Clinical nutrition in gastrointestinal disease

Gastrointestinal anthrax: clinical experience in 5 cases

Background: Bacillus anthracis may usually cause three forms of anthrax: inhalation, gastrointestinal and cutaneous. The gastrointestinal (GI) anthrax develops after eating contaminated meat. Thus, in this paper were report 5 cases of intestinal anthrax. Case Presentation: We report a case series of intestinal anthrax, with history of consumption of raw or poorly cooked liver of sheep. One pati...

Clinical Reviews The Small Intestine and Nutrition Intestinal Permeation and Gastrointestinal Disease

The gastrointestinal tract constitutes one of the largest sites of exposure to the outside environment. The function of the gastrointestinal tract in monitoring and sealing the host interior from intruders is called the gut barrier. A variety of specific and nonspecific mechanisms are in operation to establish the host barrier; these include luminal mechanisms and digestive enzymes, the epithel...

Nutrition Screening Tools and the Prediction of Clinical Outcomes among Chinese Hospitalized Gastrointestinal Disease Patients

Nutrition risk Screening 2002 (NRS-2002) and Subjective Global Assessment (SGA) are widely used screening tools but have not been compared in a Chinese population. We conducted secondary data analysis of a cross-sectional study which included 332 hospitalized gastrointestinal disease patients, collected by the Gastrointestinal department of Peking Union Medical College Hospital (PUMCH) in 2008....

Wilson’s Disease: Nutrition Support

Wilson’s disease (WD) or hepato-lenticular degeneration is a rare autosomal-recessive disorder. A prevalence rate of 30 cases per million and a birth incidence rate of one per 30,000 to 40,000 are often quoted. In 40 to 50% of individuals with WD, hepatic dysfunction is the initial clinical manifestation. With the exception of liver transplantation, treatment of WD is only palliative and intend...

Nutritional Support in Gastrointestinal Disease Topic 12 Module 12.3 Nutrition and Gastrointestinal Fistulas