EFFECTS OF INCREASING SOLID COMPONENT SIZE OF A MIXED SOLID LIQUID MEAL ON SOLID AND LIQUID GASTRIC-EMPTYING/

This study evaluated the hypothesis that an increase in the volume of the solid component of a mixed solid/nutrient liquid meal will result in more rapid emptying of the solid but slower liquid emptying. Eight normal volunteers were studied on two occasions after ingesting a meal containing 150 ml of 10% dextrose with either 100 g (small) or 400 g (large) of ground beef. Subjects ingested the solid component before t he liquid. For the solid component, the lag phase was longer for the l arger meal (56 vs. 31 min, P < 0.001). However, the absolute emptying rate for the proximal stomach and the postlag emptying rate of solid f rom the total stomach, when expressed as kilocalories per minute, were greater with the larger meal (P < 0.002). The lag phase was prolonged (P < 0.03) and the rate of emptying of liquid from the total and prox imal stomach was slower (P < 0.001) in the large compared with the sma ll meal. The total amount of energy delivered to the duodenum (from so lid and liquid components) after the solid lag phase was greater for t he larger meal (4.8 vs. 2.5 kcal/min, P < 0.002). These results indica te that an increase in the volume of the solid component of a mixed so lid/liquid meal 1) prolongs the lag phase but accelerates the postlag emptying rate of solid and 2) retards intragastric distribution and em ptying of liquid.