Previous studies report that the ingestion of highly concentrated sweet solutions produces a morphine-like analgesia in rats, human infants, and in adult males. To determine whether sweet-induced analgesia occurs with...Previous studies report that the ingestion of highly concentrated sweet solutions produces a morphine-like analgesia in rats, human infants, and in adult males. To determine whether sweet-induced analgesia occurs with more commonly consumed substances, 30 adult males (Mage = 22.4 years) were exposed to a cold pressor test and pain responsivity was assessed both before and after consuming either an 8% sucrose solution, water, or nothing. Between-groups comparisons revealed that relative to the Sucrose or Nothing groups, the Water group showed increased pain tolerance. Neither pain thresholds nor ratings of pain intensity and unpleasantness on a visual analogue scale differed among groups. The results support previous findings in both humans and animals that the palatability or hedonic value of food or drink may be the key predictor of its analgesic effect.展开更多
It is well known that the taste of sweet solutions produces a morphine-like analgesia in both rats and human infants, and under certain conditions, possibly in human adults. To further explore whether ingestion analge...It is well known that the taste of sweet solutions produces a morphine-like analgesia in both rats and human infants, and under certain conditions, possibly in human adults. To further explore whether ingestion analgesia persists into human adulthood, the present study was the first to utilize contact heat, a method of pain induction used commonly in both behavioural and pharmacological studies with laboratory animals. Left arms of 120 university undergraduates were exposed to a hot-plate, with pain responsivity assessed both before and after consuming either nothing (control group), or foods that they rated previously as unpalatable (e.g., black olives), neutral (e.g., rice cakes), or palatable (e.g., chocolate-chip cookies). Pain responsivity was assessed with four pain measures: pain threshold, pain tolerance, and visual analogue scale (VAS) ratings of pain intensity and unpleasantness. Between-groups comparisons in 2 separate experiments revealed that women (but not men) who consumed a palatable food showed increased pain tolerance, relative to the nothing, unpalatable, or neutral groups. Collectively, these data support our previous findings that “palatability-induced analgesia” exists in human adults, at least in females. Moreover, the findings support contact heat as a suitable method for assessing ingestion analgesia to experimental pain with human adults.展开更多
文摘Previous studies report that the ingestion of highly concentrated sweet solutions produces a morphine-like analgesia in rats, human infants, and in adult males. To determine whether sweet-induced analgesia occurs with more commonly consumed substances, 30 adult males (Mage = 22.4 years) were exposed to a cold pressor test and pain responsivity was assessed both before and after consuming either an 8% sucrose solution, water, or nothing. Between-groups comparisons revealed that relative to the Sucrose or Nothing groups, the Water group showed increased pain tolerance. Neither pain thresholds nor ratings of pain intensity and unpleasantness on a visual analogue scale differed among groups. The results support previous findings in both humans and animals that the palatability or hedonic value of food or drink may be the key predictor of its analgesic effect.
文摘It is well known that the taste of sweet solutions produces a morphine-like analgesia in both rats and human infants, and under certain conditions, possibly in human adults. To further explore whether ingestion analgesia persists into human adulthood, the present study was the first to utilize contact heat, a method of pain induction used commonly in both behavioural and pharmacological studies with laboratory animals. Left arms of 120 university undergraduates were exposed to a hot-plate, with pain responsivity assessed both before and after consuming either nothing (control group), or foods that they rated previously as unpalatable (e.g., black olives), neutral (e.g., rice cakes), or palatable (e.g., chocolate-chip cookies). Pain responsivity was assessed with four pain measures: pain threshold, pain tolerance, and visual analogue scale (VAS) ratings of pain intensity and unpleasantness. Between-groups comparisons in 2 separate experiments revealed that women (but not men) who consumed a palatable food showed increased pain tolerance, relative to the nothing, unpalatable, or neutral groups. Collectively, these data support our previous findings that “palatability-induced analgesia” exists in human adults, at least in females. Moreover, the findings support contact heat as a suitable method for assessing ingestion analgesia to experimental pain with human adults.
