TY - JOUR
T1 - Food preferences of patients with cancer.
AU - Vickers, Z. M.
AU - Nielsen, S. S.
AU - Theologides, A.
PY - 1981/10
Y1 - 1981/10
N2 - 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.
AB - 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.
UR - https://www.scopus.com/pages/publications/0019625967
UR - https://www.scopus.com/inward/citedby.url?scp=0019625967&partnerID=8YFLogxK
U2 - 10.1016/s0002-8223(21)39392-0
DO - 10.1016/s0002-8223(21)39392-0
M3 - Article
C2 - 7288052
AN - SCOPUS:0019625967
SN - 0002-8223
VL - 79
SP - 441
EP - 445
JO - Journal of the American Dietetic Association
JF - Journal of the American Dietetic Association
IS - 4
ER -
