Unpleasant olfactory and gustatory stimuli increase pain unpleasantness in patients with chronic oral burning pain: An exploratory study

Sandri, Angela; Cecchini, Maria Paola; Zanini, Alice; Nocini, Riccardo; Boschi, Federico; Zanette, G.; Marcon, Alessandro; Fiorio, Mirta; Tinazzi, Michèle

doi:10.1002/ejp.1933

Cited by 5 publications

(2 citation statements)

References 55 publications

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“…Higher pain perceptions have been linked to higher RPE values [ 41 ]. Furthermore, unpleasant tastes may result in potentiated pain responses [ 42 , 43 ]. It is plausible that the NPT resulted in greater exercise-induced hyperalgesia thereby resulting in increases in RPE.…”

Section: Discussionmentioning

confidence: 99%

A Matter of Taste: Roles of Taste Preference on Performance and Psychological Responses during Anaerobic Exercise

Henry

Pemberton

Rogers

et al. 2023

IJERPH

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Various tastes including sweet, bitter, and sour have been shown to differentially influence physiological and psychological processes. Furthermore, ingestion of bitter and sweet solutions has been shown to acutely enhance exercise performance. However, the taste is highly individualized, and it is unclear if preference influences the ergogenic potential of taste. The purpose of this study was to investigate the effects of preferred and non-preferred drink tastes on anaerobic performance and psychological responses thereof. Physically active females participated in two counterbalanced sprint trials each with a different condition: (1) non-preferred taste (NPT), (2) Preferred taste (PT). Participants self-reported taste preferences (sweet, sour, bitter) with the highest-ranked taste being used for the PT condition and the lowest-ranked for NPT. For each visit, participants completed a 15 s Wingate Anaerobic Test (WAnT) prior to (PRE) ingestion of ~20 mL of their NP or PREF taste. Following ingestion, participants completed 2 min of active recovery, rated their taste preference of the solution, and completed another 15 s WAnT. The rate of perceived exertion (RPE), motivation, and enjoyment were measured through a visual analog scale following each WAnT. Anaerobic performance measures and heart rate (HR) were also obtained at the succession of each WAnT. Findings revealed no differences between taste conditions for mean power (p = 0.455), peak power (p = 0.824), or HR (p = 0.847). RPE was significantly lower with PT versus NPT (p = 0.006). Exercise enjoyment (p = 0.022) was higher with PT compared to NPT. NPT resulted in worse motivation compared to PRE (p = 0.001) while no changes were observed between PT and PRE (p = 0.197). These findings suggest that preferred drink taste may not enhance acute performance but improves psychological responses to maximal anaerobic exercise which may have implications for improving exercise training and adherence.

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Section: Discussionmentioning

confidence: 99%

A Matter of Taste: Roles of Taste Preference on Performance and Psychological Responses during Anaerobic Exercise

Henry

Pemberton

Rogers

et al. 2023

IJERPH

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“…A prior study reported that smell and taste appear to interact at both the behavioural and neural levels, share common features, and are strongly linked to emotion and cognition [22] . Although there is evidence that olfactory and gustatory substances have powerful effects on experimental pain, such as unpleasant chemosensory stimuli, which increase the perception of pain in patients with chronic oral burns [23] , other studies have reported that olfactory input stimulated by linalool odour has an analgesic effect [24,25] . Currently, nonsteroidal anti-in ammatory drugs (NSAIDs) are most commonly used to relieve pain because they block the formation of arachidonic acid during the prostaglandin production cycle [26] .…”

Section: Introductionmentioning

confidence: 99%

Effect of Vanillin on Emotional Stress and Pain-Related Behaviours Induced by Experimental Tooth Movement in Rats

Wu,

Jin

et al. 2023

Preprint

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Background Pain is a common symptom of orthodontic treatment. Therefore, this study aimed to determine the effect of vanillin on emotional stress and pain-related behaviours induced during tooth movement by observing the behaviours of orthodontic rats and to provide a therapeutic basis for the discomfort caused by orthodontic treatment. Methods A 75 g orthodontic force was applied via an orthodontic appliance to the left maxillary incisors and first molars of 200–250 g male Sprague-Dawley rats. The rats were then administered vanillin in three different ways on days 1, 2, 3, 5, and 7 (via gavage, sniffing, or coating around the gingiva of the orthodontic teeth). Behaviour was evaluated at each time point in an open field based on the number of lines crossed in the first 30 s and 5 min, the number of lines crossed to the centre, the rearing time, the facial grooming time, and the Resistance-to-Capture scores. Results In the experimental orthodontic stimulation, the rats showed anxious, pain-related behaviours such as nervousness, rearing, decreased interest in exploring their surroundings, and reduced mobility. Conversely, in orthodontic rats administered vanillin, anxiety and pain-related behaviours were alleviated, and their mobility was restored. Furthermore, each administration method has the advantages of reducing pain and increasing activity. Conclusion This study revealed that three vanillin administration methods have advantages in alleviating anxiety and pain during experimental tooth movement, which can serve as a reference for clinicians to treat patients with orthodontic pain.

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Unpleasant olfactory and gustatory stimuli increase pain unpleasantness in patients with chronic oral burning pain: An exploratory study

Sandri

Cecchini

Zanini

et al. 2022

European Journal of Pain

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Background: Despite mounting evidence for the powerful influence of smell and taste substances in experimental pain, our knowledge of their effects in the clinical context is scarce, especially for patients with chronic oral burning pain.To fill this gap, we investigated the effect of olfactory and gustatory stimuli on pain perception in patients with chronic oral burning pain, a disabling condition that is difficult to manage and treat.Methods: Twenty-two patients with chronic oral burning pain underwent testing with a variety of olfactory and gustatory substances (pleasant, neutral, unpleasant) in multisensory interaction. The order of testing was randomized. Perception of pain intensity and unpleasantness was evaluated on a numerical rating scale at baseline and immediately after each test trial.Results: Pain unpleasantness but not pain intensity was found to be modulated by chemosensory stimuli. Unpleasant olfactory and gustatory stimuli increased the perception of pain unpleasantness compared to pleasant and neutral stimuli.Pain unpleasantness after unpleasant olfactory and gustatory stimuli correlated with psychological questionnaire subscale scores for distress (CORE-OM) and emotional awareness (TAS-20).

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Unpleasant olfactory and gustatory stimuli increase pain unpleasantness in patients with chronic oral burning pain: An exploratory study

Cited by 5 publications

References 55 publications

A Matter of Taste: Roles of Taste Preference on Performance and Psychological Responses during Anaerobic Exercise

A Matter of Taste: Roles of Taste Preference on Performance and Psychological Responses during Anaerobic Exercise

Effect of Vanillin on Emotional Stress and Pain-Related Behaviours Induced by Experimental Tooth Movement in Rats

Unpleasant olfactory and gustatory stimuli increase pain unpleasantness in patients with chronic oral burning pain: An exploratory study

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