Discuss the factors that affect carbohydrates and lipid absorption.
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Lipid absorption in the small intestine
Lipid absorption involves the digestion products of triglycerides, phospholipids, cholesterol esters, and fat-soluble vitamin esters, that is, free fatty acids, small amounts of 2-monoglycerides, lysophospholipids (mainly lysophosphatidylcholine), cholesterol, fat-soluble vitamins and glycerol, molecules that, with the exception of short-chain and medium-chain fatty acids and glycerol, have a poor solubility in aqueous medium.
Lipid absorption involves the digestion products of triglycerides, phospholipids, cholesterol esters, and fat-soluble vitamin esters, that is, free fatty acids, small amounts of 2-monoglycerides, lysophospholipids (mainly lysophosphatidylcholine), cholesterol, fat-soluble vitamins and glycerol, molecules that, with the exception of short-chain and medium-chain fatty acids and glycerol, have a poor solubility in aqueous medium.
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When carbohydrates are quickly digested and absorbed, they can cause spikes in your blood sugar levels. While there are some misconceptions about the effects of eating high-fat or high-protein foods along with carbohydrates, eating carbohydrates with fiber or foods containing certain other components can help slow carbohydrate absorption and minimize its effects on your blood sugar levels.
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