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Chronische Obstipation und Stuhlinkontinenz pp 53–65Cite as

Ernährung und Kolonfunktion

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Part of the book series: Interdisziplinäre Gastroenterologie ((GASTROENTEROLOG))

Zusammenfassung

Die Passage einer Mahlzeit durch den Magen und den Dünndarm ist innerhalb weniger Stunden vollzogen. Der überwiegende Teil der normalen Transitzeit durch den gesamten Darm beim gesunden Menschen von 1 bis 4 Tagen, geht zu Lasten der Transitzeit durch das Kolon [32]. Die sezernierten Verdauungssäfte und die durch die enzymatische Aktivität aufgeschlossenen Nahrungsbestandteile wie Kohlenhydrate, Eiweiße und Fette werden im Dünndarm nahezu vollständig und rasch resorbiert [31]. Die verbleibende Flüssigkeit und die unverdaulichen, nicht resorbierbaren Nahrungsbestandteile, die sog. Ballast- oder Faserstoffe, erreichen das Kolon. Das Kolon übernimmt die Salz- und Wasserresorption gegen hohe osmotische Gradienten. Die Kolonflora gewährleistet die Fermentation eines Teils der in oberen Darmabschnitten nicht verdauten und resorbierten Nahrung.

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Authors
  1. N. E. Schindlbeck
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Editors and Affiliations

  1. Abteilung für Gastroenterologie, Chirurgische Klinik Innenstadt der Universität, Nußbaumstraße 20, D-8000, München 2, Deutschland

    Stefan A. Müller-Lissner

  2. Abteilung für Experimentelle Chirurgie, Academisch Ziekenhuis Utrecht, Postbus 85500, NL-3508 GA, Utrecht, Netherlands

    Louis M. A. Akkermans

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© 1989 Springer-Verlag Berlin Heidelberg

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Schindlbeck, N.E. (1989). Ernährung und Kolonfunktion. In: Müller-Lissner, S.A., Akkermans, L.M.A. (eds) Chronische Obstipation und Stuhlinkontinenz. Interdisziplinäre Gastroenterologie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-74657-4_6

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  • DOI: https://doi.org/10.1007/978-3-642-74657-4_6

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-74658-1

  • Online ISBN: 978-3-642-74657-4

  • eBook Packages: Springer Book Archive

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