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Assessment of Gastric Emptying in Non-obese Diabetic Mice Using a [13C]-octanoic Acid Breath Test
Published on: March 23, 2013
Abstract:
It is a common clinical observation that certain foods cause heartburn, some by an effect on the lower esophageal sphincter and others by a direct "irritant" effect on the esophagus. This study investigated the effect of solution osmolality in the production of esophageal pain. Subjects were divided into an "acid-positive" and "'acid-negative" group using a conventional Bernstein test. Six (54%) and 9 (82%) of 11 acid-positive subjects developed pain with hypertonic saline and sucrose (630 mOsm/kg water). One of 15 acid-negative subjects developed pain (p less than 0.01). This study suggests that foods with high osmolality are the cause of pain in the acid-sensitive esophagus.
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