We assessed reproducibility of measurements of rectal compliance and sensation in health in studies conducted at two centres. We estimated samples size necessary to show clinically meaningful changes in future studies. We performed rectal barostat tests three times (day 1, day 1 after 4 h and 14-17 days later) in 34 healthy participants. We measured compliance and pressure thresholds for first sensation, urgency, discomfort and pain using ascending method of limits and symptom ratings for gas, urgency, discomfort and pain during four phasic distensions (12, 24, 36 and 48 mmHg) in random order. Results obtained at the two centres differed minimally. Reproducibility of sensory end points varies with type of sensation, pressure level and method of distension. Pressure threshold for pain and sensory ratings for non-painful sensations at 36 and 48 mmHg distension were most reproducible in the two centres. Sample size calculations suggested that crossover design is preferable in therapeutic trials: for each dose of medication tested, a sample of 21 should be sufficient to demonstrate 30% changes in all sensory thresholds and almost all sensory ratings. We conclude that reproducibility varies with sensation type, pressure level and distension method, but in a two-centre study, differences in observed results of sensation are minimal and pressure threshold for pain and sensory ratings at 36-48 mmHg of distension are reproducible.
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http://dx.doi.org/10.1111/j.1365-2982.2005.00709.x | DOI Listing |
Curr Res Food Sci
January 2025
Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy.
In recent years, research on taste perception has increasingly focused on its influence on food consumption, preferences, and long-term health. While bitter and sweet tastes have been well-studied, less is known about salty and umami tastes and their effects on dietary habits. This study aimed to address this gap by exploring sensory-hedonic patterns for 'savory' stimuli, encompassing both umami and salty tastes, in a representative sample of Italian adults, with a focus on gender-specific differences.
View Article and Find Full Text PDFAppl Microbiol Biotechnol
January 2025
Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-530, Lodz, Poland.
In recent years, there has been a surge in the production of kombucha-a functional beverage obtained via microbial fermentation of tea. However, fresh, unpasteurized kombucha is sensitive to quality deterioration as a result of, among other factors, oxidation. The addition of hops seems to be promising, due to their antioxidative properties, which may improve the stability of kombucha.
View Article and Find Full Text PDFJ Pain Res
January 2025
School of Biomedical Engineering, McMaster University, Hamilton, ON, Canada.
Purpose: Complex regional pain syndrome (CRPS) is a debilitating chronic pain condition characterized by sensory, motor, and autonomic dysfunction with a world-wide prevalence of 26.2 per 100,000 people per year and is 3 to 4 times more prevalent in females. Repetitive transcranial magnetic stimulation (rTMS) has shown to be beneficial for pain relief in neuropathic pain and initial evidence in CRPS is promising, but studies are limited.
View Article and Find Full Text PDFMetabol Open
March 2025
School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, 92182, USA.
Background: Watermelon and its rind are rich in fiber, vitamins, minerals, and L-citrulline. Despite these nutritional benefits, research on the effects of blenderized watermelon (WM), especially in adolescents, remains limited. This study aimed to address this gap by examining the impact of blenderized WM (, including both flesh and rind) on satiety, postprandial glucose responses, and overall acceptability among overweight and obese adolescents.
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