This study sought to find the difference in pain sensitivity and psychological factors between men and women, and how an intervention such as stretching could generate effects of hypoalgesia. The primary aim of this study was to compare the difference in A-delta and C-fiber mediated thermal pain between sexes. The second aim was to compare pain-related psychological factors. Finally, the third aim was to compare changes in pressure pain threshold between men and women during the stretching intervention. Prior studies have already examined the relationship between stretching and conditioned pain modulation which was utilized towards this research. However, they have not included stretching to the point of pain, and conditioned pain modulation is often dependent on acquiring hypoalgesia through induction of pain. So, this study hypothesizes that stretching to the point of pain may induce effects of hypoalgesia in equal amount of higher than conditioned pain modulation. By conducting this research more information was acquired towards understanding the difference between sexes towards pain sensitivity and induction of hypoalgesia effects. Results of this study indicated that sex differences did not differ as much in response to the interventions, and psychological factors were deemed insignificant as well between sexes. However, looking at the responses of the total sample, after four minutes of stretching low intensity stretch was closely associated to hypoalgesia effects of the cold-water immersion in comparison to medium intensity stretch. In addition to that, inhibitory effects during cold-water immersion task displayed a significant association with higher heat pain threshold to the forearm and trapezius. As for psychological factors, in general, individuals with lower pain-anxiety had greater hypoalgesia effects to the cold-water immersion task.

No description available.

Interest has grown over the last two decades in the health benefits of polyphenols, with particular relation to degenerative diseases. The Kei apple (Dovyalis caffra) is an indigenous plant to South Africa, thought to be rich in polyphenols. This study aimed to produce a functional beverage from the Kei apple, with demonstrable nutritional benefits, which should also be found acceptable by consumers due to its sensory attributes. A long term aim of the study is to assist in improving income of farmers in rural and urban areas by encouraging the participation of small holders in growing the Kei apple for subsequent economic benefit. A thorough literature review was conducted on functional foods, trends for beverages, legislation and on polyphenols as a class of functional ingredients, specifically focusing on fruits and the fate of polyphenols in the body. A review of fruit processing procedures, preservation techniques and legislation, followed by new product development (NPD) and the types of consumers desiring functional foods were investigated as well as the role of sensory evaluation and consumer research were examined. Methods Kei apples were collected from two areas of South Africa, namely Bloemhof in the North West Province in the 200212003 growing season and from the Eastern and Western Cape in the 200412005 growing season. The first set of Kei apples were used to produce a prototype functional beverage, from which future development would take place. The second set of Kei apples were used for pulping on an industrial scale and then a small-scale commercial production batch of the Kei apple beverages for consumer panel testing was produced. Various flavours were used to mask the strong characteristic taste and aroma of the Kei apple for the beverage and these were narrowed down to apple, vanilla and mint 8. vanilla. Consumer panel testing was undertaken with 152 consumers with a pre-tested questionnaire using hedonic scales for overall acceptance, ranking for preference, a Fwd Action Rating Scale (FACT) for consumption intent, and a ranking test for purchase intent. All evaluations were carried out under strictly controlled sensory evaluation requirement and respondents were asked to fill in anonymous questionnaires at North West University, Potchefstroom Campus. Results and Discussion Statistical analysis of the results were determined by the Statistic* programme, version 7. In summary for all of the consumer testing, it was found that consumers regarded the apple flavoured Kei apple beverage statistically significantly more acceptable than the other flavours. The apple flavoured beverage was found to be rated practically significantly higher for the attributes of taste and overall acceptance, as well as for consumption intent, purchase intent and preference. There was, however, no significant differences in any of the attributes or evaluated consumption and purchase intent between the vanilla and mint & vanilla. The total polyphenols, determined by UV spectrophotometry as gallic acid equivalents per litre (GAE/I), were found to be slightly less then expected, with the apple and mint & vanilla showing similar results (as GAEII) 101.7 versus 106.1 for the latter two, whilst vanilla was 143.0 which may have been attributed to the vanillic acid molecule itself which also has a phenolic structure. This lower-than-expected level of total polyphenols may have been due to degradation during processing. There was a clear difference in the polyphenol content between the different harvests from the two regions. The former showed greater acidity as determined by total citric acid 4.81% w/w and sugar 16.3% versus 2.54% w/w and 8.4% This may be due to various factors of climate, soil and ripeness. For comparison purposes, a commercial product from the USA, Ocean Spray ® Cranberry, was also found to have more polyphenols present than the Kei apple beverage. This was also demonstrated by the amount of ascorbic acid, free and bound. The Kei apple beverage subjected to pasteurization probably lost most of its vitamin C content due to the heat treatment and the exposure to oxygen during pulping. Conclusion and Recommendations The development of a functional beverage from the Kei apple is feasible. As with most new product developments, further formulation modifications which are not insurmountable are required. The consumer panel was positive towards the apple flavoured beverage and this flavour should be taken forward for future development. The key stumbling block to the success of this project is the lack of an effective organizing body that could liaise with the growers to form a cooperative and provide a consistent supply of Kei apples. The effect of variations in harvesting time, soil conditions and climate must also be evaluated. The improvement of income of farmers may only be achieved by the involvement of other stake holders and the formation of a Kei apple grower's co-operative / Thesis (M.Sc. (Nutrition))--North-West University, Potchefstroom Campus, 2006.

Objective: Research on the role of acute post-surgical pain in children is extremely important in order to have a positive influence on pre-surgical preparation and post-surgical care and to prevent pain from becoming chronic, which can extend decades into adulthood. This project aims to identify predictors of acute post-surgical pain in adolescents with idiopathic scoliosis undergoing spinal fusion by utilizing sensory thresholds obtained through quantitative sensory testing (QST). Methods: Eligible candidates were Adolescent Idiopathic Scoliosis (AIS) patients ages 10-17 who have been recommended to receive elected spinal fusion surgery at Boston Children's Hospital (BCH). 9 successfully recruited and enrolled participants underwent a full series of QST tests on their palmar thenar eminence (non-surgical site), and their lower back (surgical site). Patients' Light Touch Detection Threshold (LTDT) and Pain Detection Threshold (PDT) scores were determined using Von Frey Hairs. Patients' Pressure-Pain Sensation Threshold (PPST) scores were determined using a pressure algometer. Patients' Warm/Cool and Hot/Cold Pain Detection Thresholds were detected using a calibrated thermode strapped to the skin. Following the full-series of QST tests, and after the patient was discharged from the hospital, a retrospective chart review was conducted to determine the patients': Age at Surgery, Gender, Number of Vertebrae Fused (Fusion Length), Length of Surgery, Pre-Operative Self-Identified Pain Level (NRS 0-10), Average Post-Operative Acute-Phase Self-Identified Pain Level (NRS 0-10), and daily Pain Medication Doses (Opiate Vs. Non-Opiate Vs. Total). Correlation calculations were done between each variable, including those determined through QST as well as retrospective chart review. For every QST test, each patient's individual score was compared to the cohort's median score, which helped determine whether the patient was either hyper- or hyposensitive for that particular test. For each QST test, these hyper- and hyposensitive groups were then compared to see if there were any significant differences in post-operative pain experienced. Results: Due to the low number of participants (N = 9), the results should be considered preliminary. Correlation studies demonstrate that pre-operative pain was significantly positively correlated with post-operative pain (r = 0.81, p <0.05), indicating that patients who are pre-operatively already in pain, will consequently experience the most pain post-operatively. Additionally, fusion length had a strong positive correlation to acute post-operative opiate pain medication administration (r = 0.71, P < 0.05), indicating that patients who had more vertebrae fused were given more opiates. Through the use of QST, we discovered that patients hypersensitive in the LTDT-Spine QST test experienced significantly less pain post-operatively (3.22 NRS 0-10) than that experienced by hyposensitive patients (5.52 NRS 0-10) from the same test. Identical results were discovered in patients determined hyper- and hyposensitive using the PPST-Spine test, respectively. Retrospective chart review data show that these hyposensitive patients were experiencing greater pain pre-operatively (0.75 NRS 0-10) than that experienced by the hypersensitive patients (0 NRS 0-10), which may have contributed to the hyposensitive cohort's greater post-operative pain. Although insignificant, patients hypersensitive in the Hot Pain - Spine QST test experienced greater post-operative pain (4.72 NRS 0-10) than that experienced by hyposensitive patients in the same test (4.06 NRS 0-10). Conclusions: The goal of this study was to determine a substantiated hypothesis to test in the future, using larger pediatric cohorts. Even though it initially appears that the hyposensitive patients, as determined by the LTDT-Spine and PPST-Spine QST tests, experienced greater post-operative pain, one must consider the fact that this hyposensitive group experienced a significantly greater amount of pre-operative pain. Not only has pre-operative pain been proven to have a strong correlation to post-operative pain in this study, it has also been proven in other larger studies as well. Other studies have identified a test similar to the Hot Pain - Spine QST test as a potential predictor of post-operative pain. The present study's results, although insignificant, share the same conclusion that hypersensitive patients determined through Hot Pain - Spine QST test experience greater post-operative pain. Therefore, the hypothesis to test in the future in pediatric cohorts should read: AIS patients with no pre-operative pain who demonstrate increased sensitivity to hot pain on their surgical site via thermal stimulation (QST) will experience greater post-operative pain in the acute-recovery phase.

Sensory input from the laryngeal mucosa is vital for triggering protective airway reflexes. The laryngeal adductor reflex (LAR) is a brief vocal fold adductor reflex in response to stimulation of the laryngeal mucosa. Depressed LAR may lead to aspiration of foreign substances into the airway. Loss of laryngeal sensation has thus been considered as one of the risk factors associated with aspiration and airway complications in patients with dysphagia. Laryngeal sensation can be endoscopically tested by lightly and briefly touching a patient’s arytenoids or epiglottis with the tip of a flexible laryngoscope (the touch method). In a preliminary study, we endoscopically investigated the laryngeal sensation and swallowing ability of healthy adults and patients with dysphagia. The results indicated an association between sensory deficits as determined by the touch method and penetration/aspiration of trial boluses in both healthy adults and patients with dysphagia. However, the pressure applied to the larynx using this touch method might not be consistent, and the expected responses elicited by this method were uncertain. Study 1 of this dissertation investigated the variability in the pressure delivered by clinicians using the touch method. The study also reported on the types of various subject responses to the touches. The results revealed that there was a wide range of pressure levels exerted by examiners. This suggested the need for further research to establish the validity of this diagnostic tool. The study also showed that the LAR always occurred in response to touch in normal volunteers, suggesting that this technique may be quite sensitive at detecting sensory deficits in a person who does not exhibit an LAR in response to touch. Study 2 examined hospitalized patients with symptoms of dysphagia. The question of interest was whether an absent LAR in response to touch was associated with aspiration or pneumonia. No significant association was found between absent LAR and aspiration of food or liquid; however, a significant association was observed between absent LAR and the occurrence of pneumonia. The study indicated that the touch method has potential for predicting pneumonia in patients with swallowing problems. / 2017-11-07T00:00:00Z

Introdução: apesar de depressão e dor serem altamente prevalentes em pacientes com Doença de Parkinson (DP), há poucos estudos sobre a relação entre esses fatores, apesar da já bem descrita potencial modulação da dor por estados emocionais. Objetivo: avaliar a percepção termoalgésica de calor e dor em método quantitativo e correlacioná-la com sintomas psiquiátricos e da Doença de Parkinson. Método: realizamos um estudo transversal avaliando características clínicas e dados psicofísicos em 31 pacientes com DP sob efeito da medicação dopaminérgica (estado “on”). Verificamos as características da DP utilizando a escala Hoehn and Yahr, realizamos uma avaliação psiquiátrica usando as escalas Inventário de Depressão de Beck (Inventário de Depressão de Beck - IDB), Mini International Neuropsychiatric Interview (MINI) de acordo com os critérios do DSM IV, e Mini Mental State Evaluation (MMSE), avaliamos queixas de dor nos últimos 90 dias usando uma escala visual analógica para dor (EVA – Escala Visual Analógica) e medimos a percepção termoalgésica através do Teste Quantitativo Sensitivo (TQS) para percepção de calor e de dor. Resultados: 31 pacientes foram avaliados. Surpreendentemente, não houve associação entre a percepção termoalgésica e as queixas de dor ou sintomas da DP. Entretanto, houve uma correlação moderada mas significativa entre sintomas depressivos medidos pela BDI e os limiares de calor e de dor (r=0.54 para calor p<0.05 e r=0.47 p<0.05 para dor). Pacientes com sintomas depressivos significativos tiveram limiares de calor e de dor maiores comparados aos sem sintomas depressivos. Esse achado se manteve após correção estatística para severidade dos sintomas da DP. Conclusão: processamento termoalgésico em pacientes com DP é mais influenciado por depressão do que pela severidade da Doença de Parkinson ou pelo nível da dor em si. Essa informação tem implicações importantes para o diagnóstico e abordagem terapêutica para pacientes com DP e dor e/ou depressão. Por exemplo, a depressão poderia ser mais sistematicamente rastreada e tratada em pacientes com DP com processamento de dor alterado. / Introduction: Although depression and pain are highly prevalent in Parkinson’s Disease (PD) patients, there is a lack of studies in their relationship, even though it is well-known that pain is potentially modulated by emotional state. Aims: To assess warm and heat pain perception in a quantitative method and correlate it with psychiatric and parkinsonian symptoms. Methods: We carried out a transversal study assessing clinical and psychophysical data in 31 patients with PD during the effect of dopaminergic medication (on state). We assessed the clinical characteristics of Parkinson's using Hoehn and Yahr (HY), performed a psychiatric evaluation using Beck Depression Inventory (BDI), Mini International Neuropsychiatric Interview (MINI) according to the DSM IV criteria and Mini Mental State Evaluation (MMSE), evaluated pain complaints in the last 90 days using a visual analogue scale for pain (VAS) and measured pain perception by means of quantitative sensory testing (QST) for warm and heat pain perception. Results: 31 patients were evaluated. Surprisingly, there was no association between thermoalgesic perception with pain complaints or parkinsonian symptoms. However, there was a moderate but significant correlation between depressive symptoms measured by BDI and warm sensation and heat pain thresholds(r=0.54 for warm p<0.05 and r=0.47 p<0.05 for heat pain). Patients with significant depressive symptoms had higher warm and heat pain thresholds compared to those without depression. This finding was maintained after statistical correction for the PD symptoms severity. Conclusion: Thermoalgesic processing in PD patients is more influenced by depression than by PD severity or level of pain itself. This information has important implications for diagnostic and therapeutic approaches for patients with PD and pain and/or depression. For instance, depression might be more systematically screened and treated in PD patients with altered pain processing.

<p>Skin temperature is detected through signals in unmyelinated C-fibers and thin myelinated Aδ-fibers in the peripheral and central nervous system. Disorders in thin nerve fibres are important and not rare but difficult to diagnose by the most common neurophysiological methods. In this pilot study different methods for quantitative sensory testing, QST, were compared to give some ideas about which method could be the most efficient to use in order to point out injuries of the sensory system in clinical practice. The comparison was made between Békésy (separate warmand cold thresholds) and Marstock test (combined warm and cold thresholds). The study also included the test persons estimations of the difficulty to perform the tests.</p><p>The study showed that there was no practical difference between the tests and that the test persons estimations did not show any indications that the methods differed in rating of difficulty. Our study did not give reason to stop measuring warm and cold detection thresholds separately, which is the international standard and have some theoretical advantages. We also compared detection thresholds for hand and foot, warmth and cold and for both slow and fast temperature changes to enlighten factors that could affect our measuring data.</p>

Generalised polyneuropathy (PNP) is a common cause to neurological impairment, and may be an early symptom of a severe systemic disease. One such illness is hereditary transthyretin (TTR) amyloidosis (ATTR), a progressive fatal disorder caused by a mutation on the TTR gene. More than 100 such mutations have been found worldwide, of which Val30Met is the most common neuropathic variant with initial clinical manifestations indicating small fiber impairment. Differences in onset age, penetrance and phenotypes are present between endemic areas. Liver transplantation generally slows the progress of the symptom development, especially in patients with short disease duration. Ongoing research has also shown promising results with drug interventions. In any event, early diagnosis of PNP onset in ATTR patients is crucial to ensure early therapeutic interventions. Nerve conduction studies (NCS) and electromyography (EMG) provide the basis for evaluation of the functional state of the thick myelinated nerve fibres in patients with symptoms of PNP, but no such quantitative methods are available for the thin myelinated or unmyelinated fibers. Instead, a psychophysical method with thermal quantitative sensory testing (QST) can provide indirect information about the overall function in the afferent small fiber systems. The purpose of thesis was to evaluate the applicability of QST by the Method-of-limits (MLI) for early detection of PNP in Swedish ATTR patients with the Val30Met mutation. In healthy subjects the repeatability of the MLI was assessed, and reference values for thermal perception thresholds (TPT) in several body regions were determined. No significant differences in TPT or pain thresholds were found at repeated testing with MLI, indicating that the MLI is a reliable method. However, the results show that the arrangement of the testing order is of importance, as cold (CT) and warm (WT) perception thresholds were significantly elevated when tested after thermal pain assessments, instead of before. I general, the TPT was more elevated at lower parts of the body compared to the upper part, and with higher WT than CT, fully in accordance with the underlying anatomical and physiological prerequisites for QST. In biopsy verified ATTR patients lacking EMG and NCS abnormalities, significantly elevated TPT were found compared to controls. Furthermore, significantly more increased TPT were observed in patients with an early onset of the disease, compared those with a late onset. Finally, a combined detailed evaluation of QST and heart rate variability (HRV) analyses demonstrated correlations between QST and HRV abnormalities in patients with late onset, but not in those with early onset. The present thesis emphasizes the importance of incorporating QST early in the clinical evaluation of ATTR patients with a Val30Met mutation and with symptoms of thin fiber PNP. This is particularly indicated when patients report symptoms, or show signs, of neuropathic small fiber affection, but simultaneously exhibit normal EMG and NCS findings. The results furthermore underline the importance of performing both QST and HRV for a complete evaluation of both the thin somatic and autonomic nerve fibers, as both types of nerves may be affected early in the ATTR disease.

Interest has grown over the last two decades in the health benefits of polyphenols, with particular relation to degenerative diseases. The Kei apple (Dovyalis caffra) is an indigenous plant to South Africa, thought to be rich in polyphenols. This study aimed to produce a functional beverage from the Kei apple, with demonstrable nutritional benefits, which should also be found acceptable by consumers due to its sensory attributes. A long term aim of the study is to assist in improving income of farmers in rural and urban areas by encouraging the participation of small holders in growing the Kei apple for subsequent economic benefit. A thorough literature review was conducted on functional foods, trends for beverages, legislation and on polyphenols as a class of functional ingredients, specifically focusing on fruits and the fate of polyphenols in the body. A review of fruit processing procedures, preservation techniques and legislation, followed by new product development (NPD) and the types of consumers desiring functional foods were investigated as well as the role of sensory evaluation and consumer research were examined. Methods Kei apples were collected from two areas of South Africa, namely Bloemhof in the North West Province in the 200212003 growing season and from the Eastern and Western Cape in the 200412005 growing season. The first set of Kei apples were used to produce a prototype functional beverage, from which future development would take place. The second set of Kei apples were used for pulping on an industrial scale and then a small-scale commercial production batch of the Kei apple beverages for consumer panel testing was produced. Various flavours were used to mask the strong characteristic taste and aroma of the Kei apple for the beverage and these were narrowed down to apple, vanilla and mint 8. vanilla. Consumer panel testing was undertaken with 152 consumers with a pre-tested questionnaire using hedonic scales for overall acceptance, ranking for preference, a Fwd Action Rating Scale (FACT) for consumption intent, and a ranking test for purchase intent. All evaluations were carried out under strictly controlled sensory evaluation requirement and respondents were asked to fill in anonymous questionnaires at North West University, Potchefstroom Campus. Results and Discussion Statistical analysis of the results were determined by the Statistic* programme, version 7. In summary for all of the consumer testing, it was found that consumers regarded the apple flavoured Kei apple beverage statistically significantly more acceptable than the other flavours. The apple flavoured beverage was found to be rated practically significantly higher for the attributes of taste and overall acceptance, as well as for consumption intent, purchase intent and preference. There was, however, no significant differences in any of the attributes or evaluated consumption and purchase intent between the vanilla and mint & vanilla. The total polyphenols, determined by UV spectrophotometry as gallic acid equivalents per litre (GAE/I), were found to be slightly less then expected, with the apple and mint & vanilla showing similar results (as GAEII) 101.7 versus 106.1 for the latter two, whilst vanilla was 143.0 which may have been attributed to the vanillic acid molecule itself which also has a phenolic structure. This lower-than-expected level of total polyphenols may have been due to degradation during processing. There was a clear difference in the polyphenol content between the different harvests from the two regions. The former showed greater acidity as determined by total citric acid 4.81% w/w and sugar 16.3% versus 2.54% w/w and 8.4% This may be due to various factors of climate, soil and ripeness. For comparison purposes, a commercial product from the USA, Ocean Spray ® Cranberry, was also found to have more polyphenols present than the Kei apple beverage. This was also demonstrated by the amount of ascorbic acid, free and bound. The Kei apple beverage subjected to pasteurization probably lost most of its vitamin C content due to the heat treatment and the exposure to oxygen during pulping. Conclusion and Recommendations The development of a functional beverage from the Kei apple is feasible. As with most new product developments, further formulation modifications which are not insurmountable are required. The consumer panel was positive towards the apple flavoured beverage and this flavour should be taken forward for future development. The key stumbling block to the success of this project is the lack of an effective organizing body that could liaise with the growers to form a cooperative and provide a consistent supply of Kei apples. The effect of variations in harvesting time, soil conditions and climate must also be evaluated. The improvement of income of farmers may only be achieved by the involvement of other stake holders and the formation of a Kei apple grower's co-operative / Thesis (M.Sc. (Nutrition))--North-West University, Potchefstroom Campus, 2006.

Introdução: apesar de depressão e dor serem altamente prevalentes em pacientes com Doença de Parkinson (DP), há poucos estudos sobre a relação entre esses fatores, apesar da já bem descrita potencial modulação da dor por estados emocionais. Objetivo: avaliar a percepção termoalgésica de calor e dor em método quantitativo e correlacioná-la com sintomas psiquiátricos e da Doença de Parkinson. Método: realizamos um estudo transversal avaliando características clínicas e dados psicofísicos em 31 pacientes com DP sob efeito da medicação dopaminérgica (estado “on”). Verificamos as características da DP utilizando a escala Hoehn and Yahr, realizamos uma avaliação psiquiátrica usando as escalas Inventário de Depressão de Beck (Inventário de Depressão de Beck - IDB), Mini International Neuropsychiatric Interview (MINI) de acordo com os critérios do DSM IV, e Mini Mental State Evaluation (MMSE), avaliamos queixas de dor nos últimos 90 dias usando uma escala visual analógica para dor (EVA – Escala Visual Analógica) e medimos a percepção termoalgésica através do Teste Quantitativo Sensitivo (TQS) para percepção de calor e de dor. Resultados: 31 pacientes foram avaliados. Surpreendentemente, não houve associação entre a percepção termoalgésica e as queixas de dor ou sintomas da DP. Entretanto, houve uma correlação moderada mas significativa entre sintomas depressivos medidos pela BDI e os limiares de calor e de dor (r=0.54 para calor p<0.05 e r=0.47 p<0.05 para dor). Pacientes com sintomas depressivos significativos tiveram limiares de calor e de dor maiores comparados aos sem sintomas depressivos. Esse achado se manteve após correção estatística para severidade dos sintomas da DP. Conclusão: processamento termoalgésico em pacientes com DP é mais influenciado por depressão do que pela severidade da Doença de Parkinson ou pelo nível da dor em si. Essa informação tem implicações importantes para o diagnóstico e abordagem terapêutica para pacientes com DP e dor e/ou depressão. Por exemplo, a depressão poderia ser mais sistematicamente rastreada e tratada em pacientes com DP com processamento de dor alterado. / Introduction: Although depression and pain are highly prevalent in Parkinson’s Disease (PD) patients, there is a lack of studies in their relationship, even though it is well-known that pain is potentially modulated by emotional state. Aims: To assess warm and heat pain perception in a quantitative method and correlate it with psychiatric and parkinsonian symptoms. Methods: We carried out a transversal study assessing clinical and psychophysical data in 31 patients with PD during the effect of dopaminergic medication (on state). We assessed the clinical characteristics of Parkinson's using Hoehn and Yahr (HY), performed a psychiatric evaluation using Beck Depression Inventory (BDI), Mini International Neuropsychiatric Interview (MINI) according to the DSM IV criteria and Mini Mental State Evaluation (MMSE), evaluated pain complaints in the last 90 days using a visual analogue scale for pain (VAS) and measured pain perception by means of quantitative sensory testing (QST) for warm and heat pain perception. Results: 31 patients were evaluated. Surprisingly, there was no association between thermoalgesic perception with pain complaints or parkinsonian symptoms. However, there was a moderate but significant correlation between depressive symptoms measured by BDI and warm sensation and heat pain thresholds(r=0.54 for warm p<0.05 and r=0.47 p<0.05 for heat pain). Patients with significant depressive symptoms had higher warm and heat pain thresholds compared to those without depression. This finding was maintained after statistical correction for the PD symptoms severity. Conclusion: Thermoalgesic processing in PD patients is more influenced by depression than by PD severity or level of pain itself. This information has important implications for diagnostic and therapeutic approaches for patients with PD and pain and/or depression. For instance, depression might be more systematically screened and treated in PD patients with altered pain processing.