RESUMO
BACKGROUND: Gastric emptying scintigraphy has become the gold standard, by excellence, in gastric emptying studies. This method must be standardized for the correct interpretation of results. The ideal protocol must be performed with an egg sandwich or egg white poder, both labeled with 99mTc sulphur colloid. The aim of this study was to standardize and determine the protocol with99m Tc sulphur colloid incorporated in egg white and compare it with a hamburger labeled with 99mTc sulphur colloid as well. METHODS: We studied 30 patients who underwent gastric emptying scintigraphy with the two aforementioned meals. RESULTS: Emptying percentages and retention with both meals were similar within an hour and two; however, statistical significance arose until the third hour with a p value of 0.26 by using Student's t for independent samples. CONCLUSIONS: Gastric emptying studies in both protocols where similar with normal ranges. The egg white ingested must be consistent for reproducible results in gastric motility disease, like organoleptic and volume characteristics.
Introducción: la gammagrafía de vaciamiento gástrico (VG) es el estándar de oro para determinar el porcentaje de VG. La estandarización del método permite la obtención de resultados reproducibles. La dieta estandarizada se compone de un sándwich de albúmina de huevo en polvo reconstituida y marcada con 99mTc sulfuro coloidal (SC). El objetivo fue estandarizar y determinar el porcentaje de vaciamiento gástrico tras la ingesta del sándwich de albúmina de huevo y compararlo con el porcentaje de ingesta de una hamburguesa, ambos marcados con 99mTc sulfuro coloidal. Método: se incluyeron 30 pacientes a los que se les realizó estudio de gammagrafía de vaciamiento gástrico con las dos dietas propuestas. Resultados: los porcentajes de vaciamiento y retención con ambos tipos de alimentos fueron similares a la hora y a las dos horas; sin embargo, hubo diferencias significativas a las tres horas con un valor de p = 0.26, calculado mediante t de Student para muestras independientes. Conclusiones: los tiempos de vaciamiento gástrico con ambas dietas estuvieron dentro de rangos normales. La dieta estandarizada con albúmina de huevo reconstituida aporta ventajas en cuanto al estudio de las posibles alteraciones de la motilidad gástrica, como sus características organolépticas y de volumen.
Assuntos
Clara de Ovo , Esvaziamento Gástrico , Gastroparesia/diagnóstico por imagem , Compostos Radiofarmacêuticos , Coloide de Enxofre Marcado com Tecnécio Tc 99m , Adulto , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Cintilografia/métodos , Cintilografia/normas , Carne Vermelha , Valores de ReferênciaRESUMO
OBJECTIVE: to determine visceral fat and metabolic profile in hypertensive men with and without obesity. METHODS: analytic cross-sectional study was carried out. Thirty hypertensive men with obesity and 30 hypertensive men without obesity from a primary care clinic. Visceral and subcutaneous fat (by computer axial tomography), anthropometry, lipid profile, fibrinogen, and glucose (fasting and 2 hr after glucose load) were measured. RESULTS: hypertensive obese men were younger (48 + or - 7 versus 57 + or - 6 years) who had higher values of blood pressure, lipids and lipoproteins, waist and hip circumference and total abdominal and subcutaneous fat (420 versus 321 cm(2), p < 0.001; and 257 versus 162 cm(2), p = 0.03). Visceral fat was similar in both groups (163 versus 162 cm(2)). The non obese group had higher levels of glucose either fasting and post glucose load. Both groups had increased mean values of fibrinogen and triglycerides and low concentrations of HDL-c. CONCLUSIONS: hypertension was associated with increased visceral fat, regardless the BMI. Although obese hypertensive men were younger, they had a metabolic profile more deleterious than non obese men.