The Normal Pathophysiology of Gastric Acid Stimulation and Production
In the words of Phan, Benhammou, and Pisegna (2015), “gastric acid secretion by parietal cells occurs in the fundus of the stomach, and is intricately regulated by various neuronal (vagal), paracrine (histamine, somatostatin) and hormonal factors” (387). As the authors further point out, there are two key phases in gastric acid secretion. These are the cephalic phase and the gastric phases. While the former takes place as a consequence of neurological signals and prior to the entry of food in the stomach, the latter phase could be conceptualized as the period involving the activation of gastric activity in the stomach after food is swallowed. More specifically, gastric secretion in the cephalic phase is the result of several factors including, but not limited to the smell, thought or taste of food. Thus, it follows that this is largely a conditioned reflex. Its occurrence is based on our wanting or liking of food. In essence this particular reflex could be inhibited as a result of depressed appetite. When the cerebral cortex is stimulated by the desire for food (smell, sight, or thought), messages are sent to the stomach, parasympathetic nervous system, the medulla and the hypothalamus by the cerebral cortex. Gastric juice is secreted by the gastric glands. Following the entry of food into the stomach, stretch receptors are activated as the stomach stretches. Additional gastric juice is in this case secreted following the receipt of a message by the medulla (from the stretch receptors). In essence, the gastric phase commences following the activation...
It is important to note that gastric activity could be stimulated in two ways by the ingested food, i.e. stomach stretching (as has partially been highlighted above) and via increased PH.
According to Krause, Malagelda, and Preuschoff (2005), there are three chemicals that are involved in the stimulation of gastric secretion. These are: gastrin, histamine, and acetylcholine. It is these three chemicals that trigger the secretion of hydrochloric acid through the stimulation of parietal cells. It should be noted that in reaction to gastrin,...…adults of all ages, the prevalence of GERD was highest in the 20-29 years age group and the age group 70-79 years had the lowest prevalence for both males and females” (4220). In seeking to reduce GERD, I would recommend a reduction in consumption of foods that increase the probability of reflux. For a young person, such foods would be inclusive of carbonated beverages, fried foods and chocolate. When it comes to PUD, Lee, Sung, Kim, Lee, Park, and Shim (2016) point out that past studies have indicated that there could be a strong association between peptic ulcer diseases and old age. For this reason, in as far as treatment of PUD is concerned, I would discourage the utilization of NSAIDs and investigate long-term exposure to pain relievers. Lastly, when it comes to gastritis, Lacy, Crowell, and DiBaise (2014) observe that in comparison to young adults, older adults appear to be at an increased risk. In this case, I would encourage some lifestyle adaptations – such as salt consumption reduction and avoidance of spicy foods.…
