目的:探讨胃食管反流病中酸反流、非酸反流的情况及其与烧心的关系。方法:选择收治的临床诊断为反流性食管病患者92例,根据消化内镜检查结果及24 h pH监测指标分为糜烂性食管炎(A组,40例)和非糜烂性反流病(B组,52例),比较两组联合阻抗-p...目的:探讨胃食管反流病中酸反流、非酸反流的情况及其与烧心的关系。方法:选择收治的临床诊断为反流性食管病患者92例,根据消化内镜检查结果及24 h pH监测指标分为糜烂性食管炎(A组,40例)和非糜烂性反流病(B组,52例),比较两组联合阻抗-pH监测指标。结果:两组阻抗指标酸反流次数、酸反流时间百分比比较,差异有统计学意义(P<0.05)。两组非酸反流次数比率比较,差异有统计学意义(χ2=20.167,P<0.05);两组非酸反流烧心症状指数阳性率分别为22.5%(A组)、13.5%(B组)。结论:胃食管反流病中,无论糜烂性食管炎还是非糜烂性食管炎,非酸反流症状指数阳性均占相当的比例,提示非酸反流也是引起烧心的一个重要因素。展开更多
Formulations of Gaviscon based on novel alginate raft forming system have been developed to prevent gastroesophageal reflux disease（GERD） symptoms. Alginate gel becomes buoyant and CO2-aerated as soon as Gaviscon co...Formulations of Gaviscon based on novel alginate raft forming system have been developed to prevent gastroesophageal reflux disease（GERD） symptoms. Alginate gel becomes buoyant and CO2-aerated as soon as Gaviscon comes into contact with gastric contents. This system can be characterized by several indicators, such as strength or coherence, volume, buoyancy, reflux resistance and resilience. In addition, the strength of the raft is influenced by many factors, such as molecular weight and the ratio of D-mannuronic and L-guluronic acid residues（M/G）, which are intrinsic factors in this formulation. Besides, there are several extrinsic factors, such as the presence of specific cations, the amount of carbon dioxide generated and entrapped in the raft. This review focused on how to evaluate the raft, introduced some factors that impact the raft and summarized the degradation of alginate and future advance.展开更多
文摘目的:探讨胃食管反流病中酸反流、非酸反流的情况及其与烧心的关系。方法:选择收治的临床诊断为反流性食管病患者92例,根据消化内镜检查结果及24 h pH监测指标分为糜烂性食管炎(A组,40例)和非糜烂性反流病(B组,52例),比较两组联合阻抗-pH监测指标。结果:两组阻抗指标酸反流次数、酸反流时间百分比比较,差异有统计学意义(P<0.05)。两组非酸反流次数比率比较,差异有统计学意义(χ2=20.167,P<0.05);两组非酸反流烧心症状指数阳性率分别为22.5%(A组)、13.5%(B组)。结论:胃食管反流病中,无论糜烂性食管炎还是非糜烂性食管炎,非酸反流症状指数阳性均占相当的比例,提示非酸反流也是引起烧心的一个重要因素。
文摘Formulations of Gaviscon based on novel alginate raft forming system have been developed to prevent gastroesophageal reflux disease（GERD） symptoms. Alginate gel becomes buoyant and CO2-aerated as soon as Gaviscon comes into contact with gastric contents. This system can be characterized by several indicators, such as strength or coherence, volume, buoyancy, reflux resistance and resilience. In addition, the strength of the raft is influenced by many factors, such as molecular weight and the ratio of D-mannuronic and L-guluronic acid residues（M/G）, which are intrinsic factors in this formulation. Besides, there are several extrinsic factors, such as the presence of specific cations, the amount of carbon dioxide generated and entrapped in the raft. This review focused on how to evaluate the raft, introduced some factors that impact the raft and summarized the degradation of alginate and future advance.
