EFFECT OF MEAL TEMPERATURE ON THE FREQUENCY OF GASTRIC MYOELECTRICAL ACTIVITY

It was hypothesized that the transient postprandial decrease of the do minant frequency in the electrogastrogram (EGG) is related to the temp erature of the meal. In a randomized three-period cross-over design, E GG recordings were made in 10 healthy volunteers. A liquid meal (36 kc al, 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 postpr andial were calculated using running spectrum analysis. After the meal a transient shift in frequency was seen, which was significantly grea ter 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 similar to -0.68], 37 degrees C: -0.34 [-0.51 similar to -0.18], 55 d egrees C: -0.30 [-0.45 similar to -0.12] cpm; P = 0.020) and a longer duration (4 degrees C: 16 [13 similar to 19], 37 degrees C: 12 [6 simi lar to 14], 55 degrees C: 5 [3 similar to 8] min; P = 0.014). No diffe rences were found between the 37 degrees C and 55 degrees C meals, the power ratios or the number of dysrhythmias. The magnitude of the post prandial 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.