Taste alterations during treatment with protein kinase inhibitors: a pilot study

Protein kinase inhibitors (PKIs) have caused a major survival improvement for patients with certain advanced cancers, like renal cell carcinoma and lung cancer. Due to increased clinical use of these agents, physicians are faced with a new spectrum of toxicities.(1) One of the most common toxicities is patient-reported taste alterations, which may impair nutritional intake and quality of life.(1-3)

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