Oesophageal heat transfer properties indication of segmental blood flow changes during distension.

The pain perception to distension of the oesophagus can be explained by activation of receptors responding to mechanical deformation or to distension-induced ischaemia. The aim of this study was to develop a new method for detection of changes in segmental blood flow during distension based on measurement of heat transfer. A bag was distended in the distal oesophagus of six healthy subjects followed by cooling or heating of the bag fluid to 5 or 60 degrees C. After equilibrium, the temperature was allowed to change back to body temperature. The temperature was recorded together with intraluminal ultrasound imaging, allowing assessment of the heat transfer properties at different bag volumes. The heat transfer constants were higher after heating the bag than after cooling the bag (Tukey, P < 0.05). The heat transfer constants after heating the bag decreased as function of bag volumes whereas the heat transfer during cooling was not affected by the bag volume (F = 0.9, P = 0.4). The findings indicate that segmental blood flow can be assessed indirectly by calculating the heat transfer properties. Distension induced a drop in regional blood flow. Hence, ischaemia may contribute to distension-induced pain. Furthermore, heat increased segmental blood flow and cold decreased segmental blood flow. This method may in the future be used to explore the mechanisms behind oesophageal pain.