Profilaktyka i terapia żywieniowa w chorobie wrzodowej żołądka

Abstract

Peptic ulcer disease is considered a very important clinical problem. It is the most frequently occurring gastrointestinal disease entity. It is characterized by the formation of cavities in the gastric mucosa and occurs in people of all ages. The main factor responsible for its development is Helicobacter pylori. There are also many factors responsible for the development of the disease. Genetic predisposition, pathogenicity of H. pylori strain, taking various medications as well as inappropriate diet, rich in stimulants, are indicated. Treatment of the disease consists mainly in the eradication of pathogenic bacteria. This procedure is extremely difficult due to the growing resistance of H. pylori to antibiotics. Therefore, the therapy consists of administering several drugs at the same time. Additionally, during the course of treatment, care should be taken to balance the protective and irritating factors of the gastric mucosa. Proton pump inhibitors are helpful for this purpose. An increasing importance of support is attributed to proper dietary management. It aims to select easily digestible products that do not stimulate the excessive secretion of hydrochloric acid and do not remain in the stomach for a long time. Products stimulating the movement of the stomach are also eliminated in order to reduce pain. In addition to the selection of the right products, the amount and volume of meals, as well as the way of preparing them, are important. The diet in peptic ulcer of the stomach fully covers the energy demand and for minerals and vitamins. Taking into account the antibiotic resistance of pathogenic bacteria, substances of vegetable origin are also more and more often indicated as an important element supporting treatment.