Factors that affect the protein digestibility of food include food factors, gastrointestinal factors, and liver factors.
Protein digestibility refers to the percentage of protein that is absorbed in the digestive tract. In daily diet, the protein in food will not be 100% digested and absorbed by the body, therefore, to supplement protein, in addition to the amount of protein, it is also necessary to consider the protein digestion and utilization factors.
1. Food factors: generally high digestibility of plant protein and low digestibility of animal protein. The digestibility of fully processed and cooked food is high.
2. Gastrointestinal factors: Generally, when the intestinal function is normal, there is no gastrointestinal disorder, no gastroenteritis, no gastrointestinal ulcer, the protein digestibility is high.
3. Liver factors: normal liver function, liver cells are not damaged, food protein digestibility is high, when suffering from severe hepatitis, liver damage, food protein digestibility is low.
In addition, food protein digestibility also has a certain relationship with the amount of food, eating time, when the amount of food is too large, eating more urgent will also affect the food protein digestibility.