한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제38권4호
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  • Pages.224-238
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  • 2023
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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위암환자의 치료 후 식사 경험 및 후미각 변화의 정성적 탐색

Qualitative Exploration of Dietary Characteristics and Changes in Taste and Smell in Post-Surgical Gastric Cancer Patients

  • Nara Yun (Department of. Food and Nutrition, Seoul National University) ;
  • Junghyun Bae (Department of. Food and Nutrition, Seoul National University) ;
  • Gibum Song (Department of. Food and Nutrition, Seoul National University) ;
  • Sunhyang Kwon (OURHOME Co., Ltd. ) ;
  • Miyoung Kim (OURHOME Co., Ltd. ) ;
  • Jae-Hee Hong (Department of. Food and Nutrition, Seoul National University)
  • 투고 : 2023.07.31
  • 심사 : 2023.08.31
  • 발행 : 2023.08.31
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초록

To develop customized food products for gastric cancer patients, it is crucial to understand their dietary characteristics and changes in their perception of smell and taste due to their condition. This study conducted in-depth interviews and administered olfactory and gustatory tests on 20 patients with gastric cancer. A control group of 20 healthy, gender and age matched individuals, was included for comparison. Patients reported difficulties in sustaining their appetite, particularly during chemotherapy. This could be attributed to gastrointestinal discomfort and an altered perception of smell and taste. The olfactory test revealed that cancer patients were significantly less sensitive than the control group. Also, a smaller number of participants in the cancer group were reported to have a normal taste function, which enabled them to perceive umami, one of the five basic taste compared to those in the control group. These findings demonstrated that gastric cancer patients experience post-surgical digestive issues, chemotherapy-induced changes in smell and taste, and appetite loss. To improve the quality of life of these patients and the efficacy of the treatment, it is necessary to consider not only their nutritional requirements but also other factors such as appetite loss and discomfort when developing meals specifically for them.

키워드

과제정보

본 연구는 농림축산식품부의 재원으로 농림식품기술기획평가원 (고부가가치식품기술개발사업)의 지원을 받아 연구되었습니다(No. 122029-4).

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