Influence of a diet meal plan on pepsinogen I and II, gastrin-17, and nutritional status in gastric ulcer patients

Figure 1 Comparison of time to symptom improvement. A: The experimental group showed a significantly shorter time of burning sensation improvement than the control group; B: The experimental group showed a significantly shorter time of acid reflux improvement than the control group; C: The experimental group showed a significantly shorter time of celialgia improvement than the control group. ^aP < 0.01.

Figure 2 Comparison of gastric function. A: After the intervention, the experimental group had a significantly lower pepsinogen I level than the control group; B: After the intervention, the experimental group had a significantly lower pepsinogen II level than the control group; C: After the intervention, the experimental group had a significantly lower gastrin-17 level than the control group. ^aP < 0.05; ^bP < 0.01; ^cP < 0.001. PG: Pepsinogen; G-17: Gastrin-17.

Figure 3 Comparison of nutritional status. A: After the intervention, the experimental group had a significantly higher prealbumin level than the control group; B: After the intervention, the experimental group had a significantly higher albumin level than the control group. ^aP < 0.05; ^bP < 0.01. PA: Prealbumin; ALB: Albumin.