Effect of ingestion order of the fat component of a solid meal on intragastric fat distribution and gastric emptying assessed by MRI
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Date
2005-04
Publication Type
Journal Article
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yes
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Abstract
Purpose
To develop an MRI technique to investigate how varying the ingestion order of nonfat and fat components of a solid meal influences three‐dimensional intragastric distribution and gastric emptying (GE).
Materials and Methods
Eight healthy subjects were studied twice in randomized order. On one occasion (condition F‐NF), the fat component (40 g mayonnaise on toast) was served before the nonfat component (270 g pasta, 200 g tomato sauce, 100 mL water); on the other (condition NF‐F), the ingestion order was reversed. GE and intragastric distribution of both components were assessed by MRI for 180 minutes.
Results
During condition F‐NF, GE of fat was significantly faster than during condition NF‐F (T₂₅ [min]: F‐NF: 20 ± 9; NF‐F: 40 ± 7; P < 0.05), a larger amount of fat was observed in the antrum during condition F‐NF, and more fat layering occurred. No differences were observed in total GE between the two conditions.
Conclusion
Meal ingestion order influences GE and intragastric distribution of fat, which can be assessed by MRI techniques, providing new insights into the physiology of gastric processing and intragastric distribution of different meal phases.
J. Magn. Reson. Imaging 2005;21:383–390. © 2005 Wiley‐Liss, Inc.
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published
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Journal / series
Volume
21 (4)
Pages / Article No.
383 - 390
Publisher
Wiley-Blackwell
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Edition / version
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Date collected
Date created
Subject
MRI; Intragastric fat distribution; Gastric emptying; Stomach physiology; Solid meal
Organisational unit
03656 - Bösiger, Peter (emeritus)
Notes
Article first published online 18 March 2005, Manuscript Accepted 21 December 2004, Manuscript Received 06 July 2004.