Cancer's hidden toll: when food feels wrong
NCT ID NCT05272917
Summary
This study aimed to understand how mouth sensations like texture, temperature, and spiciness affect food preferences in people with head and neck cancer. Researchers compared 72 participants—some with cancer and some healthy volunteers—by testing their mouth sensitivity and asking about their food likes and dislikes. The goal was to gather knowledge to potentially help improve nutrition and eating experiences for future patients.
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Contacts and locations
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Locations
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Centre de recherche de l'Institut Paul Bocuse
Écully, 69131, France
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Service d'Oncologie médicale, Hôpital de la Croix-Rousse
Lyon, 69004, France
Conditions
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