Alterations of Taste in Breast Cancer Patients Subjected to Chemotherapeutic Treatment of the General Hospital of Mexico

Abstract

Introduction: Breast cancer, ranks first in incidence by malignancies in women 30 to 54 years old representing the second leading cause of death1. Patients undergoing chemotherapy treatment generally have oral complications and changes in taste2. The aim of this study was to evaluate the taste changes and the effect of nutritional intervention in 41 women with breast cancer undergoing chemotherapy.
Methods: Four periodic interventions, the first at baseline and subsequent assessments before each cycle of chemotherapy were performed; applying a chemical gustometry and frequency of food consumption validated for Mexicans. Test Wilcoxon was used for dependent samples to determine changes at the beginning and end of the intervention.
Results: There was a decrease in weight and Body Mass Index (BMI) of the patients during the study p = 0.000 for both cases could not be established relationship in the clinical stage with BMI by X² test (p> 0.05). Through gustometry flavors: sweet, sour, bitter and salty, it has been concluded that in low dilutions no changes or trends in the course of the four measurements differ, however there are significant changes in concentrations of 2.5% and 5% it decreases the intense perception of sweet taste w = 0.317 p = 0.000, and increases the perception of bitter taste (even in low concentration), and to a lesser degree also increased the perception of saltiness (w = 0.278 p = 0.000, w = 0.317 p = 0.000, respectively).
Conclusion: One could observe the change in taste determining that at concentrations of 2.5 to 5% decreases the perception of flavors in women with breast cancer.