The relationship between gastric pH and the emptying of solid, semisolid and liquid meals

G. W.B. CLARK, I. R. JAMIESON, R. A. HINDER, P. V. POLISHUK, T. R. DEMEESTER, N. GUPTA, Shih-Chuan Cheng

Research output: Contribution to journalArticlepeer-review

Abstract

The effect of three different meal constituents, solid, semisolid and liquid, on gastric pH, recorded in the proximal and distal stomach, was evaluated in a prospective study of 20 normal volunteers. The solid and liquid were ingested together as one meal and the semisolid as another. Simultaneous recordings of the rate of gastric emptying of the isotopically labelled meal constituents and the gastric pH were made. The rate of gastric emptying was more rapid for the liquid and semisolid constituents (t1/2= 35.6, range 9.8–103.3 min and 47.4, range 33.5–120 min, respectively) than for the solid meal constituent (t1/2= 72.0, range 45.0–103.8 min), P < 0.01. Both the combined meal of solid and liquid and the semisolid meal produced a higher pH response in the proximal stomach than in the distal stomach (5.2, range 2.4–6.1 vs 2.9, range 0.8–5.3 and 5.9, range 4.3–6.6 vs 4.3, range 1.1–5.9), P < 0.01. There were significant correlations between the rate of gastric emptying of all three meal constituents and the decline phase in the gastric pH recorded at both the proximal and distal probes, P < 0.01 (Pearson's correlation). The strongest correlations were found between the rate of gastric emptying and the gastric pH recorded in the proximal stomach. The decline phase of gastric pH followed the emptying of semisolid more closely than the emptying of either solid or liquid.

Original languageEnglish (US)
Pages (from-to)273-279
Number of pages7
JournalNeurogastroenterology & Motility
Volume5
Issue number4
DOIs
StatePublished - 1993

All Science Journal Classification (ASJC) codes

  • Physiology
  • Endocrine and Autonomic Systems
  • Gastroenterology

Fingerprint Dive into the research topics of 'The relationship between gastric pH and the emptying of solid, semisolid and liquid meals'. Together they form a unique fingerprint.

Cite this