Gastric emptying of lipids after ingestion of a solid-liquid meal in humans

Comparison of the Pattern of Postprandial Carbohydrate Metabolism After Ingestion of a Glucose Drink or a Mixed Meal*

“…Except for a transient delay in absorption of the glucose in the mixed meal, the postprandial patterns of carbohydrate metabolism were virtually identical after the mixed meal and the glucose drink. The delay is consistent with previous studies in which gastric emptying of meals and glucose was measured; emptying was similar, except for an initial lag phase after meals containing solids or fat (29,30). The equivalent pattern of postprandial glucose disposal was intriguing in view of the presumed differences in portal venous insulin and glucagon concentrations after mixed meal and glucose ingestion.…”

“…Liquids are emptied more rapidly than solids (9) and either fat or hypertonic glucose may slow gastric motility (29,30). The dual isotope technique employed did not permit quantification of the rate of nutrient absorption.…”

Physiology of Gastrointestinal Lipolysis and Therapeutical Use of Lipases and Digestive Lipase Inhibitors

“…It is, however, a pre-emulsified meal which contains large amounts of lecithin to stabilize the fine droplets of triglycerides. Moreover, all the meal components are emptied from the stomach at similar rates without significant phase separation between lipids and water-soluble components of the meal (Cortot et al, 1979), whereas a phase separation occurs in the stomach during the digestion of a "normal" liquid-solid meal (Cortot et al, 1981). The extent of the phase separation depends on the rate of gastric emptying.…”

Effects of butter and soybean oils on solid-phase gastric emptying in patients with functional dyspepsia

“…These findings suggest that in humans there are jejunal receptors for fat that may inhibit GE even after truncal vagotomy [8]. Cortot et al reported that liquid dietary fats normally leave the stomach at a slower rate than water [9]. These results imply that GE of oil is controlled by receptors sensitive to the hydrolytic products of fat digestion and that the slow emptying of dietary fat is not due simply to its lower density [9].…”

“…Cortot et al reported that liquid dietary fats normally leave the stomach at a slower rate than water [9]. These results imply that GE of oil is controlled by receptors sensitive to the hydrolytic products of fat digestion and that the slow emptying of dietary fat is not due simply to its lower density [9]. Cortot et al also found that butter left the stomach more slowly than the aqueous portion of the meal [10].…”