Do gastroscope have painful

summary

In the past, when I went to school, I often had a full meal and a hungry meal, which often led to stomach discomfort. Three months ago, I always felt acid regurgitation, burning behind my sternum, nausea and vomiting from time to time. I couldn't stand it, so I went to the hospital for an examination and found that it was chronic gastritis. Take a lot of medicine, the body is OK, do you want to know to do gastroscope to have painful? Let me talk to you about the pain of gastroscopy.

Do gastroscope have painful

Examination 1: gastroscopy: the most valuable, safe and reliable diagnostic means. It can directly observe the pathological changes of gastric mucosa and its degree. It can be seen that the mucosa is extensively congested, edematous, erosive, bleeding, sometimes mucous spots on the surface of the mucosa or bile reflux. When HP infects gastritis, small nodules of gastric mucosa can also be seen. At the same time, Helicobacter pylori and pathological examination can be carried out in the lesions.

Examination 2: Gastric biochemical examination: gastric acid, pepsinogen, if, gastrin, parietal cell antibody (PCA), gastrin secreting cell antibody (GCA), etc.

Examination 3: acute attack, routine examination of blood, urine and stool, occult blood in stool (those with hematemesis should be examined for blood type, and gastroscopy should be done within 48 hours). Chest fluoroscopy, B ultrasound, liver function, electrolyte, blood glucose, blood lipid, ECG.

matters needing attention

Here to remind you: Live crucian carp 1 (about 400 grams), 3 grams of dried ginger, orange peel 3 grams, pepper, scallion, ginger, flour, fine salt each amount. Remove the scales, gills and viscera of crucian carp, wash them, put them into a pot, add appropriate amount of water, first boil them with fire, then simmer them with slow fire until they are thoroughly cooked, decant the fish soup for standby, and then eat the fish separately; then grind the dried ginger, orange peel and pepper into fine powder, cut the ginger and scallion into pieces, put them into the fish soup and boil them for 5 minutes, finally add the cornstarch and fine salt and cook them. 1-2 times a day, 1 small bowl each time, warm food, for 7 days. Warming stomach and dispersing cold, warming middle and tonifying deficiency. It is suitable for chronic gastritis due to deficiency of spleen and stomach, gastric and duodenal ulcer, etc.