BACKGROUND: Gastric contribution to satiety has been mostly investigated by invasive methods and by the administration of liquid meals. Nonetheless, these conditions may alter the physiology of the stomach and do not reflect individual's alimentary habit, respectively. AIM: To study gastric determinant to satiety in a more physiological fashion by a non invasive method as MRI and by standardized solid (SM) and liquid (LM) meal. SUBJECTS AND METHODS: Ten healthy subjects (4 F; Age 22±3; BMI 23±1) underwent satiety tests by SM and LM on two separate occasions. Subjects were requested to maintain intake at regular rate (100 kcal/5 min). At five minute intervals, they scored their satiety using a graphic rating scale that combined verbal descriptors on a scale graded 0-5 (1=threshold, 5=maximum satiety). Kcal and time to reach maximum satiety (MS) were calculated. During the meal tests, a gastric 1.5 T MRI using a multi-receive parallel body-synergy-coil was performed. Three acquisitions were then recorded at baseline, maximum satiety and 120 min postprandially, in order to calculate total, proximal and distal gastric volumes at each time point. Also, residual volumes at 120 min were calculated and expressed as percentage respect to MS. Data are expressed as mean±SD. RESULTS: Kcals ingested and time to reach MS were significantly higher during SM (783±244 kcal; 44±14 min) than LM (630±353 p<0.01; 31±17 p<0.01). However, total, proximal and distal gastric volume were not different between the two meals (SM: 657±186, 110±40, 546±173 vs LM: 651±299, 143±64, 507±283). Correlation analysis between total and distal gastric volumes and kcal at MS revealed a more strong and significant correlation during LM (r=0.98, p<0.001; r=0.95, p<0.001) compared to SM (r=0.76, p<0.01; r=0.78, p<0.01). No correlations were found between proximal volumes and kcal at MS. Percentages of gastric retention at 120 min were significantly higher with SM than with LM in the distal stomach, but not in the proximal stomach (63±13 vs 38±14, p<0.01 and 14±5 vs 10±7 p=NS). In addition, a significant correlation between the percentage of gastric retention at 120min and MS was only observed by considering total and distal stomach with LM (r=0.73 and r=0.61, p<0.01, respectively). CONCLUSION: By using a non-invasive methodology we showed that a standardized SM is a reliable tool to assess maximum satiety in healthy subjects. The lack of correlation between proximal gastric volumes and Kcals ingested at maximum satiety is probably related to the different intragastric distribution and handling of the liquid and solid meals

Gastric determinants of maximum satiety induced by standardized solid and liquid meal. An MRI study in non obese healthy subjects.

SARNELLI, GIOVANNI;EFFICIE, ELEONORA;CUOMO, ROSARIO
2009

Abstract

BACKGROUND: Gastric contribution to satiety has been mostly investigated by invasive methods and by the administration of liquid meals. Nonetheless, these conditions may alter the physiology of the stomach and do not reflect individual's alimentary habit, respectively. AIM: To study gastric determinant to satiety in a more physiological fashion by a non invasive method as MRI and by standardized solid (SM) and liquid (LM) meal. SUBJECTS AND METHODS: Ten healthy subjects (4 F; Age 22±3; BMI 23±1) underwent satiety tests by SM and LM on two separate occasions. Subjects were requested to maintain intake at regular rate (100 kcal/5 min). At five minute intervals, they scored their satiety using a graphic rating scale that combined verbal descriptors on a scale graded 0-5 (1=threshold, 5=maximum satiety). Kcal and time to reach maximum satiety (MS) were calculated. During the meal tests, a gastric 1.5 T MRI using a multi-receive parallel body-synergy-coil was performed. Three acquisitions were then recorded at baseline, maximum satiety and 120 min postprandially, in order to calculate total, proximal and distal gastric volumes at each time point. Also, residual volumes at 120 min were calculated and expressed as percentage respect to MS. Data are expressed as mean±SD. RESULTS: Kcals ingested and time to reach MS were significantly higher during SM (783±244 kcal; 44±14 min) than LM (630±353 p<0.01; 31±17 p<0.01). However, total, proximal and distal gastric volume were not different between the two meals (SM: 657±186, 110±40, 546±173 vs LM: 651±299, 143±64, 507±283). Correlation analysis between total and distal gastric volumes and kcal at MS revealed a more strong and significant correlation during LM (r=0.98, p<0.001; r=0.95, p<0.001) compared to SM (r=0.76, p<0.01; r=0.78, p<0.01). No correlations were found between proximal volumes and kcal at MS. Percentages of gastric retention at 120 min were significantly higher with SM than with LM in the distal stomach, but not in the proximal stomach (63±13 vs 38±14, p<0.01 and 14±5 vs 10±7 p=NS). In addition, a significant correlation between the percentage of gastric retention at 120min and MS was only observed by considering total and distal stomach with LM (r=0.73 and r=0.61, p<0.01, respectively). CONCLUSION: By using a non-invasive methodology we showed that a standardized SM is a reliable tool to assess maximum satiety in healthy subjects. The lack of correlation between proximal gastric volumes and Kcals ingested at maximum satiety is probably related to the different intragastric distribution and handling of the liquid and solid meals
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/361449
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? 0
social impact