Heat stroke
Conditions
Interventions
Experiment Day 1: After 50 minutes of whole-body heat stimulation (room temperature 40 degrees Celsius, relative humidity 50%), 150 mg of red pepper powder is applied to the tongue and included in the
Sponsors
Aichi Medical University
Eligibility
Sex/Gender
All
Inclusion criteria
Inclusion criteria: Healthy person
Exclusion criteria
Exclusion criteria: Persons with dermatitis or other skin diseases, facial, glossopharyngeal, or vagus nerve palsy, or sensory disorders that affect sweating. Allergic to iodine or alcohol. In the case where the research subject is a student at a university where the principal investigator is a faculty member, a student who has not earned the principal investigator's lecture credits to ensure that there is no educational interest.
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Tympanic temperature (tympanic temperature sensor) Observed for 2 minutes after taste stimulus Observed for 50 minutes after heat stimulus | — |
Secondary
| Measure | Time frame |
|---|---|
| # Whole body sweating distribution (Minor method: per adult, a mixture of 15 ml of iodine solution, 90 ml of anhydrous alcohol, and 10 ml of castor oil is applied to the skin with a brush, and after drying, starch powder is spread thinly and evenly. The iodo-starch reaction causes the sweating area to turn a dark purple color.) # Local sweating rate (ventilation capsule method) # Skin blood flow (local laser Doppler skin blood flow meter, 2D laser blood flow imager for skin blood flow distribution) # Whole body skin temperature distribution (infrared thermography) # Axillary temperature (skin temperature sensor) # Heart rate variability (MemCalc/TarawaTM) Observed for 2 minutes after taste stimulus Observed for 50 minutes after heat stimulus | — |
Countries
Japan
Contacts
Public ContactYoko Inukai
Aichi Medical University Department of Physiology, School of Medicine
Outcome results
None listed