Pathogenesis and Pathophysiology of Duodenal Ulcer

Lam, Shiu‐Kum

doi:10.1016/s0300-5089(21)00621-0

Cited by 66 publications

(4 citation statements)

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“…Dietary features such as fresh fruits and vegetable intake are shown to reduce the risk of GC [42]. The DU has a complicated pathophysiology that entails altered acid secretion due to H. pylori infection as well as disturbed duodenal bicarbonate secretion due to the mucosal damage in duodenum [43]. Vegetables are rich in fiber, folate, selenium and carotenoids while fresh fruits provide antioxidants and vitamin C [44].…”

Section: Discussionmentioning

confidence: 99%

The Association between Peptic Ulcer Disease and Gastric Cancer: Results from the Stomach Cancer Pooling (StoP) Project Consortium

Paragomi

Dabo

Pelucchi

et al. 2022

Cancers

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Background. Gastric cancer (GC) is the fifth most common type of cancer and the fourth most common cause of cancer-related mortality. Although the risk of GC and peptic ulcer disease (PUD) is known to be increased by H. pylori infection, evidence regarding the direct relationship between PUD and GC across ethnicities is inconclusive. Therefore, we investigated the association between PUD and GC in the Stomach cancer Pooling (StoP) consortium. Methods. History of peptic ulcer disease was collected using a structured questionnaire in 11 studies in the StoP consortium, including 4106 GC cases and 6922 controls. The two-stage individual-participant data meta-analysis approach was adopted to generate a priori. Unconditional logistic regression and Firth’s penalized maximum likelihood estimator were used to calculate study-specific odds ratios (ORs) and 95% confidence intervals (CIs) for the association between gastric ulcer (GU)/duodenal ulcer (DU) and risk of GC. Results. History of GU and DU was thoroughly reported and used in association analysis, respectively, by 487 cases (12.5%) and 276 controls (4.1%), and 253 cases (7.8%) and 318 controls (6.0%). We found that GU was associated with an increased risk of GC (OR = 3.04, 95% CI: 2.07–4.49). No association between DU and GC risk was observed (OR = 1.03, 95% CI: 0.77–1.39). Conclusions. In the pooled analysis of 11 case–control studies in a large consortium (i.e., the Stomach cancer Pooling (StoP) consortium), we found a positive association between GU and risk of GC and no association between DU and GC risk.

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Section: Discussionmentioning

confidence: 99%

The Association between Peptic Ulcer Disease and Gastric Cancer: Results from the Stomach Cancer Pooling (StoP) Project Consortium

Paragomi

Dabo

Pelucchi

et al. 2022

Cancers

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“…Besides, the tract contents are absorbed actively in the duodenum, including elementary food components (amino acids, glycerides, and monosaccharides), water, mineral salts, and vitamins. However, in comparison with the subsequent sections in the GIT, intensity of this absorption is substantially lower in the duodenum, especially when it comes down to food components 4 .…”

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confidence: 99%

“…Data produced by scientific observations indicate that isolated stomach damage (chronic gastritis) occurs in not more than 10-15 % of patients whereas antral gastritis combined with duodenitis (chronic gastroduodenitis) is the predominant disease [3]. Elevated acidity in the duodenum is among leading factors causing damage to the mucosa [4]. We should note that many aspects associated with proving cause-effect relations between environmental factors and diseases of the duodenum remain unclear so far.…”

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confidence: 99%

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Modeling of enzymatic processes in the duodenum to predict areas with elevated risks of functional disorders

Kamaltdinov¹

2022

Health Risk Analysis

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The present work focuses on developing a model of the duodenum considering motility, biochemical reactions occurring under effects produced by secreted digestive juices, and absorption of reaction products in normal conditions and in case of functional disorders. Analysis of literature sources allowed identifying basic bile components and pancreatic and intestinal juice enzymes influencing fats, proteins and carbohydrates that enter the duodenum. The paper provides a simplified scheme showing how food components are transformed allowing for the neural-humoral mechanism of digestion regulation. Chyme that enters the duodenum is considered a homogenous mixture, which changes its composition during chemical reactions. Mathematical tasking includes mass and momentum conservation equations for a multi-component viscous fluid. The secretion of digestive juices and absorption of components resulting from chemical reactions are described with mass effluents in a pipe in the wall layer. The peristaltic law of the duodenum wall movement was applied to describe the tract motility; the movement characteristics do not depend on the composition of the mixture. Numeric experiments produced necessary results to describe the hydrolysis of the 5 % starch solution under exposure to pancreatic amylase. Obviously, not all the amount of starch enters a chemical reaction and this is well in line with experimental data. The paper provides data on concentration fields for the components of glucose, amylase, and starch at different moments in time and the fluid velocity field. The next stage in the model development is expected to consider absorption of food components, functional disorders of secretion / absorption and intestinal motility as well as influence exerted by neural and humoral mechanisms. In future, the developed model can be applied to predict areas with elevated risks of developing functional disorders, ulcer formation, and other defects of the intestinal mucosa. This will help a physician to prescribe personified therapy and diet.

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