Influence of the fat content of the meal on lower oesophageal sphincter motor function and mechanisms underlying episodes of gastro-oesophageal reflux
| Holloway et al6 | Penagini et al | |
| Subjects | 12 N + 11 GORD | 13 N + 14 GORD |
| Meals | Liquid; intraduodenal infusion (1 ml/min for 30 min) of fat (Intralipid 10%) vsaline | Solid + liquid (3.18 MJ); Orally + intragastric infusion of a high fat (52%) v a balanced (24%) meal |
| Duration of recording | 30 min | 180 min |
| Results | ||
| Basal LOS pressure | ||
| Normal controls | Decreased | NS |
| GORD | NS | NS |
| TLOSRs | ||
| Normal controls | NS | NS |
| GORD | NS | NS |
| No of reflux episodes | ||
| Normal controls | NS | NS |
| GORD | Increased | NS |
| % TLOSRs with reflux | ||
| Normal controls | NS | NS |
| GORD | Increased | NS |
N, asymptomatic healthy subjects; GORD, patients with erosive oesophagitis or abnormal acid exposure, or both, on 24 hour pH monitoring.