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What problems associated with hypochlorhydria?
the main problem is increased microbial growth as the acidic content is reduced..H.pylori infections occur due to hypochlorhydria
What is absence of hydrochloric acid?
The absence of hydrochloric acid in the stomach can lead to conditions such as hypochlorhydria or achlorhydria, which can cause symptoms like indigestion, bloating, and nutrient deficiencies due to impaired digestion and absorption of nutrients. Adequate hydrochloric acid is necessary for proper breakdown of food and killing of bacteria in the stomach.
What happens without a functioning parietal cell to a person?
Without functioning parietal cells, the person would not be able to produce enough hydrochloric acid, leading to conditions like hypochlorhydria or achlorhydria. This can result in poor digestion, nutrient malabsorption, and an increased risk of bacterial overgrowth in the gut.
What causes low iron?
This answer shows a full list of all the diseases and conditions listed as a possible cause of Low blood iron by various sources. Acute Blood loss Blood test shows falsely decreased iron levels - e.g. error in collection or storage Breastfeeding Chronic Blood loss Chronic haematuria Chronic haemoptysis Colorectal malignancy Decreased acidity in stomach (hypochlorhydria) Decreased dietary intake Gastric malignancy Gastritis Gastrointestinal bleeding Hookworm Infancy Inflammatory bowel diseases Medications causing decreased stomach acidity Menstruation NSAID/aspirin use Parasites Peptic ulcer Pregnancy Puberty
What is the best ways to prevent viral infection?
The best prevention against viral infections is a healthy body and healthy immune system. If you have a weak immune system you can boost by taking nutrients, take vitamin D, allow inflammation, run a temperature, rest and warmth, take high dose vitamin C, Zinc drops, check for hypochlorhydria, consider a detox regime, think allergy, think thyroid and avoid female sex hormones.
What are deficiency symptoms of copper?
Because copper is involved in many functions of the body, copper deficiency produces an extensive range of symptoms. These symptoms include anemia, ruptured blood vessels, osteoporosis, joint problems, brain disturbances, elevated LDL cholesterol and reduced HDL cholesterol levels, increased susceptibility to infections due to poor immune function, loss of pigment in the hair and skin, weakness, fatigue, breathing difficulties, skin sores, poor thyroid function, and irregular heart beat. Certain medical conditions including chronic diarrhea, celiac sprue, and Crohn's disease result in decreased absorption of copper and may increase the risk of developing a copper deficiency. Unlike most minerals, copper is absorbed from the stomach, and proper levels of stomach acid are important for this absorption. People with low stomach acid (hypochlorhydria) or those who take antacids may be at increased risk of copper deficiency. Because zinc can compete with copper and interfere with its absorption, people who supplement with inappropriately high levels of zinc and lower levels of copper may increase their risk of copper deficiency. Inadequate copper status can also occur in infants fed only cow's milk without supplemental copper.
What is the physiological effect of achlorhydria in the body?
A significant consequence of atrophic gastritis is hypochlorhydria and achlorhyria, which in turn may have the following effects on physiology (Howden & Hunt, 1987; Modlin et al., 1994): 1) Increased microbial enteric infections and small intestinal bacterial overgrowth. 2) Increase in intestinal permeability resulting from malabsorption and/or bacterial overgrowth or alteration of gastric mucosa architecture as a result of low acidity levels. 3) Nutrient malabsorption. from, http://www.procto-med.com/achlorhydria-and-atrophic-gastritis/
Some Facts About Stomach Cancer?
Stomach cancer is an uncontrolled growth of malignant cells in the stomach. According to the National Cancer Institute, 21,500 people will be diagnosed with stomach cancer and 10,340 will die of it in 2011.Signs and symptomsThe first signs and symptoms of stomach cancer are vague and may resemble conditions like indigestion or ulcers. The person has a feeling of overfullness, as if they've just eaten a large meal. There might also be burping, nausea and poor appetite. In later stages, the sufferer experiences unexplained weight loss. They might vomit blood that resembles coffee grinds. pass black stools and feel full even after eating small amounts of food. They'll be anemic and have pain in the upper abdomen. Sometimes a mass in the upper abdomen can be felt. Most people who contract stomach cancer are men over 40, though the risk increases with people over 65.Risk FactorsSome of the things that increase the risk for stomach cancer are having close relatives who've had stomach cancer and the patient's blood type. Stomach cancer is more common in people with type-A blood. Pernicious anemia also predisposes some people to stomach cancer, as does excess alcohol consumption and hypochlorhydria or achlorhydria. The first is a condition where the stomach doesn't produce enough hydrochloric acid, the second a condition where the stomach doesn't produce any hydrochloric acid. People who've had stomach surgery or have had part of their stomach removed are also at somewhat greater risk, as are people whose diet is heavy in smoked, pickled or salted meat. People who smoke or who've been infected by the helicobacter pylori bacteria are also at greater risk for developing the disease.TreatmentSince stomach cancer is often found in its later stages, it's hard to treat, though with early diagnosis the five year survival rate can be as high as 61%. If the cancer is caught very early it can be removed by an endoscope, or a tube that's guided down the throat to find the lesion. Most stomach cancers in the United States aren't found at this stage, however.The dominant form of stomach cancer treatment is surgery. Depending on the stage, all or part of the stomach is removed and nearby lymph nodes may be removed as well. When the cancer has spread to other organs, chemotherapy or radiation is used only to provide relief. By the time stomach cancer has metastasized it's considered incurable.
What is a feature of iron absorption?
Your body automatically increases iron absorption when you have an increased physiological need for iron, for example, in children during rapid growth periods and during pregnancy and lactation. Iron absorption is decreased in people with low stomach acid (hypochlorhydria), a condition that is common in the elderly and those who use antacids frequently. In addition, iron absorption can be decreased by caffeine and by tannins found in coffee and tea. People with healthy iron status need not worry about the impact of tea tannins on their iron absorption. People who are iron deficient, however, should wait at least one hour after a meal before drinking green or black tea. Phosphates found in carbonated soft drinks can also decrease iron absorption. The best way to increase your absorption of iron is to ensure that you consume sufficient vitamin C. A meal that contains about 25 milligrams of vitamin C may as much as double your absorption of iron from that meal. Your body uses copper to help transport iron around your body, and iron-deficiency anemia may sometimes reflect the more basic underlying problem of copper deficiency. Vitamin A may also help improve iron status, and perhaps because of their relationship to stomach acidity levels, so might amino acids and organic acids (like citric acid or malic acid). You may have trouble absorbing iron in the presence of too much calcium (300 milligrams or more). People with high iron requirements might want to avoid taking calcium supplements with meals. Other nutrients that can lower absorption of plant iron include polyphenols (like tannins) and soy proteins. Phytates, found in whole grains, legumes and other seeds, may also decrease iron absorption by forming compounds with the mineral that cannot be absorbed through your digestive tract. Soaking seeds overnight can reduce the phytates in food and increase the absorption of iron. Oxalates, found in spinach and chocolate, may also decrease iron absorption. However, you are still able to absorb helpful amounts of iron from plant foods that contain any or several of these nutrients, and foods like spinach, whole wheat, whole grain rice, soybeans, and other legumes are still very much worth eating, even when iron absorption from these foods is less than 100%. Much of the iron in whole grains is found in the bran and germ. As a result, the milling of grain, which removes the bran and germ, eliminates about 75% of the naturally occurring iron in whole grains. Refined grains are often fortified with iron, but the added iron is less absorbable than the iron that naturally occurs in the grain. Cooking with iron cookware will also add iron to food.
