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FOOD AND NUTRITION: DIGESTIBILITY OF FOOD
By digestibility is meant the completeness of digestion and also the ease or speed of digestion. The efficiency of digestion is remarkably high. Based upon the typical American diet, 98 per cent of the carbohydrate, 95 per cent of the fat, and 92 per cent of the protein in the food eaten is digested and absorbed.
Fibers and seeds are not digested. Therefore, a diet made up of many fruits, vegetables, and whole-grain products could have a digestibility of carbohydrate of only 85 per cent. The completeness of digestion is greatly reduced in some disorders of the gastrointestinal tract such as severe diarrhea. In some hereditary diseases such as celiac disease, cystic fibrosis of the pancreas, and lactose intolerance, the enzymes for the digestion of fats and carbohydrates may be missing, so that much fat or starch is eliminated in the feces.
The speed of digestion varies widely according to the size of the meal and the composition of the diet and also depends upon certain psychologic factors. As little as 9 hours or as much as 48 hours may elapse from the time food is eaten until the wastes are eliminated. Small meals will remain in the stomach for a far shorter time than will large meals. Foods that are poorly chewed are likely to require a longer time for digestion.
Foods are sometimes said to “stick to the ribs.” In other words, they stay in the stomach longer, so that they delay hunger contractions and are therefore more satisfying. They are said to have high satiety value. A breakfast of juice and dry toast, being chiefly carbohydrate, has little satiety value. But a breakfast of juice, toast, eggs, and bacon also contains proteins and fats. Because the digestion takes somewhat longer in the stomach, this meal would be more satisfying. An excessive amount of fat, especially in the form of fried foods, slows up digestion so much that discomfort sometimes results.
Extractives in meat increase the flow of digestive juices. A cup of broth or bouillon is sometimes used at the beginning of a meal to stimulate the appetite and to increase the digestive action. The secretion of digestive juices is also increased by the pleasant sight, smell, and taste of food. On the other hand, the secretion is likely to be decreased when foods are unattractively served or when the surroundings are unpleasant. An individual who is excessively tired or who is under emotional stress such as fear, grief, or anger often experiences digestive upsets or may be unable to take food.
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