Olfactory-Triggered Nausea Management — SCE Palliative Medicine MCQ

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EasyNausea & VomitingOlfactory-Triggered Nausea ManagementSCE Palliative Medicine

A 70‑year‑old man with advanced cancer develops persistent nausea. Assessment reveals the nausea is worst when he smells food cooking. This olfactory‑triggered nausea is particularly distressing as his family cook in the home. What management approach is most appropriate?

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Correct answer: C — Practical measures as the preferred next step

Explanation lettering: D = shown as A · C = shown as B · A = shown as C · B = shown as D

Olfactory‑triggered nausea in advanced cancer is a recognised form of conditioned nausea or anticipatory nausea, commonly managed first with environmental and behavioural measures in UK palliative care. Scottish Palliative Care Guidelines (2025) recommend avoiding cooking smells and offering plain, room‑temperature food. St George’s NHS advice similarly endorses cold or slightly warm foods and avoidance of cooking aromas. These non‑pharmacological measures directly address the trigger and align with UK best practice. Option B is unnecessarily restrictive and impractical; C risks impairing normal olfaction and lacks evidence; D is irrelevant; E is incorrect given clear evidence for interventions.

Reference: https://www.nice.org.uk/guidance/conditions-and-diseases/cancer/palliative-care