Oncofood: New food solutions for cancer patients

What is the study?

The study aims to design and develop new innovative food solutions for cancer patients, taking into account not only their nutritional requirements but also their sensory changes, promoting eating pleasure and preventing malnutrition.

Initially, we will conduct online interviews with present and past cancer patients and separate focus group sessions with families/caregivers of cancer patients and healthcare professionals. These are aimed at increasing our understanding of the needs of cancer patients, barriers to current food propositions, and expectations from new solutions.

Who is organising it?

The study is run by a multidisciplinary team of researchers from the University of Reading.

What are the criteria for taking part?

The study is open to

  1. Current and ex-cancer patients who require/have required texture-modified diet and/or experience/have experienced taste and smell alterations in the last 12 months due to their oncological treatment.
  2. Relatives/caregivers of someone who requires/has required texture-modified diet and/or experiences/have experienced taste and smell alterations in the last 12 months due to their cancer treatment.
  3. Medical/clinical oncologist, cancer specialist nurse, speech and language therapist, dietician, oncology social worker, counsellor or any healthcare professional with a minimum of a year’s experience with adult oncological patients requiring texture-modified foods and/or having taste and smell alterations.

What do I need to do?

If you’d like to take part, please email Bola Oloyede at SensoryScienceCentre@reading.ac.uk.

Bola will contact you to complete a screening questionnaire. After confirming your eligibility to take part in the study, an online interview or focus group will be arranged with you at your convenience. The interview or focus group session will be audio and video recorded, and deleted once the research has been completed.

You can also email Bola if you have any questions or need more information about the study to help you decide whether or not you’d like to take part.

When is the deadline?

The study ends on 15 July 2020.

This study sounds incredibly important and promising. It’s heartwarming to see efforts being made to improve the quality of life for cancer patients through innovative food solutions. Cancer patients often face various challenges, including changes in taste and appetite, so addressing their nutritional needs while considering sensory changes is crucial.
Using organic milk powder in such food solutions could be a beneficial choice, as it provides a convenient source of milk with a longer shelf life. It’s wonderful to see research and initiatives like this aimed at improving the lives of those facing such challenges.