The purpose of the study is to investigate whether a simple taste-test will increase the intake of energy as part of the individual dietary counseling.
The investigators will investigate the tastes (umami, bitter, salty, sweet and sour) that the patients prefers in order to increase the energy intake and reduce the risk of weight loss and loss of fat-free mass for patients with hematological cancer. The study will be conducted as a single blinded randomized controlled trial. 40 patients will be recruited, and will be divided into two groups; the intervention group and the control group. The patients will not know which group they belong to.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
OTHER
Masking
SINGLE
Enrollment
40
Patients will receive a dietary counseling based on a simple taste-test
Patients will receive a dietary counseling based on a standard dietary counseling for the patient group
Department of Hematology
Roskilde, Denmark
Consumption of energy as a percentage of estimated need
difference - before and after intervention
Time frame: 6 weeks
Fat-free-mass and fat-mass in percent (bioimpedance measurement)
difference - before and after intervention
Time frame: 6 weeks
Satisfaction (measured with EROTC QLQ-C30 version 3.0)
difference - before and after intervention. Higher scores means worse outcome. Lower scores means better outcomes.
Time frame: 6 weeks
Hand-grip-strength (measured with a dynamometer)
difference - before and after intervention
Time frame: 6 weeks
Body weight
difference - before and after intervention
Time frame: 6 weeks
Protein intake
difference - before and after intervention
Time frame: 6 weeks
Burning/pain in the mouth (measured on a scale)
difference - before and after intervention measured with Likert scale (1 to 5). Higher scores means a worse outcome. Lower scores means better outcomes.
Time frame: 6 weeks
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