Richard V. Heatley, Peter Moncur
Description
Dyspepsia is a complexity of gastroesophageal symptoms that has defied definition for many years. While it is an extremely common problem, its causes
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and pathophysiology have been far from clear. The discovery of the link between Helicobacter pylori infection and peptic ulcer disease has now renewed interest in this field. However, the presence of H pylori and ulcer disease only accounts for a proportion of dyspepsia cases. Other organic causes include gastric cancer and oesophagitis. In others the problem may be functional. There also remains a significant portion of patients for whom no disease process or pathology can adequately explain their symptoms. Dyspepsia can cause pain, discomfort and a reduction in the quality of life, and should not just be seen as an entirely benign disease. In time, chronic dyspepsia may be a significant risk factor for oesophageal and gastric cancer, the incidence of which are increasing in some countries.
This book reviews the current understanding of what dyspepsia is, its impact on the community, its causes and diagnosis, and the current methods of treatment. It will appeal to gastroenterologists, surgeons, pathologists and radiologists and those in a variety of other specialties.
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