Thermal grill-evoked sensations of heat correlate with cold pain threshold and are enhanced by menthol and cinnamaldehyde
Version of Record online: 9 NOV 2012
© 2012 European Federation of International Association for the Study of Pain Chapters
European Journal of Pain
Volume 17, Issue 5, pages 724–734, May 2013
How to Cite
Averbeck, B., Rucker, F., Laubender, R.P. and Carr, R.W. (2013), Thermal grill-evoked sensations of heat correlate with cold pain threshold and are enhanced by menthol and cinnamaldehyde. European Journal of Pain, 17: 724–734. doi: 10.1002/j.1532-2149.2012.00239.x
Conflict of interest
The authors declare no conflicts of interest.
- Issue online: 25 MAR 2013
- Version of Record online: 9 NOV 2012
- Manuscript Accepted: 22 SEP 2012
Figure S1. Overlay of the respective three ratings of each of the 24 subjects. Ratings of subjects with cold pain thresholds above 20 °C are highlighted in red.
Figure S2. Regression of numeric scale ratings of grill-evoked heat sensation on cold pain threshold CPT (A–D = Fig. 3 of the manuscript) and regression of the differences between the rating values of cold sensation and grill heat sensation on CPT (E–F; Spearman's r > 0.5, p < 0.05, n = 24). r+ indicates the Spearman's correlation factor after excluding the subjects with CPT values over 20 °C.
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