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Changes in taste preference after colorectal surgery: A longitudinal study.

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Postoperative taste changes, particularly a heightened preference for salty flavors, impact food choices in patients recovering from colonic surgery. Understanding these altered taste preferences is crucial for improving nutritional intake during recovery.

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Area of Science:

  • Surgical nutrition
  • Gastroenterology
  • Sensory science

Background:

  • Enhanced recovery programmes after surgery emphasize nutrition.
  • Altered food preferences are common reasons for poor eating post-surgery.
  • Taste alterations (dysgeusia) may affect food choices during critical recovery periods.

Purpose of the Study:

  • To investigate changes in taste preferences in patients undergoing colonic surgery.
  • To determine if postoperative dysgeusia affects food choices.
  • To identify specific taste alterations and their impact on food consumption.

Main Methods:

  • Longitudinal study of patients undergoing colonic resections.
  • Assessment of taste preferences (bitter, salty, savoury, sour, spicy, sweet) using visual analogue scales and food image scoring preoperatively and on postoperative days 1-3.
  • Measurement of consumption of offered snacks representing different taste groups.

Main Results:

  • Patients reported a significant deterioration in taste sense, increased nausea, and hunger postoperatively.
  • Sweet, savoury, and spicy tastes were most popular preoperatively, but only salty taste palatability increased post-surgery.
  • Salty and savoury foods were most consumed postoperatively, aligning with increased palatability for salty tastes.

Conclusions:

  • This is the first study to examine postsurgical food preferences, revealing significant taste alterations.
  • Taste perception changed consistently, except for salty taste, in the postoperative period.
  • Understanding these taste changes can help improve eating resumption and nutritional support after colonic surgery.