Dyspepsia

This work reviews current understanding of what dyspepsia is, its impact on the community, its causes and diagnosis, and current methods of treatment. It should be useful to gastroenterologists, surgeons, pathologists and radiologists.

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Dyspepsia is a complexity of gastroesophageal symptoms that has defied definition for many years. Whilst it is an extremely common problem, its causes 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 H pylori and ulcer disease only accounts for a proportion of dyspepsia cases. Other organic causes include gastric cancer and oesophagitis, while in some problem is structural. However, there remains a significant proportion of patients for whom no disease process or pathology can adequately explain the symptoms. Dyspepsia can cause pain, discomfort and a reduction in the quality of life, and should not just be seen as a benign disease. In time, chronic dyspepsia can become a significant risk factor for oesophageal and gastric cancer, the incidence of which are increasing in many countries. This important new book reviews our current understanding of what dyspepsia is, its impact on the community, its causes and diagnosis, and the current methods of treatment.
It will be an essential reference for the gastroenterologist, surgeon, pathologist, and radiologist.