Inhibitors of Fuel and Nutrient Utilization

Under healthy, normal circumstances, consumed food passes through the gastrointestinal (GI) tract for the processing (mechanical and chemical) and absorption of nutrients. Once absorbed, these nutrients are transformed by tissues and organs into forms that are needed for normal respiratory and metabolic purposes. There are circumstances, however, when this normal and usual process can be corrupted by disease or by the consumption of substances that cause a malabsorption of nutrients, either through a direct irritation of the GI tract or through a chemical sequestering of nutrients that makes them unavailable for absorption. Other substances may corrupt the normal processing of nutrients by tissues, often in the liver, so that the potential metabolic benefits of the consumed foods are not realized. It is also possible that the timing of consumption of one food may conflict with the absorption of nutrients in another food. We will discusses the major factors that influence how well we consume, absorb, and use energy substrates, with a secondary focus on strategies that can help athletes get the most out of what they eat.

Factors Influencing Food Consumption

Factors Influencing Digestion and Absorption of Nutrients

Factors Influencing Energy Metabolism