The use of food additives in food manufacturing has been a public health issue for many years. Currently, more than 3000 food additives have been approved and estimates has shown that each person may consume 3.6 to 4.
View Article and Find Full Text PDFGeorgian Med News
November 2015
Preliminary data of cold and heat sensations, and mechanical pressure thresholds and pressure pain thresholds in healthy student volunteers are reported in the study. We did not find any statistically significant differences of these indexes in relation to ethnicity. However, we revealed gender related differences on the mechanical pressure pain threshold and not for mechanical pressure sensation threshold.
View Article and Find Full Text PDFIncreasing amounts of clinical and experimental evidence show differences in pain responses between different ethnic groups. At the same time, the experience of pain is characterized by immense inter-individual and group variability with one likely contributing factor being ethnicity. Synergistically, pain and ethnicity are multidimensional, malleable and shaped by culture.
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