ABSTRACT
Lubrication of food along with its movement through the alimentary tract.• Mechanical and enzymatic breakdown of fats, proteins, and carbohydrates.• Reabsorption of nutrients and water, and transportation of nutrients to the • liver via the portal vein and lymphatic system. Production of nutrients, such as biotin and vitamin K, by intestinal bacteria.•
12.1 Introduction .................................................................................................. 191 12.2 Physiology of Digestion and Absorption ...................................................... 192
12.2.1 Fat ..................................................................................................... 192 12.2.2 Carbohydrate .................................................................................... 192 12.2.3 Protein ............................................................................................... 192 12.2.4 Enterohepatic Circulation ................................................................. 192 12.2.5 Minerals and Vitamins ..................................................................... 193 12.2.6 Water and Electrolyte Balance ......................................................... 193
12.3 Etiology of Malabsorption ............................................................................ 194 12.4 Diagnostic Evaluation of Malabsorption ...................................................... 194 12.5 Management of Malabsorption ..................................................................... 197
12.5.1 Control of Diarrhea ........................................................................... 197 12.5.2 Correction of Nutritional Deciencies ..............................................200 12.5.3 Treatment of Underlying Disease and Diet Modication .................200
References ..............................................................................................................204
