Despite their relevance, taste and smell remain marginalized in oncology education and across other disciplines. This was evidenced by the delay in recognizing smell and taste dysfunction as a cardinal symptom of COVID-19 infection. Major oncology texts and training programs devote little to no attention to chemosensory health. For instance, the 690-page Oncology Nutrition for Clinical Practice includes just one page on this topic. National conferences such as the Academy of Nutrition and Dietetic’s Annual Food and Nutrition Conference and Expo (FNCE) and the American Society of Clinical Oncology (ASCO) annual conference have not offered any sessions on chemosensory dysfunction in recent years.

The result? Most clinicians receive minimal to no training. In our recent pilot study, 38 oncology clinicians (Fig. 1A) reported limited knowledge of and education in chemosensory function (Fig. 1 B and C) and low confidence in managing taste and smell changes (Fig. 1D). Many adopted a “wait-and-see” approach, citing the lack of pharmacological treatments. Yet, these same providers recognized the profound impact of these symptoms on patients’ quality of life and nutrition (Fig. 1).

Data from a pilot study of 38 clinicians in an oncology clinic with diverse medical backgrounds (A) shows a lack of formal (B) and spontaneous (C) education in taste and smell and low confidence in supporting cancer patients with chemosensory issues (D). After completing a 15-min educational podcast on chemosensation, clinicians reported a four-fold increase in confidence in supporting cancer patients with chemosensory issues (E). Note: NP/PA: nurse practitioner/physician assistant

Patients often turn to online forums or non-evidence-based materials for guidance [5]. Even well-meaning resources like the American Cancer Society’s “Treating Taste and Smell Changes” provide only general suggestions like “try seasoning your food more” without tailoring advice to specific symptoms and perpetuating the idea that taste and smell are negligible senses. This further supports downplaying the challenging task of eating when foods and beverages taste like cardboard or have no taste, during a time when nutritional intake and weight are critical to clinical outcomes. This generic approach fails to address individual needs, reduces patient trust, and erodes the clinician-patient relationship.

Education can change this dynamic. Structured training can improve clinician confidence, enhance patient support, and reinforce therapeutic bonds. The goal is not merely to restore taste and smell but to prevent downstream consequences such as malnutrition, reduced adherence, and emotional distress.

Education in chemosensation need not be burdensome. A brief, a 15-min podcast featuring chemosensory experts effectively introduces key concepts—including the distinction between taste, smell, and flavor; the limitations of patient self-reports in chemosensation; and the wide-ranging impact of chemosensory dysfunction on daily life and quality of life. When shared with healthcare professionals across oncology care settings, this accessible format significantly improves provider confidence in addressing taste and smell dysfunction (Fig. 1D–E), while also addressing a critical educational gap that is rarely filled spontaneously in clinical training. Structured educational efforts, particularly those that are accessible and flexible, such as those delivered via podcast, demonstrate that targeted, evidence-informed content can shift provider awareness and response to symptoms, holding promise to ultimately enhance patient care.