Search results for "Gastro-"
showing 6 items of 26 documents
Oesophageal pH/impedance monitoring in children treated for oesophageal atresia
2008
Carditis in patients with gastro-oesophageal reflux disease: results of a controlled study based on both endoscopy and 24-h oesophageal pH monitoring
2004
Summary Background : There are conflicting reports on the role of gastro-oesophageal reflux disease (GERD) and Helicobacter pylori infection in the aetiology of carditis. Aim : The role of reflux and H. pylori infection in causing carditis was assessed in 113 consecutive patients with GERD and in 25 controls. Methods : All subjects underwent endoscopy and pH test and carditis was diagnosed on biopsies taken across the squamocolumnar junction. Helicobacter pylori was assessed by histology and rapid urease test. GERD was diagnosed by endoscopic oesophagitis or abnormal pH test. Results : Carditis was detected in 53 of 71 GERD patients and in 15 of 20 controls. Among patients, 18 showed absent…
Main Topics
2012
Accuracy of the water-siphon test associated to barium study in a high prevalence gastro-oesophageal reflux disease population: a novel statistical a…
2010
Summary Rationale, aims and objectives Gastro-oesophageal reflux disease (GORD) is ‘a condition which develops when the reflux of gastric content causes troublesome symptoms or complications’. Instrumental diagnostic tests generally used for GORD are 24-hour pH-metry and upper gastrointestinal (GI) endoscopy but barium study associated with provocative manoeuvres such as the water-siphon test (WST), has also been used for GORD. The aim of this paper was to estimate the accuracy of several tests in patients with GORD in a tertiary care setting, focusing on WST, which is rapid and non-invasive, simple to perform and well-tolerated by patients. Method A total of 172 consecutive patients, sym…
Reflusso e motilità esofagea in pazienti trattati per ernia diaframmatica congenita: valutazione a breve e lungo termine
2011
Vins d’appellations et gastronomie régionale. La genèse bourguignonne d’un modèle novateur (années 1920-1930)
2016
Boire du vin au restaurant, le choisir ou le faire choisir en fonction du plat sélectionné, étudier la carte des boissons tout comme le menu, ou encore commenter les domaines et les millésimes, sont des actes totalement intégrés par les amateurs de gastronomie du XXIe siècle. Et même si les associations mets vins tendent à s’internationaliser, déguster un produit local avec un vin du cru reste un moment important pour nombre de personnes souhaitant visiter une région. Cette démarche, si commune aujourd’hui, résulte pourtant d’un processus historique finalement assez récent et dont l’évidence contemporaine n’a rien de manifeste historiquement. En France au début du XXe siècle seulement, et d…