Nutritional requirement at high-altitude with special emphasises to behaviour of gastro-intestinal tract and hormonal changes

Abstract

When people are exposed to the extreme environmental conditions, such as high altitude (HA) where there is decrease in temperature and partial pressure of oxygen induces fatigue, insomnia, loss of appetite and increased cardiac output. Hence there is need to improve the appetite through the diet and digestion clout of the individual. In the present review paper we have discussed the efficiency of digestion is compromised at HA. Also about, Hypoxia, resulting by decreased partial pressure of oxygen can be classified into acute hypoxia and chronic hypoxia based on the exposure time. There is increased formation of reactive oxygen species (ROS) due to less oxygen available in the air at HA which leads to oxidative stress. Lipid peroxidation caused by oxidative stress. Hypoxia is mediated through hypoxia inducible factors which maintain oxygen haemostasis in the body. At HA diet rich in carbohydrates have been found to be beneficial as it increases glucose metabolism. Requirement of nutrients such as vitamin A, vitamin E and vitamin C as well as micronutrients such as zinc, iron, selenium, copper and manganese will be required at HA. Hypoxia effect on the intestine leads to malabsorption and the lipid storage is stimulated and lipid catabolism is inhibited through β-oxidation.