Hjelland I E, Ofstad A P, Narvestad J K, Berstad A, Hausken T
Division of Gastroenterology, Institute of Medicine, Haukeland University Hospital, Bergen, Norway.
Scand J Gastroenterol. 2004 Oct;39(10):933-7. doi: 10.1080/00365520410003344.
Drinking capacity is often reduced in functional dyspepsia. Drink tests may therefore have diagnostic potential. A simple drink test in combination with ultrasonography was applied in this study, the aim being to find the best drink for this test.
On separate days, 10 patients with functional dyspepsia (FD) and 10 healthy controls (C) drank three different test meals (Nutridrink 150 kcal/100 mL, meat soup 4 kcal/100 mL and water) at a rate of 100 mL/min until maximal drinking capacity. Intragastric volume at maximal drinking capacity was determined using 3-dimensional ultrasonography.
Drinking capacity (P < 0.05) and intragastric volume (P < 0.01) were significantly lower in patients than in the controls with the meat soup meal, but not with Nutridrink or water. Gastric emptying distinguished significantly (P < 0.05) between patients and controls only with Nutridrink. Gastric emptying of Nutridrink was significantly correlated to the rate by which nausea was induced (P = 0.02), while gastric emptying of meat soup was significantly negatively correlated to the rate by which fullness was induced (P < 0.05). Receiver operating characteristic (ROC) analysis indicated that optimal discrimination between patients and controls was obtained by the combined test results of symptoms per intragastric volume using meat soup as the test meal.
For the non-invasive diagnosis of functional dyspepsia by a rapid drink test in combination with ultrasonography, a meat soup meal is preferable compared to Nutridrink or water.
功能性消化不良患者的饮酒能力通常会下降。因此，饮酒测试可能具有诊断潜力。本研究采用了一种简单的饮酒测试并结合超声检查，目的是找到最适合该测试的饮品。
在不同的日子里，10名功能性消化不良（FD）患者和10名健康对照者（C）以100毫升/分钟的速度饮用三种不同的测试餐（每100毫升含150千卡的营养饮料、每100毫升含4千卡的肉汤和水），直至达到最大饮酒量。使用三维超声检查确定最大饮酒量时的胃内体积。
与肉汤餐相比，患者的饮酒量（P < 0.05）和胃内体积（P < 0.01）显著低于对照组，但营养饮料或水则不然。仅营养饮料能使患者和对照组的胃排空有显著差异（P < 0.05）。营养饮料的胃排空与诱发恶心的速率显著相关（P = 0.02），而肉汤的胃排空与诱发饱腹感的速率显著负相关（P < 0.05）。受试者工作特征（ROC）分析表明，以肉汤作为测试餐，通过每胃内体积症状的综合测试结果可实现患者与对照组之间的最佳区分。
对于通过快速饮酒测试结合超声检查对功能性消化不良进行无创诊断，与营养饮料或水相比，肉汤餐更为可取。
