DefinePK

Abstract

The acidity of gastric contents in patients with duodenal ulcer tends to be greater than normal1. This can be neutralized by frequent intake of meals, antacids or H. receptor antagonists. Gastric pH not only depends upon the consistency of food taken but also on its constituents. A liquid and pure proteinous meal has a strong buffering action while a solid or carbohydrate meal has little or no such effect2,3. Consumption of food containing spices often produces gastric irritation and are therefore thought to be ulcerogenic. Red chillies produced a significant rise in gastric acid secretion4. Black pepper5 had no effect but asafoetida and capsaicin6 produced damage to the gastric mucosa as shown by rise in DNA content of gastric aspirates. The present study was therefore done to see the effect of cooked spicy Pakistani diet vs a non-spicy diet on gastric pH of duodenal ulcer patients and controls.