scholarly journals Physical state of meal affects gastric emptying, cholecystokinin release and satiety

1998 ◽  
Vol 80 (6) ◽  
pp. 521-527 ◽  
Author(s):  
A. Santangelo ◽  
M. Peracchi ◽  
D. Conte ◽  
M. Fraquelli ◽  
M. Porrini
Keyword(s):  
Gastric Emptying ◽  
Physical State ◽  
Eating Behaviour ◽  
Gastric Emptying Rate ◽  
Plasma Cholecystokinin ◽  
Influence Of Food ◽  
Gastric Emptying Time ◽  
Solid Liquid ◽  
Desire To Eat ◽  
Antral Area

To verify the influence of food consistency on satiety mechanisms we evaluated the effects of the same meal in solid–liquid (SM) and homogenized (HM) form on satiety sensation, gastric emptying rate and plasma cholecystokinin (CCK) concentration. Eight healthy men, aged 21-28 (mean 24·5) years were given two meals (cooked vegetables 250 g, cheese 35 g, croutons 50 g and olive oil 25 g, total energy 2573 kJ, with water 300 ml) differing only in physical state: SM and HM. The subjects consumed the meals in randomized order on non-consecutive days. The sensations of fullness, satiety and desire to eat were evaluated by means of a questionnaire, gastric emptying was assessed by ultrasonographic measurement of antral area, and plasma CCK concentration was measured by radioimmunoassay. The vegetable-rich meal was significantly more satiating (P< 0·05) when in the HM form than when eaten in a SM state. Furthermore, the overall gastric emptying time was significantly slowed (255 (sem11) min after HMv.214 (sem12) min after SM;P< 0·05) and CCK peak occurred later (94 (sem12) min after HMv.62 (sem11) min after SM; NS) when the food was consumed in the HM form. Independently of the type of meal, antral area was significantly related to fullness sensations (r20·46,P= 0·004). These results demonstrate that meal consistency is an important physical food characteristic which influences both gastric emptying rate and satiety sensation. Moreover, the relationship observed between antral area and fullness sensation confirms that antral distension plays a part in the regulation of eating behaviour.

A modified sonographic technique for assessment of gastric emptying of liquid

2003 ◽  
Vol 44 (3) ◽  
pp. 340-342 ◽  
Author(s):  
J. F. Pedersen
Keyword(s):  
Gastric Emptying ◽  
Repeated Measurements ◽  
Intraindividual Variation ◽  
Ultrasound Technique ◽  
Liquid Meal ◽  
Ultrasound Monitoring ◽  
Gastric Emptying Time ◽  
The Mean ◽  
Antral Area ◽  
Emptying Time

Purpose: Ultrasound scanning is replacing scintigraphy in studies of gastric emptying of liquid, but both have considerable day-to-day variability. This study describes a modified ultrasound technique for assessing gastric emptying of liquid, and evaluates the inter- and intraindividual variation in emptying time. Material and Methods: On different days, each of 12 healthy volunteers had meals of 350 ml broth. The antral area was measured at sonography 5 times before the meal as a baseline, and every 1–4 min after the meal. The time until the antral area had decreased to 150% of baseline (T150) was determined and used as surrogate expression of gastric emptying time. Results: The mean T150 for a broth meal was 12.6 min (range 5–21) and 13.5 min (6–23) (first and second meal, respectively). The standard deviation of the differences between the 12 pairs of repeated measurements was 3.1 min and the coefficient of variation was 24%. Conclusion: Ultrasound monitoring of antral size after a liquid meal is a well suited method for assessing gastric emptying of liquid.

The Effect of Dialysate Dwell on Gastric Emptying Time in Patients on Continuous Ambulatory Peritoneal Dialysis

1999 ◽  
Vol 19 (2_suppl) ◽  
pp. 176-178 ◽  
Author(s):  
Dae Joong Kim ◽  
Woo-Heon Kang ◽  
Hae Young Kim ◽  
Bang Hoon Lee ◽  
Bum Kim ◽  
...  
Keyword(s):  
Peritoneal Dialysis ◽  
Gastric Emptying ◽  
Surface Area ◽  
Body Surface Area ◽  
Continuous Ambulatory Peritoneal Dialysis ◽  
Body Surface ◽  
Gastric Emptying Rate ◽  
Gastric Emptying Time ◽  
The Mean ◽  
Emptying Time

Methods and Patients We evaluated gastric emptying time (GET) with a technetium (Tc) 99m-sulfur colloid gastric emptying scan in 11 patients on continuous ambulatory peritoneal dialysis (CAPO) (6 males, 5 females) and in 14 controls. We investigated the effect of dialysate dwell on GET by studying the subjects twice: once without dialysate in the abdomen (drained) and once with 2 L of dialysate in the abdomen (full). We also investigated the relationship between body surface area (BSA) and delayed gastric emptying. Results (1) The mean gastric emptying rate in 120 minutes in patients on CAPO when drained (67.8% ± 13.4%) was not different from that in controls (65.4% ± 8.6%). (2) The mean gastric emptying rate in 120 minutes in patients on CAPO when full was significantly slower than that when drained (55.6% ± 14.6% versus 67.8% ± 13.4%, p < 0.05). In four of the 11 patients (36.4%), gastric emptying was extremely delayed from normal to abnormal range when full. (3) The BSA of patients who had extremely delayed GET from normal to abnormal range was smaller than that of patients who had minimal delayed or unchanged GET when full (1.5 ± 0.11 m2 versus 1.74 ± 0.22 m2). Conclusion This study showed that patients on CAPO had normal gastric emptying when drained, and that gastric emptying was delayed by dialysate dwell, especially in patients who has less than 1.5 m2 of body surface area. Therefore, we suggest that, based on adequacy, intermittent nocturnal peritoneal dialysis or a small volume of dialysate be considered for patients with small body surface area.

scholarly journals α-Amylase (EC 3.2.1.1) susceptibility rather than viscosity or gastric emptying rate controls plasma responses to starch in healthy humans

1990 ◽  
Vol 63 (2) ◽  
pp. 207-220 ◽  
Author(s):  
F. R. J. Bornet ◽  
Y. Bizais ◽  
S. Bruley Des Varannes ◽  
B. Pouliquen ◽  
J. Delort Laval ◽  
...  
Keyword(s):  
Gastric Emptying ◽  
Healthy Subjects ◽  
Insulin Response ◽  
Gastric Emptying Rate ◽  
Healthy Humans ◽  
Gastric Emptying Time ◽  
The Relationship ◽  
Determining Factor ◽  
Emptying Time

The relationship between starch α-amylase (EC3.2.1.1) susceptibility, plasma responses and gastric emptying rates has been investigated in humans. Nine randomly chosen healthy subjects were given three carbohydrate test meals (25 g starch or equivalent glucose units): two maize starch pastes with (a) 240 (S24) or (b) 500 (S50) g amylose/kg, and a glucose solution (GS). At 30 min, in vitro starch α-amylolysis was 48 (sd4)% for S24 and 35 (sd4)% for S50. Test meals differed in viscosity (mPas: S24, 54000; S50, 190; GS, 4). Carbohydrates were labelled with99mTechnetium and isotope gastric emptying was measured by external gamma counting. Carbohydrate isotopic gastric emptying patterns were exponential. Half gastric emptying time (min) was significantly (P< 0.05) shorter for S50 (19 (sd2)) than for GS (26 (sd2)) or S24 (29 (sd2)). No correlation was found between half gastric emptying time and plasma response values. Values for peak insulin (pmol/l) above fasting were significantly (P< 0.05) different: GS, 306 (sd11); S24, 227 (sd11); S50, 187 (sd11). It is concluded that α-amylase susceptibility of the test carbohydrates is a determining factor in the insulin response of healthy subjects, while viscosity of the test meals and gastric emptying rate have no effect.

Sonographic comparison of gastric emptying of broth and water: is there a promoting cephalic factor?

2005 ◽  
Vol 46 (2) ◽  
pp. 132-134
Author(s):  
J. F. Pedersen
Keyword(s):  
Gastric Emptying ◽  
Vagus Nerve ◽  
Gastric Motility ◽  
Plain Water ◽  
Sham Feeding ◽  
Cephalic Phase ◽  
Gastric Emptying Time ◽  
The Mean ◽  
Antral Area ◽  
Stimulation Of

Purpose: To examine the emptying times of broth and water, and explore the possibility of a cephalic influence on gastric emptying. Material and Methods: On different days each of twelve healthy volunteers had meals of either 350 ml water or 350 ml broth. Subsequently ten volunteers had meals of water alone and of water followed by sham feeding with broth. The antral area was determined at sonography five times before the meal as a baseline, and every 1–4 minutes after the meal. The time until the antral area had decreased to 150% of baseline (T150) was determined and used as surrogate expression of gastric emptying time. Results: The mean T150 was for water 20.3 min (range 12–40), and was for broth significantly shorter 12.6 min (5–21), P = 0.0020. In the subsequent series the mean T150 was 28.5 min (18–49) for water, and significantly shorter for water followed by sham feeding, 22.8 (14–40), P = 0.0078. Conclusion: Broth empties faster from the stomach than plain water, probably because of a “cephalic phase” stimulation of gastric motility via the vagus nerve.

scholarly journals The physical state of a meal affects hormone release and postprandial thermogenesis

2000 ◽  
Vol 83 (6) ◽  
pp. 623-628 ◽  
Author(s):  
Maddalena Peracchi ◽  
Alessandra Santangelo ◽  
Dario Conte ◽  
Mirella Fraquelli ◽  
Rosalia Tagliabue ◽  
...  
Keyword(s):  
Plasma Glucose ◽  
Physical State ◽  
Random Order ◽  
Metabolic Responses ◽  
Liquid Form ◽  
Gastric Emptying Rate ◽  
Diet Induced Thermogenesis ◽  
Insulinotropic Peptide ◽  
Solid Liquid ◽  
Postprandial Thermogenesis

There is evidence that food consistency may influence postprandial physiological responses. Recently we found that homogenization of a vegetable-rich meal significantly delayed the gastric emptying rate and was more satiating than the same meal in solid–liquid form. In this present study we investigated whether homogenization also influences endocrine and metabolic responses to the meal. Eight healthy men, aged 21–28 (mean 24·5) years, were given the meal (cooked vegetables 250 g, cheese 35 g, croutons 50 g and olive oil 25 g, with water 300 ml; total energy 2·6 MJ) in both solid–liquid (SM) and homogenized (HM) form, in random order, at 1-week intervals. Variables assayed were plasma glucose, insulin and glucose-dependent insulinotropic peptide (GIP) levels for 2 h and diet-induced thermogenesis (DIT) for 5 h. Plasma glucose pattern was similar after both meals. However, HM induced significantly greater insulin, GIP and DIT responses than SM. Mean integrated areas under the curves (AUC) were 1·7 (SEM 0·38) V. 1·2 (sem 0·33) U/l per 120 min (P = 0·005) for insulin, 19·9 (sem 2·44) v. 16 (sem 1·92) nmol/l per 120 min (P = 0·042) for GIP, and 237·7 (sem 16·32) v. 126·4 (sem 23·48) kJ/300 min (P = 0·0029) for DIT respectively. Differences between GIP-AUC after HM and SM correlated significantly with differences between insulin-AUC after HM and SM (r2 0·62, P = 0·021). These findings demonstrate that homogenization of a meal results in a coordinated series of changes of physiological gastroentero–pancreatic functions and confirm that the physical state of the meal plays an important role in modulating endocrine and metabolic responses to food.

scholarly journals Specific food structures supress appetite through reduced gastric emptying rate

2013 ◽  
Vol 304 (11) ◽  
pp. G1038-G1043 ◽  
Author(s):  
Alan R. Mackie ◽  
Hameed Rafiee ◽  
Paul Malcolm ◽  
Louise Salt ◽  
George van Aken
Keyword(s):  
Gastric Emptying ◽  
Nutrient Sensing ◽  
Lower Plasma ◽  
Gastric Emptying Rate ◽  
Fed State ◽  
Gastric Contents ◽  
Key Factor ◽  
Plasma Cholecystokinin ◽  
Semi Solid ◽  
Specific Food

The aim of this study was to determine the extent to which gastric layering and retention of a meal could be used to reduce appetite using the same caloric load. Liquid (control) and semi-solid (active) meals were produced with the same protein, fat, carbohydrate, and mass. These were fed to 10 volunteers on separate days in a crossover study, and subjective appetite ratings, gastric contents, and plasma cholecystokinin (CCK) were assessed over a period of 3 h. The active meal showed food boluses in the stomach persisting for ∼45 min, slower emptying rates, and lower plasma CCK levels over the first hour. After the first hour, both gastric emptying rates and plasma CCK levels were similar for both systems and slightly increased compared with the unfed situation. Despite the lower plasma CCK levels for the active meal over the first hour, this meal reduced appetite more than the control meal over the 3 h of the study. For a moderately increased plasma CCK level in the fed state, appetite was correlated with the volume of gastric contents rather than gastric emptying rates or plasma CCK. This suggests that enhanced gastric retention was the key factor in decreasing appetite and was probably mediated by a combination of intestinal nutrient sensing and increased viscosity in the stomach.

Some pearl millet-based foods promote satiety or reduce glycaemic response in a crossover trial

2020 ◽  
pp. 1-31
Author(s):  
Anna M.R. Hayes ◽  
Fanny Gozzi ◽  
Aminata Diatta ◽  
Tom Gorissen ◽  
Clay Swackhamer ◽  
...  
Keyword(s):  
Gastric Emptying ◽  
Pearl Millet ◽  
Octanoic Acid ◽  
Crossover Trial ◽  
Normal Weight ◽  
Glycaemic Response ◽  
Continuous Glucose Monitor ◽  
Gastric Emptying Rate ◽  
White Rice ◽  
Traditionally Prepared

Abstract In a previous trial in Mali, we showed traditional pearl millet couscous and thick porridge delayed gastric emptying (~5 h half-emptying times) in a normal weight population compared to non-traditional carbohydrate-based foods (pasta, potatoes, white rice; ~3 h half-emptying times), and in a gastric simulator we showed millet couscous had slower digestion than wheat couscous. In light of these findings, we tested the hypothesis in a normal weight U.S. population (n=14) that millet foods would reduce glycaemic response (continuous glucose monitor), improve appetitive sensations (Visual Analog Scale ratings), as well as reduce gastric emptying rate (13C octanoic acid breath test). Five carbohydrate-based foods (millet couscous – commercial and self-made, millet thick porridge, wheat couscous, white rice) were fed in a crossover trial matched on available carbohydrate basis. Significantly lower overall glycaemic response was observed for all millet-based foods and wheat couscous compared to white rice (p≤0.05). Millet couscous (self-made) had significantly higher glycaemic response than millet couscous (commercial) and wheat couscous (p<0.0001), but as there were no differences in peak glucose values (p>0.05) an extended glycaemic response was indicated for self-made couscous. Millet couscous (self-made) had significantly lower hunger ratings (p<0.05) and higher fullness ratings (p<0.01) than white rice, millet thick porridge, and millet couscous (commercial). A normal gastric emptying rate (<3 h half-emptying times) was observed for all foods, with no significant differences among them (p>0.05). In conclusion, some traditionally prepared pearl millet foods show the potential to reduce glycaemic response and promote satiety.

Role of gastric emptying rate in duodeno-gastro-esophageal reflux (DGER) in man

2000 ◽  
Vol 118 (4) ◽  
pp. A1258
Author(s):  
Gerardus H. Koek ◽  
Anthon Lerut ◽  
Daniel Sifrim ◽  
Jozef Janssens ◽  
Jan F. Tack
Keyword(s):  
Gastric Emptying ◽  
Esophageal Reflux ◽  
Gastric Emptying Rate
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