The Effect of Oral Local Anaesthetic and Alkali on Basal and Food-stimulated Serum Gastrin Levels in Patients with Duodenal Ulcer

Abstract

Twelve patients with duodenal ulcers were each given on separate days and in random order an oral local anaesthetic (oxethazaine), an alkali (aluminium hydroxide and magnesium hydroxide), a combination of local anaesthetic and alkali (Mucaine), and a similar volume of water (control) followed one hour later by a solution of meat extract (Oxo). The effect of these treatments on serum gastrin levels was measured. None of the treatments altered the normal basal gastrin levels. The gastrin response to ingestion of protein extract was significantly lower in patients who had been pre-treated with local anaesthetic than those who had received alkali, with or without local anaesthetic, or water.

Key-words:

• Alkalis
• gastrin
• local anaesthetic
• oxethazaine