Ingredients that disrupt absorption/ Where Are Certain Nutrients Absorbed In The GI Tract Flashcards
Which version stops the absorption of vitamin B1 Sulfites or Sulfates
Sulfites - a way to remember is they fight the absorption
Sulfites Have More Adverse Effects on Health
Thiamine (Vitamin B1) Destruction: Sulfites can degrade thiamine, especially in preserved foods and alcoholic beverages, leading to a potential risk of deficiency in people with marginal thiamine intake (e.g., alcoholics or individuals with malabsorption issues).
Allergic-Like Reactions:
Sulfites are known to trigger asthma or allergic-like responses in sensitive individuals, particularly in asthmatics. Symptoms include wheezing, difficulty breathing, hives, or even anaphylaxis.
This sensitivity affects about 1% of the population, but among asthmatics, the prevalence can be higher.
Gut Microbiome Disruption: Sulfites, particularly in high amounts from processed foods, may disturb gut bacteria, affecting nutrient absorption and overall gut health.
- Sulfites Are Common Additives in Processed Foods
Sulfites are used as preservatives in:
Dried fruits (e.g., apricots, raisins)
Wine and beer
Processed foods (e.g., soups, sauces, and baked goods)
Packaged seafood (e.g., shrimp)
Frequent consumption of these foods can increase sulfite exposure, leading to cumulative effects on nutrition and health, particularly if they replace fresh, nutrient-rich foods in the diet. - Sulfates Are Generally Less Problematic
Sulfates occur naturally in water and some foods (e.g., cruciferous vegetables, onions, garlic). They play an essential role in sulfur metabolism, which is crucial for protein synthesis, detoxification, and antioxidant production (e.g., glutathione).
Health Effects of Sulfates:
High sulfate intake is mainly a concern with contaminated drinking water, where excessive levels may cause diarrhea and nutrient losses (like magnesium or calcium). However, this is less common than sulfite-related issues.
No Known Allergies: Sulfates do not trigger allergic-like reactions as sulfites do, making them safer for most individuals.
Summary: Why Sulfites Are Considered Worse
Nutrient Interaction: Sulfites destroy thiamine; sulfates generally do not interfere with nutrients unless consumed in very high amounts.
Health Risks: Sulfites cause allergic-like reactions and may disrupt the gut microbiome, while sulfates are well-tolerated in normal dietary amounts.
Prevalence: Sulfites are prevalent in processed and preserved foods, increasing exposure risks in modern diets.
If you’re concerned about sulfites, it’s a good idea to focus on fresh, whole foods and avoid heavily processed or preserved items.
Why does alcohol, chocolate and spicy foods do to GERD patients?
Part 2 i thought spicy foods speeds up gastric emptying as a lot of people have diarrhea when they have spicy foods
Alcohol, chocolate, and spicy foods can exacerbate gastroesophageal reflux disease (GERD) symptoms due to their effects on the lower esophageal sphincter (LES), gastric acid production, and esophageal sensitivity. Here’s how each contributes:
1. Alcohol
Relaxes the Lower Esophageal Sphincter (LES):
Alcohol can decrease the tone of the LES, allowing stomach acid to reflux into the esophagus more easily.
Increases Gastric Acid Production:
It stimulates acid secretion in the stomach, which can worsen symptoms.
Delays Gastric Emptying:
Alcohol slows down the process of food leaving the stomach, increasing the likelihood of reflux.
2. Chocolate
Relaxes the LES:
Chocolate contains methylxanthines (like theobromine), which can relax the LES, leading to acid reflux.
Stimulates Acid Secretion:
Chocolate’s fat content and caffeine-like compounds can increase acid production in the stomach.
Triggers Symptoms Directly:
Some GERD patients are sensitive to the compounds in chocolate, experiencing a direct worsening of symptoms.
3. Spicy Foods
Irritates the Esophageal Mucosa:
Capsaicin (found in spicy foods like chili peppers) can irritate the already-sensitive lining of the esophagus in GERD patients.
Slows Gastric Emptying:
Spicy foods may delay the movement of food through the stomach, increasing pressure and reflux risk.
Increases Sensitivity:
Spicy foods can heighten the perception of pain or burning from acid in the esophagus.
Key Mechanisms Worsening GERD:
Lower LES pressure → More reflux of acid.
Increased acid production → More acid available to reflux.
Slower gastric emptying → Greater pressure in the stomach, pushing acid upward.
Irritation → Exacerbation of symptoms like heartburn and burning pain.
For GERD patients, avoiding or minimizing these triggers can significantly reduce symptoms and improve quality of life.
Part 2
You’re absolutely right that spicy foods can sometimes speed up gastric emptying, particularly in individuals sensitive to capsaicin (the active compound in spicy foods). Capsaicin stimulates the gut, which can lead to diarrhea or more rapid bowel movements in some people. However, the relationship between spicy foods and gastroesophageal reflux disease (GERD) is more complex.
Why Spicy Foods Might Delay Gastric Emptying in GERD Patients:
Capsaicin’s Dual Effect: While capsaicin can stimulate the gut to increase motility in some individuals (leading to diarrhea), it can also slow gastric emptying in others by irritating the stomach lining. This irritation can trigger the release of hormones like gastrin, which might prolong the digestion process.
Variable Response: Spicy foods affect individuals differently. In GERD patients, the irritation of the stomach and esophagus might exacerbate symptoms, regardless of how quickly the stomach empties.
Pain and Sensitivity: In GERD patients, capsaicin doesn’t necessarily cause reflux directly; instead, it heightens the sensation of burning when acid reflux occurs, making symptoms feel worse.
Why Diarrhea Happens with Spicy Foods:
Intestinal Irritation: Capsaicin can irritate the lining of the intestines, leading to faster transit time in the digestive tract.
Neurotransmitter Activation: Capsaicin binds to the TRPV1 receptors in the gut, which can cause a “spicy sensation” in the gastrointestinal tract and increase motility, leading to diarrhea in sensitive individuals.
Conclusion:
For GERD specifically, the effect of spicy foods is less about how fast the stomach empties and more about the irritation and heightened perception of reflux symptoms. It’s a good observation, though, and it highlights the variability in how capsaicin impacts digestion!
Where is iron absorbed in the GI tract?
Where is folate absorbed in the GI tract?
Where is cyanocobalamin absorbed in the GI Tract?
Remember this to recall where things are absorbed in the small intestines. You first Iron then Fold and hang your Clothes
- Iron is absorbed in the Duodenum
- Folate Is absorbed in the Jejunum
- Vitamin b12 Is absorbed in the ileum/ Cyanocobalamin is absorbed in the ileum
