HungerNdThirstFoundation and Danone Nutricia Research join forces
Taste changes are common in patients with cancer, however research shows they are underestimated1. Taste alterations can result in food aversion that in turn may lead to negative outcomes such as poor nutrition, a decreased response to treatment, decreased morale, depression and an altered quality of life2.
The HungerNdThirst Foundation and Danone Nutricia Research have started a collaboration to better understand cancer patients’ needs to help them better deal with taste alterations. The aim is to improve nutritional intake and quality of life by combatting dysgeusia. Dysgeusia means the distortion of the sense of taste. By bringing together patients, carers, dieticians, oncology nurses and chefs, HungerNdThirst and Danone Nutricia Research want to raise awareness for dysgeusia and help cancer patients.
The HungerNdThirst Foundation focuses on non-pharmacologic management of dysgeusia, through education, collaboration, taste profiling, research and product development.
Danone Nutricia Research is the global research and innovation organisation behind Specialized Nutrition. It combines multidisciplinary expertise surrounding nutrition, including sensory and behaviour science.
Robert Greene, Founder HungerNdThirst Foundation: “From my personal experience I can tell how much I struggled with taste changes caused by the cancer and the chemotherapy. The sort of metallic taste in my mouth highly affected the way I felt and took away all joy of eating or even sharing a meal with others. With Danone Nutricia Research I found a partner to join forces in combatting nutritional challenges and improving quality of life of cancer patients.”
Irene Fernandez, Senior Team Leader User Experience Adult category at Danone Nutricia Research: “Malnutrition following chemo therapy can be around the corner, while getting the required nutrients is important to help keep up body weight and strength, help keep body tissue healthy, help fight infections and help stimulate social wellbeing.”
Irene Fernandez continues: “Our aim is to collect insights on sensory alterations, explore benefits on compliance and see how we together can support patients to improve nutritional intake and cope with sensory alterations.”