Chronic pain is a prevalent issue worldwide and is a significant contributor to human suffering and disability. The Graded Chronic Pain Scale-Revised has exhibited favorable reliability and validity. However, its applicability yet to be explored in China. We aimed to create a simplified Chinese version of the Graded Chronic Pain Scale-Revised for chronic pain patients by conducting cross-cultural adaptation and psychometric evaluation. This study employs a two- phase design. In phase 1, the Graded Chronic Pain Scale-Revised was cross-culturally translated and adapted in accordance with international guidelines. In phase 2, the simplified Chinese version of the Graded Chronic Pain Scale-Revised was administered to 417 participants along with Numerical Rating Scale to assess its psychometric properties. The final analysis consisted of data from 376 participants. The scale had a Cronbach's α coefficient of 0.944. Moreover, the scale exhibited excellent content validity and was divided into two dimensions: identifying high impact chronic pain; and the Pain, Enjoyment, and General Activities subscale. Exploratory and confirmatory factor analyses revealed that these dimensions had a good model fit. Additionally, the simplified Chinese version of the Graded Chronic Pain Scale-Revised demonstrated good convergent and discriminant validity. The receiver operating characteristic curve demonstrated that grades 2 and 3 had a good predictive effect on limiting participants' work ability, and the area under the receiver operating characteristic curve was equal to 0.91. The present study demonstrates the successful adaptation of the Graded Chronic Pain Scale-Revised into Simplified Chinese, with the revised version exhibiting favorable psychometric properties. This scale addresses the shortcomings of domestic chronic pain grading assessment tools, providing a valuable instrument for evaluating the severity of chronic pain in Chinese clinical practice and serving as a reference and basis for other research related to chronic pain.
Copyright: © 2023 Liang et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.