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

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