{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,5]],"date-time":"2025-11-05T20:58:17Z","timestamp":1762376297486,"version":"3.41.0"},"reference-count":55,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2017,10,6]],"date-time":"2017-10-06T00:00:00Z","timestamp":1507248000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["European Journal of Pain"],"published-print":{"date-parts":[[2018,2]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Background<\/jats:title><jats:p>Human experimental pain models provide an important translational link between pre\u2010clinical models and clinical pain. Using topical capsaicin and continuous heat application, the novel capsaicin\/heat ongoing pain (<jats:styled-content style=\"fixed-case\">CHOP<\/jats:styled-content>) model induces long\u2010lasting experimental pain of which the perceived intensity can be individually adjusted.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>In the<jats:styled-content style=\"fixed-case\">CHOP<\/jats:styled-content>model, capsaicin or control cream is applied to a 10\u00a0\u00d7\u00a010\u00a0cm skin area and a heating pad is applied over the area after cream removal. Two experiments in healthy participants were performed for model characterization. In Experiment 1, a constant temperature was applied for 60\u00a0min; in Experiment 2, temperature was adjusted to maintain a constant perceived intensity for 60\u00a0min.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>Experiment 1: across participants, constant temperature induced initial habituation followed by an increase in sensation back to baseline. Cluster analysis revealed that half the participants sensitized to the constant temperature, while the other half did not. The degree of sensitization was related to the baseline pain unpleasantness, relative to pain intensity. Experiment 2: constant perceived intensity was achieved in the painful and a non\u2010painful control condition. The two conditions did not differ regarding possibly confounding variables, including blood pressure, heart rate, inflammation or physiological stress as measured by surrogate markers. Secondary allodynia and hyperalgesia were reported more following painful compared to control stimulation. Sensitizers as determined in Experiment 1 were also more pain sensitive in Experiment 2.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p>The<jats:styled-content style=\"fixed-case\">CHOP<\/jats:styled-content>model reproduces some aspects of clinical pain, such as longer duration, sensitization, secondary allodynia and hyperalgesia.<\/jats:p><\/jats:sec><jats:sec><jats:title>Significance<\/jats:title><jats:p>Here we demonstrate a novel pain model that can be applied for up to an hour without tissue damage. The<jats:styled-content style=\"fixed-case\">CHOP<\/jats:styled-content>model allows for investigation of primary and secondary hyperalgesia as well as top\u2010down influences on sensitization, thereby providing an experimental model that can be used to assess clinically\u2010oriented questions.<\/jats:p><\/jats:sec>","DOI":"10.1002\/ejp.1126","type":"journal-article","created":{"date-parts":[[2017,10,6]],"date-time":"2017-10-06T09:46:38Z","timestamp":1507283198000},"page":"370-384","source":"Crossref","is-referenced-by-count":14,"title":["Characterization of a novel capsaicin\/heat ongoing pain model"],"prefix":"10.1002","volume":"22","author":[{"given":"R.C.","family":"Price","sequence":"first","affiliation":[{"name":"Faculty of Medicine McGill University Montreal QC Canada"},{"name":"The Alan Edwards Center for Research on Pain McGill University Montreal QC 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