Taste and smell training in patients with cancer who are treated with tyrosine kinase inhibitors: a multicentre randomized intervention trial

Taste and smell training in patients with cancer who are treated with tyrosine kinase inhibitors: a multicentre randomized intervention trial - TASTY-training

Status

Recruiting

Phases

Unknown

Study type

Interventional

Source

NL-OMON

Registry ID

NL-OMON57579

Enrollment

Registered

2024-12-05

Start date

2025-11-10

Completion date

Unknown

Last updated

2026-04-20

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

cancer malignancy cancer

Interventions

In the intervention arm, patients undergo home-based taste and smell training by smelling four strong odours (rose, lemon, eucalyptus, and clove) and tasting four taste solutions (sweet, sour, salty

Eligibility

Age

16 Years to 99 Years

Inclusion criteria

Inclusion criteria: * Age >=18 and

Exclusion criteria

Exclusion criteria: - Pregnancy * History of taste, smell, or saliva production dysfunction before treatment with tyrosine kinase inhibitors - Previous or current radiotherapy of head and neck region - Enteral feeding through tube or parenteral feeding - Participation in another clinical trial aimed at preventing or treating taste and/or smell alterations - Chronic (>1 month) high dose corticosteroids (>10 mg prednisone/day or equivalent)

Design outcomes

Primary

Measure	Time frame
Taste functioning measured with Taste Strips at baseline and at 12 weeks of taste and smell training compared with standard care.	—

Secondary

Measure	Time frame
1) Smell function measured with Sniffin sticks 2) Food enjoyment and food liking measured with AHSP and 9-point hedonic scale evaluation questionnaire 3) Quality of life: EORTC QLQ-C30; 4) Taste and smell alterations: Chemotherapy-induced Taste Alteration Scale (ciTAS-NL) 5) Risk of malnutrition: Patient-Generated Subjective Global Assessment (PG-SGA) 6) Dry mouth feeling: Xerostomia Inventory (XI) and Regional Oral Dryness Inventory (RODI) 7) Taste and smell function; taste strips and smell sticks 8) Saliva secretion and composition 9) Body weight.	—

Measure

Time frame

1) Smell function measured with Sniffin sticks 2) Food enjoyment and food liking measured with AHSP and 9-point hedonic scale evaluation questionnaire 3) Quality of life: EORTC QLQ-C30; 4) Taste and smell alterations: Chemotherapy-induced Taste Alteration Scale (ciTAS-NL) 5) Risk of malnutrition: Patient-Generated Subjective Global Assessment (PG-SGA) 6) Dry mouth feeling: Xerostomia Inventory (XI) and Regional Oral Dryness Inventory (RODI) 7) Taste and smell function; taste strips and smell sticks 8) Saliva secretion and composition 9) Body weight.

—

Countries

Netherlands

Contacts

Public ContactJ.J. Haan

Universitair Medisch Centrum Groningen

j.j.de.haan@umcg.nl0503612821

Outcome results

None listed

Source: NL-OMON (via WHO ICTRP) · Data processed: Apr 23, 2026