In the digestive tracts of the human body, esophagus play a key role in the smooth delivery of foods from mouth chewing to the stomach. Sometimes, however, there are “fruitful visitors” in the esophagus, which pose a potential health threat.
Esophagus meat is a benign swelling that is highlighted in the oesophagus, which is in a variety of forms, sizes, small as grains of rice and large as it may block some of the oesophagus. Most oesophagus are rounded or elliptical, with smooth surfaces, colours close to or slightly red with the oesophagus membranes around them. The growth areas can be found in the cuisine sections, although the lower part of the cuisine is more common.
In the early stages of the disease, many patients were not clearly ill or suffered from very mild and easily neglected symptoms, such as occasional osmosis, a slight retardation in the feeding of dry hard foods, but were able to swallow it successfully with a slight adjustment of the osmosis, often without attention. As sabbaticals grow, the difficulty of swallowing becomes more apparent, from the indigestion of the first solid foods to the inaccessibility of even the saliva in the later stages, causing great suffering to patients, severely affecting food intake, resulting in inadequate nutritional intake and loss of body.
In addition, large oesophagus can raise other problems. When stinging meat stimulates a mucous edible membrane, the patient suffers from post-brain pain, which is of a variety of nature, and can be more pronounced, especially during or after feeding, and is often mistaken for dysentery or heart cramp. Some stench meat, because of its long tiara, may move in position when the oesophagus or the patient ‘ s body changes, even to the throat, giving rise to emergencies such as an alien feeling, coughing and even breathing difficulties in the stomach of the patient, the consequences of which may be too serious if not addressed in a timely manner.
The reasons for the oesophagus are more complex. On the one hand, chronic inflammation of chronic inflammation is an important contributing factor, such as retrenchment of the stomach duct, repeated retrenchment of the stomach acid to the duct, erosion of the ciplet mucous membrane, which leads to an abnormal increase in mucous tissues during repair, which in turn creates saloon meat; damage to the cipule, such as the miseating of sharp and sharp objects, or the long-term consumption of heat, over-heated food, which also tends to grow meat during healing. On the other hand, genetic factors play a role among some of the patients, and if there is a history of digestive tracts in the family, the risk of oesophagus to individuals is relatively high.
Diagnosis of oesophagus usually combines multiple methods. The first is a detailed examination of the patient ‘ s medical history and an understanding of the timing, frequency and development of symptoms such as the difficulty of swallowing, post-brain pain. While it is difficult for medical examinations to directly touch the oesophagus, they can screen the overall health of the patient and exclude other potentially confusing diseases. Stomach lenses, known as “the golden eye of fire”, provide a clear and intuitive view of the inside of the cuisine, are precise in their location, size, form, and can also be used to conduct a pathological examination of the carnival tissue directly, to determine whether it is of a benign nature or has a virulent tendency, a step that is essential to the development of a follow-up treatment programme. In addition, a cuisine cascading video can be used to assist in the diagnosis and to provide doctors with more information by imitating under X-lines the contours of the cuisine and the insufficiency of the sabbatical.
The treatment of oesophagus is not general. Smaller, non-symptomatic stench meat, the doctor may recommend regular follow-up visits to monitor changes in the growth of steroids through a gastroscope review, during which patients are required to adjust their lifestyles, such as avoiding the consumption of stimulant foods, smoking and alcohol, and raising the bed to reduce the back flow of the gastrophagus to prevent further development. Timely intervention is required in the event of a high stasis, apparent symptoms or pathological examination suggesting a risk of malformation. The endoscopy is currently commonly used for treatment, using high-frequency electrocondensation, lasers, microwaves, etc., to remove the cedar through the gastric lens, a method that is small and quick to recover and that allows the patient to feed his or her food in a short period of time and gradually transition to a normal diet. For very few cases of large sabbatical, incomplete or degenerative endoscopy, surgery is required to open a chest or abdominal dysentery, which is a more complex and relatively risky treatment, followed by a combination of post-operative treatments such as chemotherapy.
The key to preventing oesophagus is to develop good habits. The daily diet must be regularized to avoid heavy consumption, reduce the consumption of spicy, greasy, over-heated, over-heated, over-rigid food, reduce the burden of the ducts and protect the mucous membranes from damage. Actively treat chronic cuisine diseases, such as dysentery and dysentery, to control inflammation and reduce the risk of carnal disease. Stay in the mood and stress can affect gastrointestinal functions and indirectly contribute to the formation of stench meat. At the same time, regular medical check-ups, especially for groups over 40 years of age with family history of digestive disorders, should be included in regular check-ups, so that early detection of problems can be addressed in a timely manner and health hazards can be suffocated in their infancy.
The oesophagus sounds strange, but knowing all its aspects allows us to be vigilant in our daily lives, to guard the good health of our food pipes, to enjoy good food, and to embrace a life free of fear.
The edible. The edible.
