Gastrointestinal Diseases Overview

A peptic ulcer is a localized erosion of the stomach or duodenal lining, or lower esophagus.
This increases the secretion of acidic stomach juices.
The ulcer causes the stomach lining to be exposed to these damaging juices.
The stomach lining has a mucus fluid that normally covers and protects it from the acidic juices and digestive enzymes.
This means that the mucus fluid protects the stomach and intestines from the damaging effects of food items, such as chili and pepper.

Ulcers are either benign or malignant.
Benign ulcers result from increased stomach acid secretion and are easily treatable.
Malignant ulcers are caused by malignant stomach tumors. These ulcers initially respond to treatment but often resist, requiring surgery.

Pain in the middle of the abdomen, potentially radiating to the back and chest.
Burning sensation in the chest, commonly called 'heartburn'.
Pain starts 2-3 hours after meals.
Pain may occur during the middle of the night when the stomach is empty or immediately after consuming large meals.
Stool discoloration (blackening), potentially indicating blood in the stool during advanced stages.
Acid vomiting or other digestive discomfort.
Weight loss
Loss of the pleasure of eating.
Nausea
Pain while eating
Feeling of tiredness in the stomach
Burping

X-rays of the stomach and duodenum
Diagnostic endoscopy: A procedure to visualize the stomach and duodenum using a thin, lighted tube with a camera. The doctor gives medication to promote relaxation and allow the tube to pass through the digestive system. Removing a small sample from the tissue for examination under a microscope, a process called biopsy, may also be used.

Red hematemesis (bloody vomit): Vomiting blood, often described as dark red.
Black stools (melena): Stool containing blood, appearing black.
Anemia: Low red blood cell count, affecting oxygen transport throughout the body.

Increased hydrochloric acid (HCl) secretion damaging the stomach lining, coupled with a lack of tissue resistance to the acidity of these juices.
Infection by Helicobacter pylori, often acquired through drinking contaminated water.
Smoking, which increases stomach acid production and slows down healing.
Medications like aspirin or sedatives, especially when taken on an empty stomach, can harm the stomach lining.
Excessive consumption of coffee, strong tea, highly salted foods, chili peppers, and pickles.
Continuous stress and extreme emotional states like anger and sadness.

Complete rest (mental, physical, and psychological) to reduce nervousness and tension.
Medication or surgery, depending on the severity and type of ulcer.
Dietary therapy.

Antacids: Prevent the stomach from producing excessive acid.
Antibiotics: Kill bacteria (like Helicobacter pylori).
Medications to reduce stomach motility and calm nerves (e.g., certain anti-muscarinic drugs)

Proteins: Increased protein intake increases stomach acid production. Milk, however, has a lower impact.
Proteins RDA and Bleeding: 0.8 g/kg of ideal body weight for general cases, and 1-1.5 g/kg for patients experiencing bleeding.
Fats: Decrease gastric juice production and coat the ulcer. 120g or two of whole milk/skim milk with butter in a timely manner.
Carbohydrates: Intake of carbohydrates is important to maintain energy but won't affect HCl production. Small, frequent meals are prescribed to avoid stomach stretching and excessive acid production.
Stimulants: Alcoholic drinks and aspirin are among damaging stimulators.
Beverages: Drinks with a pH less than four are generally prohibited (like orange juice). Meat or poultry soup is not recommended.
Fiber: Fiber-rich foods, including seeds and peels, are typically avoided.

Bananas are good for ulcer patients due to potassium content, while Vitamin C intake helps reduce nitrosamines (which are linked to stomach cancer) and inhibit the growth of Helicobacter pylori.
Zinc (30-50 mg/day), Vitamin E (400 IU/day), and Vitamin A (50,000 IU/day, initially, then 10,000-25,000 IU for extended periods) contribute to faster healing.
Consuming large quantities of food should be avoided.
Foods rich in flavonoids (like apples, celery, and cranberries) and broccoli (due to sulforaphane) can aid recovery.
Specific dietary recommendations are presented regarding permitted and prohibited foods.
Detailed meal schedules throughout the day for different stages are provided.