How to treat fungal gastritis?

summary

Fungi exist widely in nature, and are also common in human mouth, stomach and intestines. Usually, it is a harmless parasitic state, but when the local blood circulation of gastric mucosa is impaired or human immunity is decreased, fungi can cause gastritis or ulcer, and even perforation and sinus formation may occur. How to treat fungal gastritis? Next, I'd like to share my views with you.

How to treat fungal gastritis?

First: eat regularly and quantitatively, eat less and more meals, and eat soft, digestible and non irritating food. Remove the focus, abstain from smoking, drinking, strong tea, etc., and be careful with drugs that stimulate the stomach. Antibiotics such as berberine, streptomycin, gentamicin and antifungal drugs were taken before meals for 7-14 days.

Second: proton pump inhibitors such as omeprazole, take before breakfast, suitable for patients with type a atrophic gastritis. Antacids are suitable for patients with normal or high gastric acid, such as aluminum hydroxide, H2 receptor antagonists (cimetidine, ranitidine, famotidine, etc.), sucralfate, etc.

Third: antiemetic drugs such as metoclopramide should be taken before meals and bedtime. Gastrointestinal motility drugs, suitable for patients with abdominal distension, food and bile reflux. Digestive aid is suitable for patients with low gastric acid, no gastric acid or ineffective acid preparation. Pepsin and 1% dilute hydrochloric acid are given after meals. Prednisone is suitable for patients with type a chronic atrophic gastritis, once a day, oral, a month as a course of treatment.

matters needing attention

1. The diet should be light and easy to digest, and some substances containing polysaccharides, polypeptides and bioactive substances, such as Hericium erinaceus; 2. The tension of the lower esophageal sphincter can be improved by increasing the amount of protein. The increase should not exceed the protein content equivalent to 50g lean meat; 3. Increase dietary fiber intake, not less than 500 grams of fresh green leafy vegetables and 100 grams of coarse cereals per day;