The Influence of Food Variety and Quality on the Anatomical and Physiological Status of the Digestive System Organs

Abstract

This study focuses on the influence of food variety and quality on the anatomical and physiological status of the human gastrointestinal system (GIS). Emphasizing the interconnection of nutrition and medical research, the study shows how different food types influence the digestive process, particularly concerning the secretion of gastrointestinal juices and digestive enzymes, the functional and mechanical response of the gastrointestinal organs such as the oral cavity, stomach, small intestine, and colon, and entirety of the gut. This research contributes to the understanding of the relationship between food composition and digestive organs structure and physiology. An “Gut on a chip” model is designed to recreate the gastrointestinal environment under controlled laboratory conditions, allowing for the analysis of mechanical and biochemical breakdown of food ingested, without the need for in vivo trials (Valei et al., 2023). This model also allows for the observation of food substrate disintegration and quantification of secretions from various gastrointestinal organs. Through comparative evaluation of dietary components—including dietary fiber, roughage, macronutrients, and bioactive compounds—the study sheds light on their role in mastication, enzymatic hydrolysis, nutrient absorption, and microbiome balance (Conlon & Birth, 2014; Lattimer & Haub, 2010). Additionally, also examines how food quality influences the functional integrity and efficiency of digestive organs, including the role of dentition in the initial phase of digestion. The objective is to identify which food varieties best support gastrointestinal function and mucosal health, thereby informing evidence-based dietary recommendations.