Influence of nutrition on the function of the stomach. The influence of malnutrition on the development of diseases of the gastrointestinal tract

Influence nutritional factors on functions oral cavity.

Insufficient intake of proteins, phosphorus, calcium, vitamins C, D, group B and excess sugar lead to the development of dental caries. Some food acids, for example tartaric, as well as salts of calcium and other cations, can form tartar. Abrupt change hot and cold food leads to the appearance of microcracks in the enamel of the teeth and the development of caries.

A dietary deficiency of B vitamins, especially B 2 (riboflavin), contributes to the appearance of cracks in the corners of the mouth, inflammation of the mucous membrane of the tongue. Insufficient intake of vitamin A (retinol) is characterized by keratinization of the mucous membranes of the oral cavity, the appearance of cracks and their infection. Vitamin C deficiency ( ascorbic acid) and P (rutin), periodontal disease develops, which leads to a weakening of the fixation of teeth in the jaws.

Lack of teeth, caries, periodontitis, disrupts the chewing process and reduces the processes of digestion in the oral cavity.

Pharynx - is a part of the alimentary canal that connects the oral cavity with the esophagus. In the pharyngeal cavity, the digestive and respiratory tract. The pharynx is divided into three parts: nasal, oral and laryngeal. The larynx is a section of the upper respiratory tract. As a result of swallowing movements, accompanied by lifting the larynx and closing it with the epiglottis (which prevents food from entering the respiratory tract), food bolus is transferred to the esophagus. When talking, laughing while eating, eating dry food, etc., food may enter the respiratory tract, due to which a cough reaction occurs, and in some cases, especially in children, there should be an obstruction (blockage) of the upper respiratory tract.

Esophagus - a muscular tube with a diameter of about 2.2 cm and a length of 23-28 cm, connecting the pharynx with the stomach. The esophagus is divided into cervical, thoracic and abdominal parts. The esophagus has several physiological constrictions. In the lower part there is a sphincter (special circular muscles), the contraction of which closes the entrance to the stomach. When swallowing, the sphincter relaxes and the food bolus enters the stomach.

The esophagus only performs transport function by successive contractions of the circular muscles from top to bottom. The speed of movement of food to the stomach is 1-9 seconds, based on its consistency. Maybe traumatic injury mucous membrane of the esophagus when consumed very hot, spicy food, rough, poorly chewed pieces, most pronounced in the area of ​​physiological narrowing.

Principles of digestion of food by the action of salivary enzymes . Once in the oral cavity, food irritates the sensory endings (receptors) of the taste nerves. The excitation that has arisen in them is transmitted along the nerves (centripetal) to the center of salivation in the medulla oblongata, and from there along other (centrifugal) nerves to the salivary glands, causing an increased secretion of saliva. Such a response to irritation is an unconditioned reflex.

The quantity, composition and properties of saliva are different and depend on the composition and properties of food: acidified water causes a copious secretion of liquid saliva; a small amount of thick saliva is secreted on the meat; when eating potatoes, saliva is released, rich in amylase, which contributes to the breakdown of starch, and when eating fruits that do not contain starch, it contains much less of it.

An increased separation of saliva is also caused by the sight of food, the smell, talking about it, which depends on the formation of the so-called conditioned reflex, while the properties of saliva are the same as when eating the corresponding product.

food conditioned reflexes provide preparation of the digestive system for the upcoming intake of food.

The entry of food into the oral cavity causes a chewing reflex; then the back of the tongue presses the slippery food bolus moistened with saliva to the back hard palate, and in response to irritation of the mucous membrane here, a reflex act of swallowing occurs. Through the esophagus, food slowly moves towards the stomach, since the circular muscle fibers of the esophageal wall relax in front of the lump and contract strongly behind it (peristalsis).

Saliva secreted by the salivary glands ( daily rate 1 – 1.5 l, pH = 7) consists of 99.5% water. The main components of saliva are: mucin - a mucous protein substance that helps the formation of a food bolus; lysozyme is a bactericidal substance that destroys the walls of bacteria; amylase - an enzyme that breaks down starch and glycogen to maltose; maltase is an enzyme that breaks down maltose into two molecules of glucose; enzyme - ptyalin; tongue lipase (Ebner's glands).

That. in the oral cavity occur: grinding food, wetting it with saliva, partial swelling, the formation of a food lump and partial hydrolysis.

Salivary amylase is rapidly inactivated at pH 4.0 or below; so that the digestion of food, which begins in the mouth, soon ceases in the acidic environment of the stomach.

Digestion in the stomach.

stomach- this is an enlarged section of the alimentary canal, located in the upper part abdominal cavity below the diaphragm, between the end of the esophagus and the beginning of the duodenum.

In the stomach, anterior and back wall. The concave edge of the stomach is called the lesser curvature, the convex edge is the greater curvature. The part of the stomach adjacent to the place where the esophagus enters the stomach is called the cardial part, the dome-shaped protrusion of the stomach is the fundus of the stomach (fundal part). middle part, it is customary to call the body of the stomach, and the part that passes into 12 duodenum- pyloric or pyloric part of the stomach.

The wall of the stomach consists of 4 layers:

mucous membrane

submucosa

Muscular membrane

Serous membrane

The mucous membrane of the stomach has a large number of folds, in the pits of which are glands that secrete gastric juice. There are gastric (own) glands located in the bottom and body area, and pyloric glands (pyloric). The gastric glands are very numerous and contain 3 types of cells: the main cells that produce enzymes, parietal cells that secrete hydrochloric acid, and additional cells that secrete mucus. The pyloric glands do not contain cells that produce hydrochloric acid.

The submucosa contains a large amount of blood and lymphatic vessels and nerves.

The muscular layer consists of three layers: longitudinal, annular and oblique. In the pyloric part of the stomach, the annular layer of muscles thickens and forms a sphincter.
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The mucous membrane in this place forms a circular fold - the pyloric valve, which, when the sphincter contracts, separates the stomach from the duodenum.

Serous membrane- peritoneum, covers the stomach from all sides.

The human stomach holds an average of 1.5-3 kg of food. This is where food is digested gastric juice.

Gastric juice - colorless clear liquid, acid reaction (рН=1.5-2.0). During the day, a person separates 1.5-2 liters. gastric juice. Thanks to a large number juice, the food mass turns into a liquid slurry (chyme). The composition of gastric juice includes enzymes, hydrochloric acid and mucus.

Enzymes of gastric juice are represented by proteases (pepsin, gastrixin, rennin and chymosin) and lipase. Protease of gastric juice in an acidic environment breaks down proteins to polypeptides, ᴛ.ᴇ. large particles that cannot yet be absorbed.

Pepsin- the main proteolytic enzyme (optimum pH 1.5-2.5) is produced in the form of inactive pepsinogen, which, under the action of of hydrochloric acid converted to active pepsin.

Gastriksin shows its maximum activity at pH- 3.2.

Chymosin- rennet, curdles milk in the presence of calcium salts, ᴛ.ᴇ. transfers water-soluble protein to casein.

Lipase gastric juice acts only on emulsified fats, splitting them into glycerol and fatty acids (milk fat, mayonnaise).

Food carbohydrates are broken down in the stomach only under the action of enzymes supplied with saliva, until the food slurry is completely saturated with gastric juice and alkaline reaction will not change to sour.

Hydrochloric acid of gastric juice activates pepsin, which digests proteins only in an acidic environment, increases motor function stomach and stimulates the hormone gastrin, which is involved in the excitation of gastric secretion.

The mucus of the gastric juice is represented by mucoids, it protects the mucous membrane from mechanical and chemical irritants.

Gastric juice is secreted in two phases:

The complex reflex phase includes the secretion of "ignition" gastric juice in response to the action of conditioned stimuli before eating in the oral cavity (smell, type of food, time of intake, etc.) and unconditioned reflex secretion when food enters the oral cavity and irritation of its receptors . Ignition gastric juice has a large physiological significance, because its excretion is accompanied by the appearance of appetite, it is rich in enzymes and creates optimal conditions for digestion. Nicely designed and delicious food, appropriate serving and aesthetic environment stimulate the secretion of the ignition juice and improve digestion.

The neurohumoral phase of secretion occurs as a result of direct irritation of the receptors of the gastric mucosa with food, as well as as a result of the absorption of cleavage products into the blood and by the humoral route (from Latin humor - liquid) that stimulates gastric secretion.

Influence of nutritional factors on gastric secretion. Strong stimulants of the secretion of gastric juice are meat, fish, mushroom broths containing extractives; fried meat and fish; curled up egg white; black bread and other foods that include fiber; spices; alcohol in small quantities, alkaline mineral waters consumed with meals, etc.

Moderately excite secretion boiled meat and fish; salty and pickled products; White bread; cottage cheese; coffee, milk, carbonated drinks, etc.

Weak pathogens- pureed and blanched vegetables, diluted vegetable, fruit and berry juices; fresh white bread, water, etc.

Inhibit gastric secretion fats, alkaline mineral waters taken 60-90 minutes before meals, undiluted vegetable, fruit and berry juices, unattractive food, unpleasant odors and taste, unaesthetic environment, monotonous nutrition, negative emotions, overwork, overheating, hypothermia, etc.

The duration of stay of food in the stomach depends on its composition, the nature of technological processing and other factors. So 2 soft-boiled eggs are in the stomach for 1-2 hours, and hard-boiled - 6-8 hours. Foods rich in fat stay in the stomach for up to 8 hours, for example, sprats. hot food leaves the stomach faster than cold. The usual meat dinner is in the stomach for about 5 hours.

Indigestion in the stomach occurs when systematic errors diet, dry eating, frequent use rough and poorly chewed food, rare meals, hasty food, use of strong alcoholic beverages, smoking, deficiency of vitamins A, C, gr.
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IN. Large quantities food eaten at one time, cause stretching of the walls of the stomach, increased stress on the heart, which adversely affects well-being and health. The damaged mucosa is exposed to proteolytic enzymes and hydrochloric acid in the stomach, leading to gastritis (inflammation) and stomach ulcers.

At healthy person empty stomach is in a dormant state. The water drunk before dinner, without stretching the stomach, quickly passes along the lesser curvature of the stomach to the lower (pyloric) part, and from there to duodenum. The denser food goes to upper part stomach (bottom of the stomach), pushing its walls apart. Each new portion of food pushes the previous one, almost without mixing with it.

With a lack of water in the body, a person often loses his appetite, the separation of digestive juices slows down and digestion is disturbed. In such cases, it is useful to satisfy your thirst by drinking a glass of water before dinner. By the end of dinner or after it, you should not drink water, because it quickly mixes with food gruel, dilutes it and therefore weakens the digestive effect of juices.

Control questions:

1. Language: purpose, structure, functions.

2. Teeth: purpose, structure, functions.

3. Salivary glands and their functions

4. What nutritional factors affect function in the oral cavity?

5. Tell us about digestion in the mouth.

6. What are the basic principles of food digestion under the action of saliva enzymes?

7. Stomach: purpose, structure, functions.

8. Tell us about digestion in the stomach.

9. What is the action of digestive enzymes?

Influence of nutritional factors on the functions of the oral cavity. - concept and types. Classification and features of the category "Influence of nutritional factors on the functions of the oral cavity." 2017, 2018.

Importance of nutritional factors for the digestive system

Information about the importance of nutritional factors for function various departments digestive system summarized in the table.

The effect of nutrition on the cardiovascular system

For the formation of red blood cells, it is necessary to include sources of well-absorbed iron, vitamins B 12, folic and ascorbic acids in the diet. IN protective function leukocytes involved ascorbic acid. The diet should have enough sources of calcium and vitamin K involved in the process of blood clotting. Overuse foods rich in cholesterol or salt, poor in lipotropic substances, can contribute to the development of vascular sclerosis and reduce life expectancy.

An excess of linoleic acid in the diet contributes to the occurrence of intravascular blood clots due to its conversion to arachidonic acid, which is the source of thromboxanes. These substances cause platelet aggregation. Sea products containing fatty acids counteract the increase in blood clotting.

The effect of nutrition on the respiratory system

The ciliated epithelium of the respiratory tract (villi) is very sensitive to a lack of vitamin A in food, which prevents the keratinization of the epithelium. The need for this vitamin increases in people in contact with dust (flour and cement industry, road workers, miners, etc.). Importance It has correct ratio in the diet of sources of acid and alkaline radicals. With an excess of the former (meat, fish, eggs), the release of CO 2 by the lungs increases and their hyperventilation occurs. With the prevalence of alkaline groups (vegetarian food), hypoventilation develops. Thus, the nature of nutrition is important for the activity of the respiratory system.

Impact of nutrition on performance excretory system(kidney)

The richer the diet in proteins, the higher the content of nitrogenous substances in the urine; with an increase in the consumption of sources of acid radicals (meat, fish), the content of salts of the corresponding acids in the urine increases. On daily diuresis content has a significant impact table salt in the diet, it promotes fluid retention in the body, while potassium salts stimulate its excretion. Through the kidneys, a significant part of the conversion products of foreign substances, including drugs, is removed.

Effect of food on skin function

The skin functions normally in the presence of B vitamins in the diet, especially B 1, B 2, PP, B 6, and its general balance; the content of potassium and sodium ions in food and drinking regimen also matters.

Spurs on nutritional physiology
Exam. BSAU, Russia, Mukhametshin Z. A., 2011
Physiology of nutrition as a science, its goals, objectives and sections. The history of the development of nutritional science.
The concept of food, energy, biological value of food. The main directions of development of nutritional physiology.
Meaning nutrients in the life of an organism. The main functions of nutrients and their content in food products.
Nutrition as a health factor. Diseases of malnutrition.
The concept of nutrition and digestion. Basic functions of the digestive system. Types of digestion in humans.
Regulation of digestive processes. Influence of nutritional factors on the state of the digestive system.
General patterns of digestion processes. The structure and functions of the human digestive system.
Digestion and the structure of the oral cavity. Composition and properties of saliva. Influence of nutritional factors on the state and functions of the oral cavity.
Structure, function and digestion in the stomach. Gastric juice, composition and properties. Influence of nutritional factors on the state and functions of the stomach.
Features of the structure and function of the duodenum. The role of the pancreas in digestion. Composition and properties of pancreatic juice. Nutrition in diseases of the duodenum.
The role of the liver and bile in digestion. Composition and properties of bile. Participation of bile in the process of digestion and absorption of fats. Features of nutrition in diseases of the liver.
Features of the structure and function of the small intestine. Digestion and the influence of nutritional factors on the state and functions of the small intestine.
Structures and functions of the large intestine. The role of the microflora of the large intestine. The influence of food on putrefactive and fermentation processes in the intestine.
Metabolism and energy. Types of daily energy consumption and their characteristics. Methods for determining energy costs.
Conditions affecting the body's energy costs and methods for their study. Principles of rationing the energy value of the diet.
Energy value of proteins, fats, carbohydrates. Adverse Influence excess and insufficient calorie intake.
Energy balance of the human body. Rationing of nutrition of different age and professional groups of the population.
Regulation of the vital processes of the body. Reflex as the basis of the mechanism nervous regulation. Food center.
The value of appetite in the processes of digestion. Conditions and factors influencing the emergence of a sense of appetite.
digestibility of food in the body. Digestibility coefficient. Factors and methods that promote the absorption of nutrients.
The role of proteins in the life processes of the body. Protein deficiency and excess protein nutrition. The concept of nitrogen balance.
daily requirement in proteins. Importance of animal proteins for the body. Digestion of proteins in the digestive system.
Amino acid composition of food proteins. Sources of proteins in the diet. Degrees of biological value of food proteins and their significance.
Chemical and biological methods protein quality assessments. Ways to increase the protein value of food. The need and rationing of proteins in diets.
Fats. The importance of fats in life processes. Fatty acid composition of fats. Biological efficiency of fats.
Effects of various fatty acids, freshness of fats and trans fatty acids on human health.
Fatty substances. Physiological characteristics of phosphatides. Dietary sources of phosphatides.
Fatty substances. Physiological characteristics and sources of sterols. Cholesterol and its importance. Atherosclerosis and antisclerotic factors.
Sources of fats in the diet. The human need for fats and the principles of rationing fats in diets.
The value of PUFAs in the body and their content in various fats. Technological approaches to the use of vegetable oil.
The value of carbohydrates in life processes and their classification. The human need for carbohydrates and the principles of rationing in nutrition.
Monosaccharides and disaccharides and their physiological characteristic. Sources of simple carbohydrates in the diet.
Polysaccharides and their physiological characteristics. Alimentary fiber and their importance to the body. Sources complex carbohydrates in nutrition.
Regulation of carbohydrates in the diet. The effect on the body of excessive consumption of easily digestible carbohydrates. The role of fiber and pectin.
vitamins, general properties and importance to the body. Classification of vitamins.
Vitamin deficiency of the body, its types and causes. Prevention of vitamin deficiency.
Water-soluble vitamins, their physiological characteristics. Factors affecting the body's need for water-soluble vitamins. Food sources.
Fat-soluble vitamins, their physiological characteristics. Factors affecting the body's need for fat soluble vitamins. Food sources.
Minerals and their role in nutrition. Classification. Causes of inadequate provision of the body with minerals.
The role of trace elements in metabolism. Daily requirement of an organism for manganese, copper, zinc, cobalt, fluorine, iodine. Food sources.
Macronutrients. The value of individual macronutrients for the human body. Factors that determine their level of need. Food sources.
Iron. Significance for the human body. Factors that determine the level of need and sources of nutrition. Elimination of iron deficiency states.
The value of individual minerals in nutrition (P, Mg, Ca). Daily need for them, the main sources of nutrition. Factors affecting their absorption. Technological methods for increasing the absorption of calcium.
The acid-base state of the body and its significance. Acid and alkaline food macronutrients and their sources.
Water, its importance for the body. The human need for water. The value of mineral salts in water metabolism. Peculiarities drinking regime in various conditions.
Protective Components food products. Sources of food protective substances.
Antialimentary components of food. Natural toxic substances food products. Significance for the body and preventive measures.
The concept of rational nutrition. Features of the organization of nutrition of people with mental and severe physical labor. Principles of menu preparation and selection of products.
Basic requirements for the organization rational nutrition. Physiological requirements for the diet and diet.
The concept of balanced diet. Scientific Foundations compiling balanced diet nutrition.
The nutritional value bakery products and croup. Characterization of proteins and carbohydrates in cereal products.
Nutritional value of meat products. Characterization of meat proteins. The presence of vitamins and minerals in meat products.
Nutritional value of dairy products. Importance of milk and dairy products in the nutrition of children and adolescents.
The nutritional value of vegetables chemical composition and importance in human nutrition different ages, profession and health status.
Nutritional value of potatoes and vegetables. Their use in dietary nutrition.
Rational nutrition of students of secondary vocational schools, lyceums, colleges, technical schools and higher educational institutions. The basic principles of building a menu of physiologically complete diets for students.
Nutrition in old age and old age. Dietary and preventive orientation of nutrition in old age. Features of technological methods of cooking for the elderly.
Therapeutic and preventive nutrition. The concept of occupational hazards and occupational diseases. Measures to protect against harmful factors. Types of therapeutic and preventive nutrition.
Therapeutic and preventive nutrition. Primary requirements. Preventive action nutrients in the conditions of harmful factors and industries.
Medical nutrition. Scientific principles of justification medical nutrition. Diet food products.

It is here that the processes of digestion and absorption mainly take place. Digestive enzymes that break down fats, proteins and carbohydrates are secreted by the pancreas and contribute to the further processing of food gruel (chyme) partially digested in the stomach, preparing it for absorption in three sections of the small intestine: in the duodenum, jejunum and ileum. total length of these three sections is about 7 meters, but all these intestines are compactly packed in the abdominal cavity.

The useful area of ​​the small intestine is significantly increased by numerous tiny finger-like outgrowths on inner surface which are called villi. They secrete enzymes, absorb essential nutrients, and prevent food particles and potentially harmful substances from entering the bloodstream. These sensitive processes can be disrupted by antibiotics and other medicines, alcohol and / or excessive consumption of sugar. Upon contact with these substances, the tiny gaps between the villi become inflamed and widened, as a result of which unwanted particles enter the bloodstream. This is called leaky gut or "leaky gut" and can lead to food intolerance, headaches, fatigue, skin diseases and arthritic-type pains in the bones and muscles of the whole body.

The duodenum receives bile, which is produced in the liver, and then concentrated and accumulated in gallbladder. Bile is needed to break up particles of partially digested fats, as a result of which they acquire the ability to be absorbed. The pancreas produces bicarbonates, which neutralize or reduce the acidity of gastric juice, and also secretes three digestive enzyme- protease, lipase and amylase, necessary for the digestion, respectively, of proteins, fats and carbohydrates.

To heal a stomach ulcer, drink potato decoction daily (boil the potato peel and strain out the liquid) or potato juice(squeeze juice from raw potatoes, and for taste, add juice of carrots or celery). Never take green-skinned potatoes.

skinny and ileum serve as the main springboard for the absorption of the remaining nutrients, including proteins, amino acids, water-soluble vitamins, cholesterol and bile salts.

Ileocecal valve

large intestine, or colon, consists of three consecutive sections (ascending, transverse and descending colon), and ends with the rectum and anus. Colon active movements promotes the mixing of the contents (water, bacteria, insoluble fiber and waste products formed after the digestion of nutrients) and its promotion to the rectum and anus. The contents of the large intestine are expelled through the anus in the form of feces.

Immediately after ingestion, the entire further process of digestion depends on the contraction of the muscles of the pharynx, and then the esophagus, along which the food bolus moves due to muscle contractions, like a crawling snake.

Feeling the desire to relieve, it is advisable to go to the toilet and empty the intestines, because with a delay stool even for a couple of hours there is further absorption of water, and as a result, the feces become drier, which contributes to constipation. It is also one of the causes of hemorrhoids.

It is considered “normal” to have a bowel movement at least once a day. In people with active digestion, stools can be observed after each meal. On the other hand, stool retention can occur for several days - and then toxic substances again enter the bloodstream through the intestinal wall. That is why sometimes we are visited by a feeling of incomprehensible fatigue, headache, nausea and general malaise. This explains the questions about the nature of our stool that the doctor asks us at the reception for almost any reason.

Other stool related problems are discussed further.

Healthy large intestine

To keep the colon in perfect condition, you need to eat vegetables, fruits and insoluble fiber daily, which is found in grains and legumes. These products also contain magnesium, which is necessary for normal functioning intestinal muscles. If you can get magnesium from vegetable or fruit juices, then in order to stock up on fiber, which helps remove toxins from the intestines and improves intestinal motility, you need to eat whole vegetables and fruits at least a little.

People who have undergone any abdominal operations, in the postoperative period, it is necessary to carefully monitor your diet, since the administration of natural needs may be complicated for several days. It is advisable to take in the first days simple food, which does not burden the intestines and reduces the likelihood of constipation. Vegetable soups, salads, steamed vegetables and rice are all perfect for postoperative period. These foods are nutrient-rich, easy to digest, and contain enough fiber to quickly restore rectal function.

Digestive immune system

IN digestive tract is 60-70% of all immune system organism, and this is not at all surprising, given the enormous number of pathogens and potentially dangerous substances that enter our body through the mouth - the gate of the digestive system. In the oral cavity, esophagus and small intestine billions live beneficial bacteria while there are trillions in the large intestine. But in the stomach, where an acidic habitat reigns, there are not too many of them, since few pathogenic microbes can survive in such harsh conditions.

Digestive system

In total, from 400 to 500 species of various bacteria were found in the intestine, some of which have antitumor, while others, on the contrary, are carcinogenic; there are bacteria that synthesize vitamins B, A and K; others produce substances that fight certain infections; there are also bacteria that digest lactose ( milk sugar) and regulating muscle contraction and relaxation. intestinal bacteria secrete natural antibiotics and fungicides - substances that suppress the reproduction of pathogenic bacteria and fungi, respectively. By releasing acid, they also break down toxic products. harmful bacteria, which often conceal much more serious threat than the pathogenic microbes themselves.

In addition, the intestinal microflora protects us from metal poisoning - for example, mercury (from amalgam present in fillings or from infected fish), radionuclides (from anticancer therapy or from contaminated products), as well as pesticides and herbicides. There are also bacteria that produce hydrogen peroxide, in the presence of which they die. cancer cells. However, as you will see below, there are many factors that upset the normal balance of the intestinal microflora.

Beneficial bacteria should predominate in the gut, provided there are no harmful factors listed in the table (see below). If you eat poorly and monotonously, regularly consume alcohol, are stressed, often use antacids, painkillers and antibiotics, then the delicate balance will inevitably be disturbed. And then the pathogenic bacteria will be able to multiply uncontrollably and displace the beneficial microflora.

Unfortunately, this lifestyle is inherent in quite a few. Such people suffer from indigestion, bloating, flatulence, and cannot understand what causes their troubles. The answer is simple: their intestines have become a battleground between beneficial and disease-causing bacteria.

On the next six pages, we will take a closer look at the most common diseases of the digestive system.

Common Lifestyle Factors That Negatively Affect Digestive Efficiency

• Antibiotics
• Diet rich in fat
• Sugar
• refined products
• Anti-inflammatory drugs
• fried food
• Alcohol
• Canned drinks (carbonated)
• Stress
• Bereavement
• Smoking
• Stimulant drugs

Diseases of the digestive system are not only relevant for all groups of the population, but are also among the most common in comparison with diseases of other organs. So, peptic ulcer (which occurs in people of any age) affects 5-7% of the population of our country, and the overall incidence of the digestive system is at least 9-10%! In addition, the conventional wisdom that diseases of the digestive system are more likely to be unpleasant, but not very life-threatening diseases, does not justify: over the past year, more than 5 thousand people died from diseases of this group. A significant share in the overall statistics oncological diseases also accounts for mortality from malignant tumors of the large intestine and stomach - 12% of the total number of deaths from cancer, respectively. These disappointing figures indicate that compliance with the rules healthy lifestyle life is necessary: ​​it is this factor that is decisive for the health of the digestive system.

MOST COMMON DIGESTIVE DISEASES

Gastritis. Gastritis affects 50-80% of the total adult population; with age, the likelihood of gastritis increases.
Stomach ulcer. It is observed in 5-10% of the adult population; urban residents suffer from peptic ulcer disease more often than rural ones.
Cholelithiasis. Up to 10% of the adult population of our country suffers from gallstone disease, and after 70 years it occurs in every third.
Pancreatitis. Incidence chronic pancreatitis is an average of 0.05% of the total population.
Colon cancer. Mortality from malignant neoplasms of the large intestine is about 2.5 thousand people a year - this is 12% of the total number of deaths from cancer.

RISK FACTORS

Risk factors can be divided into two types according to the effectiveness of their elimination: fatal and removable. Fatal risk factors are a given, something to be reckoned with, something you cannot change. Disposable Risk factors, on the other hand, are things that you can change by taking appropriate action or making adjustments to your lifestyle.

FATAL

Age. The risk of digestive system cancer is increased in men over 50 years of age, the risk of peptic ulcer disease is increased in men aged 20-40 years, the risk of gallstone disease is increased in women over 40 years of age.
Floor. Gastric cancer is 2 times more likely to develop in men, while cholelithiasis develops 3-5 times more often in women.
Heredity. If your parents or other close blood relatives If you have had peptic ulcer disease or cancer of the stomach and large intestine in the past, then in your case the risk of developing the corresponding diseases increases.

REMOVABLE

Overweight. Most strongly overweight affects the development of diseases such as pancreatitis, gallbladder cancer and cholelithiasis. Tellingly, the risk of developing digestive diseases increases significantly even with a slight excess normal value body mass index.

Alcohol abuse. Such bad habit, like addiction to alcohol, doubles the risk of developing peptic ulcer stomach and stomach cancer. Alcoholism is also a direct path to pancreatitis, hepatitis and cirrhosis of the liver. In general, alcohol has a devastating effect on the entire digestive system and is the catalyst for all accompanying diseases.

Violation of the diet. Skip breakfast long breaks in nutrition (more than 4-5 hours), overeating before bedtime, drinking soda on an empty stomach and other eating disorders contribute to the development of all types of digestive diseases - from relatively harmless gastritis to stomach cancer.