Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Researchers examine why food tastes bad to chemotherapy recipients

21.09.2006
About two million cancer patients currently receiving certain drug therapies and chemotherapy find foods and beverages to have a foul metallic flavor, according to a medical study. In general, more than 40 percent of hospitalized patients suffer from malnutrition due to taste and smell dysfunction.

"Unfortunately, these problems that impact nutrition and quality of life are underestimated and understudied by oncologists," said Andrea Dietrich, Virginia Tech professor of civil and environmental engineering (CEE).

Dietrich believes there are two components to the metallic flavor –– the taste of metal ions on the tongue and the production of metal-catalyzed odors in the mouth that create a retro-nasal effect. "I am attempting to gain a better understanding of the metallic sensation, its prevention, and application to human health," Dietrich said.

Along with two of her university colleagues, Susan E. Duncan, professor of food science and technology, and YongWoo Lee, an assistant professor in the biomedical sciences and pathology department and a member of the Virginia Tech-Wake Forest University School of Biomedical Engineering and Sciences, Dietrich is the recipient of a $200,000 grant from the Institute of Public Health and Water Research (IPWR) to examine the problems of foul flavored water. The interdisciplinary investigative team combines proficiency in food oxidation and off-flavors, water chemistry, cell biology, and human perception.

Dietrich, the principal investigator on the project, is an expert on water quality and treatment, as well as its taste and odor assessment. In fact there are some 33 identified flavors of drinking water acknowledged by the American Water Works Association and Research Foundation (AwwaRF). They range in description from "wet paper" to "crushed grass" to "peaty" to "plastic."

Several years ago, AwwaRF sponsored Dietrich to travel around the U.S. to educate utility staff and managers on how to use sensory analysis to detect changes in water quality. She is also a co-developer of three odor-testing methods for the daily monitoring of raw and untreated water.

Now she is hoping to work with medical personnel as she, Duncan, and Lee compare the sensory thresholds, recommended nutritional levels, and adverse health effect levels of iron and copper in water, and their relationship to health-based problems such as persistent metallic tastes of patients receiving chemotherapy.

They hope to identify the cause of the metallic flavor in the mouth when drinking water contains metal ions, specifically iron and copper. Their research will also evaluate the use of antioxidants to prevent the metallic flavor production. "If we can discover the cause of the production of metallic flavor, then preventive methods can be taken accordingly," Dietrich said.

In correct amounts, metals in drinking water are actually important sources of micronutrients in the human diet. In fact, iron and copper are commonly found in drinking water, and they can be an important source of these mircronutrients. However, there are thresholds. If ingested at higher concentrations, greater than three milligrams per liter, iron and copper "may cause nausea, vomiting, diarrhea, kidney and liver damage," Dietrich explained.

Some tests will be done with human volunteers to determine reactions of volatile compounds in the mouth. Since saliva contains proteins and enzymes, it may have some effect in enhancing the metallic flavor. They will also use in-vitro experiments in order to conduct experiments at higher concentrations without endangering anyone, Dietrich added.

Perception of taste and odor is very complex, and like nutritional needs, varies depending on age, gender, race, health status, prior exposure and experience.

Two graduate CEE students, Pinar Omur-Ozbek and Jose Cerrato, both of Blacksburg, Va., will work on this project.

Lynn Nystrom | EurekAlert!
Further information:
http://www.vt.edu

More articles from Studies and Analyses:

nachricht Antarctic Ice Sheet mass loss has increased
14.06.2018 | Technische Universität Dresden

nachricht WAKE-UP provides new treatment option for stroke patients | International study led by UKE
17.05.2018 | Universitätsklinikum Hamburg-Eppendorf

All articles from Studies and Analyses >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Temperature-controlled fiber-optic light source with liquid core

In a recent publication in the renowned journal Optica, scientists of Leibniz-Institute of Photonic Technology (Leibniz IPHT) in Jena showed that they can accurately control the optical properties of liquid-core fiber lasers and therefore their spectral band width by temperature and pressure tuning.

Already last year, the researchers provided experimental proof of a new dynamic of hybrid solitons– temporally and spectrally stationary light waves resulting...

Im Focus: Overdosing on Calcium

Nano crystals impact stem cell fate during bone formation

Scientists from the University of Freiburg and the University of Basel identified a master regulator for bone regeneration. Prasad Shastri, Professor of...

Im Focus: AchemAsia 2019 will take place in Shanghai

Moving into its fourth decade, AchemAsia is setting out for new horizons: The International Expo and Innovation Forum for Sustainable Chemical Production will take place from 21-23 May 2019 in Shanghai, China. With an updated event profile, the eleventh edition focusses on topics that are especially relevant for the Chinese process industry, putting a strong emphasis on sustainability and innovation.

Founded in 1989 as a spin-off of ACHEMA to cater to the needs of China’s then developing industry, AchemAsia has since grown into a platform where the latest...

Im Focus: First real-time test of Li-Fi utilization for the industrial Internet of Things

The BMBF-funded OWICELLS project was successfully completed with a final presentation at the BMW plant in Munich. The presentation demonstrated a Li-Fi communication with a mobile robot, while the robot carried out usual production processes (welding, moving and testing parts) in a 5x5m² production cell. The robust, optical wireless transmission is based on spatial diversity; in other words, data is sent and received simultaneously by several LEDs and several photodiodes. The system can transmit data at more than 100 Mbit/s and five milliseconds latency.

Modern production technologies in the automobile industry must become more flexible in order to fulfil individual customer requirements.

Im Focus: Sharp images with flexible fibers

An international team of scientists has discovered a new way to transfer image information through multimodal fibers with almost no distortion - even if the fiber is bent. The results of the study, to which scientist from the Leibniz-Institute of Photonic Technology Jena (Leibniz IPHT) contributed, were published on 6thJune in the highly-cited journal Physical Review Letters.

Endoscopes allow doctors to see into a patient’s body like through a keyhole. Typically, the images are transmitted via a bundle of several hundreds of optical...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

VideoLinks
Industry & Economy
Event News

Munich conference on asteroid detection, tracking and defense

13.06.2018 | Event News

2nd International Baltic Earth Conference in Denmark: “The Baltic Sea region in Transition”

08.06.2018 | Event News

ISEKI_Food 2018: Conference with Holistic View of Food Production

05.06.2018 | Event News

 
Latest News

Graphene assembled film shows higher thermal conductivity than graphite film

22.06.2018 | Materials Sciences

Fast rising bedrock below West Antarctica reveals an extremely fluid Earth mantle

22.06.2018 | Earth Sciences

Zebrafish's near 360 degree UV-vision knocks stripes off Google Street View

22.06.2018 | Life Sciences

VideoLinks
Science & Research
Overview of more VideoLinks >>>