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Effect of meal temperature on the frequency of gastric myoelectrical activity
Author(s) -
Verhagen M. A. M. T.,
Luijk H. D.,
Samsom M.,
Smout A. J. P. M.
Publication year - 1998
Publication title -
neurogastroenterology and motility
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.489
H-Index - 105
eISSN - 1365-2982
pISSN - 1350-1925
DOI - 10.1046/j.1365-2982.1998.00089.x
Subject(s) - electrogastrogram , postprandial , meal , medicine , migrating motor complex , chemistry , zoology , endocrinology , stomach , biology , insulin
It was hypothesized that the transient postprandial decrease of the dominant frequency in the electrogastrogram (EGG) is related to the temperature of the meal. In a randomized three‐period cross‐over design, EGG recordings were made in 10 healthy volunteers. A liquid meal (36 kcal, 300 mL) was ingested at either 4, 37 or 55 °C. The changes in the dominant EGG frequency that occurred in the first 25 min postprandial were calculated using running spectrum analysis. After the meal a transient shift in frequency was seen, which was significantly greater after the cold meal than after the other meals (P<0.001), with a greater decrease in the dominant frequency (4 °C:−0.75 [−0.92 ∼ −0.68], 37 °C:−0.34 [−0.51 ∼ −0.18], 55 °C:−0.30 [−0.45 ∼ −0.12] cpm, P = 0.020) and a longer duration (4 °C: 16 [13 ∼ 19], 37 °C: 12 [6 ∼ 14], 55 °C: 5 [3 ∼ 8] min, P = 0.014). No differences were found between the 37 °C and 55 °C meals, the power ratios or the number of dysrhythmias. The magnitude of the postprandial shift in frequency of gastric myoelectrical activity depends on the temperature of the meal. Meal temperature should be taken into account in studies on postprandial gastric motility.