Food-related Quality of Life in Patients With Cancer (QVA-Mod)

February 20, 2026 updated by: Hospices Civils de Lyon

Modeling the Influence of Pathological Factors, Oral Symptoms and Sensory Perception on Food-related Quality of Life in Patients With Cancer

Food plays a fundamental role in quality of life. In patients with cancer psychological burden and treatment-related side effects can impact appetite, taste perception and pleasure of eating, making nutritional management more challenging.

Given the central role of food and nutrition in maintaining physical health and psychological well-being, it is essential to better understand the factors that contribute to food-related quality of life in order to improve the quality of life of patients with cancer. Despite the importance of these psychological aspects, current assessments tools do not adequately measure the impact of cancer on the food-related quality of life.

In a study entitled "CANUT-QVA" a specific questionnaire measuring nine dimensions of food related quality of life was developed, allowing for a better understanding of how patients perceive and experience their diet. This instrument consists of 46 items and explores nine dimensions, its use showing a significant decrease in food related quality of life of patients with breast cancer, opening the way for targeted interventions to improve nutritional well being and overall quality of life in cancer patients.

The present study aims to analyse various factors - such as oral health, sensory profile and clinical characteristics - associated with food-related quality of life in patients with cancer (gastrointestinal, head and neck, lung, breast and gynecologic cancer) during or after treatment, in order to develop a predictive model of food related quality of life. The main objective of this project is to identify the population at highest risk, so as to better tailor nutritional interventions for patients with cancer, considering both the type of treatment received and the phase, during or after treatment. The food-related quality of life questionnaire containing 46 items will be used to measure the primary outcome.

Study Overview

Status

Not yet recruiting

Conditions

Intervention / Treatment

Study Type

Observational

Enrollment (Estimated)

180

Contacts and Locations

This section provides the contact details for those conducting the study, and information on where this study is being conducted.

Study Contact

Study Contact Backup

  • Name: Irina Elena ANTOCHI

Study Locations

Participation Criteria

Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.

Eligibility Criteria

Ages Eligible for Study

  • Adult
  • Older Adult

Accepts Healthy Volunteers

No

Sampling Method

Non-Probability Sample

Study Population

Patients with different types of cancer gastrointestinal, breast, gynecologic, head and neck, lung, aged between 18 years or older. Two cohorts are considered: patients under treatment (chemotherapy, targeted therapy, immunotherapy, etc., except patients undergoing head and neck radiotherapy) from at least two months and patients having undergone anticancer treatment having completed it at least 3 months and no more than 12 months before inclusion.

The necessary number of patients is 180, 90 patients in each cohort.

Description

Inclusion Criteria:

  • Patient aged 18 years or older;
  • Patient with gastrointestinal, breast, gynecologic, head and neck, lung
  • Patient receiving a cancer treatment (chemotherapy, targeted therapy, immunotherapy, etc.) from at least two months;
  • Patients having undergone anticancer treatment (chemotherapy, targeted therapy, immunotherapy, etc.) having completed it at least 3 months and no more than 12 months before inclusion;
  • Patient capable of filling a questionnaire;
  • Patient having given his free, informed and express consent.

Exclusion Criteria:

  • - Patient having a radiotherapy treatment for a head or neck cancer;
  • Patient having presented nausea and vomiting during the last 24 hours;
  • Patient with severe inflammation of the mouth or throat (ulcers, mucus);
  • Patient with cognitive disorders and memory loss;
  • Pregnant women or breastfeeding;
  • Adult under legal protection (guardianship, curatorship).

Study Plan

This section provides details of the study plan, including how the study is designed and what the study is measuring.

How is the study designed?

Design Details

Cohorts and Interventions

Group / Cohort
Intervention / Treatment
Patients under treatment
Patients with cancer (gastrointestinal, breast, head and neck, gynecologic, lung), under treatment from at least two months, receiving active anticancer treatment (chemotherapy, targeted therapy, immunotherapy, etc., except patients undergoing head and neck radiotherapy) in a standard of care program.
Other: Self-reported questionnaires
Self-reported questionnaires will be used to asses patient's food-related quality of life (QVA questionnaire), global quality of life (EORTC QLQ-C30 questionnaire), evaluation of oral symptoms and perceptions.
Other: Salivary and sensory tests
Objective tests will be performed to measure the salivary quality and quantity and taste and smell perceptions.
Patients after treatment
Patients who have undergone anticancer treatment (chemotherapy, targeted therapy, immunotherapy, etc.) having completed it at least 3 months and no more then 12 months before inclusion.
Other: Self-reported questionnaires
Self-reported questionnaires will be used to asses patient's food-related quality of life (QVA questionnaire), global quality of life (EORTC QLQ-C30 questionnaire), evaluation of oral symptoms and perceptions.
Other: Salivary and sensory tests
Objective tests will be performed to measure the salivary quality and quantity and taste and smell perceptions.

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Measure Description
Time Frame
The food-related quality of life in patients with cancer (gastrointestinal, breast, head and neck, gynecologic, lung).
Time Frame: day of inclusion
The food-related quality of life questionnaire containing 46 items will be used to measure the outcome. The questionnaire uses a Likert scale: 1 = never; 2 = sometimes; 3 = often; 4 = always.
day of inclusion

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Sponsor

Hospices Civils de Lyon

Investigators

  • Principal Investigator: Amandine BRUYAS, Dr, Hospices Civils de Lyon

Study record dates

These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.

Study Major Dates

Study Start (Estimated)

March 1, 2026

Primary Completion (Estimated)

September 1, 2027

Study Completion (Estimated)

September 1, 2027

Study Registration Dates

First Submitted

February 20, 2026

First Submitted That Met QC Criteria

February 20, 2026

First Posted (Actual)

February 27, 2026

Study Record Updates

Last Update Posted (Actual)

February 27, 2026

Last Update Submitted That Met QC Criteria

February 20, 2026

Last Verified

February 1, 2026

More Information

Terms related to this study

Keywords

Additional Relevant MeSH Terms

Other Study ID Numbers

  • 69HCL25_0908
  • 2025-A02292-47 (Other Identifier: ANSM)

Plan for Individual participant data (IPD)

Plan to Share Individual Participant Data (IPD)?

NO

Drug and device information, study documents

Studies a U.S. FDA-regulated drug product

No

Studies a U.S. FDA-regulated device product

No

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

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