Ravneet Kaur | MSc Thesis Seminar

Event details:  A graduate exam seminar is a presentation of the student’s final research project for their degree.

This is an ALES MSc Final Exam Seminar by Ravneet Kaur.  This seminar is open to the general public to attend.

Zoom Link:  https://ualberta-ca.zoom.us/j/94690250837

Thesis Topic: Optimizing Nutrition for People with Cancer: Sensory Changes, Food Preferences, and Intervention Strategies

Seminar Abstract: 

Cancer and its treatment deteriorate nutritional status, leading to extensive weight and muscle loss, which is associated with treatment toxicity and shorter survival. Nutrition impact symptoms, especially taste and smell alterations, negatively influence food intake, food preferences, eating experience, and food-related quality of life. The first aim of this research was to understand the nature and characteristics of taste and smell alterations, changes experienced by people during treatment, and their impact on food-related quality of life. Participants were people undergoing treatment for colorectal cancer who completed a Taste and Smell survey at multiple timepoints during treatment. The severity of taste and smell alterations increased during treatment. The changes experienced included a weaker, stronger, or a mix of weaker and stronger perception of the basic tastes (salty, sweet, sour, and bitter) and sense of smell. The nature and trajectory of taste and smell alterations were unique to each individual and varied over time. A positive protein balance is crucial to maintain muscle mass during treatment. Understanding protein preferences and desired food properties for people with cancer which can be influenced by nutrition impact symptoms like taste and smell alterations, is essential to overcome barriers to reaching recommended protein intakes during treatment. The second objective of this research was to understand the protein preferences in people with cancer and identify food attributes preferred in an ideal snack while undergoing treatment. A survey was administered to people attending the Cross Cancer Institute (n=300). Nutritious, flavorful, convenient, and ready to eat were the most desired characteristics in a snack or meal for people with cancer. Taste and smell were the most important attributes stimulating appetite, and salty, sweet, hot, and cold were the most preferred flavor and temperature profiles. The properties preferred in an ideal snack varied based on the intensity of nutrition impact symptoms and their interference with eating. Animal and dairy proteins were preferred over plant proteins. Chicken, eggs, nuts, fish, and cheese were chosen more often, and ONS, shrimp, quinoa, protein bars, and soy products were chosen less often as a preferred protein source in people with cancer. The third objective of this research was to design and implement a nutrition intervention trial using a preferred protein source to reach the recommended protein intake levels and provide nutritional support during the recovery period. In this single-arm, open-label trial, patients completing treatment were guided to consume at least two eggs per day for 8-week duration. Protein and energy intake (3-day food records), body composition (bio-electrical impedance), body weight, calf circumference, physical performance (short physical performance battery), immune function and quality of life are measured at baseline, 4 weeks and 8 weeks. Despite the collective expertise of the study team and various recruitment strategies in place, the accrual in the trial has been surprisingly low (n=1), primarily due to challenges inherent in recruitment of this population. This research contributes to the present understanding of the nature, characteristics, and severity of taste and smell alterations experienced by people with cancer. These results also provide information about the protein preferences and food attributes considered ideal by people with cancer. This information can be used to identify potential candidates for future nutrition intervention trials aimed at reaching the target protein intake in people with cancer.