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Abstract Introduction Pain is one of the main symptoms prevalent in most pathologies. Transcutaneous Electrical Nerve Stimulation (TENS) represents not only a therapeutic measure, but also a mean to quantify the neurosensory and pain perception in patients with chronic pain. Objective To evaluate the relationship between sex and age with neurosensory thresholds (sensory threshold and tolerance threshold) in the application of therapeutic current in patients with chronic pain. Methods Forty-five patients with chronic pain (30 women and 15 men) aged between 24 and 87 years were selected. Each patient answered the Individual Questionnaire, McGill Pain Questionnaire (MPQ) and Beck Depression Inventory (BDI). Subsequently, the electric current was applied, through which the sensory and pain thresholds were analyzed, as well as the perception of activation of the neurosensory pathways for each individual. Data were analyzed using the SPSS 24.0 for Windows. Results There was no significant correlation (p > 0.05) between a possible depressive diagnosis and the perception of current by the sensory and pain thresholds. Regarding sex, there was a significant difference in sensory thresholds (p = 0.003) between men and women, while no statistical differences were observed between sexes for pain complaint and pain threshold (p > 0.05). For the correlational analysis, a significant correlation (p = 0.05) was identified between the variables BMI and pain tolerance threshold (r = 0.68) for females and age and sensory threshold (r = 0.65) for males. Conclusion The sex and age variables are important in the measurement of TENS parameters because they lead to significant differences in sensory and pain thresholds.

Resumo Introdução A dor é um dos principais sintomas preva-lentes na maioria das patologias. A estimulação elétrica ervosa transcutânea (TENS) se apresenta não apenas como medida terapêutica, como também um meio de quantificar a percepção neurossensitiva e dolorosa em pacientes com dores crônicas. Objetivo Avaliar a relação entre sexo e idade com os limiares neurossensitivos (limiar sensitivo e limiar de tolerância) na aplicação da corrente terapêutica TENS, em pacientes com dores crônicas. Métodos Foram selecionados 45 pacientes com dores crônicas (30 mulheres), com idade entre 24 e 87 anos. Cada paciente respondeu ao Questionário Individual, ao Questionário McGill de Dor (MPQ) e ao Inventário de Depressão de Beck (BDI). Posteriormente, aplicou-se a corrente elétrica TENS, pela qual foram analisados o limiar sensitivo e doloroso, bem como a percepção de acionamento das vias neurossensitivas para cada indivíduo. Os dados foram analisados pelo pacote SPSS 24.0 for Windows. Resultados Não houve correlação significativa (p > 0,05) entre possível diagnós-tico depressivo e a percepção da corrente pelos limiares de sensibilidade e dor. Em relação ao sexo, houve diferença significativa nos limiares sensitivos (p = 0,003) entre homens e mulheres. Já para a queixa de dor e limiar de dor, não foram observadas diferenças estatísticas entre os sexos (p > 0,05). Para as análises correlacionais, identificou-se correlação significativa (p = 0,05) entre as variáveis de índice de massa corporal e limiar de tolerância à dor (r = 0,68) para o sexo feminino e idade e limiar sensitivo (r = 0,65) paro o sexo masculino. Conclusão As diferenças identificadas entre os limiares de sensibilidade entre os sexos, onde as mulheres identificaram o estímulo elétrico significativamente primeiro que os homens, podem auxiliar nas doses de intensidade ou tipo de corrente terapêutica dos pacientes.

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Excessive sodium consumption is a worldwide public health concern. The substitution of sodium chloride (NaCl) for potassium chloride (KCl) has been adopted to reduce the sodium concentration in processed foods. The challenge is to make this substitution without affecting the sensory acceptance of foods. In this context, the objective was to determine from which concentrations the replacement of NaCl by KCl results in reduced acceptance (compromised acceptance threshold - CAT) and begins the sensory rejection (hedonic rejection threshold - HRT) of cracker-type biscuits. Using the hedonic thresholds methodology (HTM) by varying a stimulus, CAT and HRT were determined for the concentration of NaCl in crackers and, by varying two stimuli, CAT and HRT, for replacing NaCl with KCl in crackers were determined. Without the addition of KCl, the reduction in acceptance started to occur by reducing the NaCl content by around 60% (from 1.81% to 0.73%); and sensory rejection began to appear by reducing the NaCl content by approximately 93% (1.81% to 0.13%). Reduction in the acceptance started to occur by lowering the NaCl content by around 78% (from 1.81% to 0.397%), with the addition of 0.896% KCl. In addition, by adding KCl, it was possible to reduce 100% NaCl without sensory rejection of the crackers. With these results, cracker industries can reduce the sodium content of their products, contributing to the reduction of population salt intake.

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AIM: This critical review describes key methodological aspects for a successful oro-facial psychophysical evaluation of the somatosensory system and highlights the diagnostic value of somatosensory assessment and management perspectives based on somatosensory profiling. METHODS: This topical review was based on a non-systematic search for studies about somatosensory evaluation in oro-facial pain in PubMed and Embase. RESULTS: The recent progress regarding the psychophysical evaluation of somatosensory function was largely possible due to the development and application of valid, reliable and standardised psychophysical methods. Qualitative sensory testing may be useful as a screening tool to rule out relevant somatosensory abnormalities. Nevertheless, the patient should preferably be referred to a more comprehensive assessment with the quantitative sensory testing battery if confirmation of somatosensory abnormalities is necessary. Moreover, the identification of relevant somatosensory alterations in chronic pain disorders that do not fulfil the current criteria to be regarded as neuropathic has also increased the usefulness of somatosensory evaluation as a feasible method to better characterise the patients and perhaps elucidate some underpinnings of the so-called 'nociplastic' pain disorders. Finally, an additional benefit of oro-facial pain treatment based on somatosensory profiling still needs to be demonstrated and convincing evidence of somatosensory findings as predictors of treatment efficacy in chronic oro-facial pain awaits further studies. CONCLUSION: Psychophysical evaluation of somatosensory function in oro-facial pain is still in its infancy but with a clear potential to continue to improve the assessment, diagnosis and management of oro-facial pain patients.

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Global public policies have advocated strategies for reducing sodium consumption due to the high incidence of non-communicable chronic diseases (NCDs) worldwide. The objectives of this study were to identify the bread loaves sodium content considered as ideal by the consumers and determine hedonic thresholds. In this descriptive cross-sectional study, 114 consumers evaluated the ideal sodium content in bread loaves by the Just About Right (JAR) test, (first sensorial stage) studying four decreased levels of sodium (10%, 20%, 30%, 40%) from the mean values observed from bread in 11 food composition tables from various regions of the world, and Brazil. This ideal sodium content was used as the control in pairwise acceptance tests with five other reduced-sodium samples of bread loaves (10%, 30%, 50%, 70%, 100% of reduction from the control), and hedonic threshold tests were performed with 156 consumers (a second stage sensorial test of five sessions). The data from the JAR were analyzed by a regression analysis graph and correlated with the consumption of salt and family income range by a Principal Component Analysis with a 5% significance level. In the Hedonic Threshold tests, each paired session was analyzed by Student's t-test (test t), and an adjusted regression graph was built. The Compromised Acceptance Threshold (CAT) was performed, where the calculated t corresponded to the tabulated t. In the Hedonic Rejection Threshold (HRT), the hedonic scale five ("indifferent" term) was considered. The average sodium content of bread marketed in different regions of the world was 457 mg Na/100 g of bread, and the ideal sodium content observed was 395 mg Na/100 g of bread. The gender, age and income family rates as well as attitudes and knowledge regarding the salt consumption of the trial consumers were not directly related to the evaluations of the bread loaves in the JAR test, according to the Principal Components Analysis at p ≤ 0.05. From this ideal content, a 42% reduction was possible according to the CAT test (267 mg Na/100 g of bread), and more reductions were acceptable until an 85% (to 58 mg Na/100 g of bread) reduction, as the samples began to be rejected according to HRT test. These findings demonstrated that this methodology can be applied to sodium reduction product formulations and bread as a food matrix. With this kind of methodology, it is possible to provide to the bakery industry a methodology to know a safe region to work on food reformulations and subsidize the formulation of new products without compromising consumer acceptability, in addition to meeting the demand for safer food.

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Unilateral brachial plexus injury (BPI) impairs sensory and motor functions of the upper limb. This study aimed to map in detail brachial plexus sensory impairment both in the injured and the uninjured upper limb. Touch sensation was measured through Semmes-Weinstein monofilaments at the autonomous regions of the brachial plexus nerves, hereafter called points of exclusive innervation (PEIs). Seventeen BPI patients (31.35 years±6.9 SD) and 14 age-matched healthy controls (27.57 years±5.8 SD) were tested bilaterally at six selected PEIs (axillary, musculocutaneous, median, radial, ulnar, and medial antebrachial cutaneous [MABC]). As expected, the comparison between the control group and the brachial plexus patients' injured limb showed a robust difference for all PEIs (p ≤ 0.001). Moreover, the comparison between the control group and the brachial plexus uninjured limb revealed a difference for the median (p = 0.0074), radial (p = 0.0185), ulnar (p = 0.0404), and MABC (p = 0.0328) PEIs. After splitting the sample into two groups with respect to the dominance of the injured limb, higher threshold values were found for the uninjured side when it occurred in the right dominant limb compared to the control group at the median (p = 0.0456), radial (p = 0.0096), and MABC (p = 0.0078) PEIs. This effect was absent for the left, non-dominant arm. To assess the effect of the severity of sensory deficits observed in the injured limb upon the alterations of the uninjured limb, a K-means clustering algorithm (k = 2) was applied resulting in two groups with less or more severe sensory impairment. The less severely affected patients presented higher thresholds at the median (p = 0.0189), radial (p = 0.0081), ulnar (p = 0.0253), and MABC (p = 0.0187) PEIs in the uninjured limb in comparison with the control group, whereas higher thresholds at the uninjured limb were found only for the median PEI (p = 0.0457) in the more severely affected group. In conclusion, an expressive reduction in touch threshold was found for the injured limb allowing a precise mapping of the impairment caused by the BPI. Crucially, BPI also led to reduced tactile threshold in specific PEIs in the uninjured upper limb. These new findings suggest a superordinate model of representational plasticity occurring bilaterally in the brain after a unilateral peripheral injury.

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This study assessed the compromised acceptance threshold (CAT) and rejection threshold (RT) of Citrus lemon (CLEO) and Citrus reticulata essential oil (CREO) in apple and orange juices. The efficacy of CLEO and CREO concentrations below the RT were evaluated alone and combined with mild heat treatment (MHT) (54 °C, up to 12 min) to inactivate the autochthonous spoilage bacteria Lactobacillus brevis, Lactobacillus plantarum, and Leuconostoc mesenteroides in apple and orange juices. The CAT of CLEO and CREO varied from 0.15 to 0.17 µL/mL in orange and apple juices. The RT of CLEO was approximately 0.58 µL/mL in apple and orange juices, and the RT of CREO was 0.68 µL/mL in both juices. When CLEO and CREO were assayed alone, the highest concentration (0.50 µL/mL) decreased counts of all strains approximately 2 log10 CFU/mL after 12 min of exposure to 54 °C. All concentrations of CLEO or CREO in combination with MHT acted synergistically against L. brevis, L. plantarum, and L. mesenteroides. Decreases in counts varied with the strain, CLEO and CREO concentrations, juice type, and exposure time to the combined treatment. CREO was more effective than CLEO in combination with MHT against the strains in apple and orange juices. Effective combinations of CLEO or CREO with MHT to control the autochthonous spoilage bacteria did not compromise the quality parameters (°Brix, pH, and titratable acidity) that characterize unsweetened juices. These results indicate CLEO or CREO at concentrations below the sensory RT in combination with MHT as a feasible technology to control autochthonous spoilage bacteria in fresh fruit juices. PRACTICAL APPLICATION: The present study provides novel information concerning the efficacy of sensorially accepted doses of CLEO and CREO combined with MHT against autochthonous spoilers in fruit juice. The valuable synergistic effects that can be observed when combining CLEO and CREO with MHT reveal a feasible preservation technology and alternative to traditional treatments that are successful because they help reduce treatment intensity, thereby avoiding adverse effects on the sensory, physicochemical, and nutritional properties of these products.

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Objective: The present study aimed to investigate if a new placebo device for interferential current (IFC) that delivers current during only the first 40 seconds of stimulation is effective at promoting adequate subject blinding. Methods: Seventy-five subjects were recruited and enrolled into three groups: active IFC, inactive placebo, and new placebo. Pressure pain threshold (PPT), cutaneous sensory threshold (CST), and pain intensity were measured before and after the intervention. After the final assessment, the subjects and the investigator who applied the current were asked about the type of stimulation administered. Results: None of the placebo forms studied resulted in significant changes to PPT, CST, or pain intensity. The subjects stimulated with active IFC at high intensities (> 17 mA) of stimulation showed higher PPT and CST and lower pain intensity than subjects stimulated at low intensities ( p < 0.03). The new placebo method blinded the investigator in 100% of cases of IFC and 60% of subjects stimulated, whereas for inactive placebo, the investigator was blinded at a rate of 0% and 34% of subjects. Conclusion: The new method of placebo IFC was effective for blinding of research investigators and most of the active IFC-treated subjects, promoting an appropriate placebo method.

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A introdução do bagaço cervejeiro na alimentação humana, como alternativa de reutilizá-lo, é também uma opção de enriquecimento da alimentação, visto que este carrega consigo uma rica quantidade de nutrientes. O objetivo deste trabalho foi avaliar a aceitação e a intenção de compra de pão e biscoito elaborados com farinha do bagaço cervejeiro. Para isso, o bagaço foi desidratado e moído para obtenção da farinha e adicionado em 20% da quantidade de farinha de trigo para elaboração dos produtos. Após realizou-se análise sensorial com 56 provadores não treinados com auxílio de escala hedônica de nove pontos para análise de aparência, odor, textura e sabor. Com os resultados calcularam-se as médias e os índices de aceitabilidade. Os produtos elaborados obtiveram ótima aceitação pelos provadores, onde o sabor apresentou maior índice de aceitação em ambos os produtos. Em relação à intenção de compra, o pão despertou maior interesse, já que a maioria compraria com certeza. Percebeu-se que os produtos podem obter sucesso de compra se produzidos e lançados ao mercado, pois os resultados foram sensorialmente satisfatórios, segundo as médias e o índice de aceitação.

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A introdução do bagaço cervejeiro na alimentação humana, como alternativa de reutilizá-lo, é também uma opção de enriquecimento da alimentação, visto que este carrega consigo uma rica quantidade de nutrientes. O objetivo deste trabalho foi avaliar a aceitação e a intenção de compra de pão e biscoito elaborados com farinha do bagaço cervejeiro. Para isso, o bagaço foi desidratado e moído para obtenção da farinha e adicionado em 20% da quantidade de farinha de trigo para elaboração dos produtos. Após realizou-se análise sensorial com 56 provadores não treinados com auxílio de escala hedônica de nove pontos para análise de aparência, odor, textura e sabor. Com os resultados calcularam-se as médias e os índices de aceitabilidade. Os produtos elaborados obtiveram ótima aceitação pelos provadores, onde o sabor apresentou maior índice de aceitação em ambos os produtos. Em relação à intenção de compra, o pão despertou maior interesse, já que a maioria compraria com certeza. Percebeu-se que os produtos podem obter sucesso de compra se produzidos e lançados ao mercado, pois os resultados foram sensorialmente satisfatórios, segundo as médias e o índice de aceitação.(AU)

The introduction of the beer residue in food as an alternative to reuse it, it is also an option for enrichment of food, since it carries with it a rich nutrients. The objective of this study was to evaluate acceptance and purchase intention of bread and cookies made with cake flour brewer. For this, the residue was dried and milled to obtain flour and added in 20% of the amount of wheat flour for preparation of products. After sensory analysis was carried out with 56 untrained tasters they were, the Franciscan University Center academic and general population with the help of nine-point hedonic scale for analysis of the appearance, smell, texture and flavor. The results were calculated and the mean rate of acceptability. Products manufactured by the tasters had great acceptance, where the flavor had a higher rate in both products. For purchase intent, bread attracted significant interest, since most buy for sure. It was noticed that the products can be successful purchase is produced and released to the market, because the sensory results were satisfactory, and the second the average acceptance rate.(AU)

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OBJETIVO: O objetivo deste estudo é avaliar se o método de Semmes-Weinstein tem resultados consistentes e verificar se existem diferenças de sensibilidade entre as regiões da parede abdominal. MÉTODOS: Os monofilamentos de Semmes-Weinstein foram utilizados para avaliar a sensibilidade da pele à pressão abdominal em 20 voluntárias. A pele abdominal foi dividida em nove regiões. A avaliação da sensibilidade cutânea à pressão foi realizada três vezes em cada área, com um intervalo de uma semana entre as medidas. RESULTADOS: Analisando-se as três medidas em cada área, isoladamente, não houve diferenças significativas no limiar pressórico. No entanto, o método de Semmes-Weinstein mostrou diferença estatisticamente significativa entre os valores pressóricos obtidos de cada região abdominal. CONCLUSÕES: Os monofilamentos de Semmes-Weinstein são consistentes para avaliar a sensibilidade da pele abdominal à pressão. Notou-se que o método de Semmes-Weinstein mostrou diferença estatisticamente significativa entre as diferentes áreas da região abdominal. Utilizando-se a metodologia do presente estudo, foi possível estabelecer um protocolo para reduzir o aspecto subjetivo, medindo a sensibilidade à pressão.

OBJECTIVE: The aim of this study is to evaluate whether Semmes-Weinstein monofilaments could be used to reliably assess the sensitivities of different abdominal wall regions. METHODS: Semmes-Weinstein monofilaments were used to evaluate skin sensitivity to abdominal pressure in 20 volunteers. The abdominal skin was divided into nine regions. The assessment of skin sensitivity to pressure was carried out three times in each area, with 1 week intervals between measurements. RESULTS: No significant differences in the pressure threshold were observed when the three measurements in each region were analyzed separately. However, with the Semmes-Weinstein monofilament technique, a statistically significant difference was observed between the values of pressure obtained in each abdominal region. CONCLUSIONS: Semmes-Weinstein monofilaments are a reliable tool in evaluating abdominal skin sensitivity to pressure. A statistically significant difference was observed between the different areas of the abdominal region with this technique. With the method reported in this study, it was possible to establish a protocol to reduce subjectivity and measure the skin sensitivity to pressure.

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INTRODUCTION: The Perception Sensory Threshold (ST) for sinusoidal current stimuli at 5, 250, and 2,000 Hz is commonly used in the assessment of peripheral nerve fibers (C, Aδ, and Aβ, respectively). However, the neuroselectivity of these frequencies is far from consensus. In addition, Reaction Time (RT) measurements suggest that 2,000 Hz stimuli excite Aβ-fibers, 250 Hz Aβ- or Aδ-fibers, as well as 5 Hz Aβ-, Aδ- or C-fibers. Therefore, we suppose that the sinusoidal current neuroselectivity may be better observed if ST and RT parameters are jointly evaluated. In addition, we have investigated whether there are other sets of frequencies that could be used. METHODS: Thus this work investigates ST and RT for stimuli with frequency ranging from 1 to 3,000 Hz, on 28 healthy subjects aged from 19 to 44 years old (27.1±5.49). ST and RT dissimilarity among different frequencies was evaluated applying bi-dimensional Fisher Quadratic Discriminant. RESULTS: The lowest classification error (3.6%) was obtained for 1, 250, and 3,000 Hz. Error for 5, 250, and 2,000Hz was 16.7%. Stimulation frequency at 1 Hz evoked more sensations related to C-fibers (53% of reports) than to Aβ-fibers (36%). However, this behavior did not repeat itself at 5 Hz (only 21% of perceptions were related to C-fibers against 64% to Aβ-fibers). Sensations related to Aβ-fibers prevailed for the highest frequencies presented to the subjects (2,000 Hz - 82% and 3,000 Hz - 93%). Mean RT values showed a decreasing trend with frequency. CONCLUSION: These results suggest that frequencies 1, 250, and 3,000 Hz are more neuroselective than 5, 250, and 2,000 Hz for the evaluation of peripheral sensitive fibers. Furthermore, they show RT usefulness.

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JUSTIFICATIVA E OBJETIVOS: A dor é uma sensação subjetiva e individual que causa muitos desconfortos para quem a sente. Dessa forma, é necessário por em prática métodos que a quantifiquem objetivamente. Vários estudos indicam que os potenciais evocados (PE) produzem respostas que podem refletir os processos dolorosos. Este estudo utilizou características extraídas da onda M, sendo esta um tipo de PE relacionado à resposta neuromuscular, como possíveis marcadores da sensação de dor.MÉTODO: Treze voluntários, sendo 6 do sexo masculino e 7 do sexo feminino, foram incluídos no estudo. Foram realizadas cinco sessões de um protocolo experimental. Em cada sessão o voluntário recebeu estímulos elétricos no músculo abdutor do hálux. Inicialmente foi aplicada uma corrente de 1 mA com 20 pulsos de 2 Hz. Depois a corrente elétrica foi incrementadade 1 mA em 1 mA até que o voluntário relatasse a dor máxima. Nos voluntários do sexo feminino foi registrado também o dia do ciclo menstrual em cada sessão do experimento. Foram avaliadas várias características das ondas M.RESULTADOS: O mínimo global da onda M é correlacionado com o aumento da amplitude da corrente elétrica do estímulo, consequentemente com o aumento da dor sentida pelo sujeito. Os participantes do sexo feminino relataram limiar e tolerância à dor com intensidades de corrente elétrica menor quando comparados aos voluntários do sexo masculino.CONCLUSÃO: O mínimo global da onda M mostrou relação com o aumento da sensação dolorosa sendo que no sexo masculino o limiar e a tolerância à dor foram maiores que no sexo feminino, e as diferentes fases do ciclo menstrual não interferiram nas avaliações.

BACKGROUND AND OBJECTIVES: Pain is a subjective and individual sensation causing major discomfort.So, it is necessary to put into practice methods to objectively quantify it. Several studies indicate that evoked potentials (EP) generate responses which may reflect painful processes. Our study has used characteristics extracted from the M wave, which is a type of EP related to neuromuscular response, as possible pain sensation markers.METHOD: Participated in this study 13 volunteers,being 6 males and 7 females. Five sessions of an experimental protocol were held. In each session, volunteers received electrical stimulations on the abductor hallucis muscle. Initially, 1 mA current with 20 pulses of 2 Hz was applied. Then, the electric current was incrementedin 1 mA until volunteer reported maximum pain. For female volunteers, menstrual cycle day in each session was also recorded. Several M wave characteristics were evaluated.RESULTS: Global minimum of the M wave is correlated to increased electric current amplitude of stimulation,and consequently to more pain felt by the individual. Female participants have reported pain threshold and tolerance with lower electric current intensity as compared to male volunteers.CONCLUSION: Global minimum of the M wave was related to increased pain and in males pain threshold and tolerance were higher as compared to females. Different menstrual cycle phases have not interfered with evaluations.

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OBJETIVO: Investigar diferenças de gênero no limiar neuronal sensitivo (LNS) para estimulação elétrica nervosa transcutânea (TENS) entre adultos jovens, e os presumíveis efeitos da termoterapia prévia. MÉTODOS: Foram divididos por gênero, 30 estudantes jovens sadios (15 homens e 15 mulheres entre 6/11 ciclo estral) com 22±2 anos de idade. TENS foi aplicada simultaneamente nos joelhos direito e esquerdo dos sujeitos com frequência de 20 Hz e duração de pulso 230µs. A amplitude da corrente elétrica (mǺ) foi aumentada gradativamente para registro do limiar de percepção (LS) e tolerância (LT), antes/após termoterapia. O aquecimento no joelho-D foi realizado por luz infravermelha (250 W) à 0≈70 cm perpendicularmente, e o resfriamento do joelho-E por compressa de gelo, ambos realizados durante 15 minutos. A temperatura tecidual foi registrada por termometria digital. Os dados foram analisados e diferenças estabelecidas em p<0.05. RESULTADOS: A temperatura tecidual após termoterapia foi diferente (p<0.05) entre gêneros. No LS basal para TENS não houve diferenças entre gêneros, porém, a termoterapia alteou o LS em ambos os sexos. O LT basal foi menor (p<0.05) em mulheres, entretanto, após a termoterapia aumentou (p<0.05) em ambos os sexos. CONCLUSÃO: Os LNS para TENS são gênero-termo-dependentes em jovens sadios.

OBJECTIVE: To investigate gender differences in neuronal sensory threshold (NS) for transcutaneous electrical nerve stimulation (TENS) among young adults, and the probable effects of thermotherapy. METHODS: 30 young healthy students (15 men and 15 women) with 22±2 years old were divided by gender. TENS was applied in both right and left knees of subjects with a frequency of 20 Hz and pulse duration of 230µs. The amplitude of the electric current (mǺ) was gradually increased to record the perception threshold (ST) and tolerance threshold (TT), before/after thermotherapy. The warm R-knee was performed by infrared light (250W) ≈70cm perpendicular, and cooling L-knee with icepack, both carried out for 15 minutes. The tissue temperature was recorded by digital thermometry. The data were analyzed and differences established at p<0.05.RESULTS: The tissue temperature after heat treatments was different (p≤0.05) between genders. The basal ST for TENS was not different between genders, however, thermotherapy raised the NS in both men and women. At the baseline TT was lower (p ≤0.05) in women, however, after thermotherapy it increased (p≤0.05) in both sexes. CONCLUSION: Neuronal sensory threshold for TENS is gender- thermo-dependent in healthy young adults

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