Urbain J L, Siegel J A, Mortelmans L, van Cutsem E, van den Maegdenbergh V, de Roo M
Department of Nuclear Medicine, University Hospital Gasthuisberg, Leuven, Belgium.
Nuklearmedizin. 1989 Aug;28(4):120-3.
In this study, we have evaluated the effect of the caloric content of a physiological test meal on the gastric emptying kinetics of solids and liquids. 22 healthy male volunteers were studied in two groups matched for age. After an overnight fast, each volunteer underwent the same test procedure; in the first group (G I), 10 volunteers received a meal consisting of bread, 111In-DTPA water and 1 scrambled egg labeled with 99mTc-labelled sulphur colloid; in the second group (G II) 12 volunteers were given the same meal but with 2 labeled eggs in order to increase the caloric content of the solid phase meal. Simultaneous anterior and posterior images were recorded using a dual-headed gamma camera. Solid and liquid geometric mean data were analyzed to determine the lag phase, the emptying rate and the half-emptying time for both solids and liquids. Solid and liquid gastric half-emptying times were significantly prolonged in G II compared to G I volunteers. For the solid phased, the delay was accounted for by a longer lag phase and a decrease in the equilibrium emptying rate. The emptying rate of the liquid phase was significantly decreased in G II compared to G I. Within each group, no statistically significant difference was observed between solid and liquid emptying rates. We conclude that the caloric content of the solid portion of a meal not only alters the emptying of the solid phase but also affects the emptying of the liquid component of the meal.
在本研究中，我们评估了生理测试餐的热量含量对固体和液体胃排空动力学的影响。22名健康男性志愿者按年龄匹配分为两组进行研究。经过一夜禁食后，每位志愿者都接受相同的测试程序；在第一组（G I）中，10名志愿者摄入了一顿由面包、111In - DTPA水和1个用99mTc标记的硫胶体标记的炒鸡蛋组成的餐食；在第二组（G II）中，12名志愿者摄入了相同的餐食，但有2个标记鸡蛋，以增加固相餐食的热量含量。使用双头伽马相机同时记录前后位图像。分析固体和液体的几何平均数据，以确定固体和液体的延迟期、排空率和半排空时间。与G I组志愿者相比，G II组固体和液体的胃半排空时间显著延长。对于固相，延迟是由更长的延迟期和平衡排空率的降低导致的。与G I组相比，G II组液相的排空率显著降低。在每组内，固体和液体排空率之间未观察到统计学上的显著差异。我们得出结论，餐食中固体部分的热量含量不仅会改变固相的排空，还会影响餐食中液体成分的排空。
