Jay W. Marks, MD, is a board-certified internist and gastroenterologist. He graduated from Yale University School of Medicine and trained in internal medicine and gastroenterology at UCLA/Cedars-Sinai Medical Center in Los Angeles.
Dr. Shiel received a Bachelor of Science degree with honors from the University of Notre Dame. There he was involved in research in radiation biology and received the Huisking Scholarship. After graduating from St. Louis University School of Medicine, he completed his Internal Medicine residency and Rheumatology fellowship at the University of California, Irvine. He is board-certified in Internal Medicine and Rheumatology.
What is percutaneous endoscopic gastrostomy (PEG)?
Percutaneous endoscopic gastrostomy (PEG) is a surgical
procedure for placing a tube for feeding without having to perform an open
operation on the abdomen
(laparotomy). It is used
in patients who will be unable to take in food by mouth for a prolonged period
of time. A gastrostomy, or surgical opening into the stomach, is made through the skin using an a flexible, lighted instrument
(endoscope) passed orally into the stomach to assist with the placement of the
tube and secure it in place.
What is the purpose of percutaneous endoscopic gastronomy?
The purpose of a percutaneous endoscopic gastronomy is to
feed those patients who cannot swallow food. Irrespective of the age of the
patient or their medical condition, the purpose of percutaneous endoscopic
gastronomy is to provide fluids and nutrition directly into the stomach.
PEG is performed in a hospital or outpatient surgical facility. It is not
necessary to perform a percutaneous endoscopic gastronomy in an operating room.
Esophageal cancer is a disease in which malignant cells form in the esophagus. Risk factors of cancer of the esophagus include smoking, heavy alcohol use,
Head and neck cancer is cancer of the oral cavity, salivary glands, paranasal sinuses and nasal cavity, pharynx, larynx, or lymph nodes in the upper part
