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Melena is a form of blood in stool which refers to the dark black, tarry feces that are commonly associated with upper gastrointestinal bleeding. [1] The black color and characteristic strong odor are caused by hemoglobin in the blood being altered by digestive enzymes and intestinal bacteria.
“The tarry or stickiness of the stool and the smell are what differentiate true GI bleeding from other causes such as iron supplements, dark foods, and bismuth-containing medications,” he adds.
Blood in stool looks different depending on how early it enters the digestive tract—and thus how much digestive action it has been exposed to—and how much there is. The term can refer either to melena, with a black appearance, typically originating from upper gastrointestinal bleeding; or to hematochezia, with a red color, typically originating from lower gastrointestinal bleeding. [6]
Digested blood from the upper gastrointestinal tract may appear black rather than red, resulting in "coffee ground" vomit or melena. [2] Other signs and symptoms include feeling tired, dizziness, and pale skin color. [18] A number of foods and medications can turn the stool either red or black in the absence of bleeding. [2]
Black tarry poop may be a sign of bleeding in the upper part of the gut (stomach and first part of the small intestine) as blood becomes black as it travels through the gut, says Dr. LeBrett.
Blood in your stool or black or tarry stool (which may indicate cancer higher up in the colon and is more common among women, according to Mongiu) Abdominal pain, aches or cramps
The stool of a person with a lower gastrointestinal bleed is a good (but not infallible) indication of where the bleeding is occurring. Black tarry appearing stools medically referred to as melena usually indicates blood that has been in the GI tract for at least 8 hours. [1]
The Bristol stool scale is a medical aid designed to classify the form of human feces into seven categories. Sometimes referred to in the UK as the Meyers Scale, it was developed by K.W. Heaton at the University of Bristol and was first published in the Scandinavian Journal of Gastroenterology in 1997. [4]