Rate of Evacuation of Various Foods From the Normal Stomach

Wilson, Malcolm

doi:10.1001/archinte.1929.00140060002001

Cited by 15 publications

(5 citation statements)

References 9 publications

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“…The studies of Wilson and colleagues (Wilson et al, 1929) suggested that the more refined the food, the more rapidly it left the stomach but they did not use wholemeal bread as a test meal and it is perhaps unwise to extrapolate from one carbohydrate food to another. However, the problem arises as to what the barium was labelling.…”

Section: Discussionmentioning

confidence: 99%

“…Previous studies of the rates at which refined and unrefined carbohydrate leave the stomachs of normal subjects have produced conflicting results (McCance et al, 1953;Wilson et al, 1929) and, furthermore, they involved the measurement of the rate at which barium sulphate given with food left the stomach. By using radioactive tracer techniques which have recently become available (Griffith et al, 1966;Harvey et al, 1970) we have been able to 'Address for reprint requests: D. S. Grimes, Department of Medicine, Withington Hospital, Manchester M20 8LR.…”

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Gastric emptying of wholemeal and white bread.

Grimes¹,

Goddard²

1977

Gut

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SUMMARY We studied the rates at which solid and liquid leave the stomach after meals of wholemeal and white bread by using a double isotope technique. There was no difference in the rates at which the solid phases of the gastric contents left the stomach but liquid left the stomach significantly more rapidly with white bread than with wholemeal bread. Furthermore, the amount of liquid leaving the stomach unaccompanied and therefore unbuffered by solid was significantly greater after white bread than wholemeal bread. These findings may be of significance in the pathogenesis of duodenal ulcer and they provide a rational basis for a possible form of dietary treatment.Carbohydrate refinement has been proposed to be of importance in the aetiology of duodenal ulcer (Cleave, 1962(Cleave, , 1974, but the suggestion that this might be due to loss of food buffer in the refining process has not been supported by experimental work (Tovey, 1974).It has been suggested (George, 1968;Griffith et al., 1968)-although disputed (Cobb et al., 1971;Heading et al., 1976)-that patients with duodenal ulcer tend to have a more rapid rate of gastric emptying than normal but even if this phenomenon is real it is not known whether it is a cause or effect of the disease. We thought that the effect of carbohydrate refinement on gastric emptying in the normal subject should be investigated, as we thought it conceivable that herein might lie a possible link between carbohydrate refinement and duodenal ulcer. We expected that if this were so then gastric emptying would be more rapid after refined carbohydrate than after its unrefined counterpart.Previous studies of the rates at which refined and unrefined carbohydrate leave the stomachs of normal subjects have produced conflicting results (McCance et al., 1953;Wilson et al., 1929) and, furthermore, they involved the measurement of the rate at which barium sulphate given with food left the stomach. By using radioactive tracer techniques which have recently become available (Griffith et al., 1966;Harvey et al., 1970) Received for publication 16 February 1977 measure simultaneously the rates at which both the solid and the liquid components of a meal are emptied from the stomach. MethodWe studied II normal subjects, nine male and two female, aged between 20 and 30 years. All gave consent having been informed in detail of the nature of the investigation. The two females had been sterilised. Each ate meals of wholemeal and white bread in randomised sequence at intervals of one week. The meals were taken after an overnight fast.The bread was prepared in the laboratory using a standard recipe of 120 g flour, 2 g sugar, 1 g salt, 1 g dried yeast, 1-5 ml corn oil, 25 ml milk, and 50 ml water. Barbados sugar was used with wholemeal flour and white sugar with white flour. Approximately 0-1 mCi of 99mTc-labelled sulphur-colloid was kneaded into each bread sample which was allowed to rise for one hour and then baked at 450°C for 30 minutes. The bread was allowed to cool and was then eaten lightly buttere...

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Section: Discussionmentioning

confidence: 99%

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confidence: 99%

Gastric emptying of wholemeal and white bread.

Grimes¹,

Goddard²

1977

Gut

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“…Our results in the rhesus monkey are consistent with previously reported results in humans that demonstrated an initial, extremely rapid phase of gastric emptying that takes place during and shortly after food intake. Using a radiographic technique similar to ours, Wilson, Dickson, and Singleton (1929) showed that a variety of ingested liquid substances, including fatty foods, enter the first portion of the small intestine during or immediately after the period during which the test substance is swallowed.…”

Section: Resultsmentioning

confidence: 90%

Satiety role of the small intestine examined in sham-feeding rhesus monkeys.

Gibbs¹,

Maddison²,

Rolls³

1981

Journal of Comparative and Physiological Psychology

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A sham-feeding preparation utilizing rhesus monkeys was employed to investigate the anatomical site of origin of satiety signals in the gastrointestinal tract. A series of experiments in which food was diverted from the stomach, the small intestine, or both demonstrated that (a) food acting at the pregastric level is not sufficient to produce normal-sized meals, (b) the accumulation of food in the small intestine is necessary to produce normal-sized meals, and (c) a potent preabsorptive or postabsorptive satiety signal originates at the intestinal level. This unidentified satiety signal is sufficient to elicit satiety, can be dissociated from gastric emptying, and does not require the presence of gastric distention to operate.

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“…1919;Miller et al, 1919Miller et al, . 1920aMiller et al, , 1920bMiller et al, , 1920cMiller et al, , 1920d, and the gastric emptying-time after various foods by Wilson et al (1929) and Maile and Scott (1935). However, as the Lancet (1935) pointed out, " It is strange how little relation gastric acidity and gastric emptying often bear to actual digestibility of foods, as evidenced by symptoms of 'indigestion' or their absence.…”

Section: Discuslonmentioning

confidence: 99%

Food and Indigestion

Friedlander¹

1959

BMJ

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Rate of Evacuation of Various Foods From the Normal Stomach

Cited by 15 publications

References 9 publications

Gastric emptying of wholemeal and white bread.

Gastric emptying of wholemeal and white bread.

Satiety role of the small intestine examined in sham-feeding rhesus monkeys.

Food and Indigestion

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