Effect of meal temperature on the frequency of gastric myoelectrical activity

It was hypothesized that the transient post-prandial 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 degrees 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 degrees C: -0.75 [-0.92(-)-0.68], 37 degrees C: -0.34 [-0.51(-)-0.18], 55 degrees C: -0.30 [-0.45(-)-0.12] cpm; P = 0.020) and a longer duration (4 degrees C: 16 [13-19], 37 degrees C: 12 [6-14], 55 degrees C: 5 [3-8] min; P = 0.014). No differences were found between the 37 degrees C and 55 degrees 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.