식이에 따른 위식도 산역류의 차이

초록

Background/Aims: The rice-based Korean meal might be associated with a low prevalence of gastroesophageal reflux disease. The aim of this study was to evaluate gastroesophageal reflux (GER) and its mechanism according to intake of different meals. Methods: For 8 healthy volunteers, we investigated the effects of meals of different contents on the lower esophageal sphincter (LES) pressure, the frequency of transient LES relaxation (tLESR) and GER. The meals were a cheeseburger meal and a laver-rolled rice meal, which were isocaloric and isovolumetric. A mylohyoid electromyogram, LES pressure and esophageal pH were simultaneously recorded for 3 hours after ingestion of each meal on two different occasions. Results: There was no significant difference in the frequency of tLESR, the number of GER episodes or the duration of acid exposure after ingestion of both meals. However, in a cheeseburger meal compared with a laver-rolled rice meal, we could observe a significant decrease in LES pressure (p<0.05) and an increase in the frequency of swallow- and strain-associated GER. Conclusions: No difference in the frequency of GER was observed between these meals of different contents which were isocaloric and isovolumetric. The increase in the frequency of swallow and strain-associated GER observed in the case of a cheeseburger meal may be caused by reduced LES pressure after its ingestion. (Korean J Gastroenterol 2001;37: 160-166)

키워드