Can brain cooling by sweating induced by spicy taste prevent heat stroke?
Not Applicable
- Conditions
- Heat stroke
- Registration Number
- JPRN-UMIN000050672
- Lead Sponsor
- Aichi Medical University
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Pending
- Sex
- All
- Target Recruitment
- 20
Inclusion Criteria
Not provided
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.
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method Tympanic temperature (tympanic temperature sensor) Observed for 2 minutes after taste stimulus Observed for 50 minutes after heat stimulus
- Secondary Outcome Measures
Name Time Method # 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