Rev Esp Enferm Dig. 2010 Jul;102(7):406-12.
Upper oesophageal pH monitoring may play a significant role in the study of extra-oesophageal GERD, but limited normal data are available to date. Our aim was to develop a large series of normal values of proximal oesophageal acidification.
155 healthy volunteers (74 male) participated in a multi-centre national study including oesophageal manometry and 24 hours oesophageal pH monitoring using two electrodes individually located 5 cm above the LOS and 3 cm below the UOS.
130 participants with normal manometry completed all the study. Twelve of them were excluded for inadequate pH tests. Twenty-seven subjects had abnormal conventional pH. The remaining 91 subjects (37 M; 18-72 yrs age range) formed the reference group for normality. At the level of the upper oesophagus, the 95th percentile of the total number of reflux events was 30, after eliminating the meal periods 22, and after eliminating also the pseudo-reflux events 18. Duration of the longest episodes was 5, 4 and 4 min, respectively (3.5 min in upright and 0.5 min in supine). The upper limit for the percentage of acid exposure time was 1.35, 1.05 and 0.95%, respectively. No reflux events were recorded in the upper oesophagus in 8 cases.
This is the largest series of normal values of proximal oesophageal reflux that confirm the existence of acid reflux at that level in healthy subjects, in small quantity and unrelated to age or gender. Our data support the convenience of excluding pseudo-reflux events and meal periods from analysis.
食管上段 pH 监测在食管外 GERD 的研究中可能具有重要作用，但目前可获得的正常数据有限。我们的目的是制定大量近端食管酸化的正常数值。
155 名健康志愿者（74 名男性）参与了一项多中心的国家研究，包括食管测压和使用两个电极进行 24 小时食管 pH 监测，两个电极分别位于 LOS 上方 5cm 和 UOS 下方 3cm。
130 名正常测压的参与者完成了所有研究。其中 12 名因 pH 测试不足被排除。27 名受试者存在异常常规 pH。其余 91 名（37 名男性；年龄范围 18-72 岁）受试者组成正常参考组。在上段食管，反流事件总数的第 95 百分位数为 30，在消除进餐期后为 22，在消除假性反流事件后为 18。最长反流时间分别为 5、4 和 4 分钟（直立位为 3.5 分钟，仰卧位为 0.5 分钟）。酸暴露时间百分比的上限分别为 1.35、1.05 和 0.95%。在 8 例中，在上段食管未记录到反流事件。
这是最大的近端食管反流正常数值系列，证实了健康受试者在该水平存在酸反流，数量较少，与年龄或性别无关。我们的数据支持从分析中排除假性反流事件和进餐期的便利性。
