Abstract：
OBJECTIVE: Few studies used thermal quantitative sensory testing to assess the effects of repeated capsaicin gel administration in the oral cavity. This study aimed to investigate thermal sensory and pain thresholds before and after repeated capsaicin gel administration.
METHODS: Ten healthy females (22 ± 2 years) applied a capsaicin gel on the gingival mucosa twice daily for 14 days, and heat pain threshold, warm detection threshold, cold pain threshold, and cold detection threshold were assessed on the oral mucosa. Measurements were performed before and after the 14 days and were compared to a control sample (n = 10, all females, 23 ± 3 years).
RESULTS: Capsaicin increased heat pain threshold in the anterior maxilla by 2.9°C (95% CI: 1.6-4.2) (p < 0.001) and in the anterior mandible by 2.2°C (95% CI: 1.0-3.4) (p = 0.001), similar to warm detection threshold that increased by Δ1.1°C (95% CI: 0.3-1.9) (p = 0.009). No significant changes were found in the controls.
CONCLUSIONS: These findings encourage the use of thermal quantitative sensory testing in the oral cavity to assess thermal sensation, which might be useful for assessing the effects of therapies aimed at reducing pain.
METHODS: Ten healthy females (22 ± 2 years) applied a capsaicin gel on the gingival mucosa twice daily for 14 days, and heat pain threshold, warm detection threshold, cold pain threshold, and cold detection threshold were assessed on the oral mucosa. Measurements were performed before and after the 14 days and were compared to a control sample (n = 10, all females, 23 ± 3 years).
RESULTS: Capsaicin increased heat pain threshold in the anterior maxilla by 2.9°C (95% CI: 1.6-4.2) (p < 0.001) and in the anterior mandible by 2.2°C (95% CI: 1.0-3.4) (p = 0.001), similar to warm detection threshold that increased by Δ1.1°C (95% CI: 0.3-1.9) (p = 0.009). No significant changes were found in the controls.
CONCLUSIONS: These findings encourage the use of thermal quantitative sensory testing in the oral cavity to assess thermal sensation, which might be useful for assessing the effects of therapies aimed at reducing pain.
摘要：
目的：很少有研究使用热定量感官测试来评估在口腔中反复施用辣椒素凝胶的效果。本研究旨在研究反复施用辣椒素凝胶前后的热感觉和疼痛阈值。
方法：10名健康女性（22±2岁）每天两次在牙龈粘膜上使用辣椒素凝胶，持续14天，和热痛阈值，热检测阈值，冷痛阈,并对口腔黏膜进行冷检测阈值评估。在14天之前和之后进行测量，并与对照样品进行比较（n=10，所有雌性，23±3年）。
结果：辣椒素使上颌骨前部的热痛阈值增加2.9°C（95％CI：1.6-4.2）（p<0.001），下颌骨前部的热痛阈值增加2.2°C（95％CI：1.0-3.4）（p=0.001），类似于增加Δ1.1°C的温暖检测阈值(95%CI:0.3-1.9)(p=0.009)。在对照中未发现显著变化。
结论：这些发现鼓励在口腔中使用热定量感觉测试来评估热感觉，这可能有助于评估旨在减轻疼痛的疗法的效果。
方法：10名健康女性（22±2岁）每天两次在牙龈粘膜上使用辣椒素凝胶，持续14天，和热痛阈值，热检测阈值，冷痛阈,并对口腔黏膜进行冷检测阈值评估。在14天之前和之后进行测量，并与对照样品进行比较（n=10，所有雌性，23±3年）。
结果：辣椒素使上颌骨前部的热痛阈值增加2.9°C（95％CI：1.6-4.2）（p<0.001），下颌骨前部的热痛阈值增加2.2°C（95％CI：1.0-3.4）（p=0.001），类似于增加Δ1.1°C的温暖检测阈值(95%CI:0.3-1.9)(p=0.009)。在对照中未发现显著变化。
结论：这些发现鼓励在口腔中使用热定量感觉测试来评估热感觉，这可能有助于评估旨在减轻疼痛的疗法的效果。
