Correlation of pain sensitivity and sweet taste in healthy male adults

Sa, Priya; Siddanagoudar, Savitri; Nallulwar, Shobha; Neelam, D

doi:10.5455/njppp.2015.5.110720141

Cited by 6 publications

(4 citation statements)

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“…This pain reducing effect is also in accordance with other studies [ 53 , 55 – 57 ]. In these studies, the administration of sugar (e.g., sucrose, a disaccharide composed of glucose and fructose) was followed by a cold pressure test and the results showed an effect on pain tolerance and pain sensitivity [ 55 ].…”

Section: Discussionsupporting

confidence: 93%

“…This pain reducing effect is also in accordance with other studies [53,[55][56][57]. In these studies, the administration of sugar (e.g., sucrose, a disaccharide composed of glucose and fructose) was followed by a cold pressure test and the results showed an effect on pain tolerance and pain sensitivity [55]. A positive experience regarding the taste of different foods can stimulate mechanisms in the brain to release endorphins and neurotransmitters that result in increased pain tolerance [53].…”

Section: Differences Between the Chocolates And Their Sugar Contentsupporting

confidence: 94%

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Chocolate intake and muscle pain sensation: A randomized experimental study

2023

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Background Chocolate, as a cocoa-derived product rich in flavanols, has been used for medical and anti-inflammatory purposes. Therefore, the aim of this study was to investigate if the ingestion of different percentages of cocoa products affects the experimentally induced pain caused by intramuscular hypertonic saline injections in the masseter muscle of healthy men and women. Methods This experimental randomized, double-blind, and controlled study included 15 young, healthy, and pain-free men and 15 age-matched women and involved three visits with at least a 1-week washout. Pain was induced twice at each visit with intramuscular injections of 0.2 mL hypertonic saline (5%), before and after intake of one of the different chocolate types: white (30% cocoa content), milk (34% cocoa content), and dark (70% cocoa content). Pain duration, pain area, peak pain, and pressure pain threshold (PPT) were assessed every fifth minute after each injection, up until 30 min after the initial injection. Descriptive and inferential statistics were performed using IBM® SPSS (Version 27); significance level was set to p<0.05. Results This study showed that intake of chocolate, no matter the type, reduced the induced pain intensity significantly more than no intake of chocolate (p<0.05, Tukey test). There were no differences between the chocolate types. Further, men showed a significantly greater pain reduction than women after intake of white chocolate (p<0.05, Tukey test). No other differences between pain characteristics or sexes were revealed. Conclusion Intake of chocolate before a painful stimulus had a pain-reducing effect no matter the cocoa concentration. The results indicate that perhaps it is not the cocoa concentration (e.g., flavanols) alone that explains the positive effect on pain, but likely a combination of preference and taste-experience. Another possible explanation could be the composition of the chocolate, i.e. the concentration of the other ingredients such as sugar, soy, and vanilla. ClinicalTrials.gov Identifier: NCT05378984.

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Section: Discussionsupporting

confidence: 93%

Section: Differences Between the Chocolates And Their Sugar Contentsupporting

confidence: 94%

Chocolate intake and muscle pain sensation: A randomized experimental study

2023

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“…Tonic pain, more widely investigated, represents a lasting pain sensation that can mimic chronic or neuropathic pain (Eggleston, White, & Sheehe, 2010;Kakeda, Ogino, Moriya, & Saito, 2010;Lewkowski, Ditto, Roussos, & Young, 2003;Lewkowski, Young, Ghosh, & Ditto, 2008;Pepino & Mennella, 2005;Prescott & Wilkie, 2007;Priya, Savitri, Shobha, & Neelam, 2015;Villemure, Slotnick, & Bushnell, 2003). From these works it is generally assumed that smell and taste could have a strong influence on tonic pain.…”

Section: Introductionmentioning

confidence: 99%

Smell and taste dissociations in the modulation of tonic pain perception induced by a capsaicin cream application

Cecchini

Riello

Sandri

et al. 2020

European Journal of Pain

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Background: Pain is a subjective experience characterized by sensory (intensity) and emotional (unpleasantness) aspects. Although literature reports behavioural effects on pain due to smell and taste influence, to our knowledge the relationship between tonic pain induced by a capsaicin cream and these chemosensory systems has never been explored before. The aim of this study was to investigate the modulation of olfactory and gustatory substances having different valence on tonic pain perception mediated by a capsaicin cream application. Methods: Sixty healthy volunteers were included in two separated experiments (N = 30 smell; N = 30 taste) and underwent different valence smell and taste stimulations, while receiving painful stimuli. Perception of pain intensity (the sensory component) and unpleasantness (the affective component) was measured with a numerical rating scale, both during the two aforementioned experiments. Results: Pain unpleasantness rating showed differences only in the smell experiment between the two odourous conditions. In particular, pleasant odour induced lower ratings of pain unpleasantness, while no significant results were found for intensity. Regarding taste, we could not observe significant effects nor for pain unpleasantness or intensity. Conclusions: These findings highlight the potential role of pleasant odours in influencing the affective aspects of pain perception induced by this kind of tonic pain. Such evidence might provide new insight for using chemosensory substances as analgesics for modulating the cognitive aspects of neuropathic pain. Significance: This work shows the effect of smell on the emotional component of tonic pain, experimentally induced by capsaicin cream application. Previous literature investigated tonic pain in interaction with smell and/or taste stimuli, but mainly with physical methods such as temperature. Our findings add new information in this field, contributing to a deeper insight on the role of olfaction on this particular kind of tonic pain perception. This approach could open to new investigations aimed to consider odours for pain management.

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“…Erden et al (2007) established that increased bitter taste sensitivity was positively correlated with pain intensity when receiving an injection prior to surgery. While pleasant sweet taste elicits analgesia in neonates (Johnston et al, 2011), and may also reduce pain sensitivity in adult males (Priya, Siddanagoudar, Nalluwar, & Neelam, 2015), adding bitterness to a sweet solution decreases analgesia (Eggleston, White, & Sheehe, 2010), and removing an acutely painful stimulus (e.g., in a modified cold pressor test paradigm) seems to enhance perception of subsequent gustatory pleasure (Bastian, Jetten, & Hornsey, 2014). Collectively, these findings suggest that there is a bidirectional valanced relationship between taste sensitivity or experience and pain, where stimulation in one domain (i.e., pleasant and unpleasant taste) influences experiences in another (i.e., with analgesia or hypoalgesia, respectively), and vice versa.…”

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confidence: 99%

A pain in the bud? Implications of cross-modal sensitivity for pain experience

Perkins

Bruyne

Giummarra

2016

Atten Percept Psychophys

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There is growing evidence that enhanced sensitivity to painful clinical procedures and chronic pain are related to greater sensitivity to other sensory inputs, such as bitter taste. We examined cross-modal sensitivities in two studies. Study 1 assessed associations between bitter taste sensitivity, pain tolerance, and fear of pain in 48 healthy young adults. Participants were classified as non-tasters, tasters and super-tasters using a bitter taste test (6-n-propythiouracil; PROP). The latter group had significantly higher fear of pain (Fear of Pain Questionnaire) than tasters (p=.036, effect size r = .48). There was only a trend for an association between bitter taste intensity ratings and intensity of pain at the point of pain tolerance in a cold pressor test (p=.04). In Study 2, 40 healthy young adults completed the Adolescent/Adult Sensory Profile before rating intensity and unpleasantness of innocuous (33 °C), moderate (41 °C), and high intensity (44 °C) thermal pain stimulations. The sensory-sensitivity subscale was positively correlated with both intensity and unpleasantness ratings. Canonical correlation showed that only sensitivity to audition and touch (not taste/smell) were associated with intensity of moderate and high (not innocuous) thermal stimuli. Together these findings suggest that there are cross-modal associations predominantly between sensitivity to exteroceptive inputs (i.e., taste, touch, sound) and the affective dimensions of pain, including noxious heat and intolerable cold pain, in healthy adults. These cross-modal sensitivities may arise due to greater psychological aversion to salient sensations, or from shared neural circuitry for processing disparate sensory modalities.

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Correlation of pain sensitivity and sweet taste in healthy male adults

Cited by 6 publications

References 10 publications

Chocolate intake and muscle pain sensation: A randomized experimental study

Chocolate intake and muscle pain sensation: A randomized experimental study

Smell and taste dissociations in the modulation of tonic pain perception induced by a capsaicin cream application

A pain in the bud? Implications of cross-modal sensitivity for pain experience

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