Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching

Bartoshuk, Linda M.; Duffy, Valerie B.; Green, B.G; Hoffman, Howard J.; Ko, Chia-Wen; Lucchina, Laurie A.; Marks, Lawrence Ε.; Snyder, Derek J.; Weiffenbach, James M.

doi:10.1016/j.physbeh.2004.02.033

Cited by 481 publications

(425 citation statements)

References 25 publications

Supporting

Mentioning

420

Contrasting

Unclassified

Order By: Relevance

“…The measurement is regarded as relatively objective because it does not require use of subjective rating scales, in contrast to perceived intensity and pleasantness, which require the subject to offer a judgment. However, measures of perceived intensity are also important because, although biased by a subject’s experience, 12 they provide information about the range of concentrations of odorants or tastants most often encountered in everyday life. Likewise, pleasantness is a matter of opinion, but it is also a crucial piece of information because liking is often a prerequisite for consumption.…”

Section: Psychophysical Measures Of Taste and Smellmentioning

confidence: 99%

Genetics of Taste and Smell

Reed

Knaapila

2010

Progress in Molecular Biology and Translational Science

215

118

View full text Add to dashboard Cite

Eating is dangerous. While food contains nutrients and calories that animals need to produce heat and energy, it may also contain harmful parasites, bacteria, or chemicals. To guide food selection, the senses of taste and smell have evolved to alert us to the bitter taste of poisons and the sour taste and off-putting smell of spoiled foods. These sensory systems help people and animals to eat defensively, and they provide the brake that helps them avoid ingesting foods that are harmful. But choices about which foods to eat are motivated by more than avoiding the bad; they are also motivated by seeking the good, such as fat and sugar. However, just as not everyone is equally capable of sensing toxins in food, not everyone is equally enthusiastic about consuming high-fat, high-sugar foods. Genetic studies in humans and experimental animals strongly suggest that the liking of sugar and fat is influenced by genotype; likewise, the abilities to detect bitterness and the malodors of rotting food are highly variable among individuals. Understanding the exact genes and genetic differences that affect food intake may provide important clues in obesity treatment by allowing caregivers to tailor dietary recommendations to the chemosensory landscape of each person.

show abstract

Section: Psychophysical Measures Of Taste and Smellmentioning

confidence: 99%

Genetics of Taste and Smell

Reed

Knaapila

2010

Progress in Molecular Biology and Translational Science

215

118

View full text Add to dashboard Cite

show abstract

“…In Study 1 and 2, we used the same general Labeled Magnitude Scale (gLMS) to assess pain intensity and unpleasantness (39). We used gLMS because it provides more valid across-group comparisons and more effectively captures variance in the high-pain range than the visual analog or categorical scales.…”

Section: Rating Scalesmentioning

confidence: 99%

“…Error bars represent within-subject standard errors of the mean (S.E.M.). For pain ratings, we used general Labeled Magnitude Scale (gLMS) (39). (b) Effect magnitude (y-axis) represents regression coefficients (! "…”

Section: Author Contributionsmentioning

confidence: 99%

Cognitive self-regulation influences pain-related physiology

Matthewson¹,

Woo

Reddan³

et al. 2018

Preprint

View full text Add to dashboard Cite

Cognitive self-regulation can shape pain experience, but little is known about whether it affects autonomic responses to painful events. In this study, participants (N = 41) deployed a cognitive strategy based on reappraisal and imagination to regulate pain up or down on different trials while skin conductance responses (SCR) and electrocardiogram (ECG) activity were recorded. Using a machine learning approach, we developed stimulus-locked SCR and ECG physiological markers predictive of pain ratings. The markers demonstrated high sensitivity when predicting pain ratings, r = 0.55-0.83. In an independent dataset (N = 84), they discriminated different levels of painful heat with 74-93% accuracy and showed some specificity relative to discriminating levels of vicarious pain (50-71% accuracy; chance is 50%). Cognitive self-regulation increased and decreased both pain ratings and physiology in accordance with regulatory goals. These findings suggest that self-regulation can impact autonomic nervous system responses to painful stimuli and provide painselective autonomic profiles for future studies.Keywords: pain, self-regulation, autonomic nervous system, SCR, ECGAll rights reserved. No reuse allowed without permission. was not peer-reviewed) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. The copyright holder for this preprint (which . http://dx.doi.org/10.1101/361519 doi: bioRxiv preprint first posted online Jul. 4, 2018; SELF-REGULATION AND PAIN PHYSIOLOGY 3 Author SummaryIt is well known that cognitive self-regulation can modulate pain perception in humans, yet its physiological consequences are difficult to quantify, as the pain-and task-related physiological responses are intricately intertwined. Here, we developed physiological markers predictive of pain report from skin conductance response (SCR) and electrocardiogram (ECG) data collected from 41 participants while they experienced painful thermal stimulations without regulating their pain. These markers were validated on an independent dataset, and then tested for effects of reappraisal-based cognitive selfregulation. When participants were instructed to use this strategy to increase the amount of pain they experienced, expression of the pain-predictive physiological markers increased, and when participants were instructed to reduce the amount of pain they felt, expression of the physiological markers decreased. These results demonstrate that cognitive pain regulation using a conscious, reappraisal-based strategy not only impacts the way participants report pain, but also the way their autonomic physiology responds to pain.All rights reserved. No reuse allowed without permission.was not peer-reviewed) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity.

show abstract

“…The top of the scale was described as the strongest imaginable sensation of any kind (Bartoshuk et al 2004). This gLMS required participants to rate the perceived intensity along a vertical axis lined with the following adjectives: barely detectable, weak, moderate, strong, very strong, and strongest imaginable.…”

Section: Trainingmentioning

confidence: 99%

Lipid-Lowering Pharmaceutical Clofibrate Inhibits Human Sweet Taste

Kochem

Breslin

2016

CHEMSE

View full text Add to dashboard Cite

T1R2-T1R3 is a heteromeric receptor that binds sugars, high potency sweeteners, and sweet taste blockers. In rodents, T1R2-T1R3 is largely responsible for transducing sweet taste perception. T1R2-T1R3 is also expressed in non-taste tissues, and a growing body of evidence suggests that it helps regulate glucose and lipid metabolism. It was previously shown that clofibric acid, a blood lipid-lowering drug, binds T1R2-T1R3 and inhibits its activity in vitro. The purpose of this study was to determine whether clofibric acid inhibits sweetness perception in humans and is, therefore, a T1R2-T1R3 antagonist in vivo. Fourteen participants rated the sweetness intensity of 4 sweeteners (sucrose, sucralose, Na cyclamate, acesulfame K) across a broad range of concentrations. Each sweetener was prepared in solution neat and in mixture with either clofibric acid or lactisole. Clofibric acid inhibited sweetness of every sweetener. Consistent with competitive binding, inhibition by clofibric acid was diminished with increasing sweetener concentration. This study provides in vivo evidence that the lipid-lowering drug clofibric acid inhibits sweetness perception and is, therefore, a T1R carbohydrate receptor inhibitor. Our results are consistent with previous in vitro findings. Given that T1R2-T1R3 may in part regulate glucose and lipid metabolism, future studies should investigate the metabolic effects of T1R inhibition.

show abstract

Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching

Cited by 481 publications

References 25 publications

Genetics of Taste and Smell

Genetics of Taste and Smell

Cognitive self-regulation influences pain-related physiology

Lipid-Lowering Pharmaceutical Clofibrate Inhibits Human Sweet Taste

Contact Info

Product

Resources

About