Impaired accommodation of proximal stomach to a meal in functional dyspepsia
Impaired accommodation of proximal stomach to a meal in functional dyspepsia
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DOI：
10.1007/bf02213124
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发表时间：
1996-04-01
影响因子：
3.1
通讯作者：
Berstad, A
中科院分区：
文献类型：
--
作者：
Gilja, OH;Hausken, T;Berstad, A
在功能性消化不良患者中，采用一种新型超声扫描方法来研究餐后近端胃的调节。20例功能性消化不良患者和20例对照者在饮用500糜肉汤后空腹坐位扫描。在摄入后25分钟，使用带3.25 mhz换能器的超声扇形扫描仪记录图像。选取矢状面面积和斜额面最大直径作为计算胃近端排空分数的主要变量，定义为(aV(2.5min) -aV（实际）/aV（2.5min）。所有受试者都被要求对膳食引起的总症状（1-9）进行评分。在进食后7.5 ~ 25 min，患者矢状面面积小于健康对照组（P < 0.018），额状面直径小于健康对照组（P < 0.046），进食后症状加重（P = 0.002）。消化不良患者排空分数较高（P = 0.0005，方差分析），幽门螺杆菌状态不影响排空分数。该方法餐后20 min诊断敏感性为70%，特异性为65%。功能性消化不良患者近端胃对食物的适应功能受损，这与症状诱导暂时相关。
In patients with functional dyspepsia, scanning by a novel ultrasonographic method was carried out to investigate postprandial accommodation of the proximal stomach. Twenty patients with functional dyspepsia and 20 controls were scanned fasting in a sitting position after drinking 500 mi meat soup. Images were recorded up to 25 min after the ingestion period using an ultrasound sector scanner with a 3.25-MHz transducer. The area in a sagittal section and the maximal diameter in an oblique frontal section were chosen as the main variables for calculating the emptying fraction of the proximal stomach, defined as: (aV(2.5min) -aV(actual)/aV(2.5min). All subjects were asked to score total symptoms (1-9) provoked by the meal. From 7.5 to 25 min after the ingestion period the patients exhibited both smaller area in the sagittal section (P < 0.018) and shorter diameter in the frontal section (P < 0.046) compared with healthy controls, and they suffered more symptoms in response to the meal (P = 0.002). Dyspeptic patients revealed higher emptying fractions (P = 0.0005, ANOVA), and H. pylori status did not influence the emptying fractions. Diagnostic sensitivity of the method at 20 min postprandially was 70% and the specificity was 65%. Patients with functional dyspepsia have impaired accommodation of the proximal stomach to a meal, temporarily related to symptom induction.