Table 2 Baseline QST, sensory intensities following capsaicin/ethanol, and area of hyperalgesia and responses to pinprick stimuli in the secondary hyperalgesic area following capsaicin/ethanol

Skin temperature, °C

32.10 (30.95-32.3)

31.4 (31–32.2)

0.47^a

Quantitative sensory testing

  CDT, °C

30.49 (29.65-30.87)

30.25 (29.38-30.92)

0.89^a

  WDT, °C

34.19 (33.65-35.42)

34.2 (33.7-35.5)

0.83^a

  CPT, °C

8.3 (0.0-16.2)

5.3 (0.9-12.6)

0.48^a

  HPT, °C

45.59 (43.44-48.05)

45.85 (43.7-47.55)

0.96^a

  PPT, kPa

506.5 (423.5-678.5)

458.0 (425–597)

0.41^a

  PHS, N/N

2/40

3/40

0.51^b

Sensory intensities following capsaicin/ethanol, VAS area under the curve (AUC)

  Capsaicin

  Pain, cm²

262.8 (29–508)

266 (79.8-467)

0.98^a

  Unpleasantness, cm²

437.8 (251.3-825.8)

520 (276–698.5)

0.89^a

  Ethanol (control)

  Pain, cm²

0 (0–0)

0 (0–0)

0.34^a

  Unpleasantness, cm²

0 (0–0)

0 (0–0)

0.45^a

Area of hyperalgesia

  Capsaicin, cm²

3 (0–10)

4 (0–11)

0.93^a

  Ethanol (control), cm²

0 (0–0)

0 (0–2)

0.37^a

Pinprick

  Capsaicin

  Pain, VAS

0 (0–8)

0 (0–1.5)

0.24^a

  Unpleasantness, VAS

9 (0–22.5)

4 (0–17.5)

0.20^a

  Ethanol (control)

  Pain, VAS

0 (0–0)

0 (0–0)

0.47^a

  Unpleasantness, VAS

0 (0–5.5)

0 (0–1)

0.17^a