Fat delays emptying but increases forward and backward antral flow as assessed by flow-sensitive magnetic resonance imaging

被引:61
作者
Boulby, P
Moore, R
Gowland, P
Spiller, RC
机构
[1] Univ Nottingham, Dept Med, Nottingham NG7 2RD, England
[2] Univ Nottingham, Dept Phys, Magnet Resonance Ctr, Nottingham NG7 2RD, England
关键词
EPI; flow; gastrointestinal motility; MRI;
D O I
10.1046/j.1365-2982.1999.00133.x
中图分类号
R57 [消化系及腹部疾病];
学科分类号
摘要
Flow has been assessed in the gastric antrum using a velocity-sensitive version of the high-speed magnetic resonance imaging technique, echo planar imaging (EPI). Eight healthy volunteers attended fasted on three separate days and consumed 800 mt of either a 5% glucose (0.2 kcal mL(-1)), 10% glucose (0.4 kcal mL(-1)) or an isotonic mixed nutrient meal, Fresubin(R) (1 kcal ml(-1), 27.2 g fat). Gastric volumes were obtained at IO-min intervals for I h. Flow measurements were performed on a single slice through the antropyloric region 5 and 35 min after meal ingestion. Gastric volumes at 45 min were inversely proportional to the calorie density of the meal with (mean+/-SEM) 89 +/- 10%* of the Fresubin, 64 +/- 5%* of the 10% glucose and 41 +/- 5% of the 5% glucose remaining (*P < 0.005 vs 5% glucose). Substantial forward and backward antral flow was observed after all three meals in the initial 5-min imaging period. At 35 min flow activity was significantly greater after both the high-calorie meals relative to the 5% meal (total number of flow events: Fresubin = 6.6 +/- 1.7,dagger 10% glucose = 9.9 +/- 2.2,double dagger 5% glucose = 2.5 +/- 0.9,dagger P < 0.03,double dagger P < 0.007 vs 5% glucose, n = 8). Peak forward velocities for the initial phase of emptying tended to be greater for the rapidly emptying 5% meal (5.9 +/- 0.8 cm(-1)) compared with the Fresubin (3.3 +/- 0.6 cm(-1), P < 0.069, n = 8) and the 10% glucose (2.9 +/- 1.0 cm(-1), P < 0.068, n = 8) meals. In spite of delayed gastric emptying, high-calorie meals were associated with substantial to and fro movements which may be important for meal tritruration and fat emulsification.
引用
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页码:27 / 36
页数:10
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