To develop customized food products for gastric cancer patients, it is crucial to understand their dietary characteristics andchanges in their perception of smell and taste due to their condition. This study conducted in-depth interviews andadministered olfactory and gustatory tests on 20 patients with gastric cancer. A control group of 20 healthy, gender and agematched individuals, was included for comparison. Patients reported difficulties in sustaining their appetite, particularlyduring chemotherapy. This could be attributed to gastrointestinal discomfort and an altered perception of smell and taste.
The olfactory test revealed that cancer patients were significantly less sensitive than the control group. Also, a smaller numberof participants in the cancer group were reported to have a normal taste function, which enabled them to perceive umami,one of the five basic taste compared to those in the control group. These findings demonstrated that gastric cancer patientsexperience post-surgical digestive issues, chemotherapy-induced changes in smell and taste, and appetite loss. To improvethe quality of life of these patients and the efficacy of the treatment, it is necessary to consider not only their nutritionalrequirements but also other factors such as appetite loss and discomfort when developing meals specifically for them.