Digestion of Carbs vs Fats vs Proteins
Carbohydrates enter the mouth.
Saliva contains amylase.
Amylase breaks starch into maltose.
The bolus moves to the stomach.
Stomach acid does not act on carbs.
The small intestine receives pancreatic amylase.
Pancreatic amylase turns maltose into glucose.
Glucose is absorbed into blood.
Thus, carbs provide quick energy.
Fats start their journey in the mouth.
Lipase in saliva begins emulsification.
However, most fat digestion occurs later.
The stomach mixes fat with gastric lipase.
This step is modest.
Then the chyme enters the duodenum.
Bile salts from the gallbladder emulsify fat droplets.
Pancreatic lipase splits triglycerides into fatty acids and monoglycerides.
These products form micelles.
Micelles allow absorption into intestinal cells.
Consequently, fats yield slow, sustained energy.
Proteins are first chewed.
Salivary enzymes have little effect.
The stomach secretes pepsin.
Pepsin cleaves proteins into peptides.
Pepsin works best in acidic conditions.
The partially digested proteins move to the duodenum.
Pancreatic proteases further break peptides into amino acids.
Amino acids are then absorbed.
Therefore, proteins supply building blocks for the body.
Carbohydrate digestion is rapid.
Fat digestion is slower.
Protein digestion falls in between.
All three require enzymes and bile.
Nevertheless, each pathway is distinct.
Transition words link the steps.
Consequently, the body can use each nutrient efficiently.
In summary, carbs give fast fuel.
Fats provide lasting energy.
Proteins supply essential amino acids.
Understanding these processes helps guide meals.
Moreover, balanced intake supports overall health.
CMP Bio World 