Dietary Recommendations for Loss of Taste in Gastric Cancer

These are called hypogeusia and ageusia, respectively, and refer to the decrease and disappearance of the ability to detect the flavour of food.

¿QUÉ TE RECOMENDAMOS?

Maintain proper oral hygiene.

You can use mint, basil, oregano, thyme, bay leaf, fennel, garlic, citrus juices, salt (as long as it is not contraindicated) or flavour enhancers (bullion cubes). In case of painful swallowing or acid reflux, avoid dishes with garlic and acidic foods.

Some suggested recipes:

Tabbouleh

Red Lentil Dahl

Chicken and apple curry with rice

Choose strong flavours, such as aged cheese with creamy soup or vegetables, to enhance the flavour of the food.

This helps to release flavours and increases saliva production.

Choose liquid or juicy foods to help to dissolve the flavours so they enter the taste buds.

The perception of one flavour may be more compromised than another one. Try to find out which flavours are altered or diminished (acid, bitter, sweet, salty, umami) to enhance meals with the flavours that are tasted more. The following recipe can be used as an example of adapting dishes to the different basic flavours.

Try to detect if there are any food or food groups that are impacted more.