The word gastrointestinal, which is likely to make a lot of people listen to the word “chicking” and wonder if it’s serious. In fact, gastrointestinal meat is a more common disease of the digestive system, and most of it can be dealt with effectively as long as we understand it correctly and take appropriate responses. So, what do we do when we find the stomach and stomach?
I. First, a clear diagnosis
The first step would be to further clarify the specifics of the stinging when doctors suspected it of having gastrointestinal meat or found it through some tests (e.g. gastrointestinal lenses, etc.). This includes key information such as size, quantity, morphology, location and pathology.
The size of the sabbatical may vary in the way it is treated. In general, smaller sabbaticals may be relatively less risky, but they cannot be ignored; larger sabbaticals tend to require closer attention, as they may be more likely to cause some symptoms of discomfort and are relatively more likely to deteriorate.
In terms of quantity, it may be relatively straightforward to deal with a single sabbatical; but in the case of multiple sabbaticals, the situation is more complex, requiring a combination of relationships between multiple sabbaticals and the overall effect on gastrointestinal functions.
The shapes of stingling meat are also important, some of which are smooth and appear to be “sweet”, while others have irregular shapes, even in the case of split leaves, tectonics, etc., which can influence subsequent therapeutic decisions.
The most critical is the pathology type, which, through a pathological biopsy of salivating meat, can determine whether it is inflammating, increasing, adenomatic or other. Of these, inflammation and increase in carving meat are mostly benign, with a relatively low risk of malformation; and adenomatic meat is recognized as a type of dysentery with a high potential for malformation, which needs to be treated more cautiously when found.
Selection of appropriate treatments according to the circumstances
(i) Observation waiting
For some very small (usually less than 5 mm in diameter), judged inflammation or increase, and without any symptoms of discomfort, doctors may suggest a strategy of observation and waiting. During the observation period, periodic reviews are required, which may normally take place at intervals of six months to about one year, with a gastrointestinal examination to closely monitor changes in the size, morphology, etc. of the stingling flesh. If an increase in salivating meat, a change in morphology or new symptoms are observed during the observation process, further intervention needs to be considered through the timely adjustment of treatment programmes.
(ii) Endoscope removal
This is currently the most common treatment for gastrointestinal meat, with the advantages of small trauma and quick recovery. In the case of most sabbatical meat with a diameter of 5 mm or more, or in the case of small but pathological types of adenomatic meat, endoscopy is usually the preferred treatment.
There are a number of ways to remove an endoscope, such as HF condensation, which is applied to tiline meat, placing it in the tips, and then using heat from HF currents to remove it; and ER, which is used mainly for flat or broad-based saloon meat, which rises by injectioning liquids such as physio-saline at the bottom of the saloon, and then removes it with a caposcope or other device; for some larger, deeper hull meat, it may be possible to use ED, which can more precisely remove the mucous tissue, while preserving, to the extent possible, the normal intestinal mucous membranes.
After an endoscopy, the patient generally needs to fast for a period of time (usually depending on the size and extent of the salivation, which may range from a few hours to a day or two) and then gradually resumes the diet, moving slowly from a current to a normal diet. Care should also be taken to monitor the occurrence of post-operative complications such as abdominal pain and blood, and to inform the doctor in a timely manner of any anomalies.
(iii) Surgery
Although endoscopy is already able to handle most of the gastrointestinal coliform, in some exceptional cases surgical treatment is required. For example, when the groin is large (more than 2 cm in diameter) and it may not be able to be fully removed from the inside mirror or there is a risk of a high hemorrhaging, perforation, etc.; or when the hull has already undergone a malformation and the extent of the disease is beyond what can be treated under the inner mirror, surgery is required to remove the intestinal part of the disease.
The surgical treatment is relatively traumatic and has a longer recovery period, and the patient is required to provide care after the operation, in strict accordance with the doctor ‘ s orders, including in the areas of dietary management, wound care, appropriate activities, etc., in order to promote physical recovery.
III. Post-operative care and review
Post-operative care is very important, whether it involves endoscopy or surgical treatment.
In terms of diet, the principles of blight and digestive are followed in the early post-operative period to avoid the consumption of spicy, greasy and irritating foods, so as not to stimulate gastrointestinal mucous membranes and affect recovery. As the body recovers, it is possible to gradually increase the variety and quality of food, but it is also important to keep in mind the right amount of food and to avoid heavy consumption.
In the habit of living, care must be taken to rest, avoid overwork and maintain a good quality of sleep. At the same time, it is important to stop smoking and alcohol, since both have a certain effect on gastrointestinal mucous membranes.
The review is also crucial. In general, within a period of six months to one year after the graft has been removed, a first review is required to see if there has been a recurrence of the graft, including through gastrointestinal lenses. If the results of the initial review are good, the interval between subsequent review may be extended appropriately, but it cannot be taken lightly, and there is still a need for periodic review to identify and address new issues that may arise in a timely manner.
While gastrointestinal meat is a common disease of the digestive system, as long as we know it correctly, choose the appropriate treatment according to the circumstances, and be careful and reviewed after the surgery, most of it can be effectively controlled and treated, thus guaranteeing our gastrointestinal health and allowing us to continue to enjoy good food and enjoy a healthy life.
Intestine, stomach, meat.
