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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
4
|
| pubmed:dateCreated |
1981-5-21
|
| pubmed:abstractText |
It is a common clinical observation that certain foods cause heartburn, some by an effect on the lower esophageal sphincter and others by a direct "irritant" effect on the esophagus. This study investigated the effect of solution osmolality in the production of esophageal pain. Subjects were divided into an "acid-positive" and "'acid-negative" group using a conventional Bernstein test. Six (54%) and 9 (82%) of 11 acid-positive subjects developed pain with hypertonic saline and sucrose (630 mOsm/kg water). One of 15 acid-negative subjects developed pain (p less than 0.01). This study suggests that foods with high osmolality are the cause of pain in the acid-sensitive esophagus.
|
| pubmed:language |
eng
|
| pubmed:journal | |
| pubmed:citationSubset |
AIM
|
| pubmed:chemical | |
| pubmed:status |
MEDLINE
|
| pubmed:month |
Apr
|
| pubmed:issn |
0016-5085
|
| pubmed:author | |
| pubmed:issnType |
Print
|
| pubmed:volume |
80
|
| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
740-1
|
| pubmed:dateRevised |
2006-11-15
|
| pubmed:meshHeading | |
| pubmed:year |
1981
|
| pubmed:articleTitle |
Food-induced heartburn: effect of osmolality.
|
| pubmed:publicationType |
Journal Article,
Research Support, Non-U.S. Gov't
|