Leibe-Riegel Trial Meal

The Leibe-Riegel test meal is a diagnostic method proposed at the beginning of the 20th century by German doctors Wilhelm Leibe (1842-1922) and Franz Riegel (1843-1904).

The essence of the method is that the patient is given a standard lunch consisting of meat broth, boiled meat, mashed potatoes and pudding. After this, the contents of the stomach are examined for 3 hours using intubation to assess the time of evacuation of food from the stomach.

The purpose of this test is to identify disorders of gastric motility and pyloric patency, characteristic of diseases such as gastric ulcers, tumors, etc. The normal evacuation time is 2-3 hours. Delayed evacuation may indicate pyloric stenosis or gastritis.

Thus, the Leibe-Riegel test meal is a historical diagnostic method that made it possible to assess the motor-evacuation function of the stomach by examining the residual contents after a standard meal. Currently, it is not used in its pure form, but some of its elements are used in modern functional tests.

Leibe-Riegel Test Lunch is a name that describes a type of lunch that was popular in Germany in the 19th century. This lunch was created by doctors Leibe and Riegel, who were known for their medical knowledge and experience.

Leibe and Riegel were doctors working in a clinic in Berlin. They spent a lot of time studying different treatments and developing new methods. One of their treatment methods was to use a variety of foods to treat patients, including meat, fish, vegetables, and fruits.

In 1878, Leibe and Riegel published their work in which they described their method of treatment. They called this method "Test Meal" because they believed that making the right food choices could help patients recover faster.

The “trial meal” consisted of several dishes that were specially selected for each patient. For example, if a patient suffered from digestive problems, then he was given food that would not cause stomach problems. If the patient suffered from anemia, then he was given foods containing iron.

This treatment method was very popular among patients, and many people turned to Leibe and Riegel for help. However, over time it became clear that the Test Meal was not always effective, and some patients did not achieve the desired results.

Despite this, the Trial Meal remains an interesting example of how doctors used nutrition to treat patients. Today, this method of treatment is no longer so popular, but it continues to attract interest among medical historians and history buffs.