全麦面包和白面包的胃排空情况。
Gastric emptying of wholemeal and white bread.
作者信息
Grimes D S, Goddard J
出版信息
Gut. 1977 Sep;18(9):725-9. doi: 10.1136/gut.18.9.725.
Abstract
We studied the rates at which solid and liquid leave the stomach after meals of wholemeal and white bread by using a double isotope technique. There was no difference in the rates at which the solid phases of the gastric contents left the stomach but liquid left the stomach significantly more rapidly with white bread than with wholemeal bread. Furthermore, the amount of liquid leaving the stomach unaccompanied and therefore unbuffered by solid was significantly greater after while bread than wholemeal bread. These findings may be of significance in the pathogenesis of duodenal ulcer and they provide a rational basis for a possible form of dietary treatment.
摘要
我们采用双同位素技术研究了食用全麦面包和白面包后固体和液体离开胃的速率。胃内容物的固相离开胃的速率没有差异，但白面包组液体离开胃的速度明显比全麦面包组快。此外，白面包组中未伴随固体且因此未被固体缓冲而离开胃的液体量明显多于全麦面包组。这些发现可能对十二指肠溃疡的发病机制具有重要意义，并且为一种可能的饮食治疗形式提供了合理依据。
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