The response of the lower oesophageal sphincter to a test-meal stimulus

Abstract

Abstract The response of the lower oesophageal sphincter to test meals has been assessed using two manometric techniques. Tests in which the sphincteric pressures were continuously monitored proved to be the most satisfactory and test meals which were predominantly meat extract provided the greatest stimulus. Normal subjects increased the sphincteric pressure 86.7 per cent above the basal levels within 30 minutes of the introduction of the test meal, whereas patients with symptomatic hiatus hernia had diminished responses with pressure increases of only 30 per cent above basal levels. Patients with peptic ulceration or stricture of the oesophagus failed to respond to any form of test meal.