Insights Into the Different Effects of Food on Intestinal Secretion Using Magnetic Resonance Imaging.
Insights Into the Different Effects of Food on Intestinal Secretion Using Magnetic Resonance Imaging.
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使用磁共振成像深入了解食物对肠道分泌的不同影响。
DOI：
10.1002/jpen.1157
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发表时间：
2018
期刊：
影响因子：
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通讯作者：
Wilkinson-Smith VC
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文献类型：
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作者：
Wilkinson-Smith VC
背景植物性食物可能通过旨在阻止食草动物的化学物质刺激肠道分泌，包括生菜中的乳酸菌和大黄中的大黄酸。这可能会增加回肠造口输出并诱发肠道完整的人腹泻。目的我们旨在利用磁共振成像（MRI）确定食物对肠道含水量的影响。设计对没有肠道疾病的成年人进行等热量膳食的三期交叉试验。餐食：2片白面包加10克黄油； 300 克大黄加 60 毫升无乳糖奶油； 300 克生菜和 30 毫升蛋黄酱。主要结果：使用 MRI 的曲线下面积 (AUC) 小肠含水量 (SBWC)。次要结果：升结肠含水量；升结肠T1弛豫时间（T1AC）；胃容量；腹胀和饱腹感的视觉模拟量表（0-100）。 MRI 分析人员被蒙蔽了双眼。空腹、每小时至餐后 180 分钟进行扫描。每半小时对症状进行一次评分。结果 9 名女性受试者和 6 名男性受试者完成了研究。 AUC SBWC 在面包后下降，但在生菜后上升，在大黄后上升更大，与基线的差异为（面包 AUC -5662 (1209) ml.min vs 生菜 3194 (1574) ml.min 和大黄 10586 (1629) ml.min (P< 0.01)。大黄诱导 T1AC 上升，但 3 小时差异不显着 (P= 0.06），生菜和大黄的胃容量分别显着高于面包（314 ± 108 毫升）（p < 0.0001）。生菜 > 大黄 > 面包的症状评分更高。结论生菜和大黄膳食增加了肠道水分含量，这表明不同食物可以改变肠道水分含量。回肠流量和粪便稠度。
BackgroundPlant foods may stimulate intestinal secretion through chemicals designed to deter herbivores, including lactucins in lettuce and rhein in rhubarb. This may increase ileostomy output and induce diarrhoea in people with intact bowels.ObjectiveWe aimed to determine the effect of food on intestinal water content using Magnetic Resonance Imaging (MRI).DesignA three period crossover trial of isocaloric meals in adults without bowel disorders. Meals: 2 slices white bread with 10 g butter; 300 g rhubarb with 60 mL lactose free cream; 300 g lettuce with 30 mL mayonnaise. Primary outcome: Area under curve (AUC) small bowel water content (SBWC) using MRI. Secondary outcomes: ascending colon water content; T1 relaxation time of ascending colon (T1AC); gastric volume; visual analogue scales of bloating and satiety (0–100). MRI analysts were blinded. Scanned fasting and hourly to 180 min postprandial. Symptoms scored half‐hourly.Results9 female and 6 male subjects completed the study. AUC SBWC fell after bread but rose after lettuce and even more after rhubarb, difference from baseline being (Bread AUC −5662 (1209) ml.min vs Lettuce 3194 (1574) ml.min and Rhubarb 10586 (1629) ml.min (P< 0.01). Rhubarb induced a rise in T1AC but differences at 3 hours were not significant (P= 0.06). Gastric volume atT= 0 significantly was higher for both lettuce and rhubarb (571 ± 92 and 558 ± 89 mls) respectively compared to bread (314 ± 108 mls) (p< 0.0001). Symptom scores were higher for lettuce > rhubarb > bread.ConclusionLettuce and rhubarb meals increased intestinal water content, demonstrating how different foods can alter ileal flow and stool consistency.