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Effect of food on serum gastrin evaluated by radioimmunoassay
Gut
|August 1, 1971
Abstract:
The effect of food on serum gastrin in normal man has been evaluated by radioimmunoassay. Protein and amino acids produced up to a five-fold increase in serum gastrin levels, followed in potency by alcohol, fat, and glucose. Distilled water did not stimulate the release of gastrin. An injection of atropine sulphate (0.6 mg) augmented the response to all good stimuli but in itself did not affect serum gastrin levels in the basal state.
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