Effect of different foods on the acidity of the gastric contents in patients with duodental ulcer. 3. Effect of altering the proportions of protein and carbohydrate.

The possibility of dietary protective factors in duodenal ulcer

“…The experimental evidence is again confusing. Lennard-Jones, Fletcher and Shaw (1968) showed that refined carbohydrates produced lower intragastric pH levels than unrefined carbohydrates. Tovey (1974b) found that wheat and rice bran and certain unrefined grains had a significant buffering effect in vitro, but that in vivo this was offset by their stimulatory effect on the gastric antrum resulting in higher acid outputs.…”

Effect of Normal and Ulcer-Type Diet on the Acidity of Gastric Contents in Patients with Duodenal Ulcer

“…No signifi cant difference was found in radiological healing of the ulcer or in clinical response during the 6-month follow-up period. Lennard-Jones et al (8), Len nar d-J ones and Barbouris (7) and Barbouris et al (1), in London, studying the effect of various diets on the pH of gastric contents of patients with duodenal ulcer found that under hyperproteic diets, gastric acidity was kept discreetly lower than under hyperglucidic meals, although the difference observed was not statistically significant. Buchman et al (2) treated 103 patients with radiologically confirmed duodenal ulcer, 50 of them receiving a bland diet and the remaining 53 having normal meals.…”

“…Several authors (1,2,4,7,8) have lately been questioning the possible beneficial effects of such type of diet as compared with normal or freely chosen diets. In a previous paper (4), we studied the effect of diets of different composi tion (hyperproteic, hyperglucidic, hyperlipidic, normal and bland) on the acidity of gastric contents.…”

Diet: Its Role in the Genesis of Peptic Ulceration

“…Un refined carbohydrates and bran do have a variable but marked buffering capacity [52], due both to their mineral and protein con tent. Lennard-Jones et al [53] found higher gastric acid levels in response to white bread than after wholemeal bread and Rydning and Berstad [54] likewise using low-and high-fibre preparation. Tovey [52], using a variety of foods (polished and unpolished rice, rice bran, ragi, sorghum, wheat bran), showed that although an increase in buff ering capacity resulted in a short fall of gas tric acidity, it was followed by a higher acid output due to antral stimulation.…”