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. 2002 Jul;51(Suppl 1):i54–i57. doi: 10.1136/gut.51.suppl_1.i54

The role of fat and cholecystokinin in functional dyspepsia

M Fried, C Feinle
PMCID: PMC1867721  PMID: 12077066

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Figure 1 .

Figure 1

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Gastric bag volumes at which discomfort was experienced by patients with functional dyspepsia during gastric distension and duodenal infusion of saline, lipid, or glucose (1 kcal/min). Patients tolerated significantly larger volumes during gastric distension when glucose was infused compared with saline, most likely due to the greater gastric relaxation that was observed during glucose infusion. However, despite marked gastric relaxation during the lipid infusion, discomfort was experienced during this infusion at similar volumes as during saline infusion, indicating heightening of gastric sensitivity to distension by lipid.

Figure 2 .

Figure 2

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Scores for fullness (A), hunger (B), and nausea (C) during isobaric gastric distension and duodenal infusion of different fat emulsions. LCT, long chain triglycerides; MCT, medium chain triglycerides; Spe, sucrose polyester; THL, tetrahydrolipstatin; MDP, minimum distending pressure. *p<0.05, LCT versus LCT with THL; †p<0.05 versus Spe.

Figure 3 .

Figure 3

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Scores for dyspeptic symptoms in patients with functional dyspepsia during duodenal infusion of 20% lipid given with intravenous placebo or dexloxiglumide (A). Infusions were combined with gastric distension (B). MDP, minimum distending pressure.

Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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