Peptic ulcer disease - symptoms, effective treatment and suitable diet!

Gastric inflammation is a pathological condition characterized by damage to the stomach lining, accompanied by inflammatory processes and tissue necrosis extending to the muscular layer. The causes of this disease are diverse. The primary causative agent is the bacterium Helicobacter pylori. Another significant factor is the use of non-steroidal anti-inflammatory drugs (NSAIDs). Additional risk factors include: excessive gastric acid secretion, pepsin activity, smoking, alcohol consumption, chronic stress, and genetic predisposition. Concerning symptoms include: upper abdominal pain radiating to the back and left upper quadrant, worsening after meals, gastrointestinal discomfort, nausea, vomiting, heartburn, constipation, weight loss, bloating, anemia due to occult blood in the stool or melena, and hematemesis. Physical examination reveals tenderness upon palpation of the upper abdomen.

To identify the cause of gastric disorders, in addition to a clinical consultation with the patient, a test for H. pylori presence, an endoscopic examination (gastroscopy), an upper gastrointestinal X-ray, and a fecal blood test are performed. In cases of stomach discomfort, fats such as lard or animal fats should be avoided. Depending on the underlying cause, appropriate therapeutic approaches are applied. For Helicobacter pylori infections, two suitable antibiotics are administered for a week. Concurrently, proton pump inhibitors, which reduce hydrochloric acid production, are prescribed. In most cases, drug therapy yields positive results, rendering surgical intervention unnecessary. It is crucial to complete the full treatment course to ensure complete eradication of H. pylori. Additionally, medications that protect the gastric mucosa are recommended. A balanced diet plays a pivotal role in the management of gastric disorders.

It is crucial to avoid foods that worsen stomach ulcer symptoms, such as spicy and fatty dishes. The diet should be easily digestible and limit fiber intake. Preference should be given to boiled, baked, or steamed dishes with a minimal amount of mild spices (herbs). It is essential to reduce added fats and sugars in meals. Easily digestible wheat bread should be consumed. Rye and whole-grain bread, coarse grains, fried and fatty dishes, legumes, and cabbage should be avoided. Cream and spicy seasonings should not be consumed. In ulcer disease, cream, fatty pastries, and sweets, as well as stimulants like strong coffee, tea, and alcohol, should also be avoided. Carbonated beverages should be avoided as well. In the past, milk was the basis of the ulcer diet, but it has been shown to increase hydrochloric acid production, which is not advisable in ulcer treatment, especially if the milk is fatty.