Altered sensory perception among people living with cancer
- 25.01.2016
- English Articles
- Nadine Kuklau
- Ines Heindl
Peer-reviewed | Manuscript received: March 09, 2015 | Revision accepted: August 25, 2015
Introduction
Impairment of sensory systems by cancer
Cancers, as well as cancer therapy and aftercare, can cause both temporary and permanent disturbances to the sense of smell and taste [1–3]. These impairments in sensory perception range from the complete loss of taste and smell to permanent alterations. Changes may affect the taste of saltiness, sourness, sweetness or bitterness, may result in a metallic aftertaste or be combined with a general decrease in taste ability [1, 4].
Taste preferences may also shift. Specific causes for changes in taste and smell have still not been clearly determined [3]. Those affected lament the reduced joy in eating and drinking and the consumption of food in general [3, 4]. These changes may have a considerable impact on everyday life and may often prove to be a heavy burden for those affected as well as for relatives [3, 5, 6].
Summary
This qualitative study is based on evidence that people living with cancer may suffer from temporary or permanent impairment of their perception of smell, taste and texture. The objective of this study is to examine the personal and social effects of these changes from the viewpoint of culinary discourse research. To this end, the study consisted of structured interviews with people living with cancer and their relatives. The transcripts were evaluated in accordance with Mayring’s qualitative content analysis. It turned out that the processes through which people with disease-related changes to their perception and sensory systems returned to their socio-cultural backgrounds were influenced by their respective culinary biographies and the effects of nutritional education. These significantly determined the coping strategies and patterns of those concerned. In their efforts to restore their individual (and also partnership-based) culinary sense of coherence, those affected generally discovered that the flavor of food is more just than gustatory perception.
Keywords: cancer, culinary discourse, sensory perception, sense of coherence, eating habits
