M J Williamson1, M E Levine, R M Stern. 1. Department of Psychology, Pennsylvania State University, University Park, USA. mjw253@yahoo.com
Abstract
BACKGROUND: Protein ingestion has been shown to decrease subjective and physiological markers of nausea. AIM: To elucidate the importance of drink palatability and nutritional composition in preventing subjective symptoms of nausea, decreased normal gastric electrogastrographic activity, and withdrawal of vagal tone in response to optokinetic motion. METHODS: Participants received a liquid high protein/low carbohydrate, moderate protein/high carbohydrate, low protein/high carbohydrate or water meal 30 min prior to exposure to an optokinetic drum. Subjective symptoms of nausea, electrogastrograms and cardiac vagal tone were measured during the 30-min post-drink rest period, a 10-min baseline period in the stationary drum, and during a 16-min drum rotation period. RESULTS: Regardless of nutritional composition, a pleasant taste predicted a reduction of the subjective experience of nausea. Subjective symptoms were significantly more severe in the moderate protein/high carbohydrate and water groups compared to the high protein/low carbohydrate and low protein/high carbohydrate groups. Electrogastrographic indicators of nausea were reduced in the high protein/low carbohydrate and low protein/high carbohydrate groups versus water, while cardiac vagal tone was reduced in the high protein/low carbohydrate and moderate protein/high carbohydrate groups versus the low protein/high carbohydrate and water groups. CONCLUSIONS: Palatability and high protein meals appear to be important factors in attenuating the nausea associated with exposure to optokinetic motion.
BACKGROUND: Protein ingestion has been shown to decrease subjective and physiological markers of nausea. AIM: To elucidate the importance of drink palatability and nutritional composition in preventing subjective symptoms of nausea, decreased normal gastric electrogastrographic activity, and withdrawal of vagal tone in response to optokinetic motion. METHODS:Participants received a liquid high protein/low carbohydrate, moderate protein/high carbohydrate, low protein/high carbohydrate or water meal 30 min prior to exposure to an optokinetic drum. Subjective symptoms of nausea, electrogastrograms and cardiac vagal tone were measured during the 30-min post-drink rest period, a 10-min baseline period in the stationary drum, and during a 16-min drum rotation period. RESULTS: Regardless of nutritional composition, a pleasant taste predicted a reduction of the subjective experience of nausea. Subjective symptoms were significantly more severe in the moderate protein/high carbohydrate and water groups compared to the high protein/low carbohydrate and low protein/high carbohydrate groups. Electrogastrographic indicators of nausea were reduced in the high protein/low carbohydrate and low protein/high carbohydrate groups versus water, while cardiac vagal tone was reduced in the high protein/low carbohydrate and moderate protein/high carbohydrate groups versus the low protein/high carbohydrate and water groups. CONCLUSIONS:Palatability and high protein meals appear to be important factors in attenuating the nausea associated with exposure to optokinetic motion.