• Patrik Kunz, Christine Feinle-Bisset, Henryk Faas, Peter Boesiger, Michael Fried, Andreas Steingötter, and Werner Schwizer.
• Institute of Biomedical Engineering and Medical Informatics, ETH and University Zurich, Zurich, Switzerland.
• J Magn Reson Imaging. 2005 Apr 1; 21 (4): 383-90.

PurposeTo develop an MRI technique to investigate how varying the ingestion order of nonfat and fat components of a solid meal influences three-dimensional intragastric distribution and gastric emptying (GE).Materials And MethodsEight healthy subjects were studied twice in randomized order. On one occasion (condition F-NF), the fat component (40 g mayonnaise on toast) was served before the nonfat component (270 g pasta, 200 g tomato sauce, 100 mL water); on the other (condition NF-F), the ingestion order was reversed. GE and intragastric distribution of both components were assessed by MRI for 180 minutes.ResultsDuring condition F-NF, GE of fat was significantly faster than during condition NF-F (T(25) [min]: F-NF: 20 +/- 9; NF-F: 40 +/- 7; P < 0.05), a larger amount of fat was observed in the antrum during condition F-NF, and more fat layering occurred. No differences were observed in total GE between the two conditions.ConclusionMeal ingestion order influences GE and intragastric distribution of fat, which can be assessed by MRI techniques, providing new insights into the physiology of gastric processing and intragastric distribution of different meal phases.Copyright 2005 Wiley-Liss, Inc.

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