Egg labeling methods for gastric emptying scintigraphy are not equivalent in producing a stable solid meal

Area of Science:

• Nuclear medicine
• Gastroenterology
• Radiopharmacology

Background:

• Gastric emptying scintigraphy relies on radiolabeled test meals.
• Evaluating the stability of these meals is crucial for accurate results.

Purpose of the Study:

• To compare the stability of (99m)Tc-sulfur colloid-labeled liquid egg white versus whole eggs.
• To assess the impact of cooking methods (microwaving, griddling) on radiolabeled egg stability.

Main Methods:

• Liquid egg white and whole eggs were labeled with (99m)Tc-sulfur colloid.
• Samples were cooked using microwave or griddle methods.
• Incubation in gastric fluid or HCl for 2 and 4 hours to assess radiolabel breakdown.

Main Results:

• Labeled liquid egg white demonstrated less breakdown than whole eggs.
• Microwaved whole eggs showed significantly more breakdown compared to liquid egg white.
• (99m)Tc-sulfur colloid exhibited superior binding to egg whites.

Conclusions:

• Egg whites provide a more stable matrix for (99m)Tc-sulfur colloid labeling than whole eggs.
• Cooking methods can influence the stability of radiolabeled test meals.
• Thorough evaluation of radiolabeled test meal preparation and cooking is essential.