A new pilot program developed by clinicians and researchers at Fox Chase Cancer Center aims to enhance healthcare providers’ understanding of chemosensory dysfunction in cancer patients. The initiative, recently published in the Journal of Cancer Education, reports a significant improvement in providers’ knowledge and confidence regarding this issue.
Chemosensory dysfunction involves alterations or loss of taste and smell due to chemotherapy treatment. This side effect affects a substantial number of patients, with 93% experiencing changes in taste and 60% noticing changes in smell. These symptoms can lead to decreased appetite, diminished quality of life, and potential nutritional issues.
“Unfortunately, this side effect is something that we see in clinical practice all the time, but clinicians aren’t being formally educated on it. And because we’re not appropriately educated, we can’t have these meaningful conversations with our patients to navigate it,” said Stromberg. She is one of the lead authors on the study and serves as Director of Nutrition Research at Fox Chase Cancer Center and Temple University Hospital – Jeanes Campus.
The study revealed that 38 oncology clinicians initially reported limited knowledge about chemosensory function and lacked confidence in managing these sensory changes in patients. A common approach was “wait-and-see,” attributed to the absence of pharmacological treatments. To address this gap, Stromberg worked with experts in taste and smell alongside other clinicians to develop an effective educational program.
To accommodate busy healthcare providers, Stromberg’s team created a concise 15-minute podcast covering key considerations for evaluating patients with chemosensory dysfunction. Following this intervention, clinicians reported a four-fold increase in their confidence when supporting affected cancer patients.
Stromberg emphasized the importance of integrating chemosensory education into areas such as nutrition and survivorship within cancer care. “I really hope what comes of this pilot program is that it starts the conversation around addressing this issue with our cancer patients so that their quality of life can improve,” she stated. She highlighted the need to view taste and smell as critical components of patient well-being rather than minor issues.
The publication underscores a shift towards more comprehensive oncology care by recognizing the impact of sensory changes on patient health outcomes.
