What are the troubles of gastric emptying of solid food which most often causes an esophagitis? Disorders of the proximal tonus, Disorders of antrum motility

When the gastric emptying of a solid meal of ground beef is measured, using a radioactive marker, it is found that there is a variable period of time before any food leaves the stomach. This is called the lag period of gastric emptying, and in normal controls we found it to vary between 9 and 69 minutes [1]. The lag period is made up of two stages. The first is a “reservoir stage”, during which food is received into the gastric fundus and body; and remains there until the second stage commences. This is the “trituration stage” during which food is moved from the reservoir into the antral mill, where breakdown in particle size occurs. When food particles reach 1mm in diameter, gastric emptying commences. The food then leaves the stomach at approximately a linear rate of 1.25% per minute (range 0.7%–2.3%). If there is more than 65% retention of the beef in the stomach 100 minutes after ingestion, then gastric emptying for solids is regarded as delayed [1].