Do you want to get an appointment with a gastroenterologist as soon as possible? Here is a list of institutions where the waiting time for a doctor’s visit is the shortest. Usually on time to a specialist you have to wait a long time. However, we do not usually check all the possibilities. See our list, thanks to which you will get to the gastroenterologist in Malbork as soon as possible.
What does a gastrologist do?
A gastrologist, or gastroenterologist, specializes in diseases of the digestive system, which includes the esophagus, liver, intestines, pancreas and bile ducts. Currently, many people use the advice of a gastrologist, because our body is struggling with stress, fast lifestyle and unhealthy diet.
When to go to the gastrologist?
To the gastrologist it is worth to go for a visit, when we notice certain symptoms:
- stomach pain
- feeling full
- burning in the esophagus
- liver pain,
- feeling sick
- problems with swallowing
- loss of appetite
- rapid weight loss
A visit to a gastrologist is possible by referral, which can be obtained from a family doctor or go to a gastrologist privately.
Diet and nonspecific inflammatory bowel disease
As is well known, the current diet is significantly different from the usual diet of previous generations, when the prevalence of nonspecific enteritis was much lower. The usual western diet is now dominated by increased consumption of salt, simple sugars, refined carbohydrates, animal fats, polyunsaturated fatty acids from the omega-6 family and fast food, combined with an insufficient supply of fresh vegetables, fruits and other products rich in dietary fiber.
This shift to a western dietary pattern is thought to lead to increased pro-inflammatory cytokines, increased intestinal permeability and a disruption in the gut microbiome profile, while favouring the development of low-grade chronic enteritis.
Professional literature reports that the western model of pro-inflammatory nutrition is an important risk factor for the development of ulcerative colitis, as well as Crohn’s disease.
Which products contribute to the development of non-specific inflammatory bowel diseases?
The following products eaten regularly in large quantities can lead to intestinal diseases:
- Foods rich in simple sugars (i.e. sweets and sweet fizzy drinks),
- Foods high in refined carbohydrates (e.g. white flour products, confectionery, pastry products, fast food products),
- Foods rich in trans fatty acid isomers (m.in.: block margarines, bakery fats, salty snacks, pastry products, fast food products),
- Foods rich in cholesterol and animal fats (e.g. red meat and its preparations, lard),
- Vegetable oils especially rich in polyunsaturated fatty acids omega-6 (m.in.: corn, sunflower, soybean, crocodile, grape seed).
Among the environmental factors closely associated with the development of non-specific inflammatory bowel diseases, diet plays an important role in the modulation of the gut microbiota, and thus can have a therapeutic effect on the course of the disease.
The results of studies conducted so far with the participation of people have shown that regular consumption of fish (especially fatty species) in the diet contributes to a significant reduction in the risk of developing Crohn’s disease.
An adequate supply of long-chain polyunsaturated fatty acids omega-3-EPA and DHA in the diet (mainly in the form of oily marine fish species) protects against ulcerative colitis.
According to the guidelines of the European Society of Cardiology, it is recommended to include fish permanently in the weekly menu at least 2 times a week, including at least one portion should be for oily sea fish (e.g. salmon, mackerel or herring).