Food preferences of patients with cancer.

Zata M Vickers, S. S. Nielsen, A. Theologides

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

Cancer patients who experience food aversions generally rated foods less pleasant than healthy controls or cancer patients with no food aversions. Most high protein foods, cereal products, and sweet foods were generally less palatable to patients with food aversions. Most fruits, vegetables, and cultured dairy products were equally palatable to all three subject groups. Although the cause of these food aversions is not understood, they do not appear to be a generalized response to all foods.

Original languageEnglish (US)
Pages (from-to)441-445
Number of pages5
JournalJournal of the American Dietetic Association
Volume79
Issue number4
StatePublished - Oct 1 1981

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Food Preferences
food choices
Food
neoplasms
Neoplasms
high protein foods
grain products
dairy products
vegetables
fruits
Dairy Products
Vegetables
Fruit

Cite this

Food preferences of patients with cancer. / Vickers, Zata M; Nielsen, S. S.; Theologides, A.

In: Journal of the American Dietetic Association, Vol. 79, No. 4, 01.10.1981, p. 441-445.

Research output: Contribution to journalArticle

Vickers, ZM, Nielsen, SS & Theologides, A 1981, 'Food preferences of patients with cancer.', Journal of the American Dietetic Association, vol. 79, no. 4, pp. 441-445.
Vickers, Zata M ; Nielsen, S. S. ; Theologides, A. / Food preferences of patients with cancer. In: Journal of the American Dietetic Association. 1981 ; Vol. 79, No. 4. pp. 441-445.
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