The prevalence of conditioned taste aversions in cancer patients receiving chemotherapy

The present study assessed the prevalence of conditioned taste aversions in chemotherapy patients. Of 100 subjects interviewed, 42 reported taste aversions to a total of 103 foods. Approximately 50% of these aversions generalized to other foods with similar sensory properties. There were no significant differences in the formation of aversions on the basis of gender, diagnostic category, religion, race, progression of illness or length of time on treatment. Foods most likely to be targets of aversions were sources of protein such as meat, fish, poultry and casseroles. There was no association between taste aversions and taste changes, decreased appetite or decreased pleasantness of eating. The taste aversions reported here appear to be mediated by conditioning. The impact of these taste aversions on overall nutrition remains unclear.