University seeks volunteers for cancer food study
Last updated 7th Dec 2020
Cancer patients will be able to benefit from a new range of food products designed to help overcome sensory changes due to treatment.
The new products are being developed as part of an EIT Food-funded project, ONCOFOOD and will include a range of foods that address issues that cancer patients experience including changes to smell and taste. In addition, new food technologies including 3D printing will be developed for patients that temporally need a soft diet at hospital.
ONCOFOOD is being led by sensory scientists at the University of Reading, working with local hospital Royal Berkshire NHS Foundation Trust and other European partners.
Dr Stella Lignou from the Sensory Science Centre at the University of Reading said:
“Foremost in our minds through this project is making food as enjoyable as possible for the many millions of people who have to go through cancer treatment. We know that senses can be affected by treatment, and also that malnutrition is a significant concern through the course of such treatment.
“We’ve been using our experience in sensory science to design foods that are appealing and make a difference to cancer patients. By working together with them, we’re able to understand the significant changes that need to be made to food to retain the nutritious element while also being palatable. We’ve also developed a range of soft food alternatives for those who need them too.”
Food being developed includes soups, mousses in pouch packs, fruit and vegetable beverages, dairy desserts and seasonings.
Volunteers
The project is currently recruiting for two groups of participants to help them develop these new foods by taking part in home-based research. The trials are open to people undergoing cancer treatments as well as healthcare workers of adult cancer patients who require texture-modified foods.
Professor Lisa Methven, Professor of Food and Sensory Science who is leading the project at the University of Reading said:
“One of the key elements of this research is making sure that it reflects the real experiences of those who are undergoing cancer treatment. We’re honoured that patients are able to take time to help us develop new foods and we very much hope that we can use their experiences to make new food formulations that may make a small but significant impact in the future for people in a similar position.”
More information about the study can be found at: https://www.eitfood.eu/projects/oncofood-new-food-solutions-for-cancer-patients-2020
Potential volunteers can find out more about the study on the Cancer Research patient involvement portal at: https://www.cancerresearchuk.org/get-involved/volunteer/patient-involvement/involvement-opportunities/study-food-solutions-for-cancer-patients