Most Read Articles
Pearl Toh, 31 Dec 2019
Adding the neuraminidase inhibitor oseltamivir to usual care speeds up recovery from influenza-like illness by a day compared with usual care alone, with even greater benefits seen in older, sicker patients with comorbidities, according to the ALIC4E study.
Roshini Claire Anthony, 19 hours ago

The presence of pulmonary arterial hypertension (PAH) in individuals with systemic sclerosis is associated with an increased mortality risk, a study from Singapore showed.

23 Dec 2019
At a Menarini-sponsored symposium held during the Asian Pacific Society Congress, renowned cardiologist Prof John Camm provided the latest evidence for chronic stable angina with or without concomitant diseases, with a special focus on the antianginal agent ranolazine and combination therapies. The event was chaired and moderated by Dr Dante Morales from the University of the Philippines College of Medicine.
09 Jan 2020
Acute ischaemic stroke patients who are current or recent smokers are at greater odds of having unfavourable functional outcomes 3 months after the index event, a study has found.

Spicy stimulation may help numb pain

11 Jan 2020

Stimulation of a spicy sensation confers analgesic benefit that persists after the taste stimulation ends, a study has found. However, eating spicy diet in the long term may hurt the basal pain sensitivity.

Researchers examined the analgesia effect caused by spicy stimulation, as well as the impact of spicy food intake on human basal pain sensitivity, in a total of 60 healthy individuals. They used placebo and sweet stimulation as reference interventions, with pressure and cold-pain thresholds measured prior to and after taste stimulation.

Compared with placebo stimulation, spicy stimulation led to a significant increase in both pressure and cold-pain thresholds (p<0.05). The thresholds remained amplified even when the taste stimulation residue was almost purged (p<0.05).

Meanwhile, individuals who consumed spicy food ≥3 vs <3 days/week had significantly lower thresholds for pressure (10.0 vs 12.7 kg/cm2; p<0.001) and cold-pain (4.4 vs 6.2 seconds; p=0.003).

In the validation population of 100 adults, the frequency of spicy-food intake was inversely associated with both pressure (p=0.013) and cold-pain (p=0.035) thresholds.

The current study was the first to explore the association of long-term spicy food intake with human pain sensitivity, and the findings may prove useful for future clinical pain intervention and individualized pain treatment, according to the researchers.

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Most Read Articles
Pearl Toh, 31 Dec 2019
Adding the neuraminidase inhibitor oseltamivir to usual care speeds up recovery from influenza-like illness by a day compared with usual care alone, with even greater benefits seen in older, sicker patients with comorbidities, according to the ALIC4E study.
Roshini Claire Anthony, 19 hours ago

The presence of pulmonary arterial hypertension (PAH) in individuals with systemic sclerosis is associated with an increased mortality risk, a study from Singapore showed.

23 Dec 2019
At a Menarini-sponsored symposium held during the Asian Pacific Society Congress, renowned cardiologist Prof John Camm provided the latest evidence for chronic stable angina with or without concomitant diseases, with a special focus on the antianginal agent ranolazine and combination therapies. The event was chaired and moderated by Dr Dante Morales from the University of the Philippines College of Medicine.
09 Jan 2020
Acute ischaemic stroke patients who are current or recent smokers are at greater odds of having unfavourable functional outcomes 3 months after the index event, a study has found.