The pathophysiology of the chronic pain following spinal cord injury (SCI)
is unclear. In order to study it's underlying mechanism we characterized th
e neurological profile of SCI subjects with (SCIP) and without (SCINP) chro
nic pain. Characterization comprised of thermal threshold testing for warmt
h, cold and heat pain and tactile sensibility testing of touch, graphesthes
ia and identification of speed of movement of touch stimuli on the skin. In
addition, spontaneously painful areas were mapped in SCIP and evoked patho
logical pain - allodynia, hyperpathia and wind-up pain evaluated for both g
roups. Both SCIP and SCINP showed similar reductions in both thermal and ta
ctile sensations. In both groups thermal sensations were significantly more
impaired than tactile sensations. Chronic pain was present only in skin ar
eas below the lesion with impaired or absent temperature and heat-pain sens
ibilities. Conversely. all the thermally impaired skin areas in SCIP were p
ainful while painfree areas in the same subjects were normal. In contrast,
chronic pain could be found in skin areas without any impairment in tactile
sensibilities. Allodynia could only be elicited in SCIP and a significantl
y higher incidence of pathologically evoked pain (i.e. hyperpathia and wind
-up pain) was seen in the chronic pain areas compared to SCINP. We conclude
that damage to the spinothalamic tract (STT) is a necessary condition for
the occurrence of chronic pain following SCI. However, STT lesion is not a
sufficient condition since it could also be found in SCINP. The abnormal ev
oked pain seen in SCIP is probably due to neuronal hyperexcitability in the
se subjects. The fact that apparently identical sensory impairments manifes
t as chronic pain and hyperexcitability in one subject but not in another i
mplies that either genetic predisposition or subtle differences in the natu
re of spinal injury determine the emergence of chronic pain following SCI.
(C) 2001 International Association for the Study of Pain. Published by Else
vier Science B.V. All rights reserved.