

  • November 25, 2020 | Status: Published

    Assessment of Oral Function and Food Product Preference in Patients with Head and Neck Cancers

    Taste and olfactory changes begin within days of initiating chemotherapy and radiation therapy for head and neck cancers (HNC) and may persist 12 months or longer post-treatment, affecting 50 to 75% of adults with HNC. In this study, we assess taste function and diet in addition to food product evaluation among patients with HNC.

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  • December 18, 2017 | Status: In Progress

    Taste Changes, Oral Status & Eating Interest in Head and Neck and Breast Cancer Patients Treated with Chemotherapy: Clinical Taste/Flavor Evaluation

    The perception of flavor is frequently altered in cancer patients, impacting quality of life and affecting dietary intake, with potential metabolic and nutritional effects. While taste/flavor changes are very common during active cancer care, they persist in large numbers of cancer survivors affecting quality of life beyond active cancer treatment.

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  • July 8, 2018 | Status: Published

    Dietary Changes and Food Preferences Experienced by Older Adult Cancer Patients and the Impact on Health Outcomes

    To describe the impact of cancer treatment on the dietary behaviors and food preferences of older adult cancer patients and explore associations between these dietary changes and common cancer symptoms. Eight hundred cancer patients age 55 years of age and older undergoing cancer treatment completed a self-administered questionnaire.

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  • February 9, 2015 | Status: Published

    The Impact of Cancer Treatment on the Diets & Food Preferences of Patients Receiving Outpatient Treatment

    Patients undergoing cancer treatment experience a multitude of symptoms that can influence their ability to complete treatment as well as their quality of life during and after treatment. This cross-sectional study sought to describe the dietary changes experienced by cancer patients and to identify associations between these changes and common treatment symptoms.

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