SUMMARY The effect of food on serum gastrin in normal man has been evaluated by radioimmunoassay. Protein and amino acids produced up to a five-fold increase in serum gastrin levels, followed in potency by alcohol, fat, and glucose. Distilled water did not stimulate the release of gastrin. An injection of atropine sulphate (0.6 mg) augmented the response to all good stimuli but in itself did not affect serum gastrin levels in the basal state.In animals the release of gastrin in response to feeding involves both vagal impulses (Uvnas, 1942) and the activation of a local mechanism in the antrum (Woodward, Lyon, Landor, and Dragstedt, 1954;Baugh, Bravo, Barcena, and Dragstedt, 1956;Elwin and Nilsson, 1963).Sensitive radioimmunoassay now permits the direct measurement of gastrin levels in serum, and rises in immunoreactive gastrin have been reported following both feeding (Hansky and Cain, 1969;McGuigan and Trudeau, 1970) and insulin hypoglycaemia (Korman, Soveny, and Hansky, 1971).This study examines the effect of standard meals and individual food constituents on serum immunoreactive gastrin with and without prior atropinization.
Material and MethodsNormal healthy volunteers were investigated after an overnight fast. These comprised 20 males and three females between the ages of 20 and 30 years. Subjects were investigated in groups of at least four, and informed consent was obtained from each subject. A 19-gauge needle was inserted into a forearm vein and patency ensured by frequent flushing with a solution of heparin, 1,000 units in 20 ml of 09% sodium chloride. This solution has been shown not to affect serum gastrin levels.Three groups had a meal which was high in either protein, carbohydrate, or fat, and blood was drawn for gastrin estimation at - 90, -60, -30, 0, 15, 30, 45, 60, 75, 90, 105, and 120 minutes. The test was
