The influence of nutrition on gastric function. The influence of poor nutrition on the development of gastrointestinal diseases

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 acid, as well as calcium salts and other cations, can form tartar. Abrupt change Hot and cold food leads to the appearance of microcracks in tooth enamel 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. For vitamin C deficiency ( ascorbic acid) and P (rutin), periodontal disease develops, which leads to weakening of the fixation of teeth in the jaws.

Lack of teeth, caries, periodontal disease, disrupt the chewing process and reduce digestion processes in the oral cavity.

Pharynx - is part of the digestive canal connecting the oral cavity with the esophagus. In the pharyngeal cavity there is a crossover of digestive and respiratory tract. The pharynx is divided into three parts: nasal, oral and laryngeal. The larynx is a part of the upper respiratory tract. As a result of swallowing movements, accompanied by raising the larynx and closing it with the epiglottis (which prevents food from entering the respiratory tract), food bolus transferred to the esophagus. When talking, laughing while eating, eating dry food, etc., food may enter the respiratory tract, causing a cough reaction, and in some cases, especially in children, there may be 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 to the stomach. The esophagus is divided into cervical, thoracic and abdominal parts. The esophagus has several physiological narrowings. 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 bolus of food 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 food digestion under the action of salivary enzymes . Once in the oral cavity, food irritates the sensitive endings (receptors) of the taste nerves. The excitation that arises 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 increased secretion of saliva. This 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 abundant secretion of liquid saliva; a small amount of thick saliva is released onto the meat; When eating potatoes, saliva is released, rich in amylase, which helps break down starch, and when eating fruits that do not contain starch, it contains much less of it.

Increased secretion of saliva is also caused by the sight of food, the smell, and 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 ensure the preparation of the digestive organs 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 bolus of food moistened with saliva to the back hard palate, and in response to irritation of the mucous membrane here, a reflex act of swallowing occurs. Food moves slowly through the esophagus towards the stomach, as the circular muscle fibers of the esophageal wall relax in front of the bolus and contract strongly behind it (peristalsis).

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

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

Salivary amylase is rapidly inactivated at pH 4.0 or lower; so that digestion of food, which begins in the oral cavity, soon stops in the acidic environment of the stomach.

Digestion in the stomach.

Stomach (gaster)- this is an expanded section of the digestive canal located in the upper part abdominal cavity under the diaphragm, between the end of the esophagus and the beginning of the duodenum.

In the stomach there are anterior and back wall. The concave edge of the stomach is usually called the lesser curvature, the convex edge is called the greater curvature. The part of the stomach adjacent to the entry point of the esophagus into the stomach is usually called the cardiac part, the dome-shaped protrusion of the stomach is the fundus of the stomach (fundic part). middle part, is usually called the body of the stomach, and the part that goes into the 12 duodenum- pyloric or pyloric part of the stomach.

The stomach wall consists of 4 layers:

Mucous membrane

Submucosa

Muscular sheath

Serous membrane

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

The submucosa contains a large number of blood vessels 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 the 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.

Serosa- peritoneum, covers the stomach on all sides.

The human stomach can hold an average of 1.5-3 kg of food. This is where food is digested under the influence of gastric juice.

Gastric juice - colorless clear liquid, acidic reaction (pH=1.5-2.0). A person releases 1.5-2 liters per day. gastric juice. Thanks to a large number juice, the food mass turns into liquid pulp (chyme). The composition of gastric juice includes enzymes, hydrochloric acid and mucus.

Gastric juice enzymes are represented by proteases (pepsin, gastrixin, rennin and chymosin) and lipase. Gastric juice proteases in an acidic environment break down proteins into 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 influence of hydrochloric acid turns into active pepsin.

Gastricin shows its maximum activity at pH-3.2.

Chymosin- rennet, curdles milk in the presence of calcium salts, ᴛ.ᴇ. carries out the transition of water-soluble protein into casein.

Lipase gastric juice acts only on emulsified fats, breaking them down 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 gruel 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 stimulation 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 “incendiary” gastric juice in response to the action of conditioned stimuli before eating food in the oral cavity (smell, type of food, time of intake, etc.) and unconditioned reflex secretion when food enters the oral cavity and irritates its receptors . The inflammatory gastric juice has a large physiological significance, because its secretion is accompanied by the appearance of appetite, it is rich in enzymes and creates optimal conditions for digestion. Beautifully decorated and delicious food, appropriate serving and aesthetic surroundings stimulate the secretion of incendiary 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 breakdown products into the blood and through the humoral route (from the Latin humor - liquid) stimulating gastric secretion.

The influence of nutritional factors on gastric secretion. Strong stimulants of gastric juice secretion are meat, fish, and mushroom broths containing extractive substances; fried meat and fish; curled up egg white; black bread and other products containing fiber; spices; alcohol in small quantities, alkaline mineral waters consumed with meals, etc.

Moderately stimulate secretion boiled meat and fish; salty and fermented 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.

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

The length of time food remains in the stomach depends on its composition, the nature of technological processing and other factors. So, 2 soft-boiled eggs stay in the stomach for 1-2 hours, and hard-boiled eggs stay in the stomach for 6-8 hours. Fat-rich foods stay in the stomach for up to 8 hours, for example, sprats. Hot food leaves the stomach faster than cold. A typical meat lunch stays in the stomach for about 5 hours.

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

U healthy person empty stomach is in a dormant state. Water drunk before lunch, without stretching the stomach, quickly passes along the lesser curvature of the stomach to the lower (pyloric) part, and from there to duodenum. More dense food enters top part stomach (bottom of the stomach), pushing its walls apart. Each new portion of food pushes aside the previous one, almost without mixing with it.

With a lack of water in the body, a person often loses appetite, the separation of digestive juices slows down and digestion is disrupted. In such cases, it is useful to satisfy your thirst before lunch by drinking a glass of water. Towards the end of lunch 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 influence oral function?

5. Talk about digestion in the oral cavity.

6. What are the basic principles of food digestion under the influence of salivary enzymes?

7. Stomach: purpose, structure, functions.

8. Tell us about digestion in the stomach.

9. What is the effect of digestive enzymes?

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

The importance of nutritional factors for the digestive system

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

The effect of nutrition on the cardiovascular system

For the formation of red blood cells, it is necessary to include in the diet sources of well-absorbed iron, vitamins B12, folic and ascorbic acids. IN protective function leukocytes involves ascorbic acid. The diet should include sufficient quantity sources of calcium and vitamin K involved in the blood clotting process. Excessive use foods rich in cholesterol or table salt, poor in lipotropic substances, can contribute to the development of vascular sclerosis and reduce life expectancy.

Excess linoleic acid in the diet contributes to the occurrence of intravascular blood clots due to its conversion to arachidonic acid, which is a source of thromboxanes. These substances cause platelet aggregation. Seafood containing fatty acids counteracts increased 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 among people in contact with dust (flour and cement industries, road workers, miners, etc.). Important It has correct ratio sources of acidic and alkaline radicals in the diet. With an excess of the former (meat, fish, eggs), the release of CO 2 by the lungs increases and their hyperventilation occurs. When alkaline groups (plant foods) predominate, hypoventilation develops. Thus, the nature of nutrition is important for the functioning of the respiratory system.

Effect of nutrition on activity excretory system(kidney)

The richer the diet in proteins, the higher the content of nitrogenous substances in the urine; with increasing consumption of sources of acid radicals (meat, fish), the content of salts of the corresponding acids in the urine increases. On daily diuresis content significantly influences 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 transformation products of foreign substances, including medications, is removed.

Effect of food on skin function

The skin functions normally if there are B vitamins in the diet, especially B1, B2, PP, B6, and its overall balance; The content of potassium and sodium ions in food and drinking regimen are also important.

Spurs on nutritional physiology
Exam. BSAU, Russia, Mukhametshin Z. A., 2011
Physiology of nutrition as a science, its goals, objectives and sections. History of the development of nutrition science.
The concept of nutritional, energy, biological value of food. The main directions of development of nutritional physiology.
Meaning nutrients in the life of the body. The main functions of nutrients and their content in food products.
Nutrition as a factor of health. Malnutrition diseases.
Concept of nutrition and digestion. Basic functions of the digestive system. Types of digestion in humans.
Regulation of digestive processes. The influence of dietary factors on the state of the digestive system.
General patterns of digestive processes. Structure and functions of the human digestive system.
Digestion and structure of the oral cavity. Composition and properties of saliva. The influence of nutritional factors on the condition and functions of the oral cavity.
Structure, functions and digestion in the stomach. Gastric juice, composition and properties. The influence of nutritional factors on the condition 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 for diseases of the duodenum.
The role of 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 liver diseases.
Features of the structure and function of the small intestine. Digestion and the influence of dietary factors on the condition 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 fermentative processes in the intestines.
Metabolism and energy. Types of daily energy consumption and their characteristics. Methods for determining energy consumption.
Conditions affecting the body's energy expenditure and methods for studying them. 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. Nutrition rationing for different age and professional groups of the population.
Regulation of vital processes of the body. Reflex as the basis of the mechanism nervous regulation. Food center.
The importance of appetite in the digestive process. Conditions and factors influencing the appearance 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 vital processes of the body. Protein deficiency and redundant protein nutrition. The concept of nitrogen balance.
Daily requirement in proteins. The 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. The degree of biological value of food proteins and their significance.
Chemical and biological methods protein quality assessment. Ways to increase the protein value of food. Requirement and rationing of proteins in diets.
Fats. The importance of fats in life processes. Fatty acid composition of fats. Biological effectiveness of fats.
The influence of various fatty acids, fat freshness and trans fatty acid isomers on human health.
Fat-like substances. Physiological characteristics of phosphatides. Sources of phosphatides in nutrition.
Fat-like substances. Physiological characteristics and sources of sterols. Cholesterol and its significance. Atherosclerosis and antisclerotic factors.
Sources of fats in the diet. Human needs for fats and principles of rationing fats in diets.
The importance of PUFAs in the body and their content in various fats. Technological approaches to the use of vegetable oil.
The importance of carbohydrates in life processes and their classification. Human need for carbohydrates and principles of nutritional regulation.
Monosaccharides and disaccharides and their physiological characteristic. Sources of simple carbohydrates in the diet.
Polysaccharides and their physiological characteristics. Alimentary fiber and their significance for the body. Sources complex carbohydrates in nutrition.
Rationing of carbohydrates in the diet. The effect on the body of excess consumption of easily digestible carbohydrates. The role of fiber and pectin substances.
Vitamins, general properties and significance for the body. Classification of vitamins.
Vitamin deficiency in the body, its types and causes. Prevention of vitamin deficiency.
Water-soluble vitamins, their physiological characteristics. Factors influencing the body's need for water-soluble vitamins. Sources in nutrition.
Fat-soluble vitamins, their physiological characteristics. Factors influencing the body's need for fat-soluble vitamins. Sources in nutrition.
Minerals, their role in nutrition. Classification. Causes of inadequate supply of the body with minerals.
The role of microelements in metabolism. The body's daily need for manganese, copper, zinc, cobalt, fluorine, iodine. Sources in nutrition.
Macroelements. The importance of individual macroelements for the human body. Factors that determine their level of need. Sources in nutrition.
Iron. Importance for the human body. Factors determining the level of nutritional needs and sources. Elimination of iron deficiency conditions.
The meaning of individual minerals in nutrition (P, Mg, Ca). Daily requirement for them, main sources of nutrition. Factors influencing their absorption. Technological methods for increasing calcium absorption.
The acid-base state of the body and its significance. Acidic and alkaline food macronutrients and their sources.
Water, its importance for the body. Human need for water. The importance of mineral salts in water metabolism. Peculiarities drinking regime in various conditions.
Protective components food products. Food sources of protective substances.
Anti-alimentary food components. Natural toxic substances food products. Importance for the body and preventive measures.
The concept of rational nutrition. Features of organizing nutrition for people with mental and severe disabilities physical labor. Principles of menu planning and product selection.
Basic requirements for the organization rational nutrition. Physiological requirements for food intake and diet.
Concept of balanced diet. Scientific Basics drawing up balanced diet nutrition.
The nutritional value bakery products and cereals Characteristics of proteins and carbohydrates in cereal products.
Nutritional value of meat products. Characteristics of meat proteins. The presence of vitamins and minerals in meat products.
Nutritional value of dairy products. The importance of milk and dairy products in the nutrition of children and adolescents.
Nutritional value of vegetables, their chemical composition and importance in human nutrition of various ages, profession and health status.
Nutritional value of potatoes and vegetables. Their use in dietary nutrition.
Rational nutrition for students of secondary vocational schools, lyceums, colleges, technical schools and higher education institutions educational institutions. Basic principles for constructing a menu of physiologically complete diets for students.
Nutrition in old age and old age. Dietary and preventive nutrition in old age. Features of technological methods of preparing dishes for the elderly.
Therapeutic and preventive nutrition. 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 conditions of harmful factors and production.
Medical nutrition. Scientific principles of justification therapeutic nutrition. Dietary food products.

This is where most of the digestion and absorption processes 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 parts of the small intestine: the duodenum, jejunum and ileum. total length These three sections are about 7 meters long, 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 projections on inner surface, which are called villi. They secrete enzymes, absorb essential nutrients, and prevent food particles and potentially dangerous substances from entering the bloodstream. These sensitive processes can be disrupted by antibiotics and other medicines, alcohol and/or excessive sugar consumption. When exposed to these substances, the tiny spaces between the villi become inflamed and expand, allowing unwanted particles to enter the bloodstream. This is called leaky gut or "leaky gut" and can lead to food intolerance, headaches, fatigue, skin diseases and arthritic pain in the bones and muscles of the whole body.

Bile enters the duodenum, which is produced in the liver, and then concentrates and accumulates in the gallbladder. Bile is necessary for grinding 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 of proteins, fats and carbohydrates, respectively.

To heal stomach ulcers, drink potato broth (boil potato skins and strain the liquid) daily or potato juice(squeeze the juice from raw potatoes, and add carrot or celery juice for taste). Never use 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 mixing of the contents (water, bacteria, insoluble fiber and waste products formed after the digestion of nutrients) and moving it towards the rectum and anus. The contents of the large intestine are expelled through the anus in the form of feces.

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

When you feel the urge to relieve yourself, it is advisable to go to the toilet and empty your bowels, since if there is a delay feces Even for a couple of hours, further absorption of water occurs, and as a result, the stool becomes drier, which contributes to constipation. This is also one of the causes of hemorrhoids.

It is considered “normal” to have a bowel movement at least once a day. People with active digestion may experience bowel movements after every meal. On the other hand, stool retention can occur for several days - and then toxic substances again enter the blood 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 appointment for almost any reason.

Other stool-related problems are discussed further.

Healthy Colon

To keep your colon in perfect condition, you need to eat vegetables, fruits and insoluble fiber every day, 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 had any abdominal operations, in the postoperative period it is necessary to especially 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 ideal for postoperative period. These foods are nutritionally rich, easy to digest and contain enough fiber to quickly restore rectal function.

Digestive immune system

IN digestive tract there are 60-70% of all immune system body, and this is not at all surprising when you consider the colossal amount of pathogenic microorganisms and potentially dangerous substances that enter our body through the mouth, the gateway to the digestive system. In the oral cavity itself, the esophagus and small intestine inhabited by billions beneficial bacteria, while there are trillions of them in the large intestine. But in the stomach, where the acidic environment reigns, there are not too many of them, since few pathogenic microbes are able to survive in such harsh conditions.

Digestive system

In total, from 400 to 500 species of different bacteria were found in the intestines, some of which have antitumor properties, while others, on the contrary, have carcinogenic properties; 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 regulate muscle contraction and relaxation. Intestinal bacteria secrete natural antibiotics and fungicides - substances that suppress the proliferation of pathogenic bacteria and fungi, respectively. By releasing acid, they also destroy 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 fillings or from contaminated 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 disrupt the normal balance of intestinal microflora.

Beneficial bacteria should predominate in the intestines, provided there are no harmful factors listed in the table (see below). If you eat poorly and monotonously, regularly drink alcohol, are exposed to stress, and often use antacids, painkillers and antibiotics, then the delicate balance will inevitably be disrupted. And then pathogenic bacteria will have the opportunity to multiply uncontrollably and displace beneficial microflora.

Unfortunately, this lifestyle is typical for quite a lot of people. Such people suffer from indigestion, bloating, flatulence, and cannot understand the causes of their troubles. The answer is simple: their intestines have become a battleground for beneficial and pathogenic bacteria.

Over the next six pages, we'll take a closer look at the most common digestive system diseases.

Typical 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 compared to diseases of other organs. Thus, peptic ulcer disease (which occurs in people of any age) affects 5-7% of the population of our country, and the overall percentage of diseases of the digestive system is no less than 9-10%! In addition, the popular belief that diseases of the digestive system are more likely to be unpleasant, but not very life-threatening diseases is not justified: 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% each of the total number of deaths from cancer, respectively. Such disappointing indicators indicate that compliance with the rules healthy image life is necessary: ​​this factor is decisive for the health of the digestive system.

THE MOST COMMON DISEASES OF THE DIGESTIVE SYSTEM

Gastritis. Gastritis affects 50-80% of the entire adult population; With age, the likelihood of developing gastritis increases.
Stomach ulcer. Occurs in 5-10% of the adult population; Urban residents suffer from peptic ulcers more often than rural residents.
Cholelithiasis. Up to 10% of the adult population of our country suffers from cholelithiasis, and after 70 years it occurs in every third person.
Pancreatitis. Morbidity chronic pancreatitis constitutes on average 0.05% of the total population.
Colon cancer. Mortality from malignant neoplasms colon cancer is about 2.5 thousand people per 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: irremovable and avoidable. Fatal risk factors are a given, something that must be taken into account, something that you cannot change. Removable Risk factors, on the other hand, are things that you can change by taking 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, and the risk of gallstone disease is increased in women over 40 years of age.
Floor. Stomach cancer develops 2 times more often in men, while cholelithiasis develops 3-5 times more often in women.
Heredity. If your parents or other immediate family blood relatives If you have had a peptic ulcer or cancer of the stomach and colon in the past, then in your case the risk of developing the corresponding diseases increases.

REMOVABLE

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

Alcohol abuse. Such bad habit, like a morbid 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 destructive effect on all digestive system and is a catalyst for all related diseases.

Dietary disorder. Skipping breakfast long breaks in nutrition (more than 4-5 hours), overeating before bed, 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.