摘要
目的初步探讨搅打奶油在多层螺旋CT(MSCT)胃造影检查中的价值。方法 40名健康志愿者分别以淡水和搅打奶油作为对比剂行上腹部多层螺旋CT扫描,对获得的图像从胃黏膜显示、胃充盈程度、伪影多少及密度对比等方面进行评价,并进行比较。结果搅打奶油组在胃黏膜显示、伪影多少及密度对比方面明显优于淡水组,在胃腔充盈方面,两组不具显著差异。结论胃部CT检查中,搅打奶油的造影效果优于淡水,是一种潜在的优良造影剂。
Objective To explore the value of whipped cream using in gastric MSCT scan. Methods MSCT examinations of stomach were performed in 40 healthy volunteers with contrast medium of water and whipped cream respectively. Images were assessed from four aspects, including showing of gastric mucosa, filling degree of stomach, artifacts and density of stomach. Results There were significant differences in gastric mucosa showing, the numerous of artifacts and densities in stomach, and there were not significant differences in degree of gastric filling between water group and whipped cream group. Conclusion As a contrast medium in gastric MSCT examination, whipped cream shows excellent potential value.
出处
《中国继续医学教育》
2017年第31期48-51,共4页
China Continuing Medical Education
