Taste changes in cancer
Does everything taste different to you?
Many people undergoing cancer treatment experience changes in how food tastes. Foods may suddenly seem dull, bitter or unpleasant and can leave a lingering aftertaste. Sometimes the perceived texture or temperature of certain foods can also change. We can help you understand why this happens and what you can do if your sense of taste changes.
“I want to help people with cancer experience their meals as a source of strength and quality of life. The following section provides tips and tricks for those affected, showing them how to improve their taste experience when their sense of taste has changed.”
Dr. Anna Fleischer, MSc.
Med II, Universitätsklinikum Würzberg, Deutschland
What do we know about taste changes caused by cancer treatment?
The basic sensation of taste is created when food molecules activate taste receptors within the taste buds on the tongue. This is influenced by the amount of saliva as well as the texture and temperature of the food we eat. The smell and appearance of food can also intensify or change how it tastes. The taste we perceive ultimately results from a complex interaction of all these sensory impressions.1
In cancer patients, this interaction of the senses can be disrupted, changing their perception of taste. This can be an additional burden for those affected and can greatly impact their quality of life. We often don't realise how important it is to taste food in our daily lives until this sense no longer functions as usual.
Why can cancer and cancer therapy change the sense of taste?
Here are some of the reasons why the sensation of taste can change while living with cancer:
- Cancer itself can trigger changes in taste.23
- Cancer therapies can impact taste perception by affecting the sensory cells responsible for taste. Chemotherapy and radiation therapy specifically target rapidly dividing cells, such as cancer cells.3 Unfortunately, the cells in your taste buds also divide quickly and can be affected by these treatments.
- Immunotherapy can also disturb the sense of taste.4
- Certain drugs or radiotherapy to the head and neck can cause dry mouth. Without sufficient saliva, it becomes harder to transport the flavours of food to the sensory cells in your taste buds.3
What changes in taste can occur?
The taste of food can change in many ways. These are the most common types of taste alterations.
Foods may not taste as expected or may even seem unpleasant. In some cases, this may trigger nausea. Patients often complain about a metallic or bitter aftertaste.2
The physical sensation of food texture can shift, making certain foods seem slimy, gritty or floury.
A diminished sense of taste can make food seem dull or bland. In some cases, the sense of taste may even be (temporarily) lost.24
How common are taste disturbances in cancer?
Many people with cancer experience changes in their sense of taste.
- About one quarter of those with breast or lung cancer notice taste changes.2
- Around two out of three people are affected during or after chemotherapy.25
- Up to 85% of patients report unpleasant changes in taste perception after radiotherapy to the head or neck.2
Will I regain my sense of taste?
The good news is that most taste disturbances usually fade after cancer treatment.4 However, the course can vary from person to person, and it’s not possible to predict exactly how long recovery will take.
Has your sense of taste changed?
Let your health care team know if you experience taste disturbances so they can offer guidance on how to manage them.
What can I do if my sense of taste changes due to cancer or cancer treatment?
When taste changes occur, aim to create the best possible eating experience under the circumstances. Because eating is so much more than simply consuming calories, there are a variety of small adjustments that can help support your food intake. Check out the following tips and see what might work for you:
Variety is the spice of life
Experiment with different foods, combinations or preparation methods of your food and you may be pleasantly surprised. The goal is to stimulate your senses and enhance your overall taste experience. Fresh ingredients, such as seasonal and local fruit and vegetables, often have more intense flavours. You can also influence taste by adjusting the temperature or texture of your food. Explore new flavours, exotic dishes or unexpected ingredient combinations. What matters is that it tastes good to you.
Create a pleasant atmosphere
It’s not a secret that we 'eat with our eyes' first. A good dining experience is not just about the taste. Many elements come together to make a great meal: good company, a beautifully laid table, candlelight and pleasant music can all contribute to this. Consider where and how you currently eat, and what small changes might help you feel more in the mood for a meal.
The perfect drink for your meal
In fine dining, nothing is left to chance - food and drink are intentionally paired. Take inspiration from this and try matching your dish with a complementary drink. Add a touch of interest with infused water, aromatic teas, herbal infusions or fruit juices.
Food recall: keeping a food log or diary can help you identify which foods you enjoy or tolerate best.
Please note any flavours, temperatures and textures that work for you to guide future meal planning.
Enhancing tastes during cancer
- Try mints, chewing gum, or sugar free lemon drops
- Drink sweet or sour drinks like lemonade or cranberry juice
- Add maple syrup, honey or treacle
- Add spices and seasonings like onion, garlic or chili powder to foods
- Try cold or room-temperature meats
- Try bland foods like tofu, eggs or chicken
- Add ginger, mint, cinnamon or vanilla
- Avoid cooking with cast iron
- Use plastic, wood or bamboo utensils instead of metal if you have a metallic taste
- Add olive oil or butter to foods
- Add sweet flavours such as maple syrup, honey, jams, jellies or fresh/frozen/dried fruits
- Try cold or frozen items like ice lollies, sorbets, ice cream, smoothies or shakes
- Add cooling toppings like plain yoghurt, soured cream or mayonnaise
- Try eating fruit, carrots, sweet potatoes or tomatoes which are naturally sweet
- Avoid salt and salty seasonings
- Limit processed foods
- Avoid eating out and getting takeaway foods, or ask for no salt to be added
- Add salt or sour flavours such as lemon or lime juice, vinegar, mustard, pickles, cranberry or pineapple
Taste Therapy Tips
Strategic use of flavours
Aromatic ingredients are ideal for enhancing the taste of a dish. Nutty flavours are created by roasting vegetables, nuts or spices. Strong savoury notes come from ingredients like garlic, onions or leeks.
Experiment with herbs and spices
Today’s wide variety of herbs and spices offers endless possibilities. Explore mild or hot spices, dried or fresh herbs. Basil, thyme, parsley and chives add a touch of freshness to any dish. Ginger or chilli can add heat, while coriander or mint deliver a bright, fresh finish.
Add a twist of lemon
Fresh citrus can lift almost any dish. Add grated lemon or orange zest to sauces, dressings, salads, soups or fish for a refreshing touch. Brighten your water with slices of lemon or lime. A dash of lime can also pair well with many Asian and Mexican dishes. Smoothies, desserts and dressings can be refined with a hint of citrus oil.
Marinating for intense flavour experiences
Marinades are excellent flavour enhancers for vegetables, meat and tofu. The key lies in the ingredients: vinegar- or citrus-based marinades bring freshness, while soy- or Worcestershire sauce-based marinades develop a strong umami note. Finish off your marinade with herbs, spices and oils to complete your creation.
Umami-packed ingredients
Umami is the savoury, satisfying flavour that many people crave. It adds a depth and richness, making it particularly helpful for people with a reduced sense of taste. Umami is found in tomato paste, dried tomatoes, tomato sauces, mushrooms (such as shiitake, button or oyster mushrooms), and aged cheeses such as parmesan, pecorino or manchego. Fermented foods like miso, soy sauce or kimchi are good sources of umami, as are seaweeds like nori, kombu or wakame.
Variations in texture
Crunchy, creamy, soft – mixing different textures can make meals more interesting, especially when taste is diminished. Elevate these changes by adding a crispy topping of nuts, seeds, croutons or dried onions on to salads, soups and other warm foods. Stuffing vegetables (like peppers or mushrooms) layered dishes (such as parfaits, shepherd's pie or lasagnes), or simple additions of raw vegetables (like carrots, cucumbers, radishes or pepper) can diversify textures in your meal.
Temperature enhances flavour
Temperature plays a major role in how flavours are perceived. Warm foods typically release more sweetness and aroma, while colder foods can reduce bitterness or metallic tastes. Lukewarm or room temperature dishes are often gentler on a sensitive palate and easier to eat when the mouth is dry. Mixing temperatures can also add flair, for example ice cream with warm berries or warm savoury dishes paired with cool elements.
Opposites attract
Contrasting flavours can complement one another beautifully when balanced well. Sweet and salty, savoury and creamy, tart and fruity all create satisfying combinations that are rich in taste. Examples include salted caramel, goat cheese with honey or the classic combination of fruit paired with cheese. Creamy yoghurt or coconut milk can mellow spicy curry or chili dishes. When used in the right place, a hint of bitterness or sweetness can sharpen the sense of taste and enhance the flavour experience.
Cooking methods
Steam, braise or roast
Gentle steaming of vegetables and fish helps preserve colour, aroma and valuable nutrients. Braised dishes reward a bit of patience with tender textures and deep flavours. Roasting root vegetables, nuts or chickpeas creates intense flavour and a slightly crispy texture.
Sous-vide cooking and blanching
In sous-vide cooking, food is prepared in an airtight, vacuum-sealed bag and cooked at a low temperature in a water bath. This technique keeps meat and vegetables particularly juicy and flavourful. Blanching, which involves immersing vegetables into boiling water and quickly cooling them in ice water, helps preserve their crisp texture and vibrant colour.
Use homemade stocks and broths
Think homemade stocks are only for seasoned cooks? Surprisingly, they are simple to make and well worth the effort. Just simmer vegetables, meat and/or bones in water for about an hour to extract their flavour. You can use this as a base for delicious soups, stews, sauces and risottos without the need for flavour enhancers or preservatives. Homemade stocks and broths can also be stored frozen in ice cube trays, so you always have little flavour boosters at hand.
Reduce bitterness
Some vegetables naturally contain bitter compounds that may be unpleasant. Techniques such as blanching, steaming, roasting or braising can be used to reduce the bitterness. Frying with spices, soaking in salt water or combining with sweet and sour ingredients such as fruit, honey or balsamic vinegar can also help balance and mask bitter notes.
Frequently asked questions
Which cancers can affect the sense of taste?
Many cancers can alter the sense of taste, especially those affecting the head and neck. However, taste changes can occur in any type of cancer (whether it be solid tumour or blood cancer) because they are a common side effect of several cancer treatments.26 Remember that your therapy was chosen specifically for its effectiveness in treating your type and stage of cancer, as well as your overall health. Changing treatment solely due to taste issues is usually not advisable. For example, novel immunotherapies may cause taste disturbances, but they are highly effective at helping the immune system recognise and target cancer cells.
What can I do if my food taste of metal?
Maintaining good oral hygiene, drinking lemon water or herbal teas, and using sugar-free chewing gum or sweets to stimulate saliva flow can help reduce metallic tastes. If you are sensitive to metal, avoid using metal cutlery. You may also find that chilled foods are more palatable. Baking soda or salt rinses before and after eating and before bed (approximately four times daily) may help.
Should I force myself to eat?
Avoid forcing yourself to eat foods that are unappealing. While this may work in the short term, it can lead to long-lasting food aversions. Instead, focus on finding food or dishes that you genuinely enjoy. Professional guidance can also be very helpful, especially if you need support navigating specific challenges such as aversions to certain foods or questions about nutrition supplements to ensure you are getting enough calories to stay strong.
Should I start cooking?
Preparing your own food allows you to tailor meals to your needs. This includes everything from the choice of ingredients, spices and herbs to the cooking temperature. If you are new to cooking, perhaps start with simple dishes or ask friends or family for support.
What if I'm experiencing dry mouth?
Avoid alcohol-containing mouth rinses and consider using a cold humidifier overnight to help alleviate symptoms.
Information on authors and text sources
This webpage has been adapted from the Germany J&JWithMe website. It has been further reviewed and approved by the EMEA medical team.
