Grande L, Manterola C, Ros E, Lacima G, Pera C
Department of Surgery, Hospital Clinic i Provincial, University of Barcelona, Spain.
Dig Dis Sci. 1997 Jun;42(6):1189-93. doi: 10.1023/a:1018893721735.
The purpose of this study was to assess the effects of red wine taken with meals on esophageal motility, esophageal exposure to acid, and gastric pH. Following a randomized design, 14 healthy male volunteers (mean age 25 years, range 18-35 years were given 360 ml of red wine or tap water during lunch or dinner. All subjects underwent ambulatory 24-hr esophageal motility and esophagogastric pH monitoring studies. Three different periods were analyzed: during meals (30 min), postprandial (3 hr), and 8-hr supine. Two volunteers complained of heartburn after wine ingestion. An increase in the number of high amplitude waves (> 125 mm Hg, 95th percentile of our motility unit controls) was observed during meals accompanied by wine: water 1.2 (0-10.2), wine 1.6 (0-32.6), P = 0.02 [median (range)]. No other esophageal motility changes occurred. Percent reflux time increased during the postprandial period after wine ingestion in comparison with water: 1.7 (0-14.9) vs 0.1 (0-0.8), P < 0.05. Gastric pH was unaffected by the type of drink. Ingestion of moderate amounts of red wine with meals increases postprandial esophageal exposure to gastric acid in healthy persons.
本研究的目的是评估进餐时饮用红酒对食管动力、食管酸暴露及胃内pH值的影响。按照随机设计，14名健康男性志愿者（平均年龄25岁，范围18 - 35岁）在午餐或晚餐时饮用360毫升红酒或自来水。所有受试者均接受24小时动态食管动力及食管胃pH监测研究。分析了三个不同时段：进餐期间（30分钟）、餐后（3小时）及仰卧8小时。两名志愿者在饮用红酒后出现烧心症状。进餐时饮用红酒期间，观察到高振幅波（>125毫米汞柱，我们动力单元对照组的第95百分位数）数量增加：饮用自来水时为1.2（0 - 10.2），饮用红酒时为1.6（0 - 32.6），P = 0.02[中位数（范围）]。未发生其他食管动力变化。与饮用自来水相比，饮用红酒后餐后反流时间百分比增加：1.7（0 - 14.9）对0.1（0 - 0.8），P < 0.05。胃内pH值不受饮品类型影响。进餐时饮用适量红酒会增加健康人餐后食管对胃酸的暴露。
