Omega 6 polyunsaturated fatty acids in red blood cell membrane are associated with xerostomia and taste loss in patients with breast cancer. (October 2021)

• Record Type: Journal Article
• Authors: Amézaga, J.; Ugartemendia, G.; Larraioz, A.; Bretaña, N.; Iruretagoyena, A.; Camba, J.; Urruticoechea, A.; Ferreri, C.; Tueros, I.
• Is Part Of: Prostaglandins, leukotrienes, and essential fatty acids. Volume 173(2021)
• Publication Date: 2021-10
• Subjects: Dry mouth -- Erythrocyte -- Lipid profile -- Chemosensory alterations -- Linoleic acid -- PUFA; Lipids -- Periodicals; Unsaturated fatty acids -- Periodicals; Prostaglandins -- Periodicals; Leukotrienes -- Periodicals; Fatty Acids, Unsaturated -- Periodicals; Acides gras insaturés -- Périodiques; Prostaglandines -- Périodiques; Leucotriènes -- Périodiques; Lipides -- Périodiques; 612.01577
• DOI: 10.1016/j.plefa.2021.102336
• Languages: English
• ISSNs: 0952-3278

Abstract

Highlights: Some factors condition the presence of sensory alterations caused by chemotherapy. Xerostomia is the main factor influencing other taste-related disorders. Omega 6 fatty acids play an important role in the development of xerostomia. Targeted nutrition could regulate the fatty acids associated with taste disorders. Abstract: Chemosensory and physical complaints are common disorders in cancer patients under chemotherapy treatments that may affect the food intake, leading to a decreased quality of life. Lipid metabolism is a major pathway of cancer proliferation, where erythrocyte membrane phospholipids and their fatty acid composition are promising tools for monitoring metabolic pathways. Relationship between lipid profile in erythrocyte membrane phospholipids and chemosensory alterations in 44 newly diagnosed patients with breast cancer was here investigated. Smell changes and xerostomia were the most common complaints, with xerostomia as the main influencing factor on the development of other taste disorders. Lipid profiles revealed significant negative correlation between diminution of linoleic acid levels and xerostomia as well as positive correlation between increased arachidonic acid and salty taste. The involvement of these polyunsaturated lipids suggests the importance of oxidative and nutritional conditions of cancer patients, which can affect the molecular status for taste signals. Graphical abstract: Image, graphical abstract