Digestibility
Digestibility
Digestibility (/daɪˌdʒɛstɪˈbɪlɪti/) refers to the proportion of food that can be broken down and absorbed by the body. It is a measure of the body's ability to extract nutrients from the food consumed.
Etymology
The term "digestibility" is derived from the Latin word "digestibilis", which means "that which can be digested". It is a combination of "digest", which means to break down, and "-ibility", a suffix that denotes capability or susceptibility.
Related Terms
- Digestion: The process by which food is broken down into simple substances that can be absorbed and used by the body.
- Absorption: The process by which nutrients are taken up by the body's cells.
- Nutrient: A substance that provides nourishment essential for growth and the maintenance of life.
- Metabolism: The chemical processes that occur within a living organism in order to maintain life.
- Bioavailability: The proportion of a nutrient or bioactive ingredient that is absorbed from the diet and used for normal body functions.
Factors Affecting Digestibility
Several factors can affect the digestibility of food, including the type of food, the individual's age, health status, and the presence of certain digestive disorders. For example, foods high in fiber are generally less digestible than those low in fiber. Similarly, individuals with digestive disorders such as Crohn's disease or celiac disease may have reduced digestibility.
Measurement of Digestibility
Digestibility is typically measured using one of two methods: in vivo or in vitro. In vivo methods involve feeding the food to a living organism and then measuring the amount of nutrients that are excreted. In vitro methods involve simulating the digestive process in a laboratory and then measuring the amount of nutrients that are released.
External links
- Medical encyclopedia article on Digestibility
- Wikipedia's article - Digestibility
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