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Related Concept Videos

Taste Buds and Receptors01:20

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Conditioned Taste Aversion01:14

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Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
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Related Experiment Video

Updated: Jul 11, 2025

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults
09:17

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Taste changes in paediatric oncology: longitudinal evaluation.

Ida Mehrdadi1, Neeraj Dhaliwal1, Lauren Chakkalackal1

  • 1Child Health Evaluative Sciences, Peter Gilgan Centre for Research and Learning, Toronto, Ontario, Canada.

BMJ Supportive & Palliative Care
|November 16, 2023
PubMed
Summary

Taste changes are common in children undergoing cancer therapy, affecting 38.3% at diagnosis and declining over six months. Nausea, dry mouth, and vincristine treatment were identified as risk factors for these taste alterations.

Keywords:
CancerPaediatricsSupportive careSymptoms and symptom management

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Area of Science:

  • Oncology
  • Paediatric Medicine
  • Clinical Nutrition

Background:

  • Taste alterations are a frequent side effect of cancer therapies in children.
  • Understanding the prevalence and influencing factors of taste changes is crucial for supportive care.

Purpose of the Study:

  • To determine the prevalence of taste changes in paediatric cancer patients over six months.
  • To identify factors associated with taste changes during cancer treatment.

Main Methods:

  • A longitudinal study included 60 paediatric patients (4-18 years) newly diagnosed with cancer.
  • Monthly interviews over six months assessed taste changes, intervention success, and impact on eating.
  • Generalized linear mixed-effects models were used to evaluate risk factors.

Main Results:

  • 38.3% of patients reported taste changes at baseline, decreasing to 21.7% at six months.
  • Common changes included food tasting different, bad, or bland, impacting food enjoyment and intake.
  • Nausea, dry mouth, and recent vincristine treatment were independent risk factors.

Conclusions:

  • Taste changes are prevalent in newly diagnosed paediatric cancer patients but decline over time.
  • Nausea, dry mouth, and vincristine are significant risk factors for taste alterations.
  • Further research is needed to develop effective interventions for managing taste changes in this population.