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Gastrointestinal cancer refers to malignant conditions of the gastrointestinal tract (GI tract) and accessory organs of digestion, including the esophagus, stomach, biliary system, pancreas, small intestine, large intestine, rectum and anus. The symptoms relate to the organ affected and can include obstruction (leading to difficulty swallowing ...
Among men, 683 754 cases were diagnosed, accounting for 7.2% of all cancer cases, and among women, stomach cancer was diagnosed in 349 947 cases, accounting for 4.1% of all cancer cases. [96] In 2012, stomach cancer was the fifth most-common cancer with 952,000 cases diagnosed. [16] It is more common both in men and in developing countries.
Signs and symptoms are not mutually exclusive, for example a subjective feeling of fever can be noted as sign by using a thermometer that registers a high reading. [7] Because many symptoms of cancer are gradual in onset and general in nature, cancer screening (also called cancer surveillance) is a key public health priority. This may include ...
Stomach cancer mostly affects older people, but aside from age, risk factors include being overweight or obese; eating a diet high in salted foods and grilled or processed meats with few or no ...
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What causes stomach cancer? Stomach cancer is the fifth most common cancer in the world and is caused by changes in the way stomach cells function, according to the National Cancer Institute .
Gastrinoma in the early stages will have signs and symptoms of indigestion [3] or similar to irritable bowel disease (IBD) such as: Hypergastrinemia [3] Refractory or recurrent peptic ulcers involving duodenum [3] Chronic diarrhea [7] [2] [3] Generalized cancer symptoms; Abdominal pain [3] Gastrointestinal bleeding [3] Obstruction of intestine [8]
Stomach cancers usually occur due to fluctuations in acidity level and may present with vague symptoms of abdominal fullness, weight loss and pain. The actual cause of stomach cancer is not known but has been linked to infection with Helicobacter pylori, pernicious anemia, Menetriere's disease, and nitrogenous preservatives in food. [4]
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