422
treatment of gallstone disease require explanation. At first, it is essential to find out
if there are advantages from modifying fat intake, or harmful effects from reduced
gallbladder emptying. Then, it would be helpful to measure the amount of fat cutback required, so that customized advice could be given, particularly to the minority
of patients with gallstone disease who are underweight and potentially at the threat
of malnutrition.
Mineral Absorption
With all the low-fat and fat-free products on the market, it is assumed that reducing
fat intake would be the ideal way to greater health. However, eating fat-free can lead
to health problems. Specifically, it can lead to vitamin deficiencies. The first fatsoluble vitamin was discovered in 1909; it was vitamin A. Ten years later, vitamin
D3 was identified; and in 1922, Evans and Bishop discovered vitamin E. The last of
the fat-soluble vitamins, vitamin K1, was identified in the 1930s by Dam and Doisy,
who achieved worldwide recognition of their studies on vitamins and received the
Nobel Prize for these efforts. Vitamins do not constitute any source of energy for the
human body, nor are they considered to be a structural material. But in cells and
tissues, they have various regulatory functions that determine the development,
physical efficiency, and health status of humans.
Vitamins require fat to be absorbed into the body and to perform their role, which
includes providing energy, keeping cells functioning and supporting the immune
system. Vitamins are essential, which means fats are essential too. Vitamin A is
essential for good vision, vitamin D for bone health, K for blood clotting, and E for
limiting the formation of harmful free radicals. Dietary fat, which comes from the
food you eat, is crucial to the absorption of the fat-soluble vitamins, which includes
vitamins A, D, K and E. The process calls for fat-digesting bile acids coming from
the liver to stay in the small intestine. While the bile acids collapse the fat, the vitamins are dissolved in and travel with the fat through the intestinal wall, into the
body. Ultimately they end up in the liver and in body fat, where they are stored.
Vitamin A
Vitamin A in foods is present in its ester form and, after enzyme-catalyzed hydrolysis, it is absorbed into the gastrointestinal tract. After forming an emulsion in the
presence of bile salts and pancreatic juices, it is incorporated into molecules of
chylomicrons. Other forms of carotenoids are oxidatively converted to retinal in the
intestinal mucosa. Then, via lymphatic vessels, it is transported from the bloodstream to the liver. Vitamin A is primarily stored in the liver and is also found in
ester form in lipocytes. Transport from the liver depends on the level of retinol binding proteins (RBP). Vitamin A is well absorbed from the alimentary tract—its
G. J. Swamy et al.
treatment of gallstone disease require explanation. At first, it is essential to find out
if there are advantages from modifying fat intake, or harmful effects from reduced
gallbladder emptying. Then, it would be helpful to measure the amount of fat cutback required, so that customized advice could be given, particularly to the minority
of patients with gallstone disease who are underweight and potentially at the threat
of malnutrition.
Mineral Absorption
With all the low-fat and fat-free products on the market, it is assumed that reducing
fat intake would be the ideal way to greater health. However, eating fat-free can lead
to health problems. Specifically, it can lead to vitamin deficiencies. The first fatsoluble vitamin was discovered in 1909; it was vitamin A. Ten years later, vitamin
D3 was identified; and in 1922, Evans and Bishop discovered vitamin E. The last of
the fat-soluble vitamins, vitamin K1, was identified in the 1930s by Dam and Doisy,
who achieved worldwide recognition of their studies on vitamins and received the
Nobel Prize for these efforts. Vitamins do not constitute any source of energy for the
human body, nor are they considered to be a structural material. But in cells and
tissues, they have various regulatory functions that determine the development,
physical efficiency, and health status of humans.
Vitamins require fat to be absorbed into the body and to perform their role, which
includes providing energy, keeping cells functioning and supporting the immune
system. Vitamins are essential, which means fats are essential too. Vitamin A is
essential for good vision, vitamin D for bone health, K for blood clotting, and E for
limiting the formation of harmful free radicals. Dietary fat, which comes from the
food you eat, is crucial to the absorption of the fat-soluble vitamins, which includes
vitamins A, D, K and E. The process calls for fat-digesting bile acids coming from
the liver to stay in the small intestine. While the bile acids collapse the fat, the vitamins are dissolved in and travel with the fat through the intestinal wall, into the
body. Ultimately they end up in the liver and in body fat, where they are stored.
Vitamin A
Vitamin A in foods is present in its ester form and, after enzyme-catalyzed hydrolysis, it is absorbed into the gastrointestinal tract. After forming an emulsion in the
presence of bile salts and pancreatic juices, it is incorporated into molecules of
chylomicrons. Other forms of carotenoids are oxidatively converted to retinal in the
intestinal mucosa. Then, via lymphatic vessels, it is transported from the bloodstream to the liver. Vitamin A is primarily stored in the liver and is also found in
ester form in lipocytes. Transport from the liver depends on the level of retinol binding proteins (RBP). Vitamin A is well absorbed from the alimentary tract—its
G. J. Swamy et al.