title: Prevention of food aversions in cancer patients during treatment.
abstract: Food aversions are a common complication of cancer treatment. This study evaluated an approach for blocking the formation of aversions to dietary items in 209 cancer patients treated with chemo- and/or radiotherapy. Patients were exposed to a sensory stimulus (fruit beverage, halava, odor) before initial treatments to provide a target for aversion formation, thereby sparing dietary items. Patients who developed an aversion to the "scapegoat" stimulus experienced a statistically significant 30% reduction in dietary aversion formation relative to patients without a scapegoat aversion or those not exposed to the scapegoat. The most effective scapegoat was the beverage, probably because it was consumed in greatest quantity. Exposure of patients to a "scapegoat" food or beverage just before chemo- and, probably, radiotherapy can markedly reduce the incidence of treatment-related aversions to foods in the patients' customary diet.
authors.affiliation: Monell Chemical Senses Center, Philadelphia, PA 19104-3308.
authors.forename: R D
authors.initials: RD
authors.lastname: Mattes
mesh_terms: D000328:Adult; D000368:Aged; D001066:Appetite; D001628:Beverages; D005260:Female; D005518:Food Preferences / Q000523:psychology*; D006801:Humans; D008297:Male; D008875:Middle Aged; D009369:Neoplasms / Q000188:drug therapy* / Q000523:psychology / Q000532:radiotherapy; D009752:Nutritional Status; D012539:Scapegoating